No-Churn Strawberry Ice Cream with Mini Chocolate Chips

August 24, 2016
Homemade ice cream can be as simple as whipping up a smoothie.  This recipe for no-churn strawberry ice cream is a favorite because you dump everything into a blender and then transfer the mixture into the freezer - no ice cream maker required.  If you are feeling inclined to mix in other flavors, you could swirl in some strawberry jam and marshmallow fluff or substitute the semi-sweet chocolate chips for white chocolate chips.  I like to top my ice cream with buttered crushed graham cracker crumbs to give the effect of a strawberry cheesecake frozen concoction.
 
No-Churn Strawberry Ice Cream with Mini Chocolate Chips
 
Ingredients:
 
6 cups frozen strawberries
1 14 oz. can sweetened condensed milk
1/3 cup heavy whipping cream
1 tbsp strawberry flavored gelatin
3/4 cup mini semi-sweet chocolate chips
 
Directions:
 
Step 1: Combine gelatin and heavy cream into a small bowl.  Mix ingredients until they are well incorporated.
 
Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture. Blend the mixture until smooth.
 
Step 3: Pour the mixture through a fine mesh sieve into a freezer safe container.  This will help catch any seeds or large pieces of strawberry.  Fold in the mini chocolate chips and place into the freezer for at least 8 hours.

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