Fresh Strawberry Ice Cream (no-churn)
Creamy, homemade, no-churn strawberry ice cream. No artificial flavours or colours!
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 1 litre tub
Ingredients
- 400 gms fresh strawberries
- 3/4 cup condensed milk
- 3/4 cup chilled whipping cream (see notes)
- Optional: chopped strawberries to add while serving
Instructions
- Rinse the strawberries, remove the stems and leaves. Chop them roughly and add to a blender. Blitz till pureed, leaving a few bigger chunks if you want extra texture, although they may become a little icy after freezing.
- In a separate bowl, beat the cream on medium speed with a hand mixer until it thickens and forms stiff peaks, or peaks with barely rounded tips. Store in the fridge while you prep the rest of the ice cream base.
- In another bowl, combine the condensed milk and strawberries, then fold the cold whipped cream into it slowly. It will deflate because of the strawberries and become runny, so be as gentle as possible.
- Pour the mixture into a freezer safe container and freeze for 6 hours, preferably overnight. Leave at room temperature for a few minutes before scooping and eating with more chopped strawberries. I found the colour to be more of a pale purple, than pink but the flavour is spot on. You can store this in the freezer for about 3 weeks. Happy ice creaming!
Notes
*Before whipping the cream, chill the bowl and beaters for about 20 minutes. The cream itself should be very very cold, chilled at least 48 hours. I use Amul whipping cream which I usually get on Big Basket and prefer to store the unopened pack in the fridge itself.