For the intense and dedicated strawberry enthusiast – Strawberries and Cream No Churn Ice Cream is about to become your newest obsession! It’s strawberry season, so make this ice cream now with fresh, locally grown strawberries!
Dear Reader, let me just go on record and state that I do not like ice cream. Well, maybe ‘do not like’ is a strong statement; it’s more that I do not crave it. Ice cream could sit in the freezer for weeks… months! I’m sure I’d finally get around to throwing it out, because it would be freezer burnt.
John.e, on the other hand, loves ice cream. He could eat it every single day; in fact, there might be an instance or two where I can recall him eating it every day for a week; at least! When I found this no-churn ice cream online one day, I knew I had to make it. And, I’m so glad I did!
This ice cream has a consistency all its own. It’ not overly sweet, but it’s thicker than a regular milk-based ice cream. The one thing that attracted me most to this ice cream was that the ingredients were mostly whole and recognizable.
I love that it’s packed full of fresh strawberries, whole cream, and just one item that is processed. Even the condensed milk has recognizable ingredients!
As I previously mentioned, I’m not a fan of ice cream. Do you know how many times I’m asked to explain that? Imagine walking on a pier in Florida or San Francisco with your friends and they want to get ice cream, but you politely decline stating that you don’t really like it. This has happened. They look at you like you’re an alien!
Imagine those hot summer nights when your spouse or your child wants to go to the local creamery for an ice cream cone. You and your loved one(s) wait in line at Ed’s Real Scoop on Queen Street for what seems like an eternity, or you do the same at Greg’s Ice Cream on Spadina, only to purchase ice cream for one. Again, that same look follows.
It took me a long time to figure out that the best thing to say is, ‘I’m on a diet,’ or ‘I’m lactose intolerant.’ But ice eam lovers are persistent. They will push you to ‘have just a little bit,’ or ‘you’ve got to try it!’ No, my friend, I do not have to try it! I should start saying, ‘I’ll try it if you try this grilled octopus!’ Let’s see the look I’ll get then! Ha!
The reason I’m telling you all of this is, because even though I don’t care much for ice cream, I totally devoured an entire bowl of this Strawberries and Cream No Churn Ice Cream! It was really, really good and I enjoyed every single spoonful! It reminded me of my favourite childhood drink – strawberry milk.
By the way, this recipe is very easy to adapt. You can try blueberries or raspberries too. These flavours are very delicious!
Strawberries and Cream No-Churn Ice Cream
- 2 pints fresh strawberries, see notes in instructions
- 14 ounces canned condensed milk
- 2 cups whipping cream, cold
- 1-2 drops red food colouring, optional
- Begin by whisking the whipping cream in a chilled metal bowl until light and fluffy. Use a handheld mixer for this process. It’s much easier!
- With the mixer on low speed, add a drop or two of red food colouring (if you decide to use it) and drizzle in the condensed milk, mixing as you go. Don’t overmix, because the whipping cream may deflate. Just be sure the condensed milk is incorporated.
- Next, fold in the strawberries. Pour the mixture into a freezer-proof container. Cover and freeze for 4-6 hours before serving.