My love for ice cream is legendary, so much so that my hubby has to keep a close watch on me whenever we pass the frozen dessert aisle at the grocery store. My all-time favorite flavor is creamy vanilla, there is something so comforting about a bowl of vanilla ice cream. Then comes coffee, butter pecan, and don’t even get me started on the dulce de leche ice cream! I also enjoy fruit popsicles and sorbets.
I remember a special ice cream treat from my childhood. It is an Indianized Neapolitan ice cream slab with layers of vanilla, strawberry and pistachio (not chocolate) flavors. Truth be told, I hated that. Simply because the strawberry ice cream, a cheerful pink fluff, was a sham. Maybe one of the most disgusting things one could ever eat. It was entirely artificial with no real strawberries anywhere in it. So when we went strawberry picking, it only seemed fit that I make ice cream with the real deal – plump and juicy berries just picked from the farm!
This is a no-churn, no-cook, eggless ice cream recipe (my favorite kind of recipe). When I made my mango ice cream, I used heavy cream and sweetened condensed milk to end up with a creamy, delicious ice cream with minimal effort. This recipe replaces the heavy cream with simple evaporated milk, so that the calorie count is definitely lesser than if you would use cream.
But it is no less gorgeous and absolutely delicious. It is fruity and creamy at the same time, but definitely lighter. Now I can honestly say that I love strawberry ice cream. I am a convert. I just needed to use fresh strawberries!
I used canned evaporated milk here, but you can make that from scratch as well. Fold in some finely chopped berries before freezing to add a lovely bite and even more freshness to the ice cream.
STRAWBERRY ICE CREAM
You will need: (Makes around 5 cups)
- Strawberries – 2 lbs, washed and hulled
- Evaporated milk – 2 cups
- Powdered sugar – 1/2 cup (or as needed)
- Lime juice – from half of a small lime
- Mint leaves – a few, to garnish while serving (optional)
- Chop the strawberries keeping aside 4-5 berries to be used later. Puree the strawberries in a blender and strain it. You should get anywhere between 2.5 – 3 cups of puree.
- Return puree to blender and add evaporated milk, lime juice and powdered sugar. Blend till well combined. Taste and add more sugar if needed. The berries I used were super sweet and I just had to account for the amount of milk being used.
- Pour the strawberry ice cream mixture into a freezer safe bowl. Cover and freeze for 1-2 hours till the edges begin to freeze. Take the ice cream out and break it up. Blend/whisk till creamy and return to the bowl. You can do this partial-freeze/blend routine once more if you have time, otherwise simply freeze the ice cream for 6-8 hours or overnight. Just before the last freeze cycle, chop up the reserved strawberries very finely and fold into the ice cream.
- Let ice cream stand on the counter-top for 4-5 minutes before scooping and serving. Serve with fresh strawberries and mint leaves for garnish. Or squeeze some chocolate syrup on top like my son does!
This just might be the simplest recipe for creamy, eggless strawberry ice cream. Do give it a try when strawberries are at their freshest this season!
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Crafts a la Mode
- The Novice Gardener
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn