No-Churn Strawberry Ice Cream (or with Peanut Butter)

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

Either no-churn strawberry ice cream, peanut butter, or popsicles like the Greek Yogurt Popsicles, the Lemon or Orange Popsicles (which I make quite often), we really love homemade ice cream! Although I already had some homemade frozen yogurt, I was in the mood for something creamy as well. You can also try this delicious Black Currant Ice Cream.

What about no-churn ice cream?

• No ice cream maker needed!
• Only two main ingredients + flavorings or things to add.
• Versatile: You can make most any kind of ice cream you can think of.
• Easy: Whip cream and stir a few ingredients.

Recipe ingredients

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.

4 steps to make ice cream

• Whip the heavy cream until stiff peaks form.
• Stir the condensed milk with flavorings, fruit puree or pieces, chocolate chips, etc. In this case peanut butter and strawberry puree.
• Fold the whipped cream into the condensed milk mixture
• Freeze: Transfer to a container, cover with cling film and freeze

Expert tips

• There is only one difference I would like to point out between the two sorts. The no-churn 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 strawberry version will be a tad less creamy than the peanut version and, most importantly, you will have to take the strawberry kind earlier out of the freezer.
• The very creamy peanut butter sort 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.

Recipe FAQ

More strawberry desserts

No-Churn Strawberry Ice Cream (or with Peanut Butter)

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

5 from 1 vote

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Course: Desserts

Cuisine: American

Prep Time: 20 minutes

Additional Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 20

Calories: 138kcal

Author: Adina

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Ingredients 

• ▢ Strawberry ice cream:
• ▢ 350 g strawberries 12.6 oz
• ▢ 250 ml heavy cream 8.5. fl.oz/ 1 cup
• ▢ 1 can 400 g/ 14 oz sweetened condensed milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ Peanut butter ice cream:
• ▢ 250 ml heavy cream 8.5. fl.oz/ 1 cup
• ▢ 1 can 400 g/ 14 oz sweetened condensed milk
• ▢ 85 g pure peanut butter unsweetened, 3 oz/ 1/3 cup
• ▢ 2-3 tablespoons chopped roasted peanuts
• ▢ 1 teaspoon pure vanilla extract
• ▢ a good pinch of salt to taste

Instructions

Strawberry ice cream:

• Chop strawberries: Keep 2-3 strawberries, chop them finely and set aside. Chop and puree the rest. It's OK if there are some small chunks left, puree the strawberries as finely as you like.
• Combine: Whip the cream until stiff peaks form. Mix the sweetened condensed milk, vanilla extract, and strawberry puree. Carefully fold in the whipped cream and the chopped strawberries.
• Transfer: Pour the mixture in a loaf pan lined with plastic wrap/cling film or a larger plastic container. Cover the mixture with cling film, making sure that the cling film sits directly on top of the mix, 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:

• Combine: Whip the cream until stiff peaks form. Mix 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 cream and the chopped roasted peanuts.
• Transfer: Pour the mixture in a loaf pan lined with plastic wrap/cling film or another 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 10-15 minutes, it has less water and needs less time to thaw than the strawberry ice) before serving.

Notes

Variations:

• Use other sorts of berries, for instance, raspberries or blueberries, softer fruit like mango or ripped (canned) peaches, apricots, and so on.
• You can make ice cream with Nutella, cookie butter or crushed cookies, other chopped nuts, dark or white chocolate chips, crushed Raffaellos or other candy bars, M&M’s, or similar candy.
• Or you can make chocolate no-churn ice cream. Add 30 g/ 1/4 cup unsweetened cocoa powder, vanilla extract (to taste), and 75 g/ 2.5 oz chopped dark chocolate to the dairy.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 44mg | Fiber: 1g | Sugar: 4g

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