Well Hello Summer! Wow has the heat sure turned up the past few weeks, it has us craving some ice-cold treats! Ice cream is to summer as hot chocolate is to winter, the creamy coolness of ice cream has a delicious way of taking the edge of the hot outdoor air. We love ice cream so much and each one of us has our favourite nostalgic flavour, but one flavour everyone loves is Strawberry Ice Cream. Home-made Strawberry Ice Cream that is!
The best part, is that you don’t need any fancy ice cream machine or equipment. A mixer, a pan, and a freezer is all the equipment you need to churn out the most delicious, and fresh no-churn strawberry ice cream that will ever grace your palate.
Tending to the garden has been fun and rewarding so far this year. While I didn’t get around to planting strawberries (they all died off from the winter cold) I have been frequenting farmers markets in search of a fresh supply of ripe, juicy strawberries right from local fields.
Fresh local berries have to be one of the best things about summer. There’s just no comparison to store-bought berries picked before they’re ripe and juicy, devoid of flavour and just missing something to me. Sure the giant California berries are pretty to look at (ok, and dip in chocolate) and yes, fresh from the field berries are much smaller, but they’re so much sweeter and tastier!
Strawberries, no matter what are definitely the star ingredient in this summer fresh no-churn strawberry ice cream!
2 C heavy whipping cream
14oz can sweetened condensed milk
3 C chopped strawberries
2/3 C sugar or 1/2 C honey to taste
Place chopped strawberries and sugar in a large bowl and mix until all fruit is coated with the sugar. Set aside and let sit for an hour. (This softens the strawberries and creates a jam like flavor)
Once strawberries are softened begin whipping the 2 C heavy whipping cream with mixer until stiff peaks form. Set side.
In a separate bowl add in sweetened condensed milk and strawberries with its juice. Using the electric mixer mix until all is combined. You can also smash the strawberries with a fork to make it smoother. (I prefer a little bit of the chunks in there)
Add the strawberry mixture into the whipped cream while mixing constantly.
Once all combined pour it into a loaf pan and freeze for 6+ hours.
Once hardened, soften it slightly on the counter and top with fresh strawberries.
Scoop & Enjoy!
Whats your favourite flavour of ice cream?