No Church Strawberry Ice Cream
Holly Bergstrom

Holly Bergstrom

about the author

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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No Church Strawberry Ice Cream

Ingredients

  • 1 lb (453 g) fresh or frozen strawberries stems removed and quartered
  • 14 oz can sweetened condensed milk
  • ½ teaspoons vanilla extract
  • Pinch of fine sea salt about 1/16th teaspoon
  • 2 cups (473 ml) heavy cream cold

Instructions

  1. Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan
  2. Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
  3. Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
  4. Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
  5. Pour strawberry mixture into the whipped cream and gently fold together until completely combined.
  6. Pour into Xtrema Loaf Pan and gently press a piece of plastic wrap into the surface of the ice cream.

  7. Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.

     

       

       

       

       

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