No Churn Strawberry Ice Cream

I HAVE GREAT NEWS: You never have to buy ice cream AGAIN! This is the easiest and most delicious homemade ice cream. If you know me, you know that dessert (especially ice cream) is my absolute favorite. I made this recipe with a ton of doubt that it wouldn't turn out or that it wouldn't taste as good as your classic store bought tub of ice cream.. but WOW, I was so wrong! Honestly, I won't be buying ice cream when I can just make this and add whatever I want to it. 

The base recipe is only 3 ingredients: Heavy whipping cream, condensed milk and vanilla extract. Yes, that's it. Then, you can add WHATEVER you want. With this month being all about strawberry, I decided to make my strawberry jam, as seen in my stuffed french toast recipe. My jam is only made with strawberries, cooked down until softened and thick. So, this ice cream comes out to a grand total of 4 ingredients. Who doesn't love a simple recipe?! Then, I made chocolate chip cookies and made mini ice cream sandwiches.. 

I mean.. you can't really go wrong here. Perfect for these warmer days, slowly approaching summer. Here's how this goes down: whip the heavy cream with a stand or hand mixer until it reaches stiff peaks. Stiff peaks mean that when you pull the mixer out of the heavy cream, the whipped cream will stay upright. Once this happens, you will be folding this in with the condensed milk, vanilla, and strawberry jam. Put into containers or a loaf pan and stick that baby in the freezer. Simple as that. 

The cookies are totally optional, but a great addition. Even if you bake them and crumble them into the ice cream before you put it in the freezer. Now you have chocolate chip cookie and strawberry ice cream... ok.. genius. 

Alriiiight - I'm going to go add some cookies to my ice cream now.. Let me know how much you love this! 

xx, ting

No Churn Strawberry Ice Cream 

2 cups heavy whipping cream

14 ounces sweetened condensed milk

2 teaspoons vanilla extract 

1/4 cup strawberry jam, recipe below 

1. Start by making the strawberry jam. Take a case of strawberries, trim the tops off and put them into a pot over medium heat. Cook down until the strawberries are soft enough to mash them. Give them a stir and cook until thickened. Take off heat and cool completely in the refrigerator before using in ice cream. 

2. With a stand or hand mixer, whip the heavy cream until stiff peaks form. In separate bowl, add condensed milk, vanilla and jam. Add the whipped cream to the other bowl and gently fold together. Place into a container or loaf pan and freeze for 2-4 hours before serving! Enjoy!

Chocolate Chip Cookies

1 cup salted butter, melted and cooled 

     - option to brown the butter 

1 1/3 cup brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla or almond extract

3 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-2 cups chocolate chunks

     - optional: add 1 cup nuts, flavored candy bars, white chocolate chips, etc.

flaky salt for garnish

1. Preheat oven to 350F. Mix butter, brown sugar, sugar, eggs and vanilla until smooth. 

2. Slowly add flour 1 cup at a time until combined. Add baking soda and powder. Mix. Add chocolate chunks. 

3. Scoop cookies, roll into balls and place on oiled or parchment lined cookie sheet. Bake for 7-8 minutes or until desired doneness.