No-Churn Strawberry Ice Cream
Easy and delicious strawberry ice cream flavored with freeze dried strawberries for the most flawless flavor.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 Cups (60g) freeze dried strawberries*
- 2 Cups (480ml) heavy whipping cream
- 14 Oz sweetened condensed milk
- 2 Tbsp strawberry preserves
- 2 tsp pure vanilla extract
Instructions
- 1
Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started. Using a food processor, grind the freeze dried strawberries into a semi-fine powder (it's okay if there are some larger pieces). You'll have about 1 Cup of powder after grinding. Set aside.
- 2
Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
- 3
In a separate medium bowl, add the sweetened condensed milk, freeze dried strawberry powder, strawberry preserves, and vanilla. Whisk together until combined. Gently fold the strawberry mixture into the heavy whipping cream with a rubber spatula.
- 4
Pour the strawberry ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.