No-Churn Strawberry Ice Cream

Hey there ice cream lovers! Today we’re diving into an adorable bowl of No-Churn Strawberry Ice Cream. A lip-smackingly delicious dessert that’s perfect for hot summer days, baby showers, or, when you’re just feeling fancy. Charming in its simplicity, yet sophisticated in flavor, this creamy, cool delight is all the rage. No complex ice cream machine involved, no academic culinary knowledge needed; a homemade treat that you’d swear came from an upscale gelateria, right in your kitchen! We’re talking real strawberries folding into a cloudlike whip of cream and sugar, so creamy yet light!

It’s an absolute crowd-pleaser, too! The freshness of the strawberries, the creaminess of the milk ��� every scoop is a revelation. As for the crunch? Optional! Sprinkle some cookie crumbs if you like a bit of crunch in every mouthful. Pinky swear, it’s a dream you’d wanna dive in, again and again. So, let’s get cracking with this berry delicious bowl!

• Prep Time: 25 minutes
• Cook Time: 0 minutes (you read that right!)
• Total Time: 4 hours 25 minutes
• Servings: 8
• Yield: 1 Quart

Ready to take a trip to cloud 9? Don your apron and follow me to paradise!

Ingredients & Equipment You’ll Need

• 1 cup fresh strawberries
• 1 teaspoon lemon juice
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, cold
• 1 teaspoon pure vanilla extract

For equipment, all you need are a blender, a large bowl, an electric mixer, and a loaf pan.

Strawberries paired with lemon juice bring out the earthy sweetness in them. The sweetened condensed milk acts as a smooth land where these strawberries roll and mingle with the airy whipped cream, contributing to the creaminess. Trust me on this; it’s pure magic!

Substitutes? You can replace the strawberries with any other berries you fancy. Be it blueberries or raspberries; it’s your ice cream adventure!
Just keep in mind, we want sweetness and acid, both.

How To Make No-Churn Strawberry Ice Cream

1. First off, puree your strawberries in a blender till they become a smooth paste. No one wants chunky ice cream!
2. Transfer this puree to a bowl, add in lemon juice and stir it all together. The acidity of the lemon gives the strawberries an added depth of flavor.
3. In a separate bowl, use an electric mixer to whisk your cold heavy cream until stiff peaks form. We’re talking cloud-like consistency here!
4. Now to the whipped cream, fold in your condensed milk, strawberry puree, and vanilla extract gently. The goal is to maintain the airy texture, while basically making strawberry clouds.
5. Finally, pour this vibrant, fluffy mixture into a loaf pan, cover it nicely, and freeze. Wait for at least 4 hours or until the mixture is solid.

Tips For The Best Results

• Ensure your cream is cold; it helps in faster whipping.
• Do not rush with the whipping; take your time to get that perfect cloud-like consistency.
• Freeze the ice cream in a shallow dish; it will freeze more uniformly.

Storage Tips

• Place a piece of plastic wrap, touching the surface of the ice cream before freezing, to avoid ice crystal formation.
• Store the ice cream at the back of your freezer, where the temperature is the coldest, to maintain texture.

Frequently Asked Questions

Q: Do I have to use fresh strawberries?

A: Absolutely not! Frozen strawberries can definitely be used; just be sure to thaw them beforehand.

Q: Can I use low-fat milk instead of heavy cream?

A: Unfortunately, low-fat milk won’t offer the creaminess that heavy cream does. This recipe specifically aims for a rich texture.

Q: Can I add some add-ins to this ice cream?

A: Oh yes, feel free to fold in some crushed cookies or chopped chocolates after completing the recipe. Remember, it’s your ice cream; make it how you like it!

Q: How long is this ice cream good in the freezer?

A: Most homemade ice creams are best if eaten within 2 weeks. Go ahead, get that second scoop!

Q: Can I use a different fruit instead of strawberries?

A: Sure! This recipe works well with peaches, blueberries, blackberries. Just keep the measurements the same, and you’re good to go!

Nutritional Facts of No-Churn Strawberry Ice Cream

Each serving of this dreamy dessert comes packed with 220 calories, 14g of fat, 4g of protein, and 22g of carbohydrates. Not bad for a delicious treat, right?

Alright, my lovely foodies, that wraps it up for our luscious No-Churn Strawberry Ice Cream. It’s creamy, fruity, and undeniably irresistible; bonus points for being a breeze to create. And remember, there’s no such thing as too much ice cream, so go for that second scoop! Bon app��tit!