No Churn Strawberry Ice Cream
Summer is here and with it comes my desire to eat ice cream ALL THE TIME! While I think that homemade traditional ice cream is amazing, this no churn strawberry ice cream is a super fun (and super easy) way to make ice cream with very little elbow grease. And if you have summer strawberries to use up – it’s perfect!
My kids love making no churn ice cream because it’s every bit as delicious as the churned kind, but way easier. It’s not quite an immediate treat (you gotta wait about 5 hours for it to freeze solid), but it’s definitely something to look forward to. Are you ready to make some?
What You’ll Need
- 2 Cups (or 1 pint) heavy cream
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- pinch of salt
- Strawberries (cut up into smallish pieces)
You’ll also need your mixer (hand or stand) and a metal pan (I used a 9″ x 13″ pan) that either has a cover or you can use plastic wrap.
Step 1 – Whip Cream
The first step is to pour the cream into a bowl and whip it until it is stiff with small peaks. You don’t want to whip it too long or you’ll get butter, but you want the peaks to stand up on their own. Just keep your eye on it while you whip it.
Your final result should look something like the picture below.
Step 2 – Fold in Vanilla and Milk
Next, you’ll want to fold in the vanilla and the sweetened condensed milk. Start with the vanilla. The key here is to fold it in with a spatula rather than mixing it with the mixer. You want all that lovely air you whipped into it with the mixer to stay in the ice cream.
Then add the milk and carefully fold it in.
Once the vanilla and milk are folded in, pour it into your pan (the one you’ll use to freeze it in). It can be a good idea to pre-chill the pan to speed up the freezing process. But if you’re like me and it simply didn’t get done – it’s no big deal to start out with a room temperature pan.
Step 3 – Fold in Strawberries
Finally, you’ll need to add your strawberries. We had a bunch of strawberries left over from a party so I chopped them up and heated them into a jam like texture on the stove. Let them cool a bit and they’re ready to add to your mixture.
We started out with 1 Cup of strawberry mix, but ended up adding a second cup to make it more strawberry-ey (is that a word?)
Once the strawberries are spread throughout the mix, take a butter knife and cut the strawberry mix in up and down and side to side.
It should look like this when it’s ready for the freezer.
Step 4 – Cover & Freeze
Now, cover the pan and pop it in your freezer for about 5 hours. You could pull it out sooner than that, but it’s generally nice and solid at about the 5 hour mark.
And the finished product! Do you see the upper right hand corner? That was the hubs “sampling” it before I could take pictures.
Step 5 – Eat!
You’re ready to scoop and eat this delicious goodness. If you used a metal pan, be a bit careful when you’re scooping the ice cream out. The texture of this ice cream is a teeny bit creamier than churned ice cream, but a remarkably good substitute.
It’s really quick to put together – to fully assemble this it took about 15 minutes start to finish. Honestly, the hardest part is the waiting for it to freeze time!
Happy summer and go enjoy some ice cream!