No-Churn Strawberry Ice Cream
January 15: National Strawberry Ice Cream Day
Strawberry ice cream is typically a summertime treat. But even in the middle of January, when the weather is warm in Hawaii and in the southern hemisphere, eating ice cream to cool off is a “berry” good idea. Turn the winter blues into something pretty in pink and make chunky no-churn strawberry ice cream in observance of National Strawberry Ice Cream Day.
(Adapted from WRLA.com)
- 2 cups heavy whipping cream (cold)
- 1 cup pureed strawberries
- 1 can (14 ounces) sweetened condensed milk
- ½ – 1 cup chopped strawberries
- a few drops of red food coloring (optional)
Beat the cream until stiff peaks form. Wash, dry and trim the tops off the strawberries. Puree the fruit. Chop additional strawberries and set aside.
In a large bowl, mix the condensed milk with the pureed strawberries. The mixture will turn pale pink. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of red food coloring and stir well until the desired color of pink is achieved (optional). Fold in the chopped strawberries until well blended.
Pour the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Enjoy immediately.
- Add a teaspoon of strawberry extract to boost the strawberry flavor in this recipe. If using this extract, reduce the amount of red food coloring.
- National Ice Cream Month is in July—just half a year away. Get a head start with making no-churn ice cream by searching our blog for more recipes!