No Churn Ice Cream is so simple, delicious, and perfect for summer!
Keyword: ice cream, no churn, strawberry
114 ounce cansweetened condensed milk
Combine strawberries and sugar in a small saucepan over medium heat and bring to a boil. Once it reaches a boil, reduce heat and stir frequently until the strawberries have cooked down about 10-15 minutes.
In a small bowl, whisk the cornstarch and water together, then add to the saucepan. Continue cooking for 2-3 minutes, or until mixture has thickened.
Place strawberry sauce in the fridge for about 30 minutes, or until chilled.
In a large bowl or the bowl of a stand mixer, whip the cream until stiff peaks form, about 4 minutes.
Add sweetened condensed milk and vanilla and mix on low speed until just combined, scraping the bowl to make sure all is combined.
Using a rubber spatula, gently fold in the chilled strawberry sauce, until slightly swirled.
Pour into a loaf pan (I used a 9.5x5.5 sized pan), cover and freeze for 6-8 hours before serving.
Once the strawberry sauce has cooled slightly, you can use a blender to break up any large pieces of fruit.
Fresh Strawberry Ice Cream – No Churn from Sam's Dish http://samsdish.com/fresh-strawberry-ice-cream-no-churn/