No Churn Strawberry Ice Cream
User Reviews
5
No Churn Strawberry Ice Cream
Description
The recipe begins by pureeing strawberries with sugar to balance natural tartness and create the base flavor. Sweetened condensed milk and vanilla integrate sweetness and depth, while whipping heavy cream to stiff peaks allows for incorporating air, giving the ice cream a light texture. Gently folding the whipped cream into the strawberry mixture preserves this aeration, resulting in a creamy yet fluffy ice cream once frozen.
The finished ice cream can be stored in a freezer-safe container and scooped as a refreshing dessert. The strawberry component gives the ice cream a fresh berry taste, and the no-churn method simplifies preparation by eliminating the need for special equipment.
Using thawed, drained frozen strawberries is suitable when fresh berries are out of season or unavailable, ensuring a consistent texture and flavor by removing excess moisture.
Ingredients
- 2 pounds strawberries fresh or frozen
- 1 tablespoon granulated sugar
- 13 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- Wash the strawberries and remove the stems. Roughly chop the strawberries and place them into the jar of a food processor or blender.
- Add the granulated sugar to the strawberries and blitz until you have the desired consistency. You could take it totally smooth or leave some pieces of smaller sized strawberries.
- Pour the strawberries into a large bowl and add the sweetened condensed milk and vanilla. Use a hand mixer to whip the ingredients together, about 1 minute and 30 seconds, until well combined and aerated.
- In a second large bowl, whip the heavy whipping cream into stiff peaks, about 3 minutes. Do not over beat the whipped cream or you will end up with butter.
- Using a rubber spatula, gently fold the whipped cream into the strawberry mixture, one big spoonful at a time. Be gentle to not overmix or to deflate all the air you have added to both the cream and the strawberries.
- Pour the mixture into a freezer safe glass or metal container. A 9x5 loaf pan works perfectly here!
- Place a piece of parchment paper on top of the ice cream mixture and gently press it down to smooth and create contact with the mixture.
- Wrap the container completely in plastic wrap, and then again in aluminum foil.
- Place in the freezer and freeze for 8-12 hours.
- Allow to sit on the counter for 5-10 minutes before scooping.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
- Fully thaw and drain frozen strawberries to avoid excess water diluting the ice cream texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 97mg | 32% |
| Sodium | 82mg | 3% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 68mg | 76% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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