No-Churn Strawberry Ice Cream
Ingredients
- 1 pound Certified SC Grown strawberries, hulled and mashed
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- Red food coloring, optional
- Sliced fresh strawberries, optional, for garnish
Instructions
- Mash the strawberries and set aside.
- In the bowl of a stand mixer or a large mixing bowl, combine the heavy whipping cream and sweetened condensed milk.
- Begin mixing on low speed, then gradually increase to high. Whip until the mixture is thick and holds stiff peaks. Do not overmix.
- Gently fold in the mashed strawberries until evenly incorporated. If desired, add a few drops of red food coloring for a deeper pink color.
- Transfer the mixture to a freezer-safe container. Top with sliced strawberries, if desired.
- Cover and freeze for 4–5 hours for a softer consistency or at least 6 hours or overnight for firm, scoopable ice cream.
