No-Churn Strawberry Ice Cream
Make this homemade no-churn strawberry ice cream (or peanut butter ice cream). The recipe requires only a few ingredients and less than 10 minutes working time, no ice cream maker required.
Servings: 20 servings
Calories: 138kcal
Ingredients
Strawberry ice cream:
- 12.5 oz strawberries 350 g
- 1 cup heavy cream 250 ml
- 1 can sweetened condensed milk 400 g/ 14 oz
- 1 teaspoon pure vanilla extract
Peanut butter ice cream:
- 1 cup heavy cream 250 ml
- 1 can sweetened condensed milk 400 g/ 14 oz
- ⅓ cup pure peanut butter unsweetened, 3 oz/ 85 g
- 2-3 tablespoons roasted peanuts chopped
- 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.12.5 oz strawberries/ 350 g
- 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. 1 cup heavy cream/ 250 ml + 1 can sweetened condensed milk + 1 teaspoon pure vanilla extract
- 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 ⅛ teaspoon fine salt, stir well, and add more salt to taste. Carefully fold in the whipped cream and the chopped roasted peanuts.1 cup heavy cream/ 250 g + 1 can sweetened condensed milk + ⅓ cup pure peanut butter + 1 teaspoon pure vanilla extract + a good pinch of salt + 2-3 tablespoons 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.
- Other ideas: 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/ ¼ cup unsweetened cocoa powder, vanilla extract (to taste), and 75 g/ 2.5 oz chopped dark chocolate to the dairy.
Nutrition
Serving: 1serving from 20 | Calories: 138kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 44mg | Fiber: 1g | Sugar: 4g