Around here we like to keep things quick and easy. While homemade ice cream is one of our favorite warm weather recipes, it can often be time consuming to make. In order to not miss out on this summer staple, we whipped up a simple, no-churn option. Enjoy it plain or try flavorful mix-ins, such as strawberries.
1 lb. frozen strawberries (thawed)
1 14-oz. can sweetened condensed milk
1 tsp. pure vanilla extract
Pinch of salt
2 cups of heavy whipping cream
Pulse strawberries in a food processor until finely chopped.
Add condensed milk, vanilla extract and salt, and combine. Set aside.
In a separate mixing bowl, whip cream with a mixer on medium-high speed until firm peaks form.
Fold strawberry mixture into whipped cream until fully blended.
Pour into a chilled 9x5x3-inch metal loaf pan and cover with foil.
Freeze for two to five hours. S
erve in Chinet® Cut Crystal® 9 oz. cups.