Strawberry Ice Cream
It's easy to make THE BEST Homemade Strawberry Ice Cream without an ice cream maker! In this recipe, I combined my Mom's famous strawberry pie filling, with my basic no churn ice cream recipe to create this incredibly creamy, flavorful strawberry ice cream!
Video
Ingredients
- 2 cups strawberries, stems removed, hulled, sliced in half
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- ½ tablespoon lemon juice
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
Instructions
- Place the hulled and halved strawberries in a large skillet, away from the stove, and mash with a muddler or fork.
- Mash until a thick, slightly chunky consistency is formed.
- Add the corn starch and sugar to the mashed berries.
- Mix together then move the skillet to the stovetop over medium heat.
- Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a thick consistency, about 5-7 minutes.
- Remove the mixture from the heat and add the lemon juice.
- Place the mixture in the refrigerator to cool while preparing the ice cream base.
- In a medium bowl, combine the sweetened condensed milk, vanilla extract and sea salt.
- Whip the heavy cream with a stand mixer or electric hand mixer on medium-high speed until firm peaks form, about 3 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Gently fold in the cooked, cooled strawberries.
- Pour into a 2 quart container.
- Cover with an airtight lid, or plastic wrap, and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
Nutrition Facts
Calories 277kcal (14%)Carbohydrates 27g (9%)Protein 4g (8%)Fat 18g (28%)Saturated Fat 11g (55%)Cholesterol 66mg (22%)Sodium 106mg (4%)Potassium 189mg (5%)Fiber 1g (4%)Sugar 25g (28%)Vitamin A 671mg (13%)Vitamin C 15mg (18%)Calcium 124mg (12%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!