No Churn Strawberry Ice Cream

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings: servings

Calories: 389cal

Nothing says summer like this No Churn Strawberry Ice Cream recipe. It's so simple and easy to make, and has a great fresh strawberry flavor!

In a large bowl, beat cream with an electric mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, strawberry jam, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Spread into a loaf pan or 2-quart baking dish and freeze until firm.
Allow it to sit at room temperature for 15-20 minutes before serving for the best texture.

Ingredients and Substitutions:

Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won't incorporate as much air and will be heavy and icy.
Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It's important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard with ice crystals in it.
Strawberry jam: Initially, I wanted to create this recipe using frozen strawberries (thawed) for a big strawberry flavor and to get chunks of berries throughout the ice cream. But adding a lot of fruit to this recipe caused it to be very icy and not very creamy (because of the high water content in fresh berries). Using strawberry jam gives you real strawberry flavor, but none of the iciness! You can also use freeze-dried strawberries crushed into a powder using an immersion blender, or strawberry jello powder.
Vanilla: this is a must for vanilla ice cream but you can swap it with any extract you like.
Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream is not icy.

Storage

Freezer: Store your strawberry no-churn ice cream in the freezer. Cover it in plastic wrap, or use a freezer-safe container to make it in.It should keep for up to 2 months!