Valentine’s Day is only three days away! Do you have dessert planned for your party? No matter what the season is, ice cream has always been a favorite dessert of kids and grown-ups around the world. Pretty much everyone loves it. And the people who say they don’t like it? They are closet ice cream lovers. So moral of the story is this – don’t trust someone who says they don’t like ice cream. There is a good chance they are lying. And to be clear, there is a difference between not liking ice cream and can’t have an ice cream. Today I am sharing another variation of my all-time favorite no churn ice cream. Check out caramelized cashew recipe here. This recipe is so quick, easy and quite fun to make! I highly encourage you getting your kids involved while making this recipe, because my son loves this process of making ice cream!
Love & kindness is in the air! Really! I just saw someone paying it forward today without any reason at the grocery store. Giving back to the community without any expectations. It is really nice to see such kindness in this world. We were shopping groceries yesterday and my son picked out tons of strawberries. As you know by now, this kid loves berries! I told him yesterday we were going to make ice cream, so he insisted that it should be strawberry since he loves them so much! Hence, we made a batch of strawberry ice cream together.
Making strawberry ice cream can be tough, since berries hold so much water. If you just blend the berries and add it to your ice cream mixture, the ice cream will be too icy, and not at all creamy. Hence to get the best creamy texture, I highly recommend you all to reduce the strawberry puree by half prior adding to the ice cream mixture. What are you waiting for? Go buy some berries along with other ingredients and make this dessert for your loved ones this weekend!
Serves 9-10 scoops
[Per serving Calories 200, Fat 20g, Carbs 2g, Protein 1g]
½- 1 can sweetened condensed milk (add more if needed)
2 cups heavy whipping cream
1 pound fresh or frozen strawberries
Pinch of salt
If you are using frozen strawberries, then I recommend you thaw them prior pulsing in blender. If you are using fresh strawberries, then you can just blend until smooth consistency. In a pan over medium heat, cook the strawberry sauce until reduced by half. Set it aside to cool. After the reduction sauce is cooled down, add it back in blender with ½ cup condensed milk, pinch of salt, and blend until uniform. Set it aside.
You can use kitchen aid mixer or hand-held mixer. Add the whisk attachment and add heavy whipping cream. Beat on high until the mixture forms stiff peaks. It takes approximately 3-4 minutes. Add strawberry-condensed milk pureed mixture to the whipped cream batter. Gently fold into whipped cream until well combined. Pour into a freezer safe container with a lid and store in the freezer until the ice cream firms. This process could take approximately 3-4 hours. Once firms, ice cream is ready to be served!
Notes – Remove 5-10 minutes prior serving for perfect consistency.
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