Creamy Homemade Strawberry No-Churn Ice Cream

This dreamy strawberry no-churn ice cream is sweet, creamy, and packed with fresh berry flavor in every scoop.

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 pinch salt
• Extra sliced strawberries, for swirling and garnish

Instructions

1. Add the chopped strawberries, sugar, vanilla extract, and lemon juice to a blender or food processor, then blend until mostly smooth.
2. In a large bowl, whip the heavy cream until soft peaks form.
3. Pour in the sweetened condensed milk, salt, and the blended strawberry mixture, then gently fold until fully combined.
4. For extra texture, fold in a few sliced strawberries or lightly swirl them through the mixture.
5. Transfer to a freezer-safe container, smooth the top, and cover tightly.
6. Freeze for 4-6 hours, or until firm enough to scoop.
7. Let the ice cream sit at room temperature for 5 minutes before serving, then scoop and garnish with fresh strawberries.

Tip: For the creamiest texture, use full-fat heavy cream and chill your mixing bowl before whipping the cream.