Strawberry Ice Cream – No Churn
If you’ve been looking for a no churn strawberry ice cream recipe that is the absolute creamiest and smoothest, search no further because this might be the one. And because it’s no churn and doesn’t require an ice cream maker, you can be sure that it’s going to be practically effortless to make.
What Makes This No Churn Ice Cream So Creamy?
This strawberry ice cream recipe is so creamy for 3 reasons. First, it is made with sweetened condensed milk and heavy cream. The condensed milk is rich in sugar and therefore prevents the formation of ice crystals.
Another reason why this turns out so creamy is because we cook the strawberries rather than adding them in raw and pureed. Doing this still results in a great result, but a lot of water gets added too which can result in ice crystals. By cooking the strawberries, the flavors become more concentrated and much of the liquid cooks off.
The last reason why this is the creamiest no churn strawberry ice cream is because of the addition of xanthan gum. This seemingly scary ingredient is nothing to get stressed about–you can find it in more places than you think. Plus it’s a natural ingredient (even though it sounds man made) and it is in many of the foods you have been eating forever.
How Do I Store This Ice Cream?
Store your strawberry ice cream in a heavy plastic container with a tight fitting lid. This should be the container you pour the ice cream mixture in, so plan ahead. For extra protection against freezer burn, cover the ice cream directly with a piece of plastic wrap.
How Long Does This Ice Cream Keep?
This strawberry ice cream will keep for 2-3 months well covered in the freezer.
I hope you will give this creamiest no churn strawberry ice cream a try soon. If you have strawberries on your hands at the moment, go try it right now. And as always let me know how it turned out for you!
Strawberry Ice Cream – No Churn
Ingredients
- 1 pound strawberries fresh or frozen
- 2 cups 35% cream whipping cream
- 1 can sweetened condensed milk 14 fl. oz.
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum optional
Instructions
- Line a 9"x 5" loaf pan with parchment paper or plastic wrap so it goes completely up the sides. Set aside.
- In a medium sized saucepan, cook the strawberries over medium heat, mashing them with a fork as they come to a boil. Lower the heat slightly and cook for 15 minutes or until they reduce by half. Remove from heat and cool completely. Ideally it is best to chill this mixture, but the recipe will still work if the cooked strawberries are just cooled. (Do not add them into the ice cream if they are still warm.)
- Into a chilled bowl add the 35% cream. Beat with an electric mixer until soft peaks form, about 5 minutes. Once it begins to look like whipped cream, add the sweetened condensed milk, vanilla and salt. Beat well. Gradually beat in the cooled strawberries, mixing well after each addition and scraping the sides of the bowl frequently.
- With beaters running, gradually sprinkle in the xanthan gum, if using. Add it slowly enough (4 or 5 intervals) so that it does not clump into gummy bits. Give the mixture a final mix and pour into the prepared loaf pan. Cover with waxed paper or plastic wrap and freeze for 4-6 hours or until completely firm.