Easy Fresh Strawberry Ice-cream: No Churn, three ingredients, egg and gelatin free
Servings Prep Time
5-6Scoops 20mins
Cook Time
3-4Hours
Servings Prep Time
5-6Scoops 20mins
Cook Time
3-4Hours
Ingredients
Instructions
  1. Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
  2. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk. (or yoghurt instead of condenses milk if using)
  3. Whip the heavy cream mixture on high speed until stiff peaks form. Be careful not to over mix or “break” the whip cream mixture
  4. Pour the mashed strawberries into the mixture and gently fold in until combined.
  5. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir
  6. Pour the whipped mixture into a freezer safe container
  7. Top with a few slices of strawberries for garnish (optional)
  8. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a “soft serve” type ice cream
  9. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight
Recipe Notes

Note :

*,** : please note that diabetes version is my made up recipe. This is not heath practitioner monitored. Hence please take advice of GP before making. I am sure you know your heath need hence use judgement or talk to GP.