Easy No-Churn Homemade Strawberry Ice Cream recipe without a machine. This No-churn strawberry ice cream is naturally gluten free and is also egg free. Easy to follow the recipe and doesn't require any fancy kitchen equipment. A perfect summer frozen dessert that is smooth and creamy made with sweet fresh strawberries.
Love strawberry-flavored desserts then check out my strawberry meringue cookies, gluten free strawberry cupcakes, and gluten free strawberry cheesecake.
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What does no-churn ice cream mean?
No-churn Ice cream means that an ice cream maker is not required to make the recipe. Basically making homemade ice cream without a machine. Whipping the cream with a handheld mixer allows air into the mixture making it light and creamy. Perfect if you have a small kitchen with little storage. So no need to invest in an ice cream maker to enjoy delicious homemade ice cream.
Strawberry dessert recipes
I got inspired to make this recipe on a beautiful hot summer's day, right in the middle of the strawberry season when they were just perfect to use in my tasty summer desserts.
As I did not have an ice cream maker and wanted a recipe that didn't take too long to make, Other than having to wait patiently for it to set. I recommend leaving it to set in the freezer for 6-8 hours. I usually make it the day before and leave it in the freezer overnight.
If you love strawberry desserts, you might also like to try my gluten free strawberry cake, Gluten free strawberry cupcakes, Gluten free strawberry tarts or my gluten free strawberry cheesecake.
Is Ice Cream Gluten Free?
Most ice creams are usually gluten-free depending on the ingredients used in the recipe. Although many toppings and some store-bought ice creams may contain gluten. I would always advise checking the ingredients label to be sure it is gluten free. This no-churn strawberry ice cream recipe is gluten free and egg free.
How to make homemade ice cream creamy?
Using condensed milk is the best ingredient to achieve a smooth and creamy consistency without the need for an ice cream maker or having to whisk the ice cream mixture for a long time. Ice cream with condensed milk is quick and easy to make.
Is Condensed milk required in Ice cream?
Condensed milk not to be confused with evaporated milk does not require an ice cream maker. The condensed milk mixed with double cream gives the ice cream mixture a thick and creamy texture.
Ingredients
- Fresh Strawberries
- Double cream (Heavy cream)
- Condensed Milk
- Caster Sugar
- Lemon Juice
Equipment
- Handheld electric mixer
- non-stick pan
- freezer safe container
Instructions
Strawberry sauce
- Hull strawberries and chop them into small pieces.
- Add strawberries into the pan, then add sugar, Lemon juice, (and strawberry powder if you desire to use this in the recipe)
- Gently bring to the boil and then lower to simmer stirring until the strawberries are soft. Then remove it from the heat.
- Using a handheld blender, Blend down the mixture until almost smooth. If you prefer some chunks of strawberries in your ice cream just remove half the mixture before blending. Then add the strawberry chunks back into the sauce when finished blending.
- Transfer into a jug and once cool place in the fridge.
Cream Mixture
- Once the sauce mixture is fully cooled start making the cream mixture as you do not want to add warm sauce to your cream. The sauce needs to be fully cooled before combining.
- Add the double cream and condensed milk into a large bowl. Using a handheld mixer whisk until thick and creamy with soft peaks.
- Ensure that the sauce mixture is fully cooled and pour it into the cream mixture folding it in gently.
- Transfer the ice cream mixture into your freezer-safe container spreading evenly and place the lid on top to seal.
- Leave to set in the freezer for 6-8 hours but preferably overnight.
Recipe FAQs
Most ice creams are usually gluten free dependent on the ingredients used in the recipe. Although many toppings and some store-bought ice creams may contain gluten. I would always advise checking the ingredients label to be sure it is gluten free.
Double cream or heavy whipping cream combined with sweetened condensed milk is required to make this no churn ice cream recipe.
Yes, If you require an egg free ice cream recipe then this is the one for you as it doesn't require any eggs at all.
This can be stored in an airtight container in the freezer for you to enjoy for up to 3 months. I recommend you remove the ice cream from the freezer at least 15 minutes before serving this will make it easier to scoop from the container.
What to serve with strawberry ice cream
Although the ice cream is perfect served alone, it is also great served alongside gluten free brown butter brownies, as a filling for gluten free ice cream sandwiches, or on top of a slice of warm gluten free dark chocolate cake.
Other recipes you might like
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📖 Recipe
No-Churn Strawberry Ice Cream
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Handheld electric mixer
- non-stick pan
- Medium-sized freezer-safe container
Ingredients
Strawberry sauce
- 350- 400 grams Fresh strawberries
- 60 grams Caster Sugar
- 1 teaspoons Lemon Juice
- 1 tablespoon Freeze-dried strawberry powder (Not required but can be used if preferred)
Cream Mixture
- 600 ml Double Cream (Heavy Cream)
- 200 grams Sweetened Condensed Milk (not evaporated milk)
Instructions
Strawberry sauce
- Hull strawberries and chop them into small pieces.
- Add strawberries into the pan, then add sugar, Lemon juice, (and strawberry powder if you desire to use this in the recipe)
- Gently bring to the boil and then lower to simmer stirring until the strawberries are soft. Then remove from the heat.
- Using a handheld blender, Blend down the mixture until almost smooth. If you prefer some chunks of strawberries in your ice cream just remove half the mixture before blending. Then add the strawberry chunks back into the sauce when finished blending.
- Transfer into a jug and once cool place in the fridge.
Cream Mixture
- Once the sauce mixture is fully cooled start making the cream mixture as you do not want to add warm sauce to your cream. The sauce needs to be fully cooled before combining.
- Add the double cream and condensed milk into a large bowl. Using a handheld mixer whisk until thick and creamy with soft peaks.
- Ensure that the sauce mixture is fully cooled and pour into the cream mixture folding it in gently.
- Transfer the ice cream mixture into your freezer-safe container spreading evenly and place the lid on top to seal. Leave to set in the freezer for 6-8 hours but preferably overnight.
- Enjoy!
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free ice cream recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
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