No Churn Strawberry Ice Cream Creamy and Simple Recipe

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 0.5 cup granulated sugar
• 1 teaspoon lemon juice
• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 pinch sea salt

Instructions

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Use a fork to mash the strawberries slightly, releasing their juices, and mix until well combined. Set aside to macerate for about 10-15 minutes.
2. In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes). Ensure not to overwhip.
3. In another bowl, combine the sweetened condensed milk, vanilla extract, and sea salt. Whisk until smooth and well incorporated.
4. Gently fold the whipped cream into the sweetened condensed milk mixture in three additions, being careful not to deflate the cream.
5. Once combined, gently fold in the macerated strawberries along with their juices. Mix until the strawberries are evenly distributed throughout the mixture.
6. Pour the mixture into a loaf pan or a freezer-safe container, smoothing out the top with a spatula. Cover tightly with plastic wrap or a lid.
7. Freeze for at least 6 hours or until solid. For best results, freeze overnight.
8. When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes for easier scooping.