Melt butter and allow to cool while completing the following steps.
Prepare strawberries by removing stems and hulling (cutting out the white pulp inside). Cut strawberries into small pieces, roughly 1/4 to 1/2 inch in size.
Place 1/2 cup strawberries in a blender and pulse until smooth. Set nearby for next step.
In a medium bowl, add the sweetened condensed milk, cooled melted butter, vanilla, pureed strawberries, and remaining 1/2 cup of cut strawberries. Add 1-2 drops of red food coloring, if desired. Mix until combined, then set aside.
Using a stand mixer (or a hand mixer + large bowl), beat the heavy whipping cream on high speed until mixture is very thick. It should take 5-10 minutes. Tip: When the mixer begins to leave air bubbles and gaps in it's wake, the cream should be thick enough. It should stick securely to a spoon when held upside down.
Using a spatula, gently blend the fruit mix in with the whipped cream.
Once combined, pour the ice cream into a container of you're choosing. Cover tightly (or wrap with aluminum foil) and freeze for at least 6 hours.
Let ice cream soften at room temperature for 5-10 minutes before serving.
* The heavy whipping cream needs to be very cold in order for it to thicken properly when mixed. Keep the cream in the refrigerator until just before use. If you're still having trouble getting the cream to thicken, try placing the bowl in the freezer for 5 minutes and try to mix again. Keep repeating this process until the cream starts to thicken properly.
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