Today’s recipe is very simple, just a variation on my vanilla no-churn ice cream from a few months back, but this time filled with fresh strawberry flavor just in time for spring!
1 can condensed milk
2 cups cold whipping cream
1 lb fresh strawberries
3-4 drops red food coloring
1 tsp vanilla extract
To start, cut the stems and leaves off of your strawberries and mash them in a medium bowl. Set aside.
In another bowl, combine your condensed milk and whipping cream using a hand mixer until the mixture begins to stiffen, holding a stiff peak when you remove the mixer. Now, fold in the mashed strawberries and the vanilla extract, stirring until just combined. If desired, add a few drops of red food coloring to enhance the pink color. Then, transfer to a deep baking dish and move to freezer. It will probably take about 4-5 hours to fully freeze.