Strawberry Homemade Ice Cream Recipe
You don’t have to churn for hours to get this Strawberry Homemade Ice Cream! This freezer-made, no churn recipe is everything!
Calories 291kcal
Ingredients
- 2 Cup(s) Heavy Whipping Cream
- 1 can Evaporated Milk 14 ounces
- 1 Tablespoon(s) strawberry extract
- 1 pint strawberries
Instructions
- In a bowl, whip the heavy whipping cream until soft peaks form.
Wash and slice the strawberries into bite size pieces.
In a second bowl, combine the evaporated milk and strawberries.
Add the strawberry extract to the evaporated milk combination. Stir until incorporated.
Fold the strawberry mixture into the whipping cream.
Pour into a metal loaf pan. Sprinkle a layer of strawberry pieces on top.
Cover and freeze for at least 6 hours. I usually freeze mine overnight.
Notes
This is a soft serve ice cream that is super creamy with chunks of strawberry. If you want a traditional pink strawberry ice cream feel free to add a few drops of red food coloring.
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 11g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 75mg | Fiber: 1g | Sugar: 10g
