This home-made ice cream is a No-Churn Strawberry Ice Cream. An easy and fast way to make creamy ice cream, without a ice cream maker and with just 4 ingredients, one of which is fresh strawberries.
You often see pictures of ice cream with colorful and bright umbrellas. Well, when I made this ice cream, the weather was so horribly (rain the entire week), that I almost made a picture with a black umbrella. Now that I am writing the post, the weather is back to it’s traditional summer scattered thunderstorms. So no pictures with black umbrellas; don’t want to provoke the weather Gods.
Do you like ice cream, but you never made it yourself? You really have to try. I never tried it myself, until recently, because I am not a great ice cream eater. It’s not that I don’t like it, it is more about the quantity. But what is easier to store than ice cream? You’ll make it to freeze, so what’s the issue? No excuses for me, so 2 quarts of ice cream went into my freezer last week and we are still enjoying it.
This no-churn Strawberry Ice Cream is very easy to make and I wouldn’t be surprise that you can do this with many types of fruit or add other ingredients, like nuts, chocolate,caramel etc. I have not tested a variety of ingredients, simply because my immediate family is a family of 2; the rest of the family lives on another continent and it is hard to ship ice cream over. Making multiple flavors at the same time would mean that we will be eating ice cream for the rest of the year or I need to throw it away and that goes against my brain grain. I will say, that I will cut my next ice cream recipe in half, will inform you when I get to it. In this Strawberry Ice Cream, as you can see from the picture above, there are pieces of strawberry and streaks of whipped cream, a deliberate way to add some color variety and some texture.
In order to create that color/texture combination, quarter the most of the strawberries. Keep around 5-6 strawberries aside for later. Cook the quartered fruit with a little bit of sugar for about 30 minutes on low heat. Strawberries contain a lot of water and when you freeze water crystals will form and that is something you want to avoid in ice cream. Next step is to puree the strawberries and then you could pour the puree through a sieve, to get rid of the seeds. Personally, I prefer to keep the seeds to add texture to the ice cream.
Cool down the strawberries and add the sweetened condensed milk. Cut the 5-6 strawberries you kept into tiny little cubes and add them to the cold mix. In a separate bowl whip the cream into stiff peaks. Please make sure you don’t whip too much and turn your cream into butter 🙂
Now you have 2 bowls, one with a strawberry mix and one with whipped cream. The next step is to combine the two. This is an important step as you can mix the air out of the whipped cream and end up with a ice cream that is not very creamy and light. You need to fold, not mix and fold gently. You can fold until you have a consistent mix, all the white is folded into the strawberry mix. I folded, like 80%, meaning, I allowed some white streaks, just some more interest in the color. You can see pink, white, strawberry pieces and strawberry seeds.
Your No-Churn Strawberry Ice Cream is ready. Pour it into a container and freeze (see instruction in recipe how best to do this, without ending up with ice crystals). After about 12 or more ho9urs you can start enjoying your home-made ice cream, but you need a few minutes to allow it to soften a little, so you can scoop it. The longer it is in the freezer the more time it needs to become scoopable.
Then serve it as curls in bowl, in a ice cream cones on be creative and cut it into squares. Can we call these No-Churn Strawberry Ice Cream Poke? Last but not least, use some mint to decorate or drizzle some melted chocolate over your ice-cream and you can also dip your cone into the melted chocolate for an additional effect.
No-Churn Strawberry Ice Cream
- 1.5 pounds strawberries
- 1/2 tablespoon sugar
- 14 ounces sweetened condensed milk
- 2 cups whipping cream
- mint optional
- dark chocolate optional
- cones optional
- Hull the strawberries and quarter them. Cut 5-6 strawberries in tiny cubes and set aside.
- Transfer the quartered strawberries to a pan, add the sugar and cook them slowly, uncovered for approx. 30 minutes. Allow to cool.
- Add condensed milk to the cooled strawberries and use a blender to create a smooth mix. Add the tiny cubes of strawberries.
- Whip the cream into stiff peaks.
- Combine cream and milk/strawberry mixtures, by adding the cream to strawberries little by little. Fold cream through strawberry mix gently.
- Pour mixture into a container and smooth the top. Place parchment paper or plastic wrap on top of ice cream and press down to push out any air bubbles. Smooth top again. Place fresh paper or plastic wrap on top of ice cream surface (this prevents ice crystals from forming), add lid or tight plastic wrap and freeze for about 12 hours.
- Remove container from freezer. Scoop, curl or cut and serve. Decorate with mint or chocolate if desired.