Strawberry Ice Cream. This Strawberry Ice Cream is no churn which means, that there is no need to use an ice cream maker, which in my eyes makes this a winner. I do have an ice cream maker, but it’s difficult to find space in the freezer or remember to put the bottom half in the freezer to freeze in time. The ice cream makers which you don’t have to put in the freezer are also very expensive.
This Strawberry Ice Cream is a take on an ice cream that I grew up eating in Zimbabwe. My mum always used to make it for us and it really was a treat for us. When my mum made it, it was simply just vanilla ice cream, so if you don’t like strawberries, then leave them out and you have vanilla ice cream.
When I licked the spoon of the Strawberry Ice Cream mixture, it evoked all sorts of wonderful childhood memories and took me back to standing in my parents kitchen as a kid with a wooden spoon licking it and only occasionally sharing with my sister!
One thing I must say about this recipe is the way I used the strawberries, I have a cold pressed juicer, so juiced my strawberries to get the best out of them, if you don’t have a juicer, I would recommend hulling them and blitzing them in blender or nutri bullet type thing as if you were going to make a smoothie. That will work just as well. Or else leave the strawberries out altogether and have vanilla ice cream, rather than Strawberry Ice Cream (the vanilla is just as tasty).
So as it’s summer (although looking out the window you wouldn’t think so), I would strongly recommend you make this Strawberry Ice Cream. I used silicone muffin trays to freeze the ice cream as it makes for good presentation. However, you can just as easily freeze it in a tupperware and then use a spoon to scoop it out.
Without further ado, my recipe for Strawberry Ice Cream.
Strawberry Ice Cream
As mentioned above, you need to juice the strawberries or blitz them into a pulp before using them. You can of course leave them out entirely and just have vanilla ice cream. This is so simple and quick and is no churn which is a bonus.
- Prep Time: 45 minutes
- Cook Time: 4 hours (freezing)
- Total Time: 4 hours 45 minutes
- Yield: 12 people 1x
- 4 large eggs separated
- 120 grams icing sugar sifted
- 500 ml double cream
- 1 tsp vanilla essence
- 200 grams fresh strawberries juiced or blitzed
- Separate your eggs into two separate bowls, ensure that the egg whites are in a large bowl.
- Prepare your strawberries, if you are using a cold press juicer, then simply turn the juicer on and put the strawberries through, which will generate the juice. If blending them, remove the tops or hull them, then add them to a blender and blend until they are a thick pulp. Set aside.
- Whisk your egg whites until soft peaks, then add the sifted icing sugar in stages, beating in between each addition to ensure that it is incorporated. Beat until it is ‘meringue stiff’, and it is nice and glossy. I use a hand whisk as I find it easier.
- Add the egg yolks and continue to beat until combined. Set aside.
- In a separate bowl, whisk your cream until soft peaks, if you have ever made an Irish coffee, then you need to whisk the cream to that thickness, by which I mean it should be doubled in volume but not to thick that it is difficult to fold into the egg whites.
- Gently fold the Vanilla essence and cream into the egg mixture until combined. Then add half the strawberry juice to the egg whites and using a chopstick or the end of a wooden spoon, swirl it through the vanilla ice cream mixture very gently, it doesn’t need to be throughly combined.
- Use either two large 6 hole muffin silicone muffin trays or one large plastic tupperware. Gently spoon the icecream mixture into each of the muffin trays up to half way, then using the rest of the strawberry juice put a tablespoon in the middle of each of the muffin holes which has the ice-cream.
- Top up each muffin hole with the remainder of the ice cream mixture and place it uncovered in the freezer on a flat surface if possible and freeze for about 4 – 5 hours. If you are not using all of the ice cream in the moulds, then transfer from the mould into a large tupperware and you will be able to use them whenever you like.
- If using a large tupperware container, do the same process, just fill the tupperware up to the half way mark, then add the strawberry juice over the entire middle, then cover with the remainder of the ice cream mixture, put the lid on and freeze for 4 hours.
- Serve and enjoy.
So there you have it, my mum’s recipe for Strawberry Ice Cream, no churn, tasty and simple and bang in season. You can make it for the weekend or even for dinner tomorrow.
I am working on some variations and will be blogging them over the summer, so watch this space.