Strawberry no-churn Ice-Cream

Strawberry ice cream sundae
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Thanks to a combination of luck, good weather and my limited gardening skills, I have been getting a glut of fresh strawberries this Spring. So as a lover of ice cream and easy recipes, it is a perfect opportunity to make this dessert. But don’t worry, you do not have to have green fingers or a garden, this recipe works just as well with store-bought strawberries.

This recipe is based on the easiest ice cream recipe I have ever tried to make. In the video at about halfway, I even give you the option of making this as a vanilla ice cream, which tastes awesome by the way. So please, watch the video and give this a go, then tell me what you think.

Also, this is my first attempt at using the “WP Recipe Maker” plug-in. Do you like it? does it make it easier to read? Please let me know your thoughts, thanks.

Strawberry ice cream sundae

Strawberry no-churn Ice-Cream

Course: Dessert, Snack
Cuisine: American, Classic, Indulgent
Keyword: ice cream, icecream, strawberries, strawberry
Prep Time: 5 minutes
Cook Time: 5 minutes
Freezing time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 20 scoops
Calories: 168kcal
Cost: under $5
Homegrown Strawberries added to fresh cream, to make a no-churn, ice cream. Perfect on its own or in a sundae.
Print Recipe

Equipment

  • Mixing bowl
  • Electric hand mixer
  • Food processor
  • Deep pie dish
  • Scraper / spatula

Ingredients

  • 200 g Strawberries
  • 375 g Condensed Milk 1 x375g
  • 600 ml Thickened cream
  • 5 ml Vanilla paste

Instructions

  • Wash the strawberries in cold water. Remove the stalk and discard any fruit that is overly soft, discoloured or shows signs of damage. Then place on a greaseproof paper lined tray and into the freezer for an hour.
    200 g Strawberries
  • Double line the deep pie dish with cling wrap and place it in your freezer. It is best that you find a spot where it sits flat and level. As when the cream is added, you don't want it to leak before freezing.
  • Pour the condensed milk, cream and vanilla into a large mixing bowl. Using the electric mixer, beat for approximately 2 minutes until smooth and thickened.
    375 g Condensed Milk, 600 ml Thickened cream, 5 ml Vanilla paste
  • Using a food processor or blender, whizz half the frozen strawberries to a fine gravel appearance. Add the remaining strawberries and whizz some more, to break up into small chunks and combine with the finer berry pieces.
    200 g Strawberries
  • Stir the berries into the cream. The finer berry pieces will flavour and colour the cream, while the chunkier pieces will disperse evenly to give yummy Strawberry chunks.
    200 g Strawberries, 375 g Condensed Milk, 600 ml Thickened cream, 5 ml Vanilla paste
  • Pour into the prepared tray, cover well and return to the freezer until set. This may take several hours, so allow overnight if possible.

To Serve

  • Remove from the freezer about 10 to 15 minutes before serving to allow to soften.

Video

Notes

This would work really well with other soft berries, like blueberries, raspberries or even blackberries; the process would be the same.
Or you may want to be adventurous and start making a whole host of different flavours.
For Chocolate, omit the berries and use 100g melted chocolate and 100g of chocolate chips for a choc-chunk feast. 
For Coffee ice cream, just mix 2-3 teaspoons of instant coffee in 1 teaspoon of boiling water and stir into the cream mix instead of the berries.
Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Nutrition

Nutrition Facts
Strawberry no-churn Ice-Cream
Serving Size
 
60 g
Amount per Serving
Calories
168
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
47
mg
16
%
Sodium
 
35
mg
2
%
Potassium
 
107
mg
3
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
492
IU
10
%
Vitamin C
 
7
mg
8
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"