Purée strawberries in a blender or food processor until smooth. Press purée through a fine-mesh sieve to remove seeds.
1 ½ pounds strawberries
In a saucepan over medium heat, heat strawberries until reduced by half, stirring. Place in freezer for 20 minutes to cool.
In a medium bowl, whisk together sweetened condensed milk, sugar, vanilla, and salt until smooth and thickened. Fold in cooled strawberry purée.
14 fl oz sweetened condensed milk, 2 tablespoon granulated sugar, ⅛ teaspoon salt, 1 teaspoon pure vanilla extract
Beat heavy whipping cream with a stand mixer, hand mixer, or whisk until stiff peaks form, about 2-5 minutes.
2 cups heavy cream
Gently fold milk-strawberry mixture into whipped cream and stir until combined, being careful not to deflate the whipped cream.
Pour into a 9x5 loaf pan or other freezer-safe container and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or overnight. To serve, allow to sit at room temperature for about 15 minutes to soften.
Video
Notes
Gluten-Free: This no-churn strawberry ice cream is gluten-free! Just check the label to make sure that your vanilla extract is gluten-free.Color: This ice cream has bold strawberry flavor and a slight natural pink hue, but if you prefer to have a bit more pink flavor, feel free to add a drop or two of your favorite red food coloring!