Easy and Delicious No-Churn Strawberry Ice-Cream
Easy and Delicious No-Churn Strawberry Ice-Cream
When you have an allotment you never know what will grow well each year however you always cross your fingers that everything will do well. Some years soft fruit do really well, sometimes it’s a particular vegetable and you never know till the time comes.
During this Spring I noticed how many beautiful white flowers of my strawberry bed were hinting that it would be a good year. I wasn’t wrong. This June the strawberry flowers had all turned into hundred of red sparkling jewel like strawberries. You see a few, move a leaf and discover dozens hiding, all ready to be picked.
What is my favourite recipe to use the strawberries?
Home made, No-Churn Strawberry Ice Cream
You will never get a more delicious strawberry ice cream than making it at home with your own strawberries that you have picked yourself!
You can serve it on its own or top with whipped cream and/or your favourite fruit sauce or liqueur. I particularly liked to drizzle some home made rhubarb vodka that I used allotment rhubarb for.
How do you make No-Churn Ice-Cream?
Recipe:
A quick but incredibly delicious strawberry ice cream to make at home
- 300 ml double cream
- 397 grams sweetened condensed milk 1 small can
- 1 tsp vanilla extract
- 1 Tbsp sugar
- 4 meringue nests
- 1 punnet fresh strawberries
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The double cream and sweetened condensed milk should be fridge cold.
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In a large clean bowl add the sugar and vanilla extract then whip the double cream until it is thick and creamy. Be careful not to over whip.
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In another bowl whip the sweetened condensed milk until it is frothy and full of air.
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Add a few tablespoons of the condensed milk to the whipped cream and gently fold in, then add the rest.
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You can whip the two creams together to make sure they are fully incorporated.
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In a small bowl add ⅓ of the strawberries cut into pieces and use a stick blender to puree.
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Add the strawberry puree to the creams and mix with a knife for a ripple effect.
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Add the rest of the strawberries, cut into small pieces, to the mixture and mix to incorporate.
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Pour the mixture into a freezable container, cover and freeze at least overnight.
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To serve take the ice cream out of the freezer 5-10 minutes in advance.
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Serve with wafers or meringue and top with whipped cream if you want a special dessert.
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Enjoy
If you enjoyed this recipe please click the links below for more delicious recipes.
California Prune and Cognac Ice Cream with Marzipan
For a delicious strawberry recipe from my friend click here on her blog – Tikkido.com
Disclaimer:
This recipe is my own. I was not required to write a positive post. All opinions and photographs are also my own. No photographs may be reproduced in any manner without my written permission.
