No Churn Strawberry Ice Cream


  • 3/4 cup sweetened condensed milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon course salt
  • 2 cups heavy whipping cream
  • 3/4 cup finely diced strawberries
  • 1/3 cup strawberry jam , warmed slightly to loosen


  • In a large bowl, whisk together the condensed milk, vanilla, and salt.
  • In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
  • Then gently fold in the diced strawberries.
  • Transfer half of the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once.
  • Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
  • Let ice cream stand at room temperature for 10 minutes before serving.

Coffee Ice Cream

Recipe details

  • Yield10 Servings
  • Time spentPrep time: 10 MinutesCook time: 20 MinutesTotal time: 30 Minutes


  • 14 oz unsweetened coconut milk
  • 1 c GF regular oat milk
  • 3/4 c sugar
  • 2 eggs
  • 3 tbsp instant decaf coffee


Mix together the coconut milk, oat milk, 2 eggs, sugar and coffee.Pour the ice cream mixture into the metal drum of the ice cream machine.Pour ice around the drum approx 1/4 full. Sprinkle rock salt on top. Repeat the ice and the salt until approx 3/4 full (fill to the top if making a double batch).Mix in the ice cream machine for approximately 20 minutes to desired texture.Pour into a glass bread pan and freeze..


  • Macros Per Heaping 1/2 Cup: 19g Net Carbs, 7g Fat, 2g Protein