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. But, there’s just something about strawberry flavoured ice cream, like this no churn version, that I can’t get enough of!
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!
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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!
“YOU DON’T LIKE ICE CREAM?”
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!
NO CHURN ICE CREAM POPULARITY
I’ve been making no churn ice cream for years now. It’s exactly what the name implies; it’s ice cream that you can make easily at home without having access to an ice cream maker. I must say though, that the old fashioned ice cream maker – the one with the metal cylindrical cavity holding the cream mixture and the wooden bowl filled with ice and salt – I have fond memories of that one. The ice cream is incomparable to anything else, but who has time to hand-churn it for such a long time?
No churn ice cream has no doubt gained so much popularity, because of the fact that not everyone has access to an ice cream maker. I always relate it to living in an apartment where storage is an issue. The machine can be quite clunky depending on the brand and size. And, then the ice! My apartment freezer is full of food. I have room for two ice cube trays, but not enough to store the amount of ice needed to keep a hand-churned ice cream machine in business.
In addition to that, the ingredients needed to make no churn ice cream and cheap and readily available almost anywhere. You can flavour it with just about anything. It takes about five minutes to prepare, rather than hours. Whip up the mixture, place it in the freezer, and wait until it is frozen. It is just too easy and the results, although not quite high end ice cream, is a delicious, homemade substitute.
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INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Strawberries – A good ratio for me is one cup of chopped strawberries in this ice cream. You can use more, but do not exceed two cups.
- Canned Sweetened Condensed Milk – This recipe has not been tested with low fat condensed milk. Depending on where you live, the size of the can my differ. Be sure to have the full 14 ounces!
- Whipping Cream – Please see the next section on whipping cream.
- Vanilla Bean Paste – This has a strong vanilla flavour and has vanilla beans in it. It’s a more economical way to get the little black flecks of vanilla beans into baked goods without buying expensive pods!
- Food Colouring – Optional, but I did use two drops of liquid red food colouring to add a little pink hue to the ice cream.
HEAVY CREAM VS WHIPPING CREAM
Confession time – I use them both interchangeably, depending on what is available at the store, or whatever is on sale! Both of these can be quite costly. If memory serves me correctly, a 250mL carton, or one cup, here in Canada, will run just short of $5! There is a difference in the two, but not enough to concern yourself with when it comes to Strawberries and Cream No Churn Ice Cream.
Just in case you’re interested, the most basic difference is the amount of fat contained in both. Whipping cream has 35% fat. It can be whipped into peaks and it’s also rich enough that it won’t curdle when heated in soups and sauces. It’s nearly identical to heavy cream so if a recipe calls for heavy cream and you can only find whipping cream, feel free to use that instead. In contrast, heavy cream, which is sometimes called heavy whipping cream, contains about 38% fat. Either of those would work well in this recipe. I used 35% whipping cream.
RECIPE TIPS AND TRICKS
- Don’t have vanilla bean paste? No worries! You can use vanilla extract instead. In fact, if you want even more strawberry flavour, you could use strawberry extract as well.
- I have slightly mashed the strawberries to create a chunky jam like consistency. You could just roughly chop them. Both works well. You will want to chop the strawberries well though, because large pieces of strawberry will freeze quite hard and makes the ice cream not as smooth.
- Store the ice cream in the freezer section of your refrigerator for a slightly softer, more scoop-friendly ice cream. A deep freezer tends to run much colder, resulting in a harder, firmer ice cream.
- Once you remove a serving of ice cream, get the remaining ice cream back into the fridge. Never let the ice cream sit out for longer than needed. When the ice cream melts and is re-frozen, the previously melted part becomes icy and not creamy like it should be.
HOW TO MAKE STRAWBERRIES AND CREAM NO CHURN ICE CREAM
This recipe most certainly isn’t complicated, but there are a few steps involved. To make the ice cream a success, prepare everything first before you start to make the ice cream. It will not only make assembly quicker and easier, but will result in a creamier ice cream experience! Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
Next, chop or mash the strawberries. As previously mentioned, you can chop the strawberries or mash them. You will want to chop the strawberries well though, because large pieces of strawberry will freeze quite hard and makes the ice cream not as smooth. Also, this recipe uses one cup of chopped strawberries. You can add more, but do no exceed two cups, because the excess moisture creates a icy ice cream rather than a creamy one.
Okay, so by now, that bowl you set in the freezer should be nice and cold. Get it out and pour the cold whipping cream into it. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, you can add food colouring to tint the ice cream. It’s up to you. But, if you do, just use a drop or two – just a little liquid food colouring goes a long way. Normally, I use gel food colouring, but I used liquid so that I didn’t have to overmix the whipping cream, which might cause it to deflate. Add the vanilla bean paste or extract and beat into the whipped cream.
Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don’t empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You’ll want to use every drop!
Finally, add in the chopped or mashed strawberries. Use a spatula to fold the ingredients into the whipped cream mixture. Once done, transfer the ice cream mixture to a freezer-safe bowl or container. I like to use bread baking pans lined with parchment, but any freezer-friendly container will do. Freeze for 4-6 hours or until firm.
Do You Like This Recipe?
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Strawberries and Cream No-Churn Ice Cream
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Whitney says
Seriously coming back to this when I want to make more ice cream. I’ve been obsessed with banana ice creams this year, and strawberries are my fav fruit — this sounds heavenly!
byronethomas@gmail.com says
Thanks, Whitney!