Quick and Easy No-Churn Strawberry Ice Cream

We may not be getting as much sunshine as we would like, but summer is here! A classic summer treat that never disappoints is homemade ice cream--but the equipment and the custard-making process can make it challenging for some to tackle. 

Fear not, if you've foraged or farmed strawberries (like Board President Katie Yates) or raspberries, blueberries, blackberries, or the alike--this quick, silky no-churn ice cream is the perfect summertime hack. 

Even if you're strong enough to avoid eating all your harvest right off the vine, in many cases, backyard gardens may not have a high enough yield of berries to make jams or other recipes that require a high volume of the star ingredient. 

This no-churn recipe addresses that, requires NO fancy skills or equipment, and can be adapted to any taste. 

From Katie, "I was surprised by how creamy and smooth this ice cream turned out. I'm used to making it the the traditional way, but wanted something fast, easy, and effective--this definitely was a winner--especially with only a handful of strawberries to use up!" 

Ingredients: 
1 Cup Heavy cream or coconut cream ​
1 14 oz can of sweetened condensed milk (or dulce de leche, lemon curd, Nutella...) 
1 tsp Vanilla extract 
As many of your berries as you want (chopped into even small pieces)! 

Recipe: 

• By hand or with an electric mixer, whip the whipped cream until it just begins to hold its shape (don't over mix it) 
• While whipping the cream, slowly pour in the sweetened condensed milk
• Continue to beat the mixture until it forms stiff, supple peaks
• Gently fold in your finely diced strawberries (these can be left raw or lightly cooked) 
• Pour the mixture into a freezer-safe container and freeze for at least 4 hours, but the ice cream will be good for several weeks (if it lasts that long!)