Easy strawberry ice cream
Easiest strawberry ice cream without ice cream machine
- Servings4 Portions
- Rest Time240 min
- Cook Time20 min
Another simple recipe for ice cream with few ingredients and quick cooking. For this recipe, it is possible to use an ice cream machine or to throw the finished batter directly into the freezer and the only difference is how much you whip the cream before mixing all the ingredients. If the ice cream is to be put in the freezer (without an ice cream machine), I whip the cream quite hard and turn the other ingredients over carefully, but if I use an ice cream machine, I leave the cream a little liquid.
I try to cool down the ingredients after the initial heating of the strawberries, which I think helps a bit with the end result. Fresh strawberries are never wrong, but in this particular recipe, it works just as well with frozen as we still have to first heat them up and then mix them into the ice cream anyway. But you could us a couple of fresh strawberries for decoration.
The biggest time saving with this recipe is that unlike regular ice cream, you do not have to heat egg yolks, milk and cream until it thickens. In this recipe, you do not have any egg at all, but the ice cream consists mostly of condensed milk and cream, which together give the consistency you are looking for. I mostly use ice cream machine when I make ice cream at home as this gives a better end result, but as I wrote before, it is also possible to make this recipe without an ice cream machine. If you just whip the cream hard and then carefully fold over the other ingredients, it will also be very good.
When it comes to serving suggestions for strawberry ice cream, there are a large number of creative variants on the Internet. Personally, I think that ice cream in general is perfect to enjoy as it is without too many accessories. Strawberry ice cream does not need much more than a few fresh strawberries and maybe a little strawberry jam. You can also have strawberry ice cream for a fresh fruit salad. Otherwise, it is very good to enjoy the ice cream as it is, especially on a hot summer day.
Sometimes I have chosen to stir the strawberry jam directly into the ice cream before it goes into the freezer. It will be quite nice with a pattern in the ice cream, but just make sure that there are not too large lumps of jam as this freezes into hard lumps of ice unlike the other ice creams. Its easy to fix by just letting the ice cream thaw a bit before serving, which you should do regardless, but its worth keeping in mind.
|Energy||2105.13 kcal||526.28 kcal||282 kcal|
|Carbohydrates||181.18 g||45.29 g||24.27 g|
|Fat||141.54 g||35.38 g||18.96 g|
|Protein||27.84 g||6.96 g||3.73 g|
|Sugar||177.74 g||44.44 g||23.81 g|
|Salt||1.34 g||0.34 g||0.18 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Divide the strawberries into smaller pieces and place them in a saucepan.
- Heat them so that they begin to become mushy, remove the plate from the plate and allow to cool slightly.
- Put the strawberries in a blender.
- Add salt and sweetened condensed milk and mix until everything is smooth. Put in the fridge and let cool.
- Whip the cream in a bowl. Hard if no ice cream machine is used, otherwise it can be left easily liquid.
- Fold the other (now cooled) ingredients into the cream. Be extra careful if you do not use an ice cream machine - the air whipped into the cream should be retained as much as possible.
- Run the ice cream machine until you are happy with the consistency or pour the icecream into a container and leave in the freezer for at least 4 hours.
- Serve with strawberry jam.