No-Churn Strawberry Ice Cream

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  • Yield: 1 quart
  • Prep Time:  30 minutes
  • Chill Time: 8 hours

Ingredients

  • 1-½ cups fresh strawberry puree (about 1-½ pints)
  • 2 cups heavy cream, cold from the refrigerator
  • 14 ounces sweetened condensed milk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 teaspoons vanilla
  • Pinch of salt
  • 1/2 teaspoon red food coloring (optional)
  • 1 cup strawberries, roughly chopped (about ½ pint)

Directions

  • Add the strawberry puree to a small saucepan over medium heat. Heat for 20 minutes, or until reduced by half. Transfer to a heatproof dish and chill in the refrigerator.
  • In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
  • In a separate bowl, stir together the sweetened condensed milk, Karo® Light Corn Syrup, vanilla, salt, and red food coloring (if using). Then stir in the cooled strawberry puree.
  • Slowly pour the reduced and cooled strawberry mixture into the heavy cream as you mix on low speed.
  • Once all of the strawberry mixture is added, switch to a rubber spatula and fold the mixtures together.
  • Pour ⅓ of the mixture into a 9″ x 5″ loaf pan. Sprinkle ½ of the chopped strawberries on top and cover with another ⅓ of the mixture. Sprinkle another layer of strawberries and top it off with the rest of the mixture.
  • Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
  • Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.

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Corn Syrup

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No-Churn Strawberry Ice Cream

  • Yield: 1 quart
  • Prep Time:  30 minutes
  • Chill Time: 8 hours

Ingredients

  • 1-½ cups fresh strawberry puree (about 1-½ pints)
  • 2 cups heavy cream, cold from the refrigerator
  • 14 ounces sweetened condensed milk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 teaspoons vanilla
  • Pinch of salt
  • 1/2 teaspoon red food coloring (optional)
  • 1 cup strawberries, roughly chopped (about ½ pint)

Directions

  • Add the strawberry puree to a small saucepan over medium heat. Heat for 20 minutes, or until reduced by half. Transfer to a heatproof dish and chill in the refrigerator.
  • In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
  • In a separate bowl, stir together the sweetened condensed milk, Karo® Light Corn Syrup, vanilla, salt, and red food coloring (if using). Then stir in the cooled strawberry puree.
  • Slowly pour the reduced and cooled strawberry mixture into the heavy cream as you mix on low speed.
  • Once all of the strawberry mixture is added, switch to a rubber spatula and fold the mixtures together.
  • Pour ⅓ of the mixture into a 9″ x 5″ loaf pan. Sprinkle ½ of the chopped strawberries on top and cover with another ⅓ of the mixture. Sprinkle another layer of strawberries and top it off with the rest of the mixture.
  • Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
  • Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.