Malted Strawberry No-Churn Ice Cream

By Carolanne

You don't need an ice cream maker to make this, which is basically strawberry ice cream on steroids. Pureed strawberries create a fruity base, punched up with malt powder and finished with chunks of fresh berries.

Ingredients

• 2 cups sliced strawberries, divided (see note)
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1/2 cup malt powder

Preparation

Step 1

Place 1 cup strawberries in a blender. Puree until smooth.
In a large bowl, stir together sweetened condensed milk, vanilla extract and strawberry puree.
In a separate bowl, combine heavy cream and malt powder. Beat with an electric mixer with a whisk attachment on high speed until stiff peaks form, about 3 minutes.
With a rubber spatula, gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. Fold in remaining cup of sliced strawberries.
Pour into an 8½-by-4½-inch loaf pan and cover with wax paper, pressing down onto ice cream to prevent ice crystals from forming. Freeze until firm, about 6 hours. Allow to sit at room temperature several minutes before scooping.
Note: If you plan to keep this in the freezer for a while, the mixed-in strawberries may become hard and icy. Prevent this by mixing the berries with 2 tablespoons of sugar and a splash of vodka and allowing them to sit for a few hours. This draws out the water and prevents them from fully freezing.
Drain berries before stirring them into the ice cream.