budgetbytes4.9
No-Churn Strawberry Ice Cream
Looking for an easy, budget-friendly, dessert to help beat the summer heat? This delicious no-churn strawberry ice cream recipe is a winner!
👥 7 Servings⏱️ Prep & Cook: 8h 20m⏳ Prep: 10 min🔥 Cook: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.
2
Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
3
Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape and the syrup has thickened slightly. You'll know it's ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
salt ($0.01)1 pinch
4
While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.
tsp vanilla extract ($0.06)1/8vanilla extract ($0.50)1 tspsalt ($0.01)1 pinch
5
Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
6
Cover the ice cream and freeze for eight hours before scooping and serving.
Nutrition Facts
calories
471 kcal
fat Content
30 g
serving Size
1 cup
fiber Content
1 g
sodium Content
102 mg
protein Content
7 g
carbohydrate Content
47 g
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