There are so many ice cream recipes to make during the summertime, and if you’re looking for the tastiest and most accessible way to prepare this favorite dessert – it’s using the no-churn method. Some no-churn recipes are similar to making an ice cream like you would process in an ice cream maker, but this one is different because there are no eggs. 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 a red-white and blue weekend like this one. 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 of chips 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.
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
- 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!