In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!
Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lot of cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)
I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple?
For this ice cream, you need to cook off most of the water from the strawberries. I tried a few recipes in the past that didn’t do that, and always found the strawberry ice cream to be a bit icy. So when I was coming up with this, I decided to cook the strawberries like jam (minus all the sugar and pectin) in order to make a really thick syrupy ribbon.
If you want to turn this into strawberry ice cream (as opposed to strawberries and cream), just mix half the strawberry mixture into the cream before ribboning in the rest. Is ribboning a word? Who cares…
Anyways, here’s the recipe, and I hope you enjoy! Maybe the weather around here will come back around and I can enjoy this outside in the sun…
No-Churn Strawberries and Cream Ice Cream
- 450 ml whipping/double cream
- 260 g sweetened condensed milk
- 600 g strawberries chopped
- 4 tbsp sugar
- Splash lemon juice
- 1.5 tsp vanilla bean paste or 0.5 vanilla bean
- Mix together the strawberries and sugar. Allow to sit for a few minutes until the sugar begins to pull the moisture out of the strawberries.
- Cook over a medium heat until boiling, and then simmer until the mixture is very thick. You should be able to drag a line through the mixture with a spatula, and see the bottom of the pot.
- Remove from the heat, stir in the lemon juice, and allow to cool to room temp. Put in the fridge to cool completely.
- In a large bowl, whip the cream, vanilla, and condensed milk to soft peaks.
- In a freezer safe container, add half of the whipped cream. Spoon over half of the strawberry mixture, and drag through a knife to ripple.
- Top with the remaining cream, and repeat with the strawberry. Place cling film directly on the surface, and freeze until completely firm.
- To serve, remove from the freezer and allow to sit for a couple minutes until soft enough to scoop.