We all have our vices. Mine is – Desserts. There are a few more, but let’s not go there. 😉 I have to have something sweet every day, or, else, I don’t go to bed happy. My best excuse to indulge in calorie rich sugary stuff is – I run it off. Well, I do – Often, but then, I need to cut down on sugary stuff. I will. One day. 😀
When it comes cookies and ice-cream and every other sweet in between, my two boys have totally taken after me. Even though we like our Dreyer’s and Haagen Diaz, I try my hands on making cookies and cakes once in while (fine, more than once in a while). This time around, I thought, I would go an extra mile and make some ICE CREAM. Imagine that, eh!! My 4-year-old was more excited than anyone and he surely wanted to “help” me making the ice cream. This is how he helped – He wanted a taste of the mix and ended up licking off the whole condensed milk tin box and then began stealing strawberries from me and stomped on them on the floor pretending that his feet are bleeding. Talk about being sugar high! Ugh!
Coming back to the No-churn Strawberry Ice cream, three reasons why I thought about making it:
- No special equipment is needed to make this tasty ice cream. I was sold. I’m not a fancy kitchen gadget person. I like to keep my life clutter free.
- It seemed like a dream come true, to make Ice Cream, of all things with less than 4 ingredients and in less than 4 steps. Wow, right?
- I had a big box of strawberries in my refrigerator that, I needed to finish before my up coming the trip to Europe. I could have sliced them up and freeze them for smoothies but thought of making Strawberry Ice Cream is a far better idea.
I’m so thrilled that, I decided to give it a go, despite self-doubts. This No Churn Strawberry Ice Cream is so simple to make yet so tasty that, it will give your local ice cream parlors a run for their money.
- 2 cups very cold whipping cream and a chilled bowl to whip up the cream
- 1 can condensed milk
- 1 tsp lemon juice. This brings out the fruity flavor of strawberries
- 2 cups fresh strawberries pureed
- Cut strawberries into small pieces and blend or pulse them until smooth.
- In a bowl, add the sweetened condensed milk and lemon juice
- In the previously chilled bowl, beat the heavy whipping cream on high speed until mixture is very thick. It should take 7-10 minutes.
- Using a spatula, gently blend the condensed milk mix in with the whipped cream.
- Then add the pureed strawberries and give it a good mix without overmixing.
- Pour the ice cream into a metal container (I used my banana bread loaf pan)
- Cover tightly (or wrap with aluminum foil) and freeze for at least 6 hours.
- You can save a few chopped strawberries to just mix it in later.
- You can add a bit of vodka in the ice cream mixture to prevent crystallization.
- You can add 1 TBSP butter to the mix to get an even creamier taste.
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