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    You are here: Home / No churn ice cream / No churn strawberry ice cream

    No churn strawberry ice cream

    Published: Jan 16, 2021 · Modified: Apr 15, 2022 by Sarah Brooks

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    Jump to Recipe
    Scoop of no churn strawberry ice cream in a red bowl, with a spoon and fresh strawberry on the side and text overlay, No churn strawberry ice cream and KCAEIC

    This fabulous no churn strawberry ice cream is bursting with fresh strawberry flavor and scoops straight from the freezer, no ice cream machine needed!

    Scoop of no churn strawberry ice cream in a red bowl, with spoon on the side and fresh strawberries in the background.
    Jump to:
    • Recipe tips and frequently asked questions
    • Ingredients
    • How to make no churn strawberry ice cream
    • How to serve
    • How to store
    • Looking for more yummy desert recipes?
    • 📋 Recipe

    This strawberry ice cream is the perfect way to make the most of fresh, seasonal strawberries.

    Recipe tips and frequently asked questions

    Tip 1: Strawberries are full of water. Too 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 it's 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 from freezing so hard in the first place.

    The secret ingredient in this recipe is to add a very small amount of alcohol. It's 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 from freezing like a brick and keep it scoopable straight from the freezer.

    Not a fan of booze in ice cream? You can substitute it with a small amount (½ tablespoon or 15gms) of glucose syrup instead. You'll need to gently warm two tablespoons of milk or cream and dissolve in the glucose syrup in before adding it to the ice cream mix.

    Read on to find out more about how no churn ice cream works:

    Scoop of no churn strawberry ice cream in a red bow, surrounded by fresh strawberries.

    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 from 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 overwhip 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.

    Hungry for more strawberry desserts? Why not try making my strawberry shortcake ice cream, strawberry compote (strawberry sauce), strawberry sundae or regular churned strawberry ice cream.

    Ingredients

    No churn strawberry ice cream ingredients, fresh strawberries, sweetened condense milk, thickened cream, white sugar (not pictured).

    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 altogether. Your ice cream will set firmer but it will still taste delicious!

    How to make no churn strawberry ice cream

    Hulling and chopping strawberries.
    Adding sugar to strawberries.
    Strawberries on baking tray ready to roast.
    Roasted strawberries showing juices just starting to caramelize around the edges.

    Preheat 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, checking on half way through. You want the strawberries to be starting to dry out but without caramelizing to much.

    Adding strawberries to blender.
    Straining blitzed strawberry pulp.

    Remove from the oven and allow to cool. Scrap the strawberries into a food processor and process until smooth. Do not add any other water, the juice in the strawberries themselves will be enough.

    Adding tin of sweetened condensed milk to strawberry pulp.
    Adding optional alcohol to strawberry mix.

    Strain the strawberry pulp to remove the seeds and ensure a smooth ice cream. Put the pulp into a bowl. Add the tin of sweetened condensed milk and stir well. Add the alcohol or glucose syrup dissolved in milk 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.

    Cream forming soft peaks, ready to add to strawberry mix.
    Tapping beaters against each other to remove cream, so as not to nock the air out of the whipped cream in a bowl.

    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.

    Adding whipped cream to strawberry mix.
    Pouring ice cream mix into pan to freeze.

    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 a storage container, cover and freeze for four hours, or until firm.

    Ice cream in loaf pan ready to freeze.

    How to serve

    Scooping no churn strawberry ice cream from a pan with a vintage ice cream scoop, with fresh strawberries in the background.

    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?

    Why not try making

    • Strawberry Sundae
    • Strawberry ice cream (churned)
    • Raspberry ice cream
    • No churn vanilla ice cream
    • Strawberry compote (strawberry sauce)
    • Galaxy Ice Cream (no churn)

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoop of no churn strawberry ice cream in a green bowl, with spoon on the side and fresh strawberries in the background.

    📋 Recipe

    Close up of scoop of no churn strawberry ice cream in a red bowl with fresh strawberries in the background.

    No churn strawberry ice cream

    Author: Sarah Brooks
    This fabulous no churn strawberry ice cream is bursting with fresh strawberry flavor and scoops straight from the freezer, no ice cream machine needed!
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Freezing time 4 hrs
    Total Time 5 hrs 15 mins
    Course Dessert, Snack
    Cuisine American
    Servings 6 serves (⅔ cup each), approx.
    Calories 324 kcal

    Equipment

    • Electric hand mixers or stand mixer.
    • Food processor or the chopping bowl of a stick/immersion blender.

    Ingredients

    • 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

    Instructions
     

    • 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!

    Notes

    NB the vodka in this recipe is optional.  You can leave it out if you prefer, however without it your ice cream will freeze very firm and you will need to leave it out of the freezer for several minutes before you are able to scoop it.  
    Not a fan of booze in ice cream? You can substitute it with a small amount (½ tablespoon or 15gms) of glucose syrup instead. You'll need to gently warm two tablespoons of milk or cream and dissolve in the glucose syrup before adding it to the ice cream mix.
     
     

    Nutrition

    Calories: 324kcalCarbohydrates: 13gProtein: 3gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 23mgPotassium: 261mgFiber: 2gSugar: 9gVitamin A: 1181IUVitamin C: 72mgCalcium: 72mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: ice cream without a machine, no churn ice cream
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    Scoop of no churn strawberry ice cream in a red bowl, with a spoon and fresh strawberry on the side and text overlay, No churn strawberry ice cream and KCAEIC

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