No Cook, No-Churn Strawberry Ice Cream

🧂 Ingredients

• 1/2 pound fresh strawberries

  chopped and mashed
• 2 teaspoons lemon juice
• 1/8 teaspoon fine sea salt
• 14 ounce can sweetened condensed milk
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla

Instructions

• 1 In a large bowl, mash the strawberries until they are the size of small peas
  using a pastry cutter, potato masher, or a heavy spoon. Stir in the sweetened
  condensed milk, lemon juice, sea salt and vanilla. Set aside.
• 2 In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy
  whipping cream until stiff peaks form, about 2 minutes. You can also use a
  handheld mixer.
• 3 Using a spatula, gently fold in half of the whipped cream to the sweetened
  condensed milk. Then fold in the remaining whipped cream. Transfer the ice cream
  to a metal pan. Cover securely with plastic wrap and then foil. Freeze until
  firm, about 6 hours.

Nutrition Info