Easy no-churn strawberry ice cream
Recipe for easy, creamy strawberry ice cream, made without an ice cream maker.
Servings 6 servings
Calories 377kcal
Ingredients
Strawberry purée
- 500 g strawberries, fresh or frozen
- 100 g caster sugar
- 1 vanilla pod, split and seeds scraped out
For the ice cream base
- 1 tin sweetened condensed milk, approx. 400 g
- 1/2 l whipping cream (38% fat)
- freeze-dried strawberries optional, for the top
Instructions
- Put the strawberries, sugar and vanilla seeds, along with the empty vanilla pod, in a saucepan and bring to the boil. Let the strawberries simmer until completely soft – about 10 minutes.
- Remove the vanilla pod and blend the strawberries to a smooth purée, then put it in the fridge to cool completely. You can also put it in the freezer to speed up the cooling.
- Meanwhile, whip the cream and condensed milk together until thick, creamy and airy.
- Once the strawberry purée is completely cold, fold it into the cream mixture and stir until well combined. Set aside a little purée for the top, if you like.
- Pour the ice cream mixture into a container, top with a little strawberry purée and freeze-dried strawberries if you like, and freeze for at least 4 hours. Take the strawberry ice cream out of the freezer 10-15 minutes before serving.
Nutrition
Calories: 377kcal | Carbohydrates: 26g | Protein: 3g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 24mg | Potassium: 208mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1243IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 0.4mg