No churn strawberry ice cream is easy, fresh and wholesome. There’s nothing quite so rewarding as knowing you made it yourself and can count the ingredients on one hand! That’s exactly why you will love this ice cream recipe as much as we did.
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Start with the Local Fruit
Back in the early summer we went berry picking and we landed two giant baskets full of fresh local strawberries. Hello! We were more than ready for berry season! My oldest daughter had several strawberry recipes in mind. We intended to try making strawberry jam in the bread machine and also no churn strawberry ice cream.
While we eat strawberries fresh and in fruit salad or inside yogurt and smoothies all of the time, the sheer number of strawberries proved to be a lot. So, we began creating numerous homemade recipes using berries here.
Actually, No Churn Strawberry Ice Cream is scrumptious, creamy and not overly sweet at all. We like that you can control the amount of effort and the amount of sugar you add here. Plus, it is so good to have fresh ice cream, which is pretty simple to make.
No Churn Strawberry Ice Cream
Homemade fresh ice cream might be the best thing ever to come out of our kitchen. The trick, I think, is roasting the berries for a little bit first to seal in the flavour and dry them out a bit.
Enjoy this recipe. It is a keeper and the perfect desert treat for summer evenings, or maybe even afternoons. I mean, it is summer after all.
Delicious Homemade No Churn Strawberry Ice Cream
- cookie sheets
- Measuring cup
- large rectagular dish
- 1 can sweetened condensed milk
- 2 pounds fresh strawberries hulled and chopped
- 2 cups heavy whipping cream
- 1 teaspoon white sugar
- 1 teaspoon vanilla extract
- 1 fresh sweet basil leaf garnish – optional
- Wash and hull the berries, then chop them in halves or quarters, depends on how chunky you like your fruit ice cream to be. (I don't like it chunky so we made ours very small. Plus our berries were very ripe at this point.)
- Turn oven to 325 F and when it is ready spread out the berries on one or two cookie sheets. Sprinkle lightly with sugar and cook them in the oven for 35 minutes.
- Whip the whipping cream until it becomes whipped cream. Set aside.
- Blend the berries in your food processor or stand mixer. We blend ours a lot because I like them smooth. Our No Churn Strawberry Ice Cream is not seedy or chunky, but that is a personal preference.
- Add your fresh whipped cream, slowly folding into the berries.
- You can add vanilla here if you wish (1 teaspoon)
- Continue to blend it until it is the consistency you are hoping for.
- Scoop or pour mixture into a freezer friendly rectangular pan with an air tight lid.
- Freeze for 12 hours.
- For extra scrumptious flavour take some of that tasty strawberry jam you made and drizzle it on each serving.
- Serve with a sweet basil leaf or mint garnish on each dish.
So, the nutrition facts definitely change depending on the size of your dish and whether you alter the sugar content or not. We kept ours low as we wanted it to be as natural as possible.
Strawberries are naturally just one of our favourite berries here. My kids would eat berries in smoothies until their skin turned strawberry. (Pretty sure that’s not a thing, but you get my point.)
Patience is key for the final freezing process in this delicious ice cream recipe. And also frankly even when it is done, be patient. Trust me, this recipe is more than worth the wait.
My teens were salivating at the prospect of tasting this and then, of course, we needed to wait because you can’t scoop ice cream without a bit of warming up the scoop and letting it warm to room temperature for a few minutes.