Prep
15 min
Chill
4 hrs
Servings
6
If you love the sweet, refreshing taste of strawberries and crave homemade ice cream, this non-churn recipe for strawberry ice cream is going to be a dream come true. With just a few ingredients – heavy whipping cream, sweetened condensed milk, vanilla, and homemade strawberry preserve – you can have creamy, rich strawberry ice cream ready without the need for an ice cream maker! This recipe is perfect for those who want a quick, fuss-free way to make ice cream that has an intense strawberry flavor and ultra-smooth texture.
The beauty of this recipe is its simplicity and accessibility. Traditional homemade ice cream recipes often require an ice cream machine, which can be costly and bulky kitchen appliance. For many, it may be not worth buying a machine that takes up valuable storage space and is only used occasionally. This recipe, however, requires no machine at all, making it a budget-friendly option that won’t clutter your kitchen. Plus, the ingredients are easy to find at any grocery store, and the process is straightforward enough that you can whip it up on a whim.
In essence, this is a recipe that anyone with a freezer and a mixing bowl can make, making homemade ice cream more accessible than ever. The result? A luscious, creamy dessert packed with real strawberry flavor from your homemade strawberry preserve, with none of the fuss of a machine.
The history of ice cream is surprisingly ancient. Early versions of ice cream-like treats were enjoyed by ancient civilizations. In China around 200 BC, people combined milk and rice, freeing the mixture in snow to make a dessert resembling ice cream. It’s thought that travelers brought these methods back from the East to Europe, where the treat gradually evolved.
The modern concept of ice cream as we know it began to take shape in the 16th and 17th centuries. Italian chefs added flavors and started freezing cream mixtures in the form of what we know today as ice cream. With the invention of mechanical refrigeration in the 19th century, ice cream become more widely available, leading to the development of commercial ice cream machines. In the 20th century, the ice cream industry boomed, giving rise to the vast array of flavors and styles available today. Yet, for those wanting a more personalized experience, homemade ice cream is still a beloved tradition, whether it’s made with a machine or not!
One of the best things about this no-churn strawberry ice cream is that it holds up beautifully in the freezer. Stored in an airtight container, it can last for up to two weeks, though it’s so delicious that it’s unlikely to stick around that long! After about two weeks, the texture may start to crystallize slightly, which can detach from its creamy mouthfeel. To avoid freezer burn, place a layer of plastic wrap directly on the surface before sealing the container.
Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!