Description
A quick and easy no-churn ice cream recipe combining the bright flavors of strawberries and lemonade, perfect for busy weeknights and requiring no ice cream maker.
Ingredients
Scale
- 2 cups frozen strawberries (300g)
- 1 can sweetened condensed milk (14 oz / 396g)
- 2 cups heavy whipping cream (480ml)
- 1/4 cup freshly squeezed lemon juice (60ml)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (optional)
- Optional add-ins: fresh mint leaves, strawberry syrup
Instructions
- Thaw frozen strawberries just enough to chop into bite-sized pieces, about 30 seconds in microwave or 10 minutes at room temperature.
- Whip the heavy cream in a cold bowl with an electric mixer until soft peaks form, about 3-5 minutes.
- In a separate bowl, mix sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and sugar until well combined.
- Gently fold the whipped cream into the condensed milk mixture without deflating the cream.
- Fold in the chopped strawberries until evenly distributed.
- Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours or preferably overnight.
- Serve scooped into bowls or cones, optionally topped with fresh mint or strawberry syrup.
Notes
Chill mixing bowl and beaters before whipping cream for better results. Be gentle when folding to keep cream airy. Use fresh lemon juice for best flavor. Let ice cream sit 5-10 minutes at room temperature before scooping if too hard. Optional: add 1-2 tablespoons vodka or limoncello for a boozy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (a
- Calories: 220
- Sugar: 24
- Sodium: 55
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: no-churn ice cream, strawberry lemonade ice cream, easy ice cream recipe, summer dessert, quick dessert, no ice cream maker