Farm-stand strawberry no-churn ice cream from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 164) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on August 14, 2022

    I made a small batch to use up a partial can of sweetened condensed milk and was pleasantly surprised. It had the dense texture that seems typical of no-churn ice creams but didn't leave that odd mouthfeel that some do. It was a little sweet but was still a tasty accompaniment to the berry crisp from the same book.

  • anya_sf on August 05, 2022

    Perhaps not the best strawberry ice cream I've ever made, but really good considering how little effort was required. One reason I love no-churn ice cream is because it's so easy to make 1/2 recipe each of 2 flavors - just split 1 can sweetened condensed milk and 1 pint cream. No need to clean an ice cream maker or wait for it to chill again. The texture was pretty creamy the day it was made (after 5-6 hrs chilling), but somewhat icier the next day.

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