No-Cook Strawberry Ice Cream
Makes 2 quarts. Recipe is by Cynthia Nobles.
1 pint fresh strawberries, hulled
2 cups strawberry soda, chilled, divided
½ cup sugar
1 14-ounce can sweetened condensed milk
1 cup heavy cream, chilled
1 teaspoon vanilla extract
1. In a blender or food processor, purée strawberries, ½ cup soda and sugar.
2. In a large bowl, stir together condensed milk, cream and vanilla until well combined. Stir in strawberry mixture and remaining 1½ cups soda.
3. Immediately process in an ice cream freezer according to manufacturer’s directions. Transfer to an airtight container and freeze until hard, about 2 hours.