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No Churn Strawberry Ice Cream

Name: No Churn Strawberry Ice Cream
Cook time: 900 s
Total time: 15900 s
Yield: 12
Cuisine: British
Ingredients: 400g Fresh Strawberries; 55g Caster Sugar; Juice of 1 Lemon; 600ml Whipping Cream; 200 grams Milk canned condensed sweetened; 1tsp Vanilla Extract

265'

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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!

Steve King

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Family Meals

Dessert

British

Ingredients

Servings

- 12 Portions +

Strawberries, raw

400g Fresh Strawberries

Sugars, granulated

55g Caster Sugar

Lemon juice, raw

Juice of 1 Lemon

Nestle Milkpak Whipping Cream

600ml Whipping Cream

Milk, canned, condensed, sweetened

200 grams Milk, canned, condensed, sweetened

Vanilla extract

1tsp Vanilla Extract

Average price

No Churn Strawberry Ice Cream

Nutri value

Go to instructions

Instructions

3 Steps

265'

Total

Preparation

15'

Cooking

240'

Waiting

Step by step

1 of 3

15'

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.

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2 of 3

240'

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).

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3 of 3

10'

Step 3 of 3

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

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