### TranslatedIngredients: 2 cups Heavy whipping cream,1 Condensed Milk - can,1 teaspoons Lemon juice,2 cups Strawberry Compote ### PrepTimeInMins: 360 ### CookTimeInMins: 15 ### TotalTimeInMins: 375 ### Servings: 4 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin with No Churn Strawberry Ice cream first, cut the strawberries and blend them into a nice smooth pure. For the next step in a bowl, add the sweetened condensed milk and lemon juice.Now take the chilled bowl and pour the heavy cream and whip them thoroughly for about 7 - 10 minutes on high speed. Make sure the mixture turns out to be very thick.Take a spatula and gently blend condensed milk with whipped cream and mix them well. It's time to add the pureed strawberries with the whipped cream and once again give it a good mix. Pour the ice cream into a metal container (I used my banana bread loaf pan)Cover tightly (or wrap with aluminium foil) and freeze for at least 6 hours.Your No Churn Strawberry Ice Cream is ready to be served with whole wheat waffles and some strawberry puree can be served with the ice cream. 