Eggless strawberry ice cream

All natural ice-cream with strawberries and cream egg-less! give it a try...

What you need: Makes 4 cups of yummy ice-cream, or about 12 popsicles, about 3 inches tall.
2 cups strawberries, fresh or frozen
2/3 cup sugar
1 cup heavy whipping cream, chilled
1/2 cup condensed milk, chilled
1/2 cup full fat milk
1/8 teaspoon salt

Clean and rinse strawberries. In a saucepan, add sugar, salt and strawberries. Bring the mixture to a boil on low heat. Cook until the berries turn soggy and pulpy, about 15 minutes, stirring occasionally. Mash the strawberries with a wooden spoon, to a pulp. Turn off the heat and let the mixture cool down to room temperature.

You may use the pulp as is, or blend it in a blender for a smooth consistency, and strain through a fine mesh into a bowl. Place it in the freezer for about 15-20 minutes until it is completely chill.

In a stand mixer, whip the heavy cream until soft peaks form. Add in the condensed milk and milk; beat on low until the mixture is creamy and well blended, about 2 to 4 minutes. Pour in the chilled strawberry pulp and combine until it blends in with the yogurt cream.

Pour the mixture into popsicle molds or an air tight box; freeze. Let it chill for 4 to 6 hours before you serve. Enjoy!