Easy No-Churn Strawberry Ice Cream
Description
This easy no-churn strawberry ice cream is the ultimate summer dessert, creamy, sweet, and bursting with real strawberry flavor. No ice cream maker, no fancy equipment, and no fussy steps. Just a handful of ingredients, a freezer, and a little patience. Made with a quick homemade strawberry compote swirled right through the cream, this homemade ice cream tastes like sunshine in every scoop. We used to pick strawberries by the bucketful at a local farm, and by the time we got home, half of them were already eaten. The rest went straight into something like this, a simple, homemade ice cream that tastes like sticky fingers and summer afternoons.
Whether you're looking for an easy frozen dessert for summer, a crowd pleasing Fourth of July treat, or just a way to make the most of the strawberry season, this recipe delivers every time!
Ingredients
Strawberry Compote
Ice Cream
Method
Make the Strawberry Compote
- Combine strawberries, sugar, and lemon juice in a microwave-safe bowl.
- Microwave on high for 2 minutes, then stir.
- Microwave again for another 1-2 minutes, until the strawberries are soft and completely mushy.
- Mash slightly with a fork for a chunky texture, or blend if you prefer it smooth.
- Set aside and allow to cool completely before using.
Make this first, as it needs to cool completely before using
Make the Ice Cream
- Add the cream to a large bowl and hip on high until it thickens.
- Add the salt and xanthan gum to the thickened cream and continue whipping until soft peaks form.
- Add the condensed milk, 3/4 of the cooled strawberry compote, and vanilla extract. Gently fold everything together until well combined.
- Pour the mixture into a freezer safe container, a metal loaf tin works perfectly.
- Spoon the remaining 1/4 of the compote on top. Use a clean knife to swirl it through the ice cream, creating a beautiful marbled effect.
- Cover and freeze for approximately 8 hours, or overnight, until fully set. Then grab a spoon and enjoy!
Note
This recipe requires approximately 8 hours of freezing time, so plan ahead, it's best made the night before.
