No-Churn Strawberry Ice Cream

By CJKK

Ingredients

• Mix-In Options:
• 1 pound frozen strawberries, thawed at room temperature for 10 minutes
• One 14-ounce can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• Pinch fine salt
• 2 cups heavy cream, cold
• Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up
• Donut: 3 jelly donuts, cut into small pieces
• Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.

Details

Servings 8
Preparation time 15mins
Cooking time 325mins

Preparation

Step 1

Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled
For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.