This fabulous no churn strawberry ice cream is bursting with fresh strawberry flavor and scoops straight from the freezer, no ice cream machine needed!
This strawberry ice cream is the perfect way to make the most of fresh, seasonal strawberries. There are a couple of tricks to making this delicious ice cream.
Tip 1: Strawberries are full of water. To much water will make your ice cream to icy. The solution is to gently cook down the strawberries, reducing the amount of water in them and concentrating the beautiful strawberry flavor.
Tip 2: Ever made no churn ice cream, only to find its frozen like a brick by the following morning? You can leave the ice cream out for several minutes until its soft enough to scoop. Or you can add something to stop it freezing so hard in the first place.
The secrete ingredient in this recipe is to add very small amount of alcohol. Its not enough to taste or have any real effect, only two tablespoons (30 mls) per 4 cups (1 liter) of ice cream base. But it is enough to help stop your ice cream freezing like a brick and keep it scoopable straight from the freezer.
Read on to find out more about how no churn ice cream works:
What does no churn ice cream mean?
No churn ice cream means ice cream that is made without an ice cream machine or churner. An ice cream machine churns, or mixes the ice cream at the same time as it freezes the ice cream. This adds air which is frozen in place, and reduces the size of the ice crystals in the ice cream.
How does no churn ice cream work?
No churn ice cream, such as this one, is usually made by whipping cream and then gently folding it into other ingredients, such as sweetened condensed milk and flavoring.
Pre whipping the cream aims to mimic the effect of the ice cream machine churning the ice cream, trapping air into the mix. The thickness of the sweetened condensed milk also helps stop larger ice crystals forming as the ice cream freezes.
Can I churn no churn ice cream?
Yes you can. If fact I tried my no churn vanilla ice cream, you will see I tried this recipe both as churned, and no churn. So which is better? Churning the ice cream resulted in smoother ice cream with better texture. So an ice cream maker is defiantly worth getting in my opinion. But if its just not an option then a no churn ice cream recipe will still allow you to make delicious ice cream at home.
If you do want to churn your no churn ice cream I recommend skipping the whipping step and instead just mixing all your ingredients together before churning it in your ice cream machine. If you over whip your cream by both whipping it and churning it you can end up over mixing the cream as it churns, forming little fatty blobs. Great when you're making butter, bad when you're making ice cream!
How do you make strawberry ice cream from scratch?
To make strawberry ice cream from scratch you can follow my easy no churn strawberry ice cream here, or my fabulous churned strawberry ice cream.
Fresh strawberries: this recipe uses beautiful fresh strawberries. Its best made with really ripe strawberries that are full of flavor. You can sometimes get 'jamming' strawberries which are cheaper and a little less pretty but will work perfectly fine in this recipe.
Thickened cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Sweetened condensed milk: this is Not the same as evaporated milk. Sweetened condensed milk has lots of things in it which helps keep the ice cream smooth and delicious.
Sugar: a sprinkle of white sugar helps get the juices of the strawberries flowing during the roasting. You could use castor or raw sugar if you prefer or leave it out all together.
Optional: a shot of 40% neutral alcohol such as vodka. This helps lower the freezing point of the ice cream and keep in scoopable. You can try substituting with ½ tablespoon (15gms) of glucose syrup or leave it out all together. Your ice cream will set firmer but it will still taste delicious!
How to make no churn strawberry ice cream
Pre heat your oven. Hull the strawberries and cut them in half. Toss them in the sugar, then spread out on a baking tray. Bake for about 45 minutes to one hour minutes, checking on half way through. You want the strawberries to be starting to dry out but without caramelizing to much.
Remove from the oven and allow to cool. Scrap the strawberries into a food processor and process until smooth. Do not add any any water, the juice in the strawberries themselves will be enough.
Strain the strawberry pulp to remove the seeds and ensure a smooth ice cream. Put the pulp into a bowl. Add the tin on sweetened condense milk and stir well. Add the alcohol if using and stir well.
In a separate bowl add the cream and whip with electric hand beaters, or in a stand mixer until stiff peaks form.
Hot tip: to get the cream off the beaters gentle tap them against each other, instead of the side of the bowl so as not to knock the air out of your whipped cream.
Scrap the cream into the strawberry mix and gently fold to combine, taking care to keep as much air as possible in the cream. Transfer to storage container, cover and freeze for four hours, or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy! If you have not included the optional alcohol you will need to leave it out for several minutes to make it soft enough to scoop. Fabulous on its on, with some of my strawberry compote (strawberry sauce) drizzled over the top or in a strawberry sundae. Delicious!
How to store
This ice cream will store well in a sealed airtight container in the freezer for up to two weeks. After that it may start to become a little icy, but it will still taste delicious!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
This post is also available as a web story No churn strawberry ice cream story
Looking for more yummy desert recipes?
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- Strawberry sundae
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- No churn chocolate ice cream
- No churn vanilla ice cream
No churn strawberry ice cream
- Electric hand mixers or stand mixer.
- Food processor or the chopping bowl of a stick/immersion blender.
- 1.6 lbs (750gms) very ripe strawberries
- ½ tablespoon white sugar
- 1 tin (13 oz/395gms) sweetened condensed milk
- 2 tablespoons (30mls) vodka (optional)
- 2 cups thickened cream
- Pre heat your oven to 320°F (160°C).
- Hull the strawberries and cut to halves.
- Toss the sugar through the chopped strawberries and spread out onto a baking tray.
- Bake for about 45 mins to an hour, checking half way through, until the strawberries are just starting to caramelize around the edges.
- Scrap the strawberries off into a food processor and blitz until smooth.
- Strain the strawberry pulp.
- Mix the strawberry pulp, sweetened condensed milk and vodka if using into a bowl.
- In a separate bowl whip the cream until soft peaks form.
- Carefully fold the cream into the strawberry mix, taking care not to knock out all the air.
- Transfer to a container and freeze for about four hours, our until firm.
- To serve remove from the freezer, scoop and enjoy! Fabulous on its own, with some of my strawberry compote or in strawberry sundae. Delicious!
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