No-Churn Strawberry Ice Cream
If you are looking for an easy, semi-impressive dessert that you can make in advance, this no-churn ice cream is the perfect solution. This strawberry version is fresh and creamy and so simple, but you could customize this any way you like (we used our leftover mini eggs in another batch and it was pretty darn good too!) Try it out and let me know what you think!
Recipe
No-Churn Strawberry Ice Cream
Ingredients:
2 cups heavy cream
1 can sweetened condensed milk
2 cups fresh strawberries, diced small
2 tbsp fresh lemon juice
1/2 tsp vanilla
1/8 tsp salt
Directions
Whip cream with an electric mixer until soft peaks form. Add salt and vanilla and beat well. Set aside.
In a food processor or blender, combine 1 cup of the strawberries, sweetened condensed milk, and lemon juice. Once pureed, carefully fold this mixture into the whipped cream mixture.
Add remaining cup of strawberries to the food processor, and pulse a few times until chunky. Gently fold these strawberries into the mixture as well.
Pour mixture into a shallow container with a tight fitting lid. Freeze until hard (at least 4 hours).
Scoop and serve! Note: When you pull it out of the freezer to serve, allow it to thaw for a few minutes before scooping!
