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

children hands holding cones of ice cream

5 from 2 votes

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.

Prep Time20

Additional Time8

Total Time8 20

Course: Desserts

Cuisine: American

Servings:

Calories: 138kcal

Author: Adina

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/ ⅓ 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 ⅛ 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/ ¼ cup unsweetened cocoa powder, vanilla extract (to taste), and 75 g/ 2.5 oz chopped dark chocolate to the dairy.

Nutrition