No-Churn Strawberry Ice Cream
Kelly Senyei
3
-
13 Comments
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?
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
No-Churn Strawberry Ice Cream
Ingredients
- 1 pound fresh or frozen strawberries (See Kelly's Notes)
- 1 (14-oz.) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
Instructions
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.
Kelly's Notes:
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.
★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag #justatasterecipes.
You Might Also Like...
Ali Maffucci: Founder of Inspiralized
Meet the Queen of Zoodles! Founder of Inspiralized, entrepreneur, New York Times best-selling author, mom and product inventor Ali Maffucci is dishing on all things …
Richard Ingraham: Private Chef of Dwyane Wade
Chef Richard Ingraham knows what it takes to fuel some of the biggest sports stars in the world. Not only is he the private chef of former NBA superstar Dwyane Wade,…
Jet Tila: Chef and Restaurateur
As the son of Thai and Chinese immigrants, Jet Tila's culinary journey has spanned the globe. The chef, restaurateur, cookbook author, and Food Network chef and judg…
Introducing The Just a Taste Podcast
Welcome to The Just a Taste Podcast hosted by Kelly Senyei! Grab a seat at her table, where she’s talking food, entrepreneurship, parenting and more. Kelly…
Southwestern Pasta Salad with Avocado Dressing
Add a flavor-packed spin to a deli classic with a crowd-friendly recipe for refreshing Southwestern Pasta Salad with Avocado Dressing. Are you ready to skip the store-b…
Peanut Butter Cup S’mores Dip
Are you ready to give a campfire classic an indoor makeover? Then look no further than this quick and easy recipe for Peanut Butter Cup S'mores Dip! I first shared this s'm…
Comments
Post a reply