Strawberry ice cream

Home-made no churn strawberry ice cream in a glass coupe | H is for Home

I was planning to bake a loaf for this week’s Cakes & Bakes post but it’s been sooooooo hot that I couldn’t bear the thought of having a hot oven on for hours! I’ve returned to one of my hot summer favourites – no churn ice cream – this time one I’ve not made before, strawberry ice cream.

Puréed tinned strawberries | H is for Home

It may be mid-June and a fortnight before Wimbledon begins, but none of the strawberries in our garden have even begun to ripen yet. That meant that I had to use shop bought ones… but I may make another batch when ours are ready!

Whipped home-made, no churn strawberry ice cream | H is for Home

I’ve used both fresh and tinned strawberries in my recipe – and the result knocks spots off many shop bought brands. I think the secret is in reducing by half the liquid the tinned strawberries are in and adding it to the mix. It really intensifies the strawberry flavour and the sweetness.

Two 1-litre tubs of home-made, no churn strawberry ice cream | H is for Home

Click here to pin my recipe for later!

Strawberry ice cream
Yields 2
Ingredients
  1. 1 tin strawberries in syrup
  2. 600ml/21fl oz double cream
  3. 1 (397g/14oz) tin condensed milk
  4. 300g/10½oz fresh strawberries, finely choppedStrawberry ice cream ingredients
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Instructions
  1. Strain the tinned strawberries putting the liquid into a small saucepan
  2. Simmer the syrup until it's reduced by half. Set aside and allow to cool
  3. Purée the tinned strawberries
  4. In an electric mixer using the whisk attachment whip the double cream, condensed milk and strawberry purée on high for 5-7 minutes until the mixture thickens
  5. Gently fold in all but a couple of tablespoons of the chopped strawberries until evenly mixed through
  6. Decant into a 2-litre lidded container (or two 1-litre containers) and sprinkle the reserved, chopped strawberries evenly over the top
  7. Freeze for at least 4 hours - better still, overnight
Notes
  1. Once fully frozen, remove from the freezer 20 minutes before scooping & serving
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  • Lemknip Pink

    I love pistachio ice cream

  • Annabel Greaves

    Strawberry

  • Carrie Louise Talbot-Ashby

    Mine is Peach Melba! II used to get it all the time in Great Yarmouth, but barely anyone does it anywhere now! xxx This recipe looks lovely btw! x

  • m15pjr

    Mint chocolate chip

  • Marie Timms

    Yummy strawberries

  • Angela Treadway

    strawberry x

  • Suzanne Jackson

    Rum ‘n’ raisin!

  • MANDY DOHERTY

    Belgian Chocolate

  • MM

    vanilla

  • newmummykate

    Mint Chocolate for me!

  • Louise king

    Eton mess yummy

  • Vicki Davitt

    Definitely strawberry but it has to be smooth without the bits

  • Sheena Batey

    Vanilla is my plain and simple favourite ice cream

  • Rie

    Mint chocolate chip!

  • MrRichTea

    Toffee 😉

  • Jayne Townson

    That looks good. I love strawberry ice cream.

  • Kim Styles

    I love one I make myself with my glut of Tomatoes I always have-every year I am the only one that eats tomatoes but I love growing them – so I make Tomato and Basil icecream !! it is lovely especially juicy ripe sweet homegrown tomatoes!!

  • Jo Carroll

    I love mint but coffee flavoured ice cream can’t be topped for me. x

  • Jodie A Green

    rum and raisin for me

  • Leila Benhamida

    My favourite flavour ice cream is Vanilla

  • Liz Marshall

    I love mint choc chip ice cream the best.

  • Christine Lockley

    My favourite ice cream is Raspberry Ripple

  • PamGregory

    I love mint choc chip ice cream