May 22, 2021

No-Churn Strawberry Ice Cream

 

Hi Friends, it's been a long while since I've been around.  How are all of you? I'm doing well, just busy with every day stuff.

I've been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it's the best thing ever and will change your life.  I finally gave in and got one and you know what . . . it wasn't that great.  

I wanted some real strawberry flavor and I didn't get that.  I did however go overboard with the strawberries last time I went to Costco, so I figured I could use those and make some ice cream that actually has amazing fresh strawberry flavor. 

This ice cream turned out incredible.  I was blown away by the delicious real strawberry flavor.  The best part is, you don't even have to drag out the ice cream maker for it.  With only a few basic ingredients, you get a delicious, smooth and creamy ice cream with very little effort.  Just make sure you use nice ripe strawberries for the most strawberry flavor.  It's also amazing when topped with sliced bananas.  Oh my!

Right after you mix everything together, it will be very soft, but it firms up nice when frozen. 

You might also like:

Three-Ingredient Peach Sherbet

Strawberry Oreo Frozen Fruit Dessert

Burnt Almond Fudge Ice Cream

Strawberry Gooey Butter Cookies

Frozen Strawberry Watermelon Lemonade


No-Churn Strawberry Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

1 (16 oz.) carton fresh ripe strawberries, washed, dried and hulled

3 Tbl. sugar, or a little more if you like it extra sweet

2 c. cold heavy cream

In a blender, puree the strawberries with the sugar until nice and smooth.  Pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine.  In a separate large bowl, beat the heavy cream until stiff peaks form.  Gently fold the whipped cream into the strawberry mixture until combined.  Pour into a freezer-safe container, cover with plastic wrap and freeze until firm.  I like to freeze mine in a 9X5-inch loaf pan.  It will fill the loaf pan and have a little extra for a small bowl.  


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