Strawberry Ice Cream
User Reviews
4.9
51 reviews
Excellent
Strawberry Ice Cream
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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!
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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 Information
Show Details
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
(50%)
Vitamin A
671mg
(13%)
Vitamin C
15mg
(17%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12scoops
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 106mg | 4% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 671mg | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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