To begin making the No Churn Strawberry Ice Cream Recipe, firstly make sure the whipping cream is chilled in the refrigerator for at least 24 hours.
Next, to make the fresh strawberry compote, in a saucepan combine the strawberries along with the sugar and lemon juice. Cook on medium heat, stirring gently.
The strawberries will release their juices, and the compote will begin to thicken as the sugar melts.
Once you have shiny, thick, chunky strawberry compote. Turn off the flame and allow the compote to cool completely.
To make the no-churn strawberry ice cream, use a steel bowl to combine the whipping cream and condensed milk.
Using a hand blender, whip the cream and condensed milk mixture on high speed till it is light and fluffy.
Now gradually fold in the completely cooled strawberry compote into the light and airy cream-condensed milk mixture, ensuring you don’t knock out too much air from the cream.
Transfer the no-churn strawberry ice cream mixture to an ice cream tin and allow it to set for 16-20 hours in the freezer.
Scoop and serve the no churn strawberry ice cream in a bowl topped with more fresh or frozen strawberries.
Serve No Churn Strawberry Ice Cream just as is or along with whole wheat waffles and some strawberry syrup on top.
