Best Fresh Strawberry Ice Cream No Machine Method Recipes

NO-CHURN STRAWBERRY ICE CREAM

Steps:

• For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

FRESH STRAWBERRY ICE CREAM (NO MACHINE METHOD)

Steps:

• 1. Place first amount of strawberries and lemon juice in a blender and puree' until smooth.
• 2. Without turning off blender add the sweetened condensed milk and yogurt and continue blending.
• 3. Pour mixture into a bowl and gently fold in the previously whipped cream.
• 4. Now fold in the crushed strawberries.
• 5. Pour mixture into a wide container and freeze about 1 to 2 hours until mushy but not firm.
• 6. Remove to a bowl and beat briefly to break up the crystals. Return to the freezer and freeze until ready to serve.
• 7. Take out the ice cream from the freezer about 15 to 20 minutes before serving to soften up. Makes about 4 servings.
• 8. Suggestion: You can use other fruits too instead of the strawberries.

EASY, EGGLESS STRAWBERRY ICE CREAM

Steps:

• In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.