How to Make No-Churn Ice Cream – Strawberry and Peanut Butter Ice Cream

Homemade no-churn ice cream, either strawberry or peanut butter ice cream. Only few ingredients and less than 10 minutes working time, no ice cream maker required.

I haven’t posted many ice cream recipes on Where Is My Spoon, although I make ice cream quite often. Actually there is only one ice cream or better said popsicle recipe here, these refreshing Watermelon Sour Cream Popsicles, which I make quite often.

Not always with watermelon, I use whatever fruit I happen to have, for instance strawberries or any other berries, peaches, bananas, even grapes or lemons. My children both love this kind of popsicle and as soon as the weather turns a bit warmer, they start asking about them. We almost always make them together nowadays, it is easy, it’s fun and they are both happy to be able to help in the kitchen and to enjoy the results of their work.

Although I already had some homemade frozen yogurt , I was in the mood for some real ice cream as well. I have heard about peanut butter ice cream and even though I love peanut butter so much, I have never had it in ice cream before. I couldn’t buy peanut butter ice cream anywhere either, so why not make it myself?

The thing was, I don’t own an ice cream maker. I searched online and found many, but as I don’t like buying really cheap stuff that usually doesn’t work properly and I wasn’t ready to invest 100 Euro in a good ice cream maker (which I would probably end up using twice a year), I looked for some ways of making good homemade ice cream without a machine.

How to Make No-Churn Ice Cream – Strawberry and Peanut Butter Ice Cream

And I found this easy method of making no-churn ice cream.

Only two main ingredients: sweetened condensed milk and heavy cream and whatever flavoring or mix -in you would like to have. In my case strawberries and peanut butter.

Actually, I had only intended to make peanut butter ice cream, but seeing how fast, easy and cheap the recipe was, I decided to go safe and make some strawberry ice cream as well.

I am saying “safe”, because I wasn’t sure that my children would like peanut butter ice cream. I had assumed it would have a rather “special” taste for an ice cream, something that they are completely unfamiliar with and I really didn’t want to disappoint them.

They got so excited when they heard that we are going to make homemade ice cream, real ice cream and not only ice pops, I didn’t want to get them all worked up and then see their sad little faces, in case the peanut butter ice cream was indeed too much for them.

And I was right, although they both like peanut butter, none of them really liked the peanut butter ice cream and were so happy to have the strawberry alternative, which they devoured.

But don’t think, that just because my children didn’t like the peanut butter ice cream, the ice cream was not good! The peanut butter ice cream was AMAZING! Both my husband and I (and all the adults, who got to taste the ice cream) were crazy about it.

We actually only tasted the strawberry ice cream (which was delicious as well) and left that for the kids, we were all awed by the peanut butter ice cream and couldn’t stop eating it.

How to make no-churn ice cream with condensed milk and heavy cream

This recipe is so easy.

Step 1: Whip the heavy cream until stiff peaks form.

Step 2: Stir together the condensed milk with flavorings, fruit puree or pieces, chocolate chips etc. In this case peanut butter and strawberry puree.

Step 3: Fold the whipped cream into the condensed milk mixture

Step 4: Transfer the ice cream to a container, cover with cling film and freeze

There is only one difference I would like to point out between the two ice cream sorts. The strawberry ice cream contains more water than the peanut butter one. Obviously, it is made with strawberries, which contain lots of water.

That means that the ice cream would be a tad less creamy than the peanut butter ice cream and, most importantly, you will have to take the strawberry ice cream a bit earlier out of the freezer before you want to serve it.

The very creamy peanut butter ice cream will need to be taken out of the freezer 10-15 minutes before serving, while the strawberry ice cream will need 20 to 30 minutes, depending on the temperature in your kitchen.

That’s it! The result: deliciously creamy, sweet and delightful homemade ice cream.

How to Make No-Churn Ice Cream – Strawberry and Peanut Butter Ice Cream

Adina Share this on WhatsAppHomemade no-churn ice cream, either strawberry or peanut butter ice cream. Only few ingredients and less than 10 minutes working time, no… American How to Make No-Churn Ice Cream – Strawberry and Peanut Butter Ice Cream European Print This

Serves: 20 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Strawberry ice cream:
• 350 g/ 12.3 oz strawberries
• 250 ml/ 8.5. fl.oz/ 2 cups double cream
• 1 can (400 g/ 14 oz) sweetened condensed milk
• 1 teaspoon pure vanilla extract
• Peanut butter ice cream:
• 250 ml/ 8.5. fl.oz/ 2 cups double cream
• 1 can (400 g/ 14 oz) sweetened condensed milk
• 85 g/ 3 oz/ 1/3 cup pure peanut butter (unsweetened)
• 1 teaspoon pure vanilla extract
• a good pinch of salt, to taste

Instructions

Strawberry ice cream:

Chop and puree the strawberries. It's OK if there are some small chunks left, puree the strawberries as finely as you like. Whip the double cream until stiff peaks form.

Mix together the sweetened condensed milk, vanilla extract and strawberry puree. Carefully fold in the whipped double cream.

Give the mixture to a loaf pan or a larger plastic container. Cover the mixture with cling film, making sure that the cling film sits directly on top of the mixture, thus preventing it from getting icy on top.

Freeze for 8 hours or until firm. Let thaw slightly at room temperature (about 20-30 minutes) before serving.

Peanut butter ice cream:

Whip the double cream until stiff peaks form. Mix together the sweetened condensed milk, peanut butter and vanilla extract. Add about 1/8 teaspoon fine salt, stir well and add more salt to taste. Carefully fold in the whipped double cream.

Cover the mixture with cling film, making sure that the cling film sits directly on top of the mixture, thus preventing it from getting icy on top.

Freeze for 8 hours or until firm. Let thaw slightly at room temperature (about 10-15 minutes, it has less water and needs less time to thaw than the strawberry ice) before serving.