Made without sweetened condensed milk, My No-Churn Strawberry Ice Cream tastes like summer itself, bursting with berries and fresh cream.
One version of this recipe and parts of this article have been published in Whisk By Ami Magazine.
The best memories are vividly recalled with food. For me, ice cream conjures up memories of summer; sitting in my Bubby’s bungalow colony on her front porch on an ancient, red metal chair. You’ve sat on those, right? They kind of rock a little and you slide and fall into them? On my lap there is a bowl with an extra large helping of dark chocolate ice cream with chocolate chips. Those were the best days; those small sweet moments with fresh ice cream.
As an adult, my love for really good ice cream is as strong as ever. When I go to the store, I always look for ice cream whose ingredient list just contains the basics: egg yolks, cream, milk, salt, and sugar. I have my favorite store bought ice creams, but I find the absolute best ice cream is prepared at home. .
Summer is when those ice cream dreams come to life. I love to pull flavor inspiration straight from my garden; rhubarb, blackberry, blueberry, and basil (yes, it’s divine in ice cream). My favorite has always been strawberry because, when done correctly from ripe berries, it’s pure bliss. We grow a big patch of everbearing strawberries; filled with delicate, white blossoms, thickly entwined vines ending with the most beautiful strawberries.
In the coming season, my daughters, husband and I will crouch down with our baskets and pick our deeply red and sun sweetened strawberries. My husband and I will pick until our baskets are full, while our daughters will pick until their bellies are full and their baskets are….sparse. Those berries will be brought into my kitchen and prepared into crumbles, preserves, and, of course, ice cream.
No Sweetened Condensed Milk Here!
Can I tell you my biggest from scratch secret? You don’t need to work hard or have an ice cream maker to create incredible homemade ice cream. I own an ice cream maker but I never use it. Who has the foresight (or the extra freezer space) to remember to freeze the bowl? I also dislike sweetened condensed milk, the primary ingredient in no churn ice cream. I want gorgeous, creamy ice cream with half the work.
Fear not! I have solved all of these problems that keep us from homemade ice cream and have created an ice cream recipe that yields the fastest, easiest, eggless, creamiest ice cream you have ever had.
You’ll Love My No-Churn Strawberry Ice Cream!
This recipe is a variation of my Nectarine No-Churn Ice Cream, which is one the blog’s most popular recipes! My No-Churn Strawberry Ice Cream tastes like summer itself, bursting with berries and fresh cream. This ice cream is lightly sweetened with the warmth of dark brown sugar and balanced with a slight tang from sour cream. Since there are no eggs in my recipe, this ice cream is very light and refreshing.
For all those moms out there like me, who try to keep the summer sugar down, this recipe has lower sugar than the leading homemade ice cream recipe! Feel good about summer with this delicious treat!
I highly suggest you double this recipe because it will become a family favorite. To serve, crumble some graham crackers over the top with a pinch of flaky salt, or eat it just as it is; either way you will lick the bowl…and the container too!
A note on this recipe with a little update! Please read!
I have added a ice cream maker friendly method to this recipe if you would like! I do admit its a little less work than the no churn method but the final result is equally delicious!
No-Churn Strawberry Ice Cream
Ingredients
- 550 grams best quality strawberries greens removed.
- ¼ cup + 2tb dark brown sugar
- Pinch kosher salt around 1/16 teaspoon
- 1 cup full fat sour cream
- 1 cup heavy cream
Instructions
For the no-churn method:
- Line a 9×13 high sided jelly roll pan with parchment paper. Set aside.
- In a 5 cup food processor, blend the strawberries and dark brown sugar until smooth.
- Add the sour cream and pinch of kosher salt and blend until completely smooth. Pour into a large mixing bowl and set aside.
- In another large bowl, add the heavy cream. Using a hand mixer, slowly begin to beat the heavy cream. Gradually increase the speed and whip the cream into stiff peaks.
- Using a spatula, carefully fold half of the whipped cream into the strawberry puree. Add the remainder of the whipped cream and repeat.
- Pour the strawberry cream into the 9×13 jelly roll. Smooth it out but do not flatten. Carefully place in the freezer for 8 hours.
- Remove the jelly roll pan from the freezer and let it stand on the counter for 5 minutes. Peel the strawberry cream off the parchment paper and break into small pieces and place half into the food processor. You will need to work in batches.
- Turn the food processor on and process until the frozen strawberry cream churns into a thick soft-serve consistency. You will need to stop to tamp down or stir the ice cream with a spoon every so often. This may take a few minutes, be patient.
- Spoon the ice cream into a 9×5 loaf pan or ice cream friendly container. Cover tightly with plastic wrap and freeze for at least 8 hours or until the ice cream has completely hardened.
- Remove the ice cream from the freezer about 5-10 minutes before serving to slightly soften.
For the ice cream maker method:
- Blend the strawberries, dark brown sugar, sour cream, heavy whipping cream, and pinch of kosher salt and blend until completely smooth. Place in the fridge and chill for 1 hour.
- Place the mixture into the bowl of your ice cream churner and churn on low until you have the consistency of ice cream. For me this takes 15 minutes but yours may take 20 depending on your ice cream maker.
- Transfer the ice cream to a freezer friendly container and freeze until the urge for ice cream strikes.
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