After a huge positive response to my No-Churn S'mores Ice Cream Recipe, I really wanted to make another no-churn ice cream. Normally, I'm all over anything chocolate and caramel - I make this Chocolate-Caramel Sorbet on a regular basis in summer - but sometimes I just want something lighter and fruitier. It was when I was in one of those summery fruity moods that I made this no churn strawberry ice cream.
This strawberry ice cream recipe is so incredible - there's nothing not to love about it. It doesn't need an ice cream machine to make it, it doesn't require you to open the freezer and hand-churn every two hours, the base only uses two ingredients, it's got a fantastic smooth and velvety texture and it just has the most amazingly moreish taste. Seriously - I can't even tell you how many times I went to the freezer for just 1 spoonful and ended up eating a serving...or two!
An easy strawberry ice cream recipe without an ice cream maker - can you think of a more perfect summer dessert? Although I love fancy cakes - I'm looking at you, awesome pastel layer cake! - I just haven't got the motivation to do that sort of baking in summer. It's just too hot and my desire to be by the pool with my Kindle is just too great at this time of year. So easy, no-bake recipes is where it's at And it doesn't get much easier or no-bake than this no churn ice cream!
Even though strawberry isn't my favourite berry, it definitely works best in this ice cream recipe. Raspberries and blackberries are full of rock solid pips which - unless you go through the tedious work of sieving the blended berries - will leave you picking pips out of your teeth for hours after you've licked your spoon clean. I don't know why strawberries are different, but they are - you won't even notice the pips at all!
So please, don't waste your time sieving and instead hit the pool whilst you're waiting for this strawberry ice cream to freeze!
- 1 cup heavy cream
- 7 oz / 200g condensed milk
- 20 large strawberries fresh or frozen
- ¼ cup sugar
- ¼ cup water
- In a large bowl, whisk the heavy cream for a few minutes until you've got stiff peaks.
- Carefully fold in the condensed milk then pour the mixture into a large container suitable for freezing.
- Add the strawberries, sugar and water into a blender. Process for 1 minute - scraping down the sides of the blender as necessary - until the strawberries have totally broken down.
- Pour the strawberry mixture in an even layer on top of the ice cream in the container. Use a spoon or knife to draw swirled patterns through the strawberry layer into the ice cream, so the two layers get swirled together.
- Leave in the freezer for at least 8 hours to set.
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