This is a simple and delicious strawberry ice cream recipe that's 'no churn' which means it doesn't need a machine to make it. You will really like the fresh and real flavor next to the fake flavoring you get in many commercial ice creams. The recipe that I got this from also suggestions the addition of red food coloring but I've been quite happy with the light pink color you get from just the strawberries and not really interested in faking it up with food coloring! I've made this several times including in my bare bones 'kitchen' in Thailand where I didn't even have a blender/food processor. Still turned out great 🙂
Yield ~ 1 litre / 1 quart
Prep time: 20 mins + 6 hours freezing
My rating: 5/5
Read on for my notes on the recipe and detailed photos of the steps.
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
Method
Method at the author's blog: https://bestrecipebox.com/no-churn-strawberry-ice-cream/ with a few modifications;
- Put the strawberries and sweetened condensed milk in a food processor or blender and combine
- Once the cream is whipped, add the strawberry mixture and mix a little with the electric mixer before finishing off by folding through with a rubber spatula
Notes
- The downside of using fresh strawberries in this recipe is that it introduces a lot of water which tends to make the texture a bit icy. I haven't tried this myself but you could try creating a pulp from the strawberries separately then stewing the pulp mixture to boil off some of the water. Alternatively, you could swap out the sweetened condensed milk in the recipe for regular sugar that you dissolve in the strawberry mixture. This should put sugar molecules between the water molecules and help to prevent large ice crystals forming
- As I mentioned in my intro, I've even made this in Thailand without a food processor/blender by just mashing the strawberries with a fork then mushing them into and through a strainer to get them into a pulp then mixing through the other ingredients manually. It worked pretty well
Fresh strawberries
Manually crushing strawberries with a fork
Mashing strawberries in a food processor
Adding sweetened condensed milk (mixed manually in this batch)
Hardening up in the freezer
Serve and enjoy!
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
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