No-Churn Strawberry Ice Cream

What is more suitable for a hot summer day to cool down than a bowl of homemade No-Churn Strawberry Ice Cream? This easy and delicious ice cream is loaded with fresh and flavourful strawberries!

What Is No-Churn Ice Cream

There are two methods to make homemade ice cream;

Using An Ice Cream Maker

1. These machines come with a canister with a freezable fluid around the container the ice cream ingredients enter!
2. You would put the canister in the freezer for at least 24 hours.
3. Prepare the ice cream batter and freeze it for a couple of hours.
4. Place the chilled ice cream batter inside the canister and turn on the machine.
5. As the canister turns, it brings the batter in touch with the ice and forms the ice cream. This is called the Churning method.

Using No Machine Or No-Churn

1. Do you not have an ice cream maker? No problem! The no-churn method is easy and fast, making ice creams as delicious as the machine ice creams.
2. Condensed Milk is the main source of sugar and fat in this ice cream type.
3. The other essential component is the whipping cream. Whipping cream aerates the result and adds volume.
4. Lastly, you need the desired ice cream flavours.

About this No-Churn Strawberry Ice Cream

• Now, let's talk about this No-Churn Strawberry Ice Cream. One important point is to bake the strawberries. Whenever you want to add fresh fruit to the ice cream, you must bake them to extract and evaporate the excess water. Due to the high water content in the fresh fruit, using fresh and raw berries makes the ice cream icy, and you will feel chunks of ice in each bite.
• Spread the strawberries on a baking sheet and sprinkle them with sugar. Bake them in the oven for one hour. Move the berries with a spatula to ensure they all bake equally every hour. They start to change colour and caramelize, which is fine but do not burn them.
• Blitze the baked strawberries in the food processor until smooth and homogenous.

• Add the condensed milk, vanilla extract, and salt, and mix with a hand mixer.
• Whip the cream until stiff peaks form.
• Gently fold the cream into the strawberry mixture and mix until no streaks of white mixture remain. Be very gentle because we do not want to deflate the cream.
• Pour the mixture into a lined 9X5 loaf pan, cover with cling wrap, and put it in the freezer for 5-6 hours.

See more related recipes;

Pistachio Ice Cream, No-Churn Vanilla Ice Cream

📖 Recipe