Ingredients

•  2 cups strawberries
•  2 cups heavy cream
•  1 cup condensed milk
•  1 tsp vanilla extract
•  3–4 tbsp sugar
•  Pinch of salt

 Step-by-Step Recipe

 Step 1: Prepare the Strawberries

•  Wash the strawberries thoroughly under cold water.
•  Remove the green tops and slice them into small pieces.
•  Place them in a bowl and sprinkle sugar over the top.
•  Let them rest for 10–15 minutes until juicy and soft.

 Step 2: Blend the Strawberry Mixture

•  Add the strawberries to a blender.
•  Blend until smooth and creamy.
•  If you like tiny fruit bits in your ice cream, leave the mixture slightly chunky.

 Step 3: Make the Cream Base

•  Pour heavy cream into a large mixing bowl.
•  Whisk until slightly thick and fluffy.
•  Add condensed milk, vanilla extract, and a pinch of salt.
•  Mix gently until smooth and fully combined.

 Step 4: Combine Everything

•  Pour the strawberry puree into the cream mixture.
•  Fold everything together slowly to keep the texture light and airy.
•  Continue mixing until the color becomes evenly pink.

 Step 5: Freeze the Ice Cream

•  Transfer the mixture into a freezer-safe container.
•  Smooth the top using a spoon or spatula.
•  Cover tightly with a lid or plastic wrap.
•  Freeze for at least 6–8 hours or overnight until firm.

 Step 6: Scoop & Serve

•  Remove the container from the freezer.
•  Let it sit for 3–5 minutes for easier scooping.
•  Scoop into bowls or cones.
•  Garnish with fresh strawberries if desired.

 Q/A

 Can I use frozen strawberries?

 Yes, thaw them slightly before blending for a smoother texture.

 How long does homemade ice cream last?

 It stays fresh in the freezer for about 2 weeks when stored properly.

 Can I make it without an ice cream machine?

 Absolutely! This recipe is completely no-churn.