Summer certainly seems to be arriving here in the UK, so I can finally share with you my No Churn Strawberry Ice Cream Recipe, inspired by a recent trip to Italy where I ate some of the best Gelato on earth!
Over Easter weekend I visited my family who live in Torino. A huge part of Easter celebrations in Italy revolves around food and I’m pretty sure I can’t remember the last time I was so full 5 consecutive days in a row!
This was my first trip to Italy since going gluten free, so at first I was a little worried about finding food I could eat and anxious because the language barrier makes reading labels and menus a little more difficult – however most supermarkets had a huge range of gluten free products which were all clearly labelled as gluten free (Senza Glutine in Italian). Most supermarkets stocked Schär products too, a brand we are familiar with in the U.K.
Before I went I also did some research into Coeliac friendly restaurants and cafes in Torino. On the first day we went into the city for lunch, my cousin found a place called Poormanger which served Baked Potatoes stuffed with lots of adventurous fillings.
I also printed out a restaurant card to keep in my handbag, just incase we ended up going to restaurant and I needed to explain what I can and can’t eat – you can get cards in 54 different languages here. I didn’t really have to use mine, as my cousins were fantastic at transalting for me and at correcting my terrible Italian.
When it comes to ice cream, you’ll find most gelatarias are confident dealing with gluten free queries and knew which of their flavours contained gluten, they also seemed very clued up on cross contamination. They obviously served ice cream in cups, but I’ve heard that Grom (which is a sort of chain gelataria) does Gluten Free cones.
Overall, I had a safe and hassle free trip and I high reccomend Italy as a Coeliac friendly country.
As you can imagine, when I got home I wanted to try and recreate the amazing gelato I ate while I was out in Italy.
This recipe is a no churn recipe which makes it super quick – the trick to excellent homemade ice cream is to make sure you don’t knock the air out of the cream while you fold the ingredients together.
I reccomend 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.