This no churn strawberry ice cream really couldn’t be easier to make, and is full of of summer sweetness. If you don’t have an ice cream machine, but want to make your own ice cream at home, then this method is just what you need. Using fresh British strawberries gives this a wonderful natural sweetness, and also helps give great texture. Nothing like artificial shop bought strawberry ice creams! The key to this no churn strawberry ice cream is making sure your evaporated milk has been chilled well in the fridge and is really cold, this makes it much easier to whip. Evaporated milk is a milk product with 60% of the water removed, which has a really long shelf life, and doesn’t need to be stored in the fridge. Make sure not to confuse it with condensed milk, which is similar but with added sugar. Once you’ve tried this technique of using evaporated milk to make no churn strawberry ice cream, you can try experimenting with other flavours – we love a salted caramel! This no churn strawberry ice cream is the perfect cool and refreshing treat for a hot summer’s day. Try crumbling over some meringues for an easy Eton mess style ice cream.
- Hull the strawberries then whizz them to make a purée, then stir in the lemon juice.
- Put the chilled evaporated milk into a large bowl and whisk, with the sugar, on high speed for about 10 mins until it has thickened and the whisk leaves a trail.
- Stir through the strawberry purée and freeze until solid. Leave at room temperature for 10 mins before serving so it’s easy to scoop.
- 800g strawberries
- juice of 2 lemons
- 410ml can evaporated milk, well chilled in the fridge
- 300g light soft brown sugar
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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