Here is my Strawberry ice cream recipe that is creamy, rich, with full of strawberry flavors without chunks. And the best thing, it can be made without an ice cream maker. What more? This ice cream doesn’t develop icicles that are common in homemade ice cream due to a secret ingredient. Yes, condensed milk!
Strawberries are love! No, I mean it. They make you feel like it is Valentine’s Day. I’m very excited to share this strawberry ice cream recipe because it is the creamiest of all ice cream recipes I’ve posted. And it is very easy to make.
Why does this recipe work?
- The secret to no-churn homemade ice cream is very little water and a load of creamy rich ingredients.
- The cooking of strawberries breaks the enzyme and evaporates some of the liquid.
- Similarly, condensed milk also has very little water making ice cream thick and rich.
- Lastly, the doubled cream makes the ice cream thick as well as provides some volume and richness to ice cream.
That's how I make my all homemade ice cream like Cherry Ice cream, Plum Ice Cream, Peach Ice Cream, and Mango Ice Cream without an ice cream maker.
Ingredients
Strawberry: I recommend cooking strawberries because cooking breaks the enzyme so the color of the strawberry stays fresh for longer. Strawberries also give a very vibrant color upon cooking.
Fresh and frozen strawberries both work for this recipe. The only difference is cooking time. Frozen strawberries will melt as soon as it thaws in the pan. I prefer meshing instead of blending because it seems easier and a few strands of strawberries look lovely in the ice cream.
If you love strawberries, you just can miss my strawberry jam, strawberry mousse with jello, and strawberry lemonade.
Cream: The cream is the main ingredient. Use heavy cream or whipping cream that doubles upon whipping. Avoid over whipping and reaching the butter state.
As soon as you see stiff peaks stop beating. Hand beaters are comparatively slow while stand mixers are super fast so be vigilant. Find useful information about types of cream at whatscookingamerica.net.
Condense milk: This thickened condensed milk has very little water giving thickness to ice cream and sweetness too.
Lemon: I like slightly tart strawberry ice cream but you can skip it for a sweeter taste.
Red food color: Honestly, strawberries provide a lovely pink color naturally. So made it a point to add in the last step you can decide how much difference color can make.
I add color to make it look store-bought and tempt my kids to eat some fruit.
Butter paper or cling wrap: Icicles tend to form on the surface of ice cream made without an ice cream maker even if covered tightly. Covering the surface with butter paper or cling wrap can prevent this. Butter paper does a better job and is recommended.
How to make it?
The recipe steps to make ice cream without an ice cream maker below are pretty self-explanatory! Find a little description for easy grasping.
- Wash and hull strawberries. Then cut each strawberry roughly into two halves. Transfer strawberries to a pan and cook for 5 minutes on medium heat until soft. Keep stirring frequently.
- Mash the strawberries lightly. Remove strawberries from the pan and set them aside to cool. Do not overcook.
- Take chilled whipping cream in a large bowl.
- Whip it until you see stiff peaks. That is when you remove the whisk the cream holds its shape and doesn't melt in smoothness.
- Add cooked strawberries, condensed milk, and lemon juice. Mix with the help of a spatula.
- At this stage, if you want richer color, you can add 1-2 drops of red color.
- Transfer ice cream to a container, preferably with a lid. I used a brownie pan. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream. This doesn't allow icicles to form on the surface.
- Chill for at least four hours in the freezer. Remove the ice cream 10 minutes before serving so it is soft set and then scoop into the ice cream cups. Serve immediately, Enjoy!
Variations:
Chunky strawberry ice cream
Strawberry chunks tend to freeze in the ice cream. For this cut strawberries into smaller chunks and cook them for fewer minutes than mentioned in the recipe only until the strawberries are a little soft. This will release some water from strawberries that freeze in ice cream.
Strawberry chunks will be softer without melting in ice cream. Obviously, do not use the potato masher and you'll a chunky strawberry ice cream.
Strawberry Swirl Ice Cream
If you like to swirl then add little sugar while cooking strawberries. Skip adding strawberry syrup to cream and add some vanilla essence to make a white base. Then pour mashed strawberry over the ice cream container. Create swirls with a stick.
And the result is thick creamy rich ice cream. Look at the thick creamy dribs in the picture above.
FAQ
A churned ice cream is one that is stirred or agitated while freezing. An electric ice maker is used to make churned ice cream. Traditionally, ice cream was churned by hand with ice around the spacial container to chill it. No churn means that ice cream is simply frozen in a freezer without churning.
Homemade ice creams last for two weeks after that the texture changes and starts forming larger crystals.
Hungry for desserts? Check these.
If you try this No churn-strawberry ice cream recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Homemade Strawberry Ice Cream with Condensed Milk
Ingredients
- 2¾ cup (500 g) strawberry chunks, hulled strawberries cut into chunks
- 2 cups heavy cream, also called whipping cream/double cream/fresh cream
- 1 can sweetened condensed milk
- 1 tablespoon lemon juice, optional
- 1-2 drop red food color, optional
Instructions
- Take strawberries in a pan and cook for 5 minutes on medium heat until soft. Keep stirring frequently.
- Remove from heat and mash the strawberries lightly.(Pro Tip: Skip mashing for chunky strawberry ice cream.)
- Remove strawberries from the pan and set them aside to cool.
- Take chilled whipping cream in a large bowl. Whip it until you see stiff peaks.
- Add cooked strawberries, condensed milk, and lemon juice. Mix with the help of a spatula.
- Add 1-2 drops of red color, if using. Mix thoroughly.
- Transfer ice cream to a 1.5-liter container. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
- Chill for at least four hours in the freezer. Remove the ice cream 10 minutes before serving. Scoop and serve immediately.
Hussaina says
Awesome recipe.. surely gonna try this out!
Recipe 52 says
Thank you a lot for leaving feedback!