No Churn Strawberry Ice Cream Recipe

As seen in the 2025 Culinary Calendar

Makes 1 quarter

• 2 pounds fresh Louisiana strawberries, de-stemmed and cut in half
• 1 tablespoon sugar
• 1 pint whipping cream
• 1 can sweetened condensed milk

PREHEAT oven to 325 F.

SPRINKLE the strawberries with sugar. Place the strawberries on a cookie sheet and cook for 2 hours in the oven to concentrate the flavors. Allow to cool. While they are cooking, whip the whipping cream until it makes soft peaks. Set aside in the refrigerator.

PLACE the cooled strawberries in the work bowl of a food processor with the condensed milk. Whip the strawberries and milk together until smooth. Carefully and gently fold the strawberry mixture into the whipped cream. Do not deflate the cream.

PLACE in a quart container and allow it to freeze in the freezer for at least 12 hours. Serve.