No Churn Strawberry Graham Cracker Ice Cream
Fluffy with the nutty flavor of graham crackers, No Churn Strawberry Graham Cracker Ice Cream is simple to make with 8 easy ingredients.
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- 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
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.
Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 190mg | Fiber: 1g | Sugar: 29g | Vitamin A: 526IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 1mg
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