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 no-churn Ice-Cream
Homegrown Strawberries added to fresh cream, to make a no-churn, ice cream. Perfect on its own or in a sundae.
- Mixing bowl
- Electric hand mixer
- Food processor
- Deep pie dish
- Scraper / spatula
- 200 g Strawberries
- 375 g Condensed Milk (1 x375g )
- 600 ml Thickened cream
- 5 ml Vanilla paste
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.
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.
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.
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.
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.
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.
Strawberry no-churn Ice-Cream
Homegrown Strawberries added to fresh cream, to make a no-churn, ice cream. Perfect on its own or in a sundae.
- Mixing bowl
- Electric hand mixer
- Food processor
- Deep pie dish
- Scraper / spatula
- 200 g Strawberries
- 375 g Condensed Milk (1 x375g )
- 600 ml Thickened cream
- 5 ml Vanilla paste
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.
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.
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.
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.
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.
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.
VinceHomeMade 
Yes please!!
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Sure thing, come over I have a heap of berries in the freezer ready to go!
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