Info  Note: The ads, button or link will not print
No Churn Strawberry Ice Cream Recipe  
No Churn Strawberry Ice Cream: Preheat your oven to 375 degree F (190 degree C). You will need a 9 x 13 inch (23 x 33 cm) baking pan, preferably non stick.

Wash and remove the stems of the strawberries. Then cut the strawberries in half (or quarters if using large strawberries) and toss with the sugar. Place in the baking pan and bake, in the preheated oven, stirring occasionally, until the strawberries are soft and the juices that are released are thick (about 30 minutes). Remove from oven, let cool and then, using a potato masher (can also place in your food processor or blender) crush the berries until you have a thick puree (sauce). Transfer to a bowl, cover, and place in the refrigerator until chilled (several hours or overnight).

For the ice cream you will need a 9 x 5 x 3 inch (23 x 12.5 x 7.5 cm) metal loaf pan lined with plastic wrap. Place in the freezer until cold (this will take at least one hour).

Next, place the cold heavy whipping cream and vanilla extract in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the chilled sweetened condensed milk and salt and, with the mixer speed on high, beat until thick and creamy with stiff peaks. Then fold or beat in the strawberry puree (sauce) and crushed freeze dried strawberries (if using).

Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take at least 6-8 hours, but preferably overnight so the flavors have time to meld). Can be stored in the freezer for two to three weeks.

Makes about 7 cups (1.7 liters).

No Churn Strawberry Ice Cream Recipe:

1 pound (450 grams) fresh strawberries.

1 - 2 tablespoons (14 - 28 grams) granulated white sugar

2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 - 14 ounce can (280 ml/396 grams) cold sweetened condensed milk

1 teaspoon (4 grams) pure vanilla extract or vanilla bean paste

1/8 teaspoon fine kosher salt

3 tablespoons (12 grams) freeze dried strawberries, crushed (optional)

Scan for Demonstration Video