No-Churn Strawberry Ice Cream
This simple homemade strawberry ice cream recipe is easy to make and does not require an ice cream machine. It gets all it’s flavor from fresh, in-season strawberries and added color and flavor from freeze dried strawberries. It’s a great make-ahead summer dessert!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups freeze-dried strawberries
- 2 cups very cold heavy whipping cream
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 1 14 oz. can sweetened condensed milk
- 1 ½ cups fresh strawberries (finely diced and slightly mashed)
- Red food coloring (optional)
Instructions
- 1
Add the freeze-dried strawberries to the bowl of a food processor. Process until the strawberries are a fine powder. Set aside.
- 2
Add the heavy cream, vanilla extract, pinch of salt, and red food coloring (if using) to a large bowl or bowl of a stand mixer fitted with the whisk attachment.
- 3
Whip on low speed with an electric hand mixer and whisk attachment or with the stand mixer. Once the cream starts to thicken, slowly increase the speed to medium-high and continue to whip until soft peaks form.
- 4
Gently fold in the powdered freeze-dried strawberries and sweetened condensed milk. Once incorporated, fold in the fresh strawberries.
- 5
Transfer to a 2-qt freezer safe container. Freeze for 2 hours then serve.