Strawberry Ice Cream with Real Fruit, No Churn Needed
Strawberry ice cream with real fruit, no churn needed is a weeknight-friendly freezer dessert with a rich strawberries-and-cream base, soft pockets of fruit, and a scoopable texture made from whipped cream and sweetened condensed milk.
Equipment
- Medium Bowl
- Large mixing bowl
- Whisk
- Hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Blender or food processor (optional)
- Freezer-safe container (at least 1.5 L / 1.5 quarts)
Ingredients
- 300 g fresh strawberries hulled and diced small (about 2 cups)
- 30 g granulated sugar
- 1 tsp fresh lemon juice
- 1 can sweetened condensed milk 397 g / 14 oz
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt 2 g
- 480 ml cold heavy cream / heavy whipping cream 2 cups
- extra sliced strawberries or strawberry jam optional, for serving
Instructions
- Prepare the strawberries. Add the diced strawberries to a medium bowl. Sprinkle with the granulated sugar and lemon juice, then stir to coat. Let them sit for 15–20 minutes at room temperature, stirring once or twice, until a syrupy pool forms and the berries look glossy.
- Decide on your fruit texture. For a smoother base with fewer icy chunks, transfer about two-thirds of the macerated strawberries with some of their syrup to a blender or food processor. Pulse until mostly smooth with a few small pieces left. Leave the remaining fruit in the bowl for folding in later.
- Mix the condensed milk base. In a large mixing bowl, whisk together the sweetened condensed milk, vanilla, and salt until evenly combined. Scrape the sides of the bowl so no thick ribbons of condensed milk remain.
- Incorporate the strawberry purée. Pour the blended strawberry mixture into the condensed milk base and whisk gently until the color is evenly pink and there are no streaks. Taste a spoonful; it should be quite sweet and strongly flavored, since chilling mutes flavors.
- Chill the strawberry base briefly (optional but helpful). If your kitchen is warm, cover the bowl and refrigerate the strawberry-condensed milk mixture for 15–20 minutes while you set up to whip the cream.
- Whip the heavy cream. Pour the cold heavy cream into a separate large bowl. Using a hand mixer or stand mixer with the whisk attachment, beat on medium speed until the cream thickens and then forms medium-stiff peaks (peaks stand up but the very tips softly bend). Stop before it turns grainy/clumpy.
- Lighten the strawberry base. Add about one-third of the whipped cream to the chilled strawberry-condensed milk mixture. Use a spatula to fold gently just until mostly uniform to loosen the base.
- Fold in the remaining cream. Add the rest of the whipped cream in 2–3 additions, folding gently each time. Stop as soon as you no longer see streaks of white cream; the mixture should be thick, smooth, and airy.
- Add the reserved strawberry pieces. Gently fold in the remaining macerated strawberry pieces with their syrup. If the berries are very watery, drain off a spoonful or two of liquid and save it for drizzling instead of folding it all in.
- Transfer to a freezer-safe container. Scrape the mixture into a loaf pan, metal baking dish, or container that holds at least 1.5 L (1.5 quarts). Smooth the top. For fewer ice crystals, press parchment or plastic wrap directly against the surface, then cover with a lid or foil.
- Freeze until firm. Freeze on a flat shelf for at least 6–8 hours, or overnight, until solid around the edges and firm in the center. If very hard straight from the freezer, let sit at room temperature 5–10 minutes before scooping.
- Serve. Scoop into bowls or cones. Garnish with extra sliced strawberries or a ribbon of strawberry jam if desired. Return leftovers to the freezer promptly.
Nutrition
Calories: 410kcalCarbohydrates: 45gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 85mgSodium: 180mgPotassium: 220mgFiber: 1.5gSugar: 40gVitamin A: 800IUVitamin C: 35mgCalcium: 180mgIron: 0.6mg
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