No-Churn Strawberry Ice Cream Recipe
Of all the summery desserts out there, it's impossible to deny that ice cream sits comfortably on the throne. The sweet frozen dessert simply cannot be beaten in warmer months, but it also tastes pretty good in colder months — basically, you can't go wrong with ice cream. While a store-bought tub of ice cream offers convenience, it's actually quite easy to make ice cream at home; and, thanks to this recipe from developer Catherine Brookes, you don't have to worry about churning it.
Not only is this ice cream no-churn but it's infused with fresh strawberries, which really plays up the summery aspect of the dessert. "I love the creaminess and fresh strawberry taste of this delicious homemade ice cream," Brookes describes. "Using fresh strawberries gives it a real fruity flavor with no artificial taste." Aside from the strawberries, you only need four other ingredients to whip up a batch of this homemade ice cream, and just a touch of patience as you wait for it to freeze. The results will be well worth the wait, however, with each bite of cool ice cream featuring an impeccably fresh taste that you just won't find with store-bought varieties.
Gather the ingredients for no-churn strawberry ice cream
You'll need the aforementioned fresh strawberries as the flavor base to the ice cream, and make sure they're both washed and hulled before jumping in. You'll also need a 14-ounce can of sweetened condensed milk, heavy whipping cream, sugar, and vanilla extract.
Purée the strawberries
The first thing you'll want to do is break down the strawberries into a purée. To do so, add the washed and hulled berries to a blender or food processor along with the sugar and vanilla. Blitz until the strawberries are broken down, liquidy, and smooth.
Whip the cream and sweetened condensed milk
Next up, add both the whipping cream and condensed milk to the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on to medium speed and whisk for about 5 minutes, or until stiff peaks form in the cream. "Beating plenty of air into the cream and condensed milk helps to give the ice cream that smooth and creamy texture," Brookes explains. "Make sure you beat until the cream holds its shape and reaches the stiff peaks stage."
Combine the purée and cream, then freeze
Add the strawberry purée into the bowl with the cream and use a wooden spoon to combine the two. Be sure to fold gently, as you don't want to lose too much air in the cream, and keep in mind that some unmixed strawberry streaks are okay, if not desirable.
Immediately transfer the mixture to a large loaf pan or plastic tub, then pop it into the freezer for at least 4 hours. If you want to ensure that the ice cream becomes nice and frozen, let it sit in the freezer overnight.
Scoop and serve this strawberry ice cream
When you're ready to serve the ice cream, remove it from the freezer and let it sit at room temperature for about 30 minutes, which will make scooping much easier. Then fill your bowl with a scoop (or two or three) of this no-churn strawberry ice cream and enjoy. This refreshing treat is great on its own, though you can get creative and add some toppings if you so desire. "Some great toppings to add include extra fresh strawberries, chocolate chips, or chocolate/strawberry sauce," Brookes suggests.
Any ice cream lasts for a while in the freezer, and this homemade rendition is no different. "The ice cream should keep well in the freezer up to 6 months," says Brookes. Good enough for the whole summer — if it will last that long.
- 1 ½ pounds of fresh strawberries, washed and hulled
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 ¾ cups whipping cream, cold
- Add the strawberries, sugar, and vanilla extract to a blender and blitz until into a smooth purée.
- Add the condensed milk and cream to the bowl of an electric stand mixer with the whisk attachment fixed. Whisk on a medium speed until stiff peaks form, about 5 minutes.
- Add the strawberry purée to the bowl with the whipped cream mixture and fold together with a wooden spoon. A few unmixed swirls of strawberry may remain.
- Pour the mixture into a large loaf pan or plastic tub and freeze for 4 hours or overnight.
- Once frozen, remove from the freezer about 30 minutes before serving to help with scooping.
| Calories per Serving | 277 |
| Total Fat | 16.6 g |
| Saturated Fat | 10.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 59.9 mg |
| Total Carbohydrates | 29.4 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 27.5 g |
| Sodium | 65.4 mg |
| Protein | 4.5 g |
