There are so many ice cream recipes to make on warmer days, and if you’re looking for the tastiest and most accessible recipe for this cool and favorite treat – it’s No-Churn Strawberry Vanilla Chip Ice Cream.
My fast and flavorful ice cream is made with whipped heavy cream and sweetened condensed milk — the fresh strawberries are added as a syrup made on the stove top beforehand. This chunky strawberry syrup is cooled and folded into the creamy mixture right before freezing in a regular metal pan, and the results are spectacular.
This no-churn ice cream is one of the best things to prepare during any holiday or regular weekend. The vanilla chips I found at a local grocer, but you can always use white chocolate chips or shaved white chocolate. I like the crunchy chunks flecked throughout the ice cream – texture is everything to me, and this creamy cool fresh strawberry ice cream will surely please the entire family. I scooped it up and served it in bowls, but cones would be fun as well.
Ingredients
1 pint fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 pint heavy whipping cream
14 ounce can sweetened condensed milk
1 cup vanilla or white chocolate chips
(Serves 8)
To Prepare:
- In a small sauce pan, add strawberries, sugar and 1/3 cup water. Place over medium high heat and let cook for 10 minutes, until slightly reduced and thickened. Remove from heat and let cool.
- In a stand mixer, whip cream until firm peaks. Remove bowl and add condensed milk and cooled strawberry syrup. Fold to combine.
- Add 2/3 vanilla chips and stir. Pour into a freezer-safe loaf pan and top with remaining chips. Cover with plastic and freeze for 12 hours.
- Remove and scoop. Enjoy!
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