No Churn Strawberry Ice Cream (With Fresh or Frozen Berries)

Ingredients

• 1 pound frozen strawberries
• 2 tablespoons granulated sugar (optional)
• 1 14-ounce can sweetened condensed milk
• 2 cups heavy cream
• 2 ounces cream cheese (not low-fat) (at room temperature)
• 1/2 teaspoon salt

Instructions

1. 1

   Put the strawberries and sugar in a blender or food processor. Let them sit for 10 minutes, until the strawberries begin to soften and thaw slightly. Puree until smooth, or leave some chunky pieces of fruit if you prefer the texture.

2. 2

   Pour in the condensed milk and salt and blend until completely combined.

3. 3

   Beat the heavy cream and cream cheese in a standing electric mixer fitted with the whisk attachment until soft peaks form, 2-3 minutes.

4. 4

   Fold the strawberry puree into the cream mixture with a spatula until completely blended.

5. 5

   Scrape the mixture into a the pan. Cover with plastic wrap and freeze until firm, 4-6 hours.

6. 6

   Take the pan out of the freezer 10-20 minutes before serving the ice cream so that it's easy to scoop. Serve in bowls or with garnish.