This no-churn strawberry ice cream is simple to make and doesn’t require an ice cream maker! Not only is it creamy and delicious – it’s also versatile! Try mixing in some pretzels or your favorite candy. With Seal the Seasons strawberries, you get the freshest summer flavor any time of year.
Strawberry Ice Cream
- 1 Pound Seal the Seasons Strawberries, thawed
- One 14-ounce Can Sweetened Condensed Milk
- 1 Tsp Vanilla Extract2 cups heavy cream, cold
- Pinch of SaltMix-In of your choice (optional)
STEP 1: Pulse the strawberries, milk, vanilla and salt in a food processor until the strawberries are in tiny chunks. Set mixture aside in medium bowl.
STEP 2: Whip the cream with a mixer on medium-high speed until firm peaks form. Fold the whipped cream into the strawberry mixture until combined.
STEP 3: Pour into a chilled 9”x 5” x 3” metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve (about 2 hours). Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable (about 3 hours more).