No-Churn Strawberry Chocolate Chunk Ice Cream

One of my favorite summertime memories is of sitting with my cousins on my grandfather’s front porch watching my grandfather make us all ice cream. He used to have one of those old hand-crank ice cream makers and we would all sit together watching and waiting anxiously for the ice cream to thicken. Ice cream on a sweltering summer day in southeast Louisiana was just about the only thing that would cool us down and that ice cream couldn’t be made quickly enough.

These days, I just don’t have the time or even the desire to do that. Instead, when I’m looking for a sweet treat, I generally want it now. Fortunately, with this easy no-churn, no-cook ice cream recipe, I can enjoy a bowl of ice cream pretty quickly.

This ice cream recipe is a very easy one. The main ingredients you’ll need for standard no-churn, no-cook vanilla ice cream is 1 can of sweetened condensed milk and heavy cream. With that as the base, you can add in any number of your favorite ingredients.

I chose to use fresh strawberries and chocolate – a wonderful combination.

Ingredients

14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy cream, cold
1/2 cup strawberries, chopped (I used 3-4 large strawberries)
2 ounces semi-sweet dark or milk chocolate, chopped

Instructions

Pour the sweetened condensed milk in a large bowl and whisk in the vanilla.
Pour the heavy cream in a mixing bowl or the bowl of a stand mixer. Whip the cream until stiff peaks form, about 3 minutes.
Transfer the whipped cream to the bowl of condensed milk. Gently fold until completely mixed.
Transfer half of the ice cream mixture into a freezer container.
Sprinkle the chopped strawberries and chocolate pieces over the top.
Top with remaining ice cream mixture.
Using a knife, gently swirl the mix-in into the ice cream.
Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.