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Who knew making ice cream at home could be this easy? I didn’t… I discovered the trick a few years ago on YouTube and I was super excited and here’s why…..
Cooking and baking has always been my passion. I love anything that has to do with the kitchen. Well not totally true….. I don’t particularly like the washing up after the mess part. But your girl has accepted that she has to Wash up after cooking. ?
Back to my Ice cream history. As always since I love cooking, baking and creating recipes, experimenting in the kitchen has always been part of it all. Read about my early days cake mishap here. ?
So one fine summer day in Nigeria ( of course there is no such thing as ‘fine summer day’ in Nigeria. Nigeria has a lovely weather almost all year though the rainy season isn’t my fav) but just permit me to make this story more interesting…..
I can hear you say ‘go on already’ why don’t you subscribe at this point for more info.
Ok here it is, many years back when I was about 13 years old, I decided I wanted to make some ice cream for the family.
Someone had told me icecream was made from egg whites and evaporated milk so I set to work with the little mixer my parents bought me to go on with my kitchen experiments.
I whisked the egg whites didn’t even know what soft peak or stiff peak was. It was neither. I added sugar and the evaporated milk.
Need I tell you but was a disaster. It tasted like the melted part of the Icecream sold by Mr Biggs. The difference was that Mr Biggs was creamy but mine was soupy. I knew it was a fail but I decided that freezing may improve it and to the freezer it went.
Let me stop here cos I know you can already guess the end of the story.
So as a persistent person that I am I continued my search until years later I discovered the magical world of no churn Ice cream ??.
You will be hooked too because it’s so easy to make.
No churn simply means you don’t need an ice cream machine but you will be needing a hand mixer or a stand mixer.
One would think I would have started with making vanilla ice cream but I had some strawberries which would have gone bad if I waited an extra minute lol. Plus my hubby loves strawberry based desserts and my Ada ( meaning First daughter or daughter in Igbo language ) loves strawberries, My Opara ( means first son in Igbo language ) not so much and my Ulu…( meaning second daughter in Igbo language) don’t know just yet she is still less than a year.
Summer is fast approaching… lets get summer ready.
Prep Time: 6 minutes. Yield: serves 6
Freeze Time: 6 hrs to overnight
- 12 pieces fresh or frozen strawberries
- 4 more strawberries chopped and blanched (optional)
- 2 cups cold Heavy cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- With a hand mixer puree the strawberries.
- Mix the puréed strawberries with the sweetened condensed milk and set aside in the refrigerator.
- In a cold mixing bowl of a stand mixer fitted with the whisk attachment, pour in the cold heavy cream, and vanilla extract.
- Whip for 4 minutes* start with medium speed for a minute, then whip on high for the remaining 3 minutes.
- Be careful not to over whip because if you do you will be making butter.
- After 4 mins, you should have achieved a stiff peak with the mixture.
- Gradually fold in the puréed strawberries and condensed milk mix.
- If you are adding the blanched strawberries, this is the time to do so.
- Transfer ice cream into a 2 Quart container and freeze for 6 to 8 hrs or overnight.
- Enjoy when you are ready with any topping of your choice. Which includes but not limited to sprinkles, strawberry or chocolate syrup, m & ms…..
* It takes about 7 minutes to get the mixture to stiff peaks when you use a hand mixer. Most importantly you have to watch closely.
- A stainless steel bowl is preferred because it absorbs temperatures well. I have a kitchen aid and a kenwood stand mixers and both have stainless steel bowls. If you have a hand mixer, make use of a stainless steel bowl.
- Pop your stainless steel bowl and whisk attachment into the freezer at least 15-20 mins before you need to whip the cream. It helps it whip better.
- Make sure you fold in the strawberry purée mix into the whipped cream carefully, NOT just stir in otherwise you will deflate your nicely whipped cream.
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Stay well friend.