No Churn Strawberry Graham Cracker Ice Cream
269kcal
Ingredients
- 2 cups strawberries hulled and cut into quarters
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- 14 ounce sweetened condensed milk 1 can
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1-1/2 cups heavy cream
- 4 large graham crackers broken into small pieces
Equipment
Instructions
- Preheat oven to 350°F.
- Add strawberries, sugar and lemon juice to an 8 x 8 baking pan. Bake for 45 - 50 minutes until strawberries are tender and juice is released. Cool slightly, then mash strawberries into small pieces with a fork. Cool and refrigerate 2 - 3 hours.
- In a large bowl, mix the condensed milk, vanilla, and salt until well combined. Stir in the strawberries.
- Beat the heavy cream, with mixer on high speed, until stiff peaks form, 1 - 2 minutes.
- Fold 1/2 of the whipped cream into the condensed milk mixture gently with a rubber spatula until combined. Then fold in the remaining whipped cream until no white streaks remain.
- Pour 1/2 of the ice cream mixture into a freezer safe loaf pan (I used a metal pan) or a baking dish. Sprinkle over 1/2 of the graham cracker pieces. Spoon the remaining ice cream mixture over the graham cracker pieces. Top with remaining cracker pieces.
- Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Nutrition
Serving0.5cupCalories269kcalCarbohydrates33gProtein4gFat14gSaturated Fat9gCholesterol52mgSodium109mgPotassium190mgFiber1gSugar29gVitamin A526IUVitamin C16mgCalcium121mgIron1mg