There’s just something magical about homemade ice cream, isn’t there? I’ll never forget the summer days of my childhood when my parents would whip up a batch of creamy goodness, and the whole family would gather around, spoons at the ready, waiting for that first scoop. Nowadays, whenever I make No-Churn Strawberry Ice Cream, it feels like I’m reliving those sweet moments and making new memories—right in my own kitchen!
What I absolutely adore about this recipe is its simplicity. Without any fancy ice cream maker, you can create smooth, luscious ice cream that rivals your favorite parlor’s offerings. Plus, it’s a great way to use up fresh strawberries, especially when they’re in peak season. So, let’s dive into this delectable treat!
What’s in No-Churn Strawberry Ice Cream?
Strawberries: Fresh strawberries are the stars of this ice cream! When they’re at their sweetest, they transform into a dreamy puree that adds natural flavor and a pop of color.
Condensed Milk: This thick, sweet milk is the secret ingredient that gives the ice cream its creamy texture without needing to churn it. It adds just the right amount of sweetness to the mix.
Heavy Cream: For that rich, velvety base, we need heavy cream. Whipping it up introduces air, creating a light and fluffy consistency that makes every bite heavenly.
Vanilla Extract: A splash of vanilla extract enhances the flavor profile, rounding out the sweetness with its warm support. Trust me, it’s a must-have!
Is No-Churn Strawberry Ice Cream Good for You?
Now, let’s talk about the health aspect of this delicious treat. While it’s certainly a treat and not a health food, there are a few perks to consider.
Strawberries: Packed with antioxidants like vitamin C, strawberries are a guilt-free indulgence that provide some health benefits. Just 1 cup has about 50 calories!
Heavy Cream: On the sweeter side, heavy cream is high in calories and fat, but it also contains beneficial fat-soluble vitamins. Moderation is key here!
Condensed Milk: It’s a sweet addition, so if you’re watching your sugar intake, you may want to enjoy this ice cream in smaller portions.
At the end of the day, this ice cream is best enjoyed as an occasional treat rather than a daily indulgence!
Ingredients List
– 2 cups fresh strawberries, hulled and chopped
– 1 (14-ounce) can sweetened condensed milk
– 2 cups heavy cream
– 1 teaspoon vanilla extract
*Serves: Approximately 6-8 servings.*
How to Make No-Churn Strawberry Ice Cream?
1. Start by prepping the strawberries. Place them in a blender or food processor and blend until smooth. If you like it chunkier, you can leave some small bits of fruit.
2. In a large bowl, combine the strawberry puree with sweetened condensed milk and mix until well blended.
3. In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks.
4. Gently fold the whipped cream into the strawberry mixture. Remember, you want to keep as much air in the mixture as possible, so fold lightly!
5. Add the vanilla extract and fold it in until just combined.
6. Pour the mixture into an airtight container and smooth the top. Cover it well with a lid or plastic wrap.
7. Freeze for at least 4-6 hours or until it’s firm enough to scoop.
8. When you’re ready to indulge, let the ice cream sit at room temperature for about 5 minutes for easier scooping. Enjoy every creamy spoonful!
Sweet Tips for Strawberry Bliss
– **Extra Fruity:** Want more strawberry flavor? Try mixing in some chopped strawberries after folding in the whipped cream!
– **Toppings Galore:** Serve it with a drizzle of chocolate sauce or some crushed nuts for added texture.
– **Storage:** This ice cream can be stored in the freezer for up to two weeks, but I doubt it will last that long!
I promise you’ll be amazed at how easy it is to make this no-churn strawberry ice cream! It’s a sweet treat that brings back fond memories and creates new ones. I’d love to hear how yours turns out, so don’t forget to share your ice cream stories with me! Grab your strawberries, and let’s get churning (or should I say blending)! 🍓🍦
