Strawberry ice cream

Eggless strawberry ice cream that can be made without an ice cream maker and needs no cooking

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5 minutes

Cook Time1 minute

Total Time6 minutes

Servings4 to 5 cups

Chill the beater and bowl for at least 1 to 2 hours. If using a kitchen aid or ice cream machine, chill the bowl & beaters as mentioned by the manufacturer.
Wash strawberries, drain the water and dry them on a kitchen towel. Make sure there is no dripping water from the strawberries, any dripping water will form crystals in the ice cream once it is set. Puree the strawberries in a blender until smooth and pass it through a filter. Set this aside.
Pour the cream to the chilled bowl and whip it until stiff peaks. Then stir in the condensed milk and mix it just until combined.
Then pour the strawberry puree and mix it to incorporate. Over mixing can deflate the ice cream. Transfer this to a freezer safe bowl and allow to set overnight.
Scoop and serve strawberry Ice cream.

Add strawberries to a wide pan. Cook them until the moisture evaporates and the mixture turns thick. It should have the consistency of jam. Cool this completely & make a smooth puree along with condensed milk. Set this aside to a bowl.
Pour the chilled cream to the blender jar. Blend just until thick & you see it has the consistency of whipped cream. Remove it to the bowl and stir in gently with the blended strawberries & condensed milk. Do not over mix as the cream will deflate.
Transfer to a freezer safe bowl. Freeze until set. Scoop strawberry ice cream and serve.