No-Churn Strawberry Ice Cream

Name: No-Churn Strawberry Ice Cream
Cook time: 15 min
Total time: 5 min
Ingredients: 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.

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Cook Time: 15 minutes

Total: 5 hours, 25 minutes

Servings: 12

Cost: $2.53 /serving

Author : Food Network Kitchen

easy dessert recipes dessert dairy recipes

Ingredients

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1 pound frozen strawberries, thawed at room temperature for 10 minutesOne 14-ounce can sweetened condensed milk1 teaspoon pure vanilla extractPinch fine salt2 cups heavy cream, coldPretzel: 1 1/2 cups yogurt-covered pretzels, broken-upDonut: 3 jelly donuts, cut into small piecesBalsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.

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Instructions

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Step 1

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.

Step 2

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.