No - Churn Strawberry Ice cream

This ice cream is so good and creamy. You don't need an ice cream maker which is especially good because I don't have one. I would even go as far as saying that this ice cream is much richer then the store bought ice cream. This is the perfect hot day treat for strawberry lovers.

Recipe

Ingredients:

14 oz. can Sweetened condensed milk

1 ½ cups Heavy cream, whipping cream – cold

1 ½ Tbs. Vanilla bean paste or pure vanilla extract

1/8 tsp. Salt

1 1/2 -2 cups strawberries – washed and stems removed (frozen strawberries can be used)

Red food coloring (if desired)

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Directions:

Chop some strawberries to measure about 1/3 cup, if you want some strawberry pieces in your ice cream. Set aside. Place a bowl and whisk attachment of a stand mixer or hand mixer into the freezer. Measure heavy cream and place in refrigerator. Into a food processor or blender, place about 1 1/4 cups of the strawberries. Mix until strawberries are pureed. The pureed strawberries should equal 3/4 cup. Add more if necessary. Save extra for a smoothie! To the pureed strawberries, add the sweetened condensed milk, salt and vanilla bean paste or extract. Process until thoroughly combined. Stir in several drops of red food coloring if desired. Pour mixture into a large bowl. Stir in the chopped strawberries. Set aside. Remove bowl and whisk from freezer and cream from fridge. Pour the cream into the chilled bowl. Turn mixer on medium-high and beat until firm peaks form. Scrape the whipped cream into the strawberry puree and fold in until combined. Do not stir. Pour strawberry ice cream mixture into a freezer safe container. Cover and place in the freezer for at about 6-8 hours until firm or overnight. Scoop out some of your creamy homemade strawberry ice cream and ENJOY!