Make delicious strawberries and cream ice cream at home with this easy no-churn recipe. Just 5 ingredients, 20 minutes prep, and pure summer bliss.
Ingredients
Scale
2 cups fresh strawberries, hulled and quartered
3 tablespoons granulated sugar, divided
2 cups heavy whipping cream, very cold
1 (14 oz) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 pinch fine sea salt
2 tablespoons freeze-dried strawberry powder (optional, for color)
4 whole strawberries for layering
Instructions
Toss the quartered strawberries with 1 tablespoon of sugar in a bowl. Let them macerate for 15 minutes at room temperature until juicy.
Mash the macerated strawberries with a fork until you have a chunky puree. Some pieces should remain for texture. Set aside.
In a large chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
Gently fold the sweetened condensed milk, vanilla extract, remaining 2 tablespoons of sugar, and sea salt into the whipped cream using a rubber spatula.
Fold in the mashed strawberry mixture, creating beautiful pink swirls throughout the cream base. Do not overmix; the marbled effect looks gorgeous.
If using freeze-dried strawberry powder, sprinkle it in now and fold once or twice for deeper color and more intense strawberry flavor.
Pour half the mixture into a 9×5-inch loaf pan. Slice the whole strawberries and arrange them in a single layer. Pour the remaining mixture on top.
Cover tightly with plastic wrap pressed directly against the surface to prevent ice crystals. Freeze for at least 6 hours or overnight.
Remove from freezer 5 to 10 minutes before serving. Scoop with a warm ice cream scoop and garnish with fresh strawberry slices.