Homemade Ice Cream Without Ice Cream Maker

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• Step 1

  Mix all ingredients except strawberries together in a mixing bowl to make the ice cream base. Pour the base into a gallon Ziploc bag. Remove air from the bag as much as possible. Lay the bag flat in freezer and freeze for 6 hours until it is firm but not a solid hard-like ice chunk.

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  Step 2

  Break the frozen ice cream base and then blend in a food processor with half of the chopped strawberries. Blend until it is smooth and then transfer it into a freezer safe dish/container. Mix in the rest of the strawberries. Cover the container with plastic wrap, laying it in direct contact with the ice cream. Freeze for 3 hours or until it is somewhat solid but not hard to scoop. Serve immediately.

• Step 3

  Notes:
  1. If your ice cream base is too solid to break, let it sit at room temperature for about 30 minutes and then blend in food processor.
  2. This ice cream is great to serve fresh. The leftovers will be very hard and solid if it is left in freezer for more than 4 hours. You can store the ice cream in an air-tight container and take it out to warm up at room temperature 30-45 minutes before serving.

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