Strawberry Ice Cream (No Churn)

Homemade strawberry ice cream

Alright, so you may know of a gourmet restaurant or ice cream specialist who creates an amazing strawberry ice cream with fresh strawberries that tastes exactly like strawberries. Therefore, claiming that this handmade strawberry ice cream recipe has flavour that money cannot buy is a little optimistic.

However, when compared to regular strawberry ice cream found in tubs at supermarkets and even speciality shops, this is unmatched.

And it’s easy to understand why. This recipe’s aroma and colour come exclusively from an abundance of fresh strawberries that are roasted to perfection. Conversely, artificial flavouring and colouring are used in store-bought ice cream!

No churn ice cream

An ice cream maker that churns as the ice cream slowly freezes is used to make conventional ice cream, which begins with a sweetened mixture of cream and eggs.

This alternative, which doesn’t require an ice cream maker, is produced with condensed milk and cream and produces ice cream that is strikingly similar to churned ice cream. Visit my previously posted no-churn Mango Ice Cream recipe to learn more about this technique and the distinctions between it and ice cream prepared in an ice cream maker.

Iciness is the bain of fruit ice creams

Prepare to jump for joy because this is the recipe of your dreams if you’ve ever tried a homemade strawberry ice cream recipe and been let down by the crunch of ice crystals from the strawberry juice!

It’s actually very easy to avoid this issue; merely roast the strawberries. Oven beats stove for flavour. Not only does it eliminate the water that forms the ice crystals, but it also makes the strawberry flavour stronger.

Furthermore, the caramelisation of the strawberries in strawberry ice cream enhances the ice cream’s rich pink hue!

How to make no churn strawberry ice cream

The following is a synopsis of how to make this amazing strawberry ice cream; the numbers relate to the pictures of the steps taken above and below:

1. To begin the juicing process, cut strawberries in half, sprinkle with a small amount of sugar, and roast for one hour at a low temperature.
2. Transfer to a food processor and pulse to puree. Do not—I stress again—taste test. I mean, me, not you, because every drop is precious, and I don’t trust you to stop at one tiny taste! 😂
   3 & 4. After cool, beat in vanilla and condensed milk to mix and aerate.

Fifth and sixth, beat cream until firm peaks form. Mix the cream and strawberry mixture gently; do not beat vigorously to eliminate all of the fluff! Please watch the video to learn the folding technique.

7 and 8: Fill container, freeze for more than 12 hours.

It’s amazing what emerges from the freezer. It appears to be ice cream from the store. It scoops similar to ice cream from the shop. It has no ice crystals at all and is as creamy as store-bought.

Unlike other shortcut ice creams that seem to go from rock hard to a pool of liquid in a moment with only a split second window of opportunity when it’s scoopable, this ice cream even maintains its shape as it softens, much like store-bought ice cream.

In my opinion, the true strawberry flavour found in homemade ice cream is quite unusual in the world of chemical flavourings, which is what truly sets it apart and makes it so priceless.

This has an incredible flavour that will truly astound you.

True strawberry taste, abundantly available. Other than fresh strawberries, when was the last time you tasted that? – Nagi x