No Churn Strawberry Ice Cream
No Churn Strawberry Ice Cream

No Churn Strawberry Ice Cream

Time
Prep: 25 mins
Freeze: 4 hours or overnight
Difficulty
Super Easy
serves
Serves: 12

Make the most of our best British strawberry season for this strawberry ice cream recipe!

Have you discovered our unbelievably easy way to make homemade ice cream with absolutely no beating involved whatsoever?! If not then this is the recipe for you, we promise its as easy as it sounds! 

No Churn Strawberry Ice Cream
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Fresh strawberries, washed, dehulled and roughly chopped

400g

Caster sugar

55g

Juice of 1 lemon

Whipping cream

600ml

Vanilla extract

1tsp

You will also need:

900g loaf tin or similar to store the ice cream

Step 1 of 3

Cook the strawberries with the sugar and lemon juice for 15 minutes. Stir frequently to avoid the sugar catching but be careful not to squash the strawberry chunks. Leave to cool. Once cooled take half out of the saucepan and mush to form a puree, alternatively blitz with a stick blender. Then carefully stir in the remaining strawberry mix.

Step 2 of 3

Put the cream, condensed milk and vanilla in a bowl and whisk to form soft peaks. Fold through the strawberry mix. Carefully pour into your loaf tin or other ice cream mould then freeze until solid (about 3-4 hours or overnight).

Step 3 of 3

To serve, leave at room temperature for 5-10 minutes to soften before serving.

Have you tried making this delicious recipe yet?

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