No-Churn Strawberry Ice Cream
This is the perfect no churn strawberry ice cream recipe, it’s only 5 ingredients and doesn’t even require an ice cream machine! The ice cream base is a rich, yet light vanilla flavour, with swirls of sweet strawberry jam and pieces of fresh strawberries that slightly freeze and add a fresh take on an old classic. If strawberries and cream were ice cream , this would be the recipe! Easy and simple but so impressive and it tastes like you’ve spent hours on making a velvety ice cream, worthy of a hot sunny day!
What is no churn ice cream?
Is ice cream that doesn’t require an ice cream machine or long churning time or even any eggs. The two main ingredients in no churn ice cream are cream and sweetened condensed milk, the combination of both of these ingredients when whipped, is a light and fluffy ice cream base ready to freeze and become no churn ice cream.
What does no churn ice cream taste like?
No churn ice cream has a wonderful vanillary taste that is evenly sweetened and ridiculously rich. The difference between regular ice cream and no churn ice cream as far as flavour goes, is that regular ice cream is lighter in flavour and more customizable, no churn ice cream on the other hand is richer in flavour and is super creamy no matter what mixins you add! All round no churn ice cream is lightly whipped, rich, velvety and flavoursome.
What is the texture of no churn ice cream?
No churn ice cream has a creamy, velvety and light texture. The secret to what makes no churn ice cream so light and creamy, is that the base of this ice cream is double cream / heavy cream whipped to soft peaks. No churn ice cream also contains plenty of fat but not a lot of water resulting in a velvety, luscious ice cream.
Ingredient Notes
The ingredients that go into this easy no churn strawberry ice cream recipe
Double Cream / Heavy Cream – is the perfect base for a creamy and rich no churn ice cream
Sweetened Condensed Milk – will sweeten the ice cream, bind everything together and softens the ice cream
Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – not to mention that it keep the ice cream from getting icy
Strawberry Jam – I love using homemade jam for this recipe as I can really control the sweetness. But feel free to use any strawberry jam of your choice!
Fresh Strawberries– adds so much texture and a freshness that is unbeatable. Just make sure to thoroughly dry your strawberries after chopping, this will ensure that the ice cream stays creamy.
How to make No-Churn Strawberry Ice Cream
- Whip the cream in a steel bowl to stiff peaks, make sure not to over whip the cream should still be soft and delicate at this point
- Combine the condensed milk with the vanilla and mix it together well
- Now, fold in condensed milk into the cream until you have one even mixture, making sure not to knock all of air out of the cream
- Next, prepare a tin or dish or your choice. Optional: line your tin / dish with some scrunched up parchment paper this will make it easier to clean later
- Now we are ready to layer, starting with ⅓ of the ice cream base, smoothing that out, then a few teaspoons of strawberry jam, swirling that in and then sprinkle on some fresh strawberries. Repeat this process till the ice cream base is finished, using ⅓ of the ice cream base per layer. I have a full video of the layering process below!
- Once everything is layered you can garnish with more jam or strawberries and then, it’s time to pop the no churn ice cream into the freezer and freeze it for 24 hours, until the ice cream is solid.
- Finally, the no churn strawberry ice cream is ready! Simply scoop onto cones or into bowls and top with some strawberry sauce or fresh strawberries if you wish, and enjoy!
How do you make homemade ice cream creamy and not icy?
The secret ingredient that not only stops the ice cream from getting icy and adds a ton of flavour is: vanilla extract! The vanilla extract lowers the freezing temp of the ice cream, making it slower to freeze and therefore, forming smaller ice crystals , ultimately making a smoother ice cream. The other ingredient that stops the ice cream from going icy is sweetened condensed milk, which softens the ice cream!
How long does no-churn strawberry ice cream last?
Once the no churn ice cream is solid, store into the freezer covered with cling film, or you could use a container. This ice cream should last 6 weeks if kept in the freezer and stored properly. A word of caution, if the ice cream melts completely after it has frozen solid, do not refreeze it, it is no longer safe to eat!
Tips and Tricks – No-Churn Strawberry Ice Cream
Always let the ice cream sit out for a couple of minutes to soften, before scooping.
Make sure to thoroughly dry the strawberries with a couple of paper towels before sprinkling into the ice cream, to ensure that the ice cream stays creamy.
Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
No-Churn Strawberry Ice Cream
Equipment
- Loaf pan or square tray
- Ice cream scoop
- Hand or stand mixer
Ingredients
Ice Cream Ingredients
- 600 ml double cream / heavy cream
- 1 tin sweetened condensed milk 397g
- 2 tsp vanilla extract
- Strawberry Jam
- 15 – 20 Fresh strawberries
Instructions
- Whip the cream in a steel bowl to stiff peaks, make sure not to over whip the cream should still be soft and delicate at this point
- Combine the condensed milk with the vanilla and mix it together well
- Now, fold in condensed milk into the cream until you have one even mixture, making sure not to knock all of air out of the cream
- Next, prepare a tin or dish or your choice. Optional: line your tin / dish with some scrunched up parchment paper this will make it easier to clean later
- Now we are ready to layer, starting with ⅓ of the ice cream base, smoothing that out, then a few teaspoons of strawberry jam, swirling that in and then sprinkle on some fresh strawberries. Repeat this process till the ice cream base is finished, using ⅓ of the ice cream base per layer. I have a full video of the layering process below!
- Once everything is layered you can garnish with more jam or strawberries and then, it's time to pop the no churn ice cream into the freezer and freeze it for 24 hours, until the ice cream is solid.
- Finally, the no churn strawberry ice cream is ready! Simply scoop onto cones or into bowls and top with some strawberry sauce or fresh strawberries if you wish, and enjoy!
Notes
Strawberry Jam
Equipment
- Saucepan
Ingredients
- 500 g strawberries
- 100 g sugar 1/2 cup
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp vanilla extract (or a 1/4 tsp vanilla paste)
Instructions
- Start by washing, drying and chopping up your strawberries, into bite size pieces.
- In a medium saucepan combine the chopped strawberries with sugar, lemon juice, salt, vanilla paste or extract, water and mix everything together.
- Now, put the saucepan on a high heat and bring the jam mixture the boil for about 3 minutes and then simmer for 20 – 25 minutes
- To test the jam, place a teaspoon onto a cold plate, leave it for 30 secs and see if it runs slowly or quickly, if it runs slowly it is done. Make sure you take the jam off the heat as you do this, you do not want to overcook the jam. Another test that I like to use that is a bit unconventional is using a teaspoon and seeing if the jam coats it, leaving it for 30 seconds and then, creating a line through it with another spoon and if the jam stays separate it’s ready!
- Now, the strawberry jam is ready, let it sit for about 15 minutes, before pouring into clean, airtight jars and allowing it to come to room temperature before refrigerating.
