This 3 Ingredient No-Churn Strawberry Ice Cream is a sweet celebration of summer. With fresh puréed strawberries straight from the garden, it’s an easy and delicious way to enjoy the season!
It’s Strawberry Week at I Say Nomato! Strawberries are one of my favourites, and in keeping with my local recipe series, I can think of no better way to celebrate this beautiful harvest than by making this week all about them.
Strawberry season is the best. We have the most beautiful local berries in Nova Scotia (best if you can a) pick them yourself, or b) get them from the back of a truck on the side of the road, or c) Farmer’s Market!) Seriously. They’re so beautiful and red and sweet! I swear to you, this picture is straight from my camera. No colour adjusting/edits/levels, NOTHING.
Amazing. And that’s why I just had to make them the star of this ridiculously easy ice cream!
It’s so easy. This recipe for No Churn Salted Caramel Toffee Pretzel Ice Cream from Two Peas and Their Pod is a great base for all sorts of no-churn ice creams like this one. I feel like this is going to be a serious problem for my pants.
Step one, wash those berries. Cut off the green top and then slice ’em in half.
Put them in a food processor (or a blender, I have made puree in a blender, just be aware that it will take longer), and press go! You might have to stop every once in a while and CAREFULLY scrape the sides to make sure it all gets chopped up evenly (or not, if you like strawberry pieces in your ice cream, that’s your business!).
Now mix about 2/3 of that puree into your sweetened condensed milk. Try to get it as even as possible, but it doesn’t have to be perfect!
Whip up that heavy cream until you get beautiful stiff peaks, and fold it into your strawberry mixture. Try to get this as even as possible, or else it won’t freeze evenly and you’ll get some very strawberry-y puddles on the bottom of your pan.
Pour it into a loaf pan (and steal a spoonful, you know, to test for quality. Very Important.)
Take the rest of your purée and gently pour it on top of your ice cream. Swirl it around with a spoon or spatula to get a beautiful red swirl!
Cover it with saran wrap and toss ‘er in the freezer for a good 12-15 hours. I like to make it the night before to ensure it really solidifies into a smooth ice cream.
Yum! It was hard to keep away from the freezer while it froze…
Good thing the recipe is enough to make two small loaf pans! One for pictures, one for … er… “quality control”.
It’s so great for these hot, sunny summer days! And if you want to double-down on the strawberry, I HIGHLY recommend using it in place of whipped cream with my favourite Strawberry Shortcake recipe!
- 1 quart (4 cups) strawberries, washed and halved.
- 14 oz . (414 mL) sweetened condensed milk
- 2 cups heavy cream
Place your strawberries into either a food processor or blender, and purée them. Occasionally stop the blender and CAREFULLY scrape the sides to make sure the purée is completely smooth (unless you like strawberry ice cream, in which case, don't purée it completely).
Set aside about 1/3 of the strawberry purée for later.
Mix the other 2/3s of the strawberry purée with the sweetened condensed milk, until it is completely combined.
Pour the heavy cream into a bowl and whip it on a high speed until it forms stiff peaks.
Fold the whipped cream into the strawberry mixture. Keep folding until it is completely combined, or else it will not freeze evenly.
Pour it evenly into two small loaf pans (~4x7").
Pour the rest of the strawberry purée on top of the ice cream, and swirl it in using a spoon or spatula.
Cover the loaf pans with plastic wrap, and freeze at least 12 hours, or overnight. It does melt rather quickly, so keep it in the freezer until immediately before serving. Enjoy!