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It’s National Ice Cream Month and this no churn ice cream is M O N E Y! I froze a batch of my Poteet Strawberries back in March, just to make this heavenly treat! Go ahead & drool. This sweet dessert is berrilicious!!
Poteet Strawberry No Churn Ice Cream
Notes: You will be tempted to use the syrup from the frozen strawberries. Don’t do it! The extra liquid will make your ice cream too hard. I save the liquid to use as a drizzle for the ice cream, or for pancakes and waffles.
- 2 cups heavy cream
- 1 (14 oz) can of sweetened condensed milk (I used low fat)
- 1 tsp vanilla
- 1 1/2 cups frozen or fresh strawberries (If using frozen berries, drain the liquid & chop in a food processor – be sure to leave it chunky. If using fresh strawberries, rough chop in the food processor & keep the liquid. With fresh strawberries you don’t get enough liquid to affect your ice cream. See notes for more info.)
- Whip the heavy cream until stiff peaks are formed.
- Add in the vanilla and sweetened condensed milk. Whip for 30-45 more seconds.
- Fold in the strawberries.
- Scoop the mustered into a 9×5 loaf pan. Cover top with plastic and freeze for at least 4 hours.
- Serve in a bowl with strawberry drizzle or on a cone!