No-churn strawberry Ice Cream is lusciously creamy, rich ice cream that makes use of freshly whipped heavy cream! Condensed milk is combined with the fresh strawberry flavors for a simple but lip smacking delicious ice cream!
Yes, just 4 ingredients and without an ice cream churner, this treat of an ice cream is the best ice cream that you will ever taste, no crystals and perfectly scoopable. The fresh strawberry flavour will blow your mind!!
This ice cream is very luxurious and has the prettiest shade of pink!
PRO TIP
- Pop your bowl in the freezer for about 5 minutes before making the whipped cream. Doing this will speed up the process to form the stiff peaks
- Before serving, allow the ice cream to sit out for about 10 minutes so that the ice cream can easily glide off the scooper. You can also dip your ice cream scooper in hot water before scooping
Strawberry ice cream (No-Churn)
Course: DessertCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes30
minutesNo-churn strawberry Ice Cream is lusciously creamy, rich ice cream that makes use of freshly whipped heavy cream! Condensed milk is combined with the fresh strawberry flavors for a simple but lip smacking delicious ice cream!
Yes, just 4 ingredients and without an ice cream churner, this treat of an ice cream is the best ice cream that you will ever taste, no crystals and perfectly scoopable. The fresh strawberry flavor will blow your mind!!
This ice cream is very luxurious and has the prettiest shade of pink!
Ingredients
500 gram fresh strawberries, plus more for topping
1 tsp sugar
1 can sweetened condensed milk (14 ounce)
2 cups heavy whipping cream
Directions
- Quarter strawberries, sprinkle with just a bit of sugar (just to kickstart the juicing process), then roast on a medium heat for about 15 minutes
- Use a potato masher, and mash the strawberries! Alternatively, you can also blitz in a food processor
- Once cooled, combine 1 can (about 14 ounce) of sweetened condensed milk to the strawberry mix
- In a separate bowl, add 2 cups of heavy whipping cream and using a whisk or hand held mixer beat on high until stiff peaks form. If hand whisking, this could take about 15 minutes to form the stiff peaks
- Transfer the whipped cream to the bowl with the strawberry mixture
- Using a spatula, gently and carefully fold the two together until no streaks remain. This folding stage may take about 4-5 minutes
- Pour the ice cream base into a freezer safe container! I used my metal bread loaf pan
- Sprinkle with extra strawberries on the top (Optional)
- Pop the whole tray into the freezer (Cover with tin foil) for about 8 hours or overnight
- This ice cream is so creamy and luscious that you will absolutely love the freshness of the strawberries! and devour every single bite!
PRO TIP
- Pop your bowl in the freezer for about 5 minutes before making the whipped cream. Doing this will speed up the process to form the stiff peaks
- Before serving, allow the ice cream to sit out for about 10 minutes so that the ice cream can easily glide off the scooper. You can also dip your ice cream scooper in hot water before scooping
Go check out some of our other dessert recipes by clicking on the link below
Dessert Archives – When You’re Hungry (whenyourhungry.com)
Do check out our favorite Pistachio Ice Cream recipe from the link below
No-Churn Pistachio ice cream – When You’re Hungry (whenyourhungry.com)
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