Description

This strawberry ice cream recipe is a delightful homemade treat made without an ice cream maker. Fresh strawberries are cooked down with cornstarch and sugar to create a thick, flavorful base which is then combined with whipped cream and sweetened condensed milk to achieve a creamy, dreamy texture. Perfectly balanced with a touch of lemon juice and vanilla, this no-churn ice cream is easy to make and wonderfully refreshing.

Ingredients

Strawberry Mixture

2 cups strawberries (stems removed, hulled, sliced in half)
1 tablespoon cornstarch
⅓ cup granulated sugar
½ tablespoon lemon juice

Ice Cream Base

14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon sea salt
2 cups heavy cream (cold)

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Instructions

Prepare Strawberries: Place the hulled and halved strawberries in a large skillet away from the stove and mash them using a muddler or fork until you achieve a thick, slightly chunky consistency.
Add Thickening Ingredients: Mix the cornstarch and granulated sugar into the mashed strawberries thoroughly.
Cook the Strawberry Mixture: Move the skillet to the stovetop over medium heat. Once the mixture starts to bubble, reduce the heat slightly and cook the strawberries down, stirring occasionally, until thickened, about 5 to 7 minutes.
Finish and Cool Strawberries: Remove from heat and stir in the lemon juice. Transfer the mixture to the refrigerator to cool completely while preparing the ice cream base.
Prepare Ice Cream Base: In a medium bowl, combine sweetened condensed milk, vanilla extract, and sea salt. In a separate large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until firm peaks form, about 3 minutes.
Combine Mixtures: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula until evenly combined. Then carefully fold in the cooled strawberry mixture.
Freeze the Ice Cream: Pour the combined mixture into a 2-quart airtight container. Seal with a lid or plastic wrap, and place in the freezer for at least 5 hours or overnight until fully set and creamy.

Notes

Use fresh ripe strawberries for the best natural sweetness and flavor.
Make sure the strawberry mixture is completely cooled before folding into whipped cream to maintain its volume.
For added texture, fold in small chunks of fresh strawberries after cooling, if desired.
You can substitute cornstarch with arrowroot powder for a gluten-free option.
If you prefer a softer ice cream, remove it from the freezer 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American