How to Make No Churn Strawberry Ice Cream
It makes sense, scientifically, that no-churn strawberry ice cream tastes like “regular” homemade ice cream. Traditional ice cream (say, vanilla) is made from sugar, cream, egg yolks, and vanilla. This custard then gets put into an ice cream maker, where it is simultaneously frozen and aerated via churning.
The aeration from the ice cream maker’s churning mechanism gives the finished ice cream a creamy texture — as opposed to being a big block of cream-based ice.
No-churn ice cream employs the same principals, in a different method.
- First, combine the ingredients into the bowl of a mixer: heavy whipping cream, sweetened condensed milk, vanilla, and (here) freeze-dried strawberry powder.
- Whip to soft peaks.
- Pour into a loaf pan. Cover and chill for at least 6 hours, preferably overnight.
- Scoop, serve!
Homemade Strawberry Ice Cream: No Churn Recipe Tips
This strawberry ice cream is almost too easy to need recipe tips, but there are a few:
- Whip the cream to soft peaks using a whip or whisk attachment. Kick the mixer up to high. Make sure it does not splash, though! Soft peaks will look fluffy and very soft. When you pull the whisk out, the peak created in its wake should lop over and lose its shape.
- Freeze the strawberry ice cream fully. This quantity will fill a standard loaf pan about halfway, and needs about 6 hours to fully chill, but I prefer overnight.
- I love to weave some strawberry jam into the ice cream base for a little extra colour, flavour, and texture. Use a regular teaspoon to add small dollops to the whipped ice cream base. Swirl it in a bit with a butter knife. Cover and freeze.
Recipe sourced from: