Recipes

No-Churn Strawberry Ice Cream – THS

$6.60 recipe / $0.94 serving

What if I instructed you that you just don’t want to purchase a flowery equipment to make your personal selfmade ice cream?? Not solely is this easy selfmade ice cream scrumptious, however you may make so many various flavors and it’s only a tremendous enjoyable summer season venture. This yr we took benefit of a few of the season’s contemporary strawberries to make this dangerously scrumptious, no-churn strawberry ice cream, and it is likely to be my favourite taste but. So make certain to bookmark this recipe for this weekend. You’ll be so comfortable to have some selfmade ice cream stashed away in your freezer later. 😉

Side view of a hand holding a no-churn strawberry ice cream cone.

What Does No-Churn Imply?

No-churn merely means you don’t want an ice cream maker to make this INSANELY straightforward dessert. The ice cream base doesn’t should be repeatedly stirred because it freezes to remain delicate and fluffy, and also you don’t want to face over a range gently simmering and stirring eggs, cream, and sugar right into a easy custard. Halleloo! Whipping the elements collectively earlier than freezing helps maintain the ice crystals small and the ice cream easy and scrumptious.

With simply 5 elements and a hand mixer, this recipe will provide you with delectable, velvety outcomes. This ice cream is so good I make a double batch as a result of I do know that regardless of my finest efforts, I’ll devour most of it in a single sitting.

How Do You Taste Ice Cream?

There are two methods to taste your no-churn ice cream. You’ll be able to taste the ice cream base or you may swirl flavorful elements into the whipped ice cream simply earlier than freezing. To maintain this recipe easy, we flavored the bottom with only a contact of vanilla, then swirled in strawberries and strawberry syrup simply earlier than freezing.

For those who don’t have contemporary strawberries or don’t wish to make your personal strawberry syrup, you may swirl in slightly thinned-out strawberry jam. Merely loosen up the strawberry jam by stirring in slightly heat water till it’s simply free sufficient to run off a spoon. Then swirl it in as we did with the strawberry syrup under.

What Retains No-Churn Ice Cream Gentle?

Ice cream made in an ice cream maker is slowly churned because it freezes, which contains air into the combination and retains the ice crystals actually small as they kind. With no-churn ice cream, the combination is whipped earlier than freezing to include the air, and the excessive fats and sugar content material of the bottom helps stop giant ice crystals from forming because it freezes. It’s so extremely straightforward and the outcomes are so incredible, you’ll be glad you didn’t drop $$$ on that ice cream machine.

No Churn Strawberry Ice Cream being scooped out of the baking dish.

No-Churn Strawberry Ice Cream

Searching for a simple, budget-friendly, dessert to assist beat the summer season warmth? This scrumptious no-churn strawberry ice cream recipe is a winner!

Creator: Beth – THS

Freeze Time: 8 hrs

Complete Time: 8 hrs 20 minutes

Servings: 7 1 cup every

Strawberry Syrup

  • 1 lb. contemporary strawberries, divided ($1.99)
  • 1/3 cup sugar (granulated) ($0.05)
  • 1/8 tsp vanilla extract ($0.06)
  • 1 pinch salt ($0.01)

Ice Cream Base

  • 1 14oz. can sweetened condensed milk ($1.59)
  • 1 pint heavy whipping cream ($2.39)
  • 1 tsp vanilla extract ($0.50)
  • 1 pinch salt ($0.01)
  • Make the strawberry syrup first. Wash the strawberries and take away the inexperienced tops. Cube the strawberries into ¼-inch items. Reserve half of the chopped strawberries to fold into the ice cream later.

  • Add the opposite half of the diced strawberries to a sauce pot with the sugar. Stir and prepare dinner over medium warmth till the strawberries launch their liquid and kind a syrup within the saucepot.

  • Let the strawberries simmer within the syrup, stirring often till they break down and lose their form and the syrup has thickened barely. You will know it is prepared whenever you drag a picket spoon throughout the underside heart of the pot and the syrup stays parted for just a few seconds. Take away the syrup from the warmth and stir within the vanilla and salt. Set the strawberry syrup apart to chill.

  • Whereas the syrup is cooling, put together the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the combination till it’s gentle and fluffy, and has fashioned delicate peaks.

  • Fold the reserved chopped contemporary strawberries into the ice cream base. Switch the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the combination.

  • Cowl the ice cream and freeze for eight hours earlier than scooping and serving.

See how we calculate recipe prices right here.


Serving: 1 cupEnergy: 471 kcalCarbohydrates: 47 gProtein: 7 gFats: 30 gSodium: 102 mgFiber: 1 g

Dietary values are estimates solely. See our full diet disclaimer right here.


The tools part above accommodates affiliate hyperlinks to merchandise we use and love. As an Amazon Affiliate I earn from qualifying purchases.

Close up side view of a strawberry ice cream cone.

Find out how to Make Strawberry Ice Cream – Step by Step Pictures

Strawberries being chopped into quarter inch pieces.

Make the strawberry syrup first. Wash the strawberries and take away the inexperienced tops from one pound of strawberries. Cube the strawberries into ¼-inch items. Reserve half of the chopped strawberries to fold into the ice cream later.

Chopped strawberries in pot with sugar.

Add the opposite half of the diced strawberries to a sauce pot with ⅓ cup sugar.

Strawberries releasing their liquid and turning into syrup.

Stir and prepare dinner over medium warmth till the strawberries launch their liquid and kind a syrup within the saucepot and the combination comes as much as a simmer.

Strawberry syrup in a pot with a spoon in it.

Let the strawberries simmer within the syrup, stirring often till they break down and lose their form, and the syrup has thickened barely. You’ll comprehend it’s prepared whenever you drag a picket spoon throughout the underside heart of the pot and the syrup stays parted for just a few seconds. Take away the syrup from the warmth and stir within the vanilla and salt. Set the strawberry syrup apart to chill.

Combine heavy cream, condensed milk, vanilla, and salt in a bowl.

Whereas the syrup is cooling, put together the ice cream base. Add one 14oz. can of sweetened condensed milk, one pint of heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt to a bowl.

Whipping heavy cream mixture into soft peaks.

Use a hand mixer to whip the combination till it’s gentle and fluffy, and has fashioned delicate peaks (whenever you carry the beaters out of the combination it should kind a mild peak that slumps over to the aspect).

Folding chopped strawberries into whipped cream mixture.

Fold the reserved chopped contemporary strawberries into the ice cream base.

The ice cream base is spooned into a freezer-safe container.

Switch the whipped ice cream base to a freezer-safe container.

Strawberry syrup is being swirled into the ice cream base in a freezer-safe container.

Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the combination. Don’t over combine it! 🙂

Strawberry ice cream that's been frozen for eight hours and is ready to serve.

Cowl the ice cream and freeze for eight hours earlier than scooping and serving.

Overhead view of ice cream being scooped out of the dish.

posted on June 27, 2022 in Dessert Recipes, Egg Free Recipes, Gluten free Recipes, Recipes, Recipes underneath $10, Seasonal, Soy Free Recipes, Summer season Recipes, Below $1 per serving, Vegetarian Recipes

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