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No-Churn Strawberry Ice Cream

  • Servings:

    Makes About 4 cups as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    0 minutes


If omitting the orange liqueur, use an additional 1 tablespoon of sugar in Step 1.
1 lb. strawberries, hulled and coarsely chopped
2 Tbsp. orange liqueur (optional)
1 Tbsp. sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 (14-oz.) can sweetened condensed milk
2 cups heavy cream
No-Churn Strawberry Ice Cream


1. In a large bowl, toss together strawberries, orange liqueur, sugar, vanilla, and salt until well coated; let sit 20 minutes.
2. Transfer strawberry mixture to a food processor and pulse until mixture is mostly smooth, 6 to 8 pulses. Pour mixture into a large bowl, stir in condensed milk, and set aside.
3. Line a 9x5 inch loaf pan with plastic wrap. In another large bowl, beat together cream and salt using an electric mixer on low until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form, about 2 minutes.
4. Stir half of whipped cream into strawberry mixture, then gently fold in remaining whipped cream until just combined. Transfer to prepared loaf pan, cover with plastic wrap, and freeze until firm, about 7 hours.
Source: Hannaford fresh Magazine, July - August, 2017


Nutritional Facts
Servings Makes About 4 cups
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 11 g (55%)
Cholesterol 65 mg (21%)
Sodium 80 mg (3%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a