Summer certainly seems to be arriving here in the UK, so I can finally share with you my No Churn Strawberry Ice Cream Recipe!
Over the Easter weekend I went on a much needed holiday to visit my family who live in Torino, Italy – (click here to read more about my trip). As you can imagine, I wanted to recreate some of the amazing food I ate while I was out there, including the Gelato – which lets face it, is some of the best ice cream in the world.
My recipe is a no churn recipe which is a super quick and easy way of making homemade ice cream, without the need of a ice cream maker – the trick to this method is to make sure you don’t knock the air out of the cream when you fold together the ingredients.
I recommend making this ice cream ahead and leaving it to freeze overnight as it needs a good amount of time to set – never a bad idea you’re going to serve it at a party or barbecue the next day.
No Churn Strawberry Ice Cream
1 x 397g tin condensed milk
500ml double cream
500g ripe Strawberries, hulled and quartered.
1. Place the Strawberries into bowl and blend using a stick blender. If you don’t mind a few chunky strawberries don’t over blend, but if you want smoother ice cream you should blend until there are no whole strawberries left. Stir through the condensed milk and set to one side.
2. Whip the cream using an electric whisk until it reaches soft peaks (don’t over whip). Gently fold through the strawberry mixture using a spatula – be careful not to knock too much air out of the cream.
3. Transfer the mixture to a freezer safe container and freeze for a least 6 hours.
4. Thaw the Ice Cream slightly before serving.