Nothing is more satisfying than homemade ice cream. The sight of one chilled container of creamy ice-cream always has been a very exciting thing to me. This Strawberry Ice Cream is made with season’s first available strawberries and lots of cream and some more strawberries. You need only two ingredients to make this decadent pink ice cream which is full of Strawberry flavour and not to forget those extra melt in mouth Strawberry bites. To make this no ice cream maker is required and you don’t need to churn the ice cream in between freezing time. Just mix everything, and your ice cream will be ready in no time. Try this extremely easy recipe with season’s fresh Strawberries and don’t forget to share your experience with me. 🙂 

No Churn Strawberry Ice Cream

Ingredients

• Whipped Cream (I used Tropolite) – About 2½ Cups (measured after whipping the cream)
• Strawberries- 200g

Method

Cut strawberries into cubes. Measure 1 cup out of it, and add to your mixer/grinder. We’ll use rest of the cubed strawberries later. Grind the strawberries until smooth puree forms. Keep aside.

Put the whisk attachments and mixing bowl in the deep freezer for 15 minutes. Take out the bowl, pour cream in it. With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.

Now add strawberry puree and rest of the cubed strawberries into the whipped cream. Mix gently. Pour into a container, cover and freeze for 6 hours or until set.

Note:

• Always use heavy cream to make this ice cream.  
• You can use vanilla extract for some extra flavour.
• Tropolite cream has sugar in it, so I’ve not added any sweetener. If you are using sugar-free cream, then add 200g condensed milk into the cream after whipping.