Last Updated on 08/07/2020 by Adina
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.
The thing is, 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 gadget (which I would probably end up using twice a year), I looked for some ways of making good homemade ice dessert without a machine.
What about no-churn 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 something with peanut butter, but seeing how fast, easy, and cheap the recipe was, I decided to go safe and make some with strawberries as well.
I am saying “safe” because I wasn’t sure that my children would like the first version. I had assumed it would have a rather “special” taste for them, 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, the real stuff 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 ice was indeed too much for them. And I was right to do so, strawberries are definitely the better choice for kids.
But don’t think, that just because my children didn’t like the peanut version, the dessert was not good! It was amazing! Both my husband and I (and all the adults, who got to taste it) absolutely loved it.
How to make it?
- 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 to a container, cover with cling film and freeze
Good to know
- 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.
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.
Ingredients
- Strawberry ice cream:
- 350 g/ 12.3 oz strawberries
- 250 ml/ 8.5. fl.oz/ 2 cups heavy/ 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 heavy/ double cream
- 1 can (400 g/ 14 oz) sweetened condensed milk
- 85 g/ 3 oz/ 1/3 cup pure peanut butter (unsweetened)
- 2-3 tablespoons chopped roasted peanuts
- 1 teaspoon pure vanilla extract
- a good pinch of salt, to taste
Instructions
Strawberry ice cream:
- 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.
- Whip the cream until stiff peaks form. Mix together the sweetened condensed milk, vanilla extract, and strawberry puree. Carefully fold in the whipped cream and the chopped strawberries. 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 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 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 cream and the chopped roasted peanuts.
- 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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 44mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 2g
Nutrition information isn’t always accurate.
2 comments
I do like this recipe and it doesn’t have any added sugar, that’s fab. The condensed milk is very sweet anyway. I think I would love it.
I love no churn icecreams…. I love both the flavors..