No-Churn Strawberry Ice Cream Recipe
Easy and delicious strawberry ice cream flavored with freeze dried strawberries for the most flawless flavor.
Servings 6 Cups (12 servings)
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
Notes
*You can alternatively use fresh strawberries instead of freeze dried strawberries, but the flavor will be more subtle. To use fresh strawberries, start by purèeing 1 lb of fresh strawberries (washed and hulled), then add the purèe into a small saucepan. Cook over medium heat until the strawberries are reduced by half, stirring occasionally, 35-40 minutes. Chill the reduced strawberry puree in the freezer for 20 minutes until cold before folding it into the sweetened condensed milk mixture in Step 3.
Storage tips: This strawberry ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long).