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No Churn Strawberry Ice Cream Recipe:

1 pound (450 grams) fresh strawberries

1 - 2 tablespoons (14 - 28 grams) granulated white sugar

2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 - 14 ounce can (280 ml/396 grams) cold sweetened condensed milk

1 teaspoon (4 grams) pure vanilla extract or vanilla bean paste

1/8 teaspoon fine kosher salt

3 tablespoons (12 grams) freeze dried strawberries, crushed (optional)

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No Churn Strawberry Ice Cream: Preheat your oven to 375 degree F (190 degree C). You will need a 9 x 13 inch (23 x 33 cm) baking pan, preferably non stick.
Wash and remove the stems of the strawberries. Then cut the strawberries in half (or quarters if using large strawberries) and toss with the sugar. Place in the baking pan and bake, in the preheated oven, stirring occasionally, until the strawberries are soft and the juices that are released are thick (about 30 minutes). Remove from oven, let cool and then, using a potato masher (can also place in your food processor or blender) crush the berries until you have a thick puree (sauce). Transfer to a bowl, cover, and place in the refrigerator until chilled (several hours or overnight).

For the ice cream you will need a 9 x 5 x 3 inch (23 x 12.5 x 7.5 cm) metal loaf pan lined with plastic wrap. Place in the freezer until cold (this will take at least one hour).

Next, place the cold heavy whipping cream and vanilla extract in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the chilled sweetened condensed milk and salt and, with the mixer speed on high, beat until thick and creamy with stiff peaks. Then fold or beat in the strawberry puree (sauce) and crushed freeze dried strawberries (if using).

Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take at least 6-8 hours, but preferably overnight so the flavors have time to meld). Can be stored in the freezer for two to three weeks.

Makes about 7 cups (1.7 liters). Preparation time 45 minutes.


The first No Churn Ice Cream I made was vanilla flavored. I liked it so much that I decided to make this strawberry flavored No Churn Ice Cream. It has a deliciously rich strawberry flavor with a wonderfully smooth and creamy texture. To achieve the intense strawberry flavor I used both fresh and freeze dried strawberries. And I roasted the fresh strawberries which causes them to release their juices so their flavor intensifies.

This No Churn Strawberry Ice Cream is eggless. It doesn't need to be cooked like a custard based ice cream, and as the name implies you don't need an ice cream machine. It is made with a beaten mixture of heavy whipping cream, sweetened condensed milk, vanilla extract, along with the fresh and freeze dried strawberries. Once made the mixture is simply frozen and then it's ready to enjoy. This recipe works because the sweetened condensed milk, which is made from whole milk and sugar that are heated until most of the water has evaporated, replaces the custard base. And the light and airy whipped cream replaces the need for churning the custard base in an ice cream machine. Once the heavy cream is whipped and the condensed milk is added, a thick homemade strawberry sauce (puree) is added, along with freeze dried strawberries which have a concentrated flavor and they also color the ice cream a pretty pink. There are many brands of freeze dried strawberries on the market and you should be able to find them in most grocery stores or on line.