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- No-churn strawberry ice cream
No-churn strawberry ice cream
Ingredients
Step by step process
Strawberry puree
- 1
No-churn strawberry ice cream relies on a bold fruit base, so start with the puree. Wash and hull the strawberries, then blend them smooth with the lemon juice using a stick blender.
TIP:Insert the straw under the strawberry's green top and push it through. This quickly removes the green tops without damaging the fruit. As a result, the strawberries are ready to eat immediately and stay intact.
- 2
If you dislike seeds, press the puree through a fine sieve. Set aside half of the puree to fold in and keep the other half for marbling.
Cream base
- 3
Whip the chilled whipping cream in a bowl to stiff peaks. Cold cream and a cold bowl hold air better, which keeps the ice cream light and fluffy.
- 4
Fold the condensed milk into the whipped cream, lifting gently from the bottom with a spatula so the foam keeps its volume. You will get a smooth cream base.
- 5
Fold in the reserved half of the strawberry puree until the mixture is evenly pink.
Freezing
- 6
Pour the mixture into a freezer-safe container. Spoon the leftover puree across the surface and drag a skewer through it to make marbled swirls.
- 7
Cover the container and freeze for at least 6 hours, ideally overnight, until the ice cream sets firmly. Let it soften for 5 minutes before serving so it scoops easily.
More tips:
Thaw frozen strawberries first and drain off the excess juice, otherwise the puree turns watery and the ice cream freezes rock hard.
Store in a sealed container for up to three weeks and press cling film onto the surface so no icy crust forms.
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