Recently I spent an evening eating incredible ice cream with some dear friends and was so inspired by the flavor combinations: olive oil with fleur de sel, cardamom black pepper, and cucumber sorbet, just to name a few we sampled.
It was all amazing, and I immediately came home and started coming up with my own unique blends [but mine were much much easier to make, thanks to no-churning].
After making no-churn vanilla bourbon and bittersweet chocolate, I wanted to have a fruit-based ice cream.
So here it is, with a little cookie crunch.
How To Make No-Churn Ice Cream
I dedicated a whole chapter in my first cookbook to no-churn ice cream recipes because I love the ease and versatility of this method so much. No-churn ice cream is simply made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in’s, then spreading in a pan and freezing.
Besides heavy cream and sweetened condensed milk, you’ll add a bit of salt to cut the sweetness. And I like to add a small amount of cream cheese for it’s tang, to balance the flavors, and keep the ice cream smooth when it’s frozen.
More No-Churn Ice Cream Recipes
- Strawberry Rhubarb No-Churn Ice Cream
- No-Churn Coffee Ice Cream With Cacao Nibs
- No-Churn Mint Ice Cream
Strawberry Cookies and Cream No-Churn Ice Cream
- 1/2 cup freeze-dried strawberries [8 g]
- 1 pound strawberries, hulled and sliced [455 g]
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- Pinch salt
- 1 tablespoon pure vanilla extract
- 1 14 oz [396 g] can sweetened condensed milk
- 1/2 teaspoon salt
- 2 oz cream cheese at room temperature [57 g]
- 2 cups heavy cream [480 g]
- 1 heaping cup [about 14] vanilla sandwich cookies coarsely chopped or crushed
- 1 to 2 drops pink food coloring optional
- In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
- Bring the strawberries, freeze-dried strawberry powder, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing the berries slightly, until they have released their juices, about 5 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature.
- In a large bowl, combine the sweetened condensed milk, strawberry mixture, and salt.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
- Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a couple drops of pink food coloring if desired. Stir in the crushed cookies. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.
AnnaSaturday, August 20, 2022 at 10:34 pm
LOVE this recipe. So incredibly easy and I couldn’t believe how creamy and delicious it was. I highly recommend anyone to try it. This was my first crack at no-churn ice cream and it was a huge hit. I’m planning on trying some more of Sarah’s recipes. Thank you Sarah for sharing such a delightful treat with the world ??
DavidWednesday, October 20, 2021 at 7:25 am
Thanks to the author’s very comprehensive description, I was able to completely fix my dilemma after reading this post. I posted my review on the top, which you may read. Thank you so much for your time and consideration.
Kelly TMonday, June 14, 2021 at 4:00 pm
Can you use frozen strawberries? I have some I freshly picked from a farm but I don’t intend to make this ice cream for another month or so. So I was hoping I could freeze my fresh strawberries and use them in this recipe later on.
KatyTuesday, March 26, 2019 at 2:09 pm
Hi! I don’t have any regular condensed milk on hand, but I have non dairy condensed milk that I make using a thick non dairy milk, sugar, and a bit of arrowroot starch. Do you have any idea if this will do in place of the condensed milk? Do you have any other suggestions if not? Thanks in advance!
Show youMonday, January 16, 2012 at 5:12 am
But it’s worth it! This ice lotion is creamy and rich, having a beautiful flavor stability of clean fruity strawberries and savory rosemary.
What can we do when we have many boring free time? How about try to get access to the online games? When we talk about the game, we need to talk about the WOW Gold. As the WOW is the world’s most famous online game,all of us knows that we have to get the Cheap WOW Gold
to save money !
SarahMonday, July 18, 2011 at 6:13 pm
Meo- I hope you liked it! And, I’m sorry you can’t get to the Creme Cafe. It really is a lovely little place.
SarahMonday, July 18, 2011 at 6:12 pm
Sally – do you have a hand held mixer? That will work, too.
meoSaturday, July 16, 2011 at 6:49 pm
This does sound fantastic, I will be experimenting tonight after a successful strawberry fayre that has plenty of left over strawberries and cream! Looking forward to trying it, however, this ice cream place that you went to (you referred to at the start of this piece) sounds amazing as well, I’d love to go but 3500 miles is a long way to come just for ice cream unfortunately!
SallyWednesday, July 13, 2011 at 2:46 am
This sounds so delicious! Of course, I don’t have a stand mixer and I’m not so sure about mixing by hand for that long. I’d love to have a stand mixer, but I really have no place to keep it 🙁