Somewhat Simple

No-Churn Strawberry Ice Cream

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Easy Strawberry Ice Cream

This No-Churn Strawberry Ice Cream is all sorts of amazing.  To be honest, I wasn’t sure about it when I was putting it together.  And to keep being honest, it was serious love at first bite!  The balsamic brings out such an amazing flavor in the strawberries, without making them taste like vinegar.  It’s a deep and sweet and creamy and wonderful.  You’ll never go back to store-bought after this, especially since it’s so easy!

No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

Ingredients:

  •  2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • dash of salt, optional
  • 6 cups quartered strawberries
  • 1/4 cup sugar
  • 1 T balsamic vinegar

Directions:

  1. Preheat oven to 325.
  2. Combine the quartered strawberries, sugar and balsamic.  Spread into a single layer on a (silicone mat or parchment) lined cookie sheet and roast for 35-40 minutes.  Cool completely.
  3. Mash or puree the strawberries.  Be sure to collect all the juices from the pan.
  4. Whip the cream until stiff peaks form.
  5. Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.
  6. Fold in the whipped cream and prepared berries (including juices).
  7. Pour into a freezer-safe container (I used a 9×5 bread pan).  Cover well and freeze for at least 6 hours.

Notes:

  • If you get a wild hair, try adding 1/2 tsp vanilla.  Like the salt, it’s totally optional.  It’s great either way though, so go with your mood!
  • I wanted to have small strawberry chunks in my ice cream, so I started out by mashing the roasted berries.  The chunks were still bigger than I wanted, so I pulsed them in my blender a few times, and they were perfect!
  • The strawberries do not taste like balsamic vinegar.  The vinegar just deepens the flavor and adds something amazing.
  • My husband is not a fan of the famous Bear Lake Raspberry Shakes that you can buy all summer at Bear Lake.  It seems shocking, I know, but he’s never liked them.  He didn’t think he would like this ice cream either…but when he tasted it he used words like: Surprised.  Wow.  Amazing.
  • Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc.
No-Churn Strawberry Ice Cream
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No-Churn Strawberry Ice Cream Recipe

The no churn homemade strawberry ice cream is the best you'll ever taste!

Course Dessert
Cuisine American
Keyword fruit
Prep Time 15 minutes
Cook Time 40 minutes
Freezing Time 6 hours
Total Time 6 hours 55 minutes
Servings 6 people
Calories 567 kcal

Ingredients

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 6 cups quartered strawberries
  • 1/4 cup sugar
  • 1 Tbsp balsamic vinegar
  • dash of salt optional

Instructions

  1. Preheat oven to 325.
  2. Combine the quartered strawberries, sugar and balsamic.  Spread into a single layer on a (silicone mat or parchment) lined cookie sheet and roast for 35-40 minutes.  Cool completely.
  3. Mash or puree the strawberries.  Be sure to collect all the juices from the pan.
  4. Whip the cream until stiff peaks form.
  5. Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.
  6. Fold in the whipped cream and prepared berries (including juices).
  7. Pour into a freezer-safe container (I used a 9x5 bread pan).  Cover well and freeze for at least 6 hours.
Nutrition Facts
No-Churn Strawberry Ice Cream Recipe
Amount Per Serving (1 serving)
Calories 567 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 131mg44%
Sodium 116mg5%
Potassium 525mg15%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 52g58%
Protein 8g16%
Vitamin A 1360IU27%
Vitamin C 87mg105%
Calcium 262mg26%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

For a few more of my favorite {Dairy-Free} treats, check out these:

Pineapple Mango Pops // 5 minute Blender Lemon Curd // Strawberries & Cream Popsicles

No-Churn Strawberry Ice Cream

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