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No-Churn Strawberry Ice Cream Recipe

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4.1 from 31 reviews

  • Author: Ava
  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This No-Churn Strawberry Ice Cream is a creamy and delicious homemade dessert that requires no ice cream maker. Made with fresh strawberries, sweetened condensed milk, and whipped heavy cream, it offers a refreshing, fruity flavor with a smooth texture. The recipe involves reducing the strawberry puree to intensify the taste before folding it into a whipped cream base, then freezing it until set. Perfect for a quick and easy summertime treat!

Ingredients

Main Ingredients

  • 2 lbs strawberries, chopped
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 cup (125g) chopped strawberries, optional

Instructions

  1. Prepare Strawberry Puree: Add the 2 pounds of chopped strawberries to a food processor or blender and puree until smooth, yielding about 3 ½ cups of puree. Strain the puree through a fine sieve to remove the seeds for a smoother texture.
  2. Cook and Reduce Puree: Pour the pureed strawberries into a medium saucepan and cook over medium heat. Stir consistently to prevent burning and bring the mixture to a slow boil. Continue cooking until it thickens and reduces by half to about 1 ¾ cups, which should take approximately 20 minutes. Measure the puree during cooking and if it exceeds 1 ¾ cups, return it to the pan and cook a bit longer.
  3. Cool the Strawberry Mixture: Transfer the thickened puree into a large measuring cup and refrigerate until completely cooled. This step can be done ahead of time and stored in the fridge.
  4. Prepare Pan: Line a 9×5-inch loaf pan with parchment paper to easily remove the ice cream once frozen.
  5. Combine Base Mixture: In a large bowl, mix together the cooled strawberry reduction, sweetened condensed milk, and vanilla extract until well combined. Set aside.
  6. Whip the Cream: Using a mixer, beat the cold heavy whipping cream on high speed until stiff peaks form, being careful not to overbeat.
  7. Fold Cream into Strawberry Mixture: Gently fold half of the whipped cream into the strawberry and condensed milk mixture to lighten it, then fold in the remaining whipped cream until fully incorporated.
  8. Add Chopped Strawberries: If desired, gently fold in 1 cup of chopped strawberries to add texture and extra bursts of fresh flavor.
  9. Freeze the Ice Cream: Pour the ice cream mixture into the prepared loaf pan. Cover it tightly with plastic wrap or foil and freeze for at least 4 to 6 hours, preferably overnight, until firm and scoopable.

Notes

  • For best results, use ripe, sweet strawberries to maximize flavor.
  • Make sure the heavy cream is very cold before whipping to achieve stiff peaks effectively.
  • Straining the strawberry puree removes seeds, resulting in a smoother ice cream texture.
  • You can prepare the reduced strawberry mixture a day in advance and keep it refrigerated until ready to use.
  • This recipe does not require an ice cream maker, making it simple and accessible.
  • You can substitute fresh strawberries with frozen ones if fresh are not in season, just thaw and drain excess liquid before pureeing.
  • The optional chopped strawberries add texture, but you can omit them if you prefer a smoother ice cream.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-churn-strawberry-ice-cream-recipe/