Fantastical Food Fight has done it again, a food fight worthy of returning to my blog.
I’m laughing a little bit because my uncle teased me for blogging so much after declaring I was taking a break. (Thanks for being a true fan, Uncle Lar!)
The kids and I spent the end of June at Lake Geneva with my parents while my husband was doing a two week stint at the Pentagon. While on our trip, we went strawberry picking in Bristol. A lot of strawberries! We used those strawberries to make pie, sorbet, and no-churn ice cream.
Because I was at my mom’s house, sans ice cream maker, I had to go with a no-churn method for ice cream making. Luckily this food fight allows no-churn varieties of ice cream!
No-Churn Strawberry Ice Cream
- 1 qt frozen strawberries
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 pt heavy cream
- Place a metal pan in the freezer to chill (we used a bundt pan!).
- Thaw strawberries 10-20 minutes.
- Place strawberries in a food processor and pulse until pea-sized. Add the condensed milk, vanilla, and a pinch of salt. Pulse until combined.
- Using a hand mixer, beat the heavy cream until stiff peaks are formed.
- Fold 1 C of the whipped cream into the ice cream base then pour that into the remaining whipped cream until blended.
- Pour into the chilled pan and freeze 2-5 hours.
*This recipe is adapted from Food Network at http://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-strawberry-ice-cream-3364490*
To check out these other Fantastical Ice Creams click here:
If you would like to join our Fantastical Food Fight, you can learn more on our informational page.