Don’t have an ice cream maker? No problem! This is my no-churn, no-egg, no-fuss strawberry ice cream recipe! It’s super easy to make, uses real strawberries, and is super customizable so that you can create your perfect ice cream!
This ice cream is gorgeous on its own, but if you want to try something new, one of my favorite ways of eating this strawberry ice cream is to make a Matcha Affogato!
INGREDIENTS:
- 4 Strawberries
- 1tbsp Granulated Sugar
- 1/2 tsp Vanilla Bean Paste
- 1/2 Lemon
- 150ml Double Cream
- 100ml Condensed Milk
STEPS:
- Wash and remove the leaves from the strawberries. Dice them into smaller pieces and place them into a bowl
- Add the sugar and vanilla bean paste to the strawberries then squeeze in the lemon juice. Mix everything and leave it to macerate while we prep the cream!
- In a large bowl, whip up the double cream until it reaches a medium peak consistency. Set it aside
- Add condensed milk and the macerated strawberry mixture into a blender. Blend until smooth
- Pour 1/2 of the blended strawberry mixture into the whipped cream. Using a spatula fold everything together. Then pour the remaining strawberry mixture into the cream and fold until it’s smooth.
- Pour the creamy strawberry mixture into a freezable container and leave this in the freezer overnight (or at least 2 hrs so it can fully freeze up)
- There you have some super easy homemade ice cream! I recommend leaving it at room temp for a few minutes so it can soften up before you dig in!
