Homemade Strawberry Ice Cream (No-Churn)

Homemade Strawberry Ice Cream (No-Churn)

Ingredients:

• 2 cups heavy whipping cream (cold)

• 1 can (14 oz) sweetened condensed milk

• 1½ cups fresh or frozen strawberries (hulled)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: a few drops of pink food coloring for a vibrant color

Instructions:

1. Prepare the strawberries:

   • In a blender or food processor, purée the strawberries until smooth. Optionally, strain to remove seeds.

   • Heat the purée in a saucepan over medium heat until it reduces slightly (about 10–15 minutes). This intensifies the flavor.

   • Let cool completely.

2. Whip the cream:

   • In a large mixing bowl, beat the heavy cream with a mixer until stiff peaks form.

3. Mix the base:

   • In another bowl, combine the sweetened condensed milk, cooled strawberry purée, vanilla extract, and salt.

   • Gently fold the whipped cream into the strawberry mixture until fully combined.

4. Freeze:

   • Transfer the mixture into a loaf pan or airtight container.

   • Smooth the top, cover, and freeze for at least 6 hours or overnight.

5. Serve:

   • Let sit at room temperature for 5 minutes before scooping. Enjoy!