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No-Churn Strawberry Ice Cream
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What better way to soothe a teething 1-year-old? Ice cream, ice cream, ice cream and more ice cream. This no-churn ice cream, both in vanilla and strawberry forms, has been on repeat in our house all summer long. Julian is fighting the good fight against his incoming chompers but, boy oh boy, are they a beast!
So I took my no-churn vanilla ice cream recipe and adapted it into a fruit-filled version loaded with ripe, juicy strawberries. The little guy has been loving more than just a taste of this sweet snack and I love that it (A). is homemade and (B). doesn’t require any fancy equipment (read: ice cream machines!).
Best of all, you can tweak this recipe to include whatever fruit is in season, from peaches and raspberries to mangos and bananas. Grab your fruit of choice, give it a quick mash, and get that heavy cream-a-whippin’ before transferring it all into a loaf pan for freezing.
Craving a chocolatey twist? Mix in chocolate chips or chunks! Prefer a touch of lemon, coconut or almond flair? Grab any extracts! And when it comes to freezing, here’s my #1 tip: Wrap the loaf pan securely with plastic wrap so that it’s touching the top of the ice cream, then pop the whole container in a super-sized sealable plastic bag. The extra layer of insulation will prevent any ice crystals from forming on your 3-ingredient no-churn strawberry ice cream. Creamy confection, here you come!
Now I’d love to know: What are your top teething remedies?
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No-Churn Strawberry Ice Cream
- 1 pound fresh or frozen strawberries (See Kelly's Notes)
- 1 (14-oz.) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
Add the strawberries to a large bowl, and using a pastry cutter or a heavy spoon, mash the strawberries until they are the size of peas. Stir in the sweetened condensed milk. Set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream until stiff peaks form, about 2 minutes. (Alternately, use a handheld mixer and beat until stiff peaks form.)
Add half of the whipped cream to the sweetened condensed milk, using a spatula to fold the ingredients together. Fold in the remaining half of the whipped cream then transfer the ice cream to an airtight container with a lid or a metal loaf pan covered securely with plastic wrap and freeze until firm, at least 6 hours.
If using frozen strawberries, thaw them at room temperature for 10 minutes before mashing.
Add any sort of mix-ins after you’ve folded in all of the whipped cream (fruit, nuts, chocolate chips, etc.) any any other extracts (mint, coconut, banana, strawberry, etc.).
To store: Place the container in a sealable plastic bag and ensure plastic wrap (if using) is touching the surface of the ice cream to prevent ice crystals from forming.
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