Recipe Tips

No Churn Strawberry Ice Cream

 

You’re going to LOVE this No Churn Strawberry Ice Cream! Just 5 simple ingredients and you have a tasty treat! You do not need an ice cream machine for this recipe.

Scoops of ice cream on plate with fresh strawberry nearby

I’ve been loving seeing all the vibrant strawberries in stores. So I have been making a lot of Strawberry Ice Cream.

Let’s just say I’m on a strawberry kick! Because I made Strawberry Dutch Baby and Strawberry Limeade the other day and loved every bit of each of them. The recipes will be here soon.

Today is all about strawberry ice cream inspired by these vanilla ice cream and mango ice cream recipes.

bowl of creamy strawberry ice cream

Ingredients For Easy Homemade Ice Cream

Here are the ingredients you need for easy homemade strawberry ice cream made without an ice cream machine.

Ingredients for Homemade Strawberry Ice Cream on a chopping board
  • Strawberries. I used fresh strawberries but you could use frozen strawberries as well. If you use frozen strawberries, be sure to defrost them before using them.
  • Sugar. A little sugar added to the strawberries helps the fruits maintain their color.
  • Lemon Juice. Freshly squeezed lemon juice added to the strawberries help them stay red just like the sugar does.
  • Heavy Whipping Cream. Also known as heavy cream or whipping cream, heavy whipping cream forms the base of this no-churn strawberry ice cream. You can find heavy whipping cream in the dairy and fridge section of supermarkets. Other names for heavy whipping cream are double cream (British) or Devonshire cream.
  • Sweetened Condensed Milk. This adds sweetness and creaminess to the ice cream.

See the recipe card below for the quantities of each ingredient.

How To Make No Churn Strawberry Ice Cream

You can make No Churn Strawberry Ice Cream in 4 easy steps.

boiling pot with strawberry reduction

Make strawberry puree. Blend strawberries into a puree then pour the puree into a pot. Add sugar and lemon juice then bring to a simmer and simmer until the puree thickens and reduces by about half. Let it chill in the fridge.

whipped cream for ice cream

Beat the heavy cream until stiff peaks form.

Adding strawberry puree to whipped cream

Add sweetened condensed milk and chilled strawberry puree and beat to combine,

Pouring strawberry ice cream mixture into ice cream bowl

Pour into a loaf pan or ice cream bowl and keep in the freezer to freeze for about 8 hours or overnight.

Hint: It is important to let the strawberry puree chill before adding it to the whipped cream. Hot strawberry puree will cause the whipped cream to melt and lose its fluffy texture. You could make the strawberry puree hours in advance or the day before and let it chill overnight in the fridge.

Scoop of ice cream in a bowl of ice cream

Variations

Thinking of making another flavored ice cream instead of strawberry ice cream? Try these variations!

  • Lemon Ice Cream – Add lemon curd into the whipped cream instead of strawberry puree.
  • Peach Ice Cream – Puree peach and add into the whipped cream instead of strawberries.
  • Pineapple Ice Cream– Add Pineapple Jam to the whipped cream instead of strawberry puree.

Equipment

For this recipe I used:

  • A blender.
  • A hand mixer.
  • Large mixing bowl.
  • Spatula for scraping down the bowl.

Storage

Store homemade strawberry ice cream for about a month in the freezer.

Soops of no churn strawberry ice cream on a plate

Top tip

It is important to ensure that the heavy whipping cream is cold before you start whipping it. To ensure it is cold enough, only take it out of the oven when you are ready to whip it. To further ensure it whips well, place the empty mixing bowl you’ll use to whip the cream into the freezer for about 5 minutes so it chills. Then take it out and whip it.

Watch How To Make It

Watch me making No Churn Strawberry Ice Cream in this video on my YouTube channel. If you would love to keep up with my videos, SUBSCRIBE to my YouTube channel and click on the notification bell so you can get notified whenever I post a new video.

Scoops of ice cream on plate with fresh strawberry nearby

No Churn Strawberry Ice Cream

Here is how to make tasty No Churn Strawberry Ice Cream. The perfect treat for warmer days!

Course:

Dessert

Cuisine:

Western

Keyword:

No Churn Strawberry Ice Cream

Servings: 6 servings

Calories: 415 kcal

Ingredients

  • 2
    pounds
    fresh strawberries, hulled and cut into quarters
    or frozen strawberries, see Note 1
  • 2-3 tablespoons
    freshly squeezed lemon juice
  • 2
    tablespoons
    sugar
  • 2
    cups
    heavy whipping cream (about 500ml)
    See Note 2
  • 14
    oz
    can sweetened condensed milk

Instructions

  1. Make the Strawberry Puree. Place the strawberries into a blender and blend into a puree. Pour the puree into medium-sized pot (preferably a cast iron or non-stick pot), Add the lemon juice and sugar. Turn the heat on high and bring to a simmer. Reduce the heat to medium and simmer for 10-15 minutes until the mixture has reduced by about half.

    Simmering on medium heat for 10-15 minutes automatically guarantees that the strawberries will reduce. So once they have simmered for that length of time, take them off the heat.

    Let the puree cool completely then chill in the fridge until ready to use.

  2. Beat the cream. Pour the heavy whipping cream into a large bowl. Using an electric hand mixer, whip the cream on medium speed until stiff peaks form. Once stiff peaks form, stop beating, or else the cream will turn into butter.

  3. Add the sweetened condensed milk and strawberry puree. Add the sweetened condensed milk and strawberry puree into the bowl with the whipped cream then beat everything on low speed until combined.

  4. Freeze the ice cream. Pour the mixture into a loaf pan or a plastic bowl with a tight-fitting lid. If you pour the mixture into a loaf pan, cover it with plastic wrap ensuring that the plastic wrap touches the mixture (Note 3). Freeze for about 8 hours or overnight until frozen.

  5. Serve. Scoop and serve. If the ice cream is too hard, let it thaw at room temperature for at least 30 minutes until it is scoopable.

Recipe Notes

1. If you choose to use frozen strawberries be sure to defrost them before using them.

2. Also known as heavy cream or whipping cream, heavy whipping cream forms the base of this no-churn strawberry ice cream. You can find heavy whipping cream in the dairy and fridge section of supermarkets. Other names for heavy whipping cream are double cream (British) or Devonshire cream.

3. Ensuring that the plastic wrap touches the mixture helps the ice cream stay covered as it freezes.

4. Store homemade strawberry ice cream for about a month in the freezer.

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