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When the summer months hit, there’s nothing quite so satisfying as cool, refreshing, sugary-sweet ice cream. I’m normally a chocolate fan, but on hot, sunshine-filled days, I crave strawberry ice cream. We used to make our own growing up using the good ol’ rock salt and ice cube method. Nowadays, I’ve found other ways to make this delicious stuff.

Enter: the no-churn method. For this method, you’ll just need a high-powered blender or an immersion blender. You’ll basically make a fruit puree and whipped cream, combine the two, and freeze. It really is that simple!

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To get started on this easy recipe, start by combining strawberries, water (if using fresh), and granulated sugar in a large saucepan. Allow the mixture to come to a boil then reduce to a simmer for 10-15 minutes (20 for frozen strawberries). Remove the saucepan from heat.

Then, using either an immersion blender or a high-powered blender, blend the strawberry mixture into a puree. Measure out 1 1/2 cups of puree and set aside to cool. In a large mixing bowl fitted with the whisk attachment (or using a handheld electric mixer), blend heavy cream until stiff peaks begin to form. Add cooled strawberry puree and blend again on high until thickened up.

Finally, pour the condensed milk into the strawberry whipped cream and use a spatula to fold everything together until well-combined. Empty mixture into a freezer-safe container and smooth it out with a spatula. Freeze for 5-6 hours, and serve up with your favorite toppings!

Makes 1.5 pints

20m prep time

6h inactive

5
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Ingredients
  • 1 lb strawberries (fresh or frozen)
  • 1 tablespoon water
  • 2 tablespoon granulated sugar
  • 2 1/2 cups heavy cream
  • 1 (300mL) can of condensed milk
Preparation
  1. Combine strawberries, water (if using fresh), and granulated sugar in a large sauce pan. Allow the mixture to come to a boil then reduce to a simmer for 10-15 minutes (20 for frozen strawberries). Remove the saucepan from heat.
  2. Using either an immersion blender or a high-powered blender, blend the strawberry mixture into a puree. Measure out 1 1/2 cups of puree and set aside to cool.
  3. In a large mixing bowl fitted with the whisk attachment (or using a handheld electric mixer), blend heavy cream until stiff peaks begin to form. Add cooled strawberry puree and blend again on high until thickened up.
  4. Pour condensed milk into strawberry whipped cream and use a spatula to fold everything together until well-combined. Empty mixture into a freezer-safe container and smooth it out with a spatula.
  5. Place the ice cream into the freezer for 5-6 hours before serving.

Recipe adapted from Love in My Oven.