Well I finally got around to making some strawberry ice cream at home, but now the weather has cooled down considerably here. One day last week it was +32 C (89.6 F) with the humidex and now its around +15-19 C ( 59-66F) which is pleasant enough when it isn’t windy, but it’s not exactly ice cream or daiquiri weather. We have a long weekend coming up here in Canada (Victoria Day) and the weather is supposed to warm up again to +24C (75F) so I’ll be prepared with this no churn treat. I originally planned on making regular ice cream with my little flea market find ice cream maker, but I would have needed egg yolks, and I hate separating eggs. I save the whites, intending to make in an omelette the next day but they inevitably end up getting lost in the back of my fridge, and are transformed into some crusty science project. Sooo…I adapted this recipe instead. I omitted the melted butter because I was thinking it’s already fatty enough, and adding about 1/4 cup more strawberries, but it still doesn’t have enough strawberry flavour for me. Unfortunately, this may have been a bad idea because the ice cream developed ice shards. Perhaps the extra fat is needed to keep it creamy, I don’t know.
Regardless, it still tasted good but I’m just a little spoiled by the strawberry gelato we get downtown. It’s Miss M’s absolute favourite. It’s like concentrated strawberry goodness in silk form! I normally prefer chocolate or caramel but this gelato from Crepe De Licious is marvelous darling! It’s as good as any specialty gelato place I’ve tried. This chain can be found in Canadian cities in British Columbia, Alberta, Ontario, and New Brunswick. I guess we know what my next frozen dessert project will be!
No Churn Strawberry Ice Cream
- 2 cup heavy whipping cream very cold
- 14.5 oz sweetened condensed milk (1 can OR between 1 & 1/2 and 1 & 3/4 cup)
- 3 tbsp butter unsalted
- 1 tsp vanilla extract
- 1 cup strawberries divided
- 2 drops red food coloring optional
Prepare strawberries by removing stems and hulling (cutting out the white pulp inside). Cut strawberries into small pieces, roughly 1/4 to 1/2 inch in size.
Place 1/2 cup strawberries in a blender and pulse until smooth. Set nearby for next step.
In a medium bowl, add the sweetened condensed milk, cooled melted butter, vanilla, pureed strawberries, and remaining 1/2 cup of cut strawberries. Add 1-2 drops of red food coloring, if desired. Mix until combined, then set aside.
Using a stand mixer (or a hand mixer + large bowl), beat the heavy whipping cream on high speed until mixture is very thick. It should take 5-10 minutes. Tip: When the mixer begins to leave air bubbles and gaps in it’s wake, the cream should be thick enough. It should stick securely to a spoon when held upside down.
Using a spatula, gently blend the fruit mix in with the whipped cream.
Once combined, pour the ice cream into a container of you’re choosing. Cover tightly (or wrap with aluminium foil) and freeze for at least 6 hours.
Let ice cream soften at room temperature for 5-10 minutes before serving.