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No Fuss Strawberry Ice Cream

5 from 1 review

Ingredients

Scale
  • 1 lb. fresh, ripe strawberries, hulled and halved
  • 1/2 c. fresh strawberries, roughly chopped
  • 2 c. heavy cream, cold
  • 1/2 c. sweetened condensed milk
  • 3/4 c. granulated sugar
  • 1 1/2 tsp. salt
  • 1 T red wine vinegar

Instructions

  1. Puree the strawberries in a blender or food processor. To make your ice cream smoother, you can strain out any remaining seeds using a fine mesh strainer.
  2. Add the remaining ingredients to the strawberries and whisk until combined. Taste your ice cream batter — if it needs more sugar, add a pinch, if it’s too sweet, add a splash of red wine vinegar.
  3. Transfer the mixture to an ice cream maker or Kitchenaid mixer fixed with the ice cream maker attachment and churn according to the manufacturer’s instructions. Add fresh strawberry chunks about 15 minutes into the churning process. The ice cream is ready once it looks frozen and the ice cream starts to pull away from the sides of the bowl. Eat immediately, or transfer into an airtight container and freeze for a few hours if you prefer a more frozen texture.