I’ve found the purest form of love. No churn ice cream. I was barely able to take photos, it’s THAT good.
Listen guys – I have no idea why people buy ice cream. Making your own is where it’s at. Don’t have an ice cream machine? You don’t need one! This no churn ice cream only requires 5 ingredients and is so easy to make. The only thing that’s difficult about it is not eating the entire container. #summerbod
This recipe will give you a solid base that you can change and adapt to whichever flavours you’re feeling. I chose to make this batch with strawberries, because they are in season and I just went strawberry picking and I have a ton to use up. But you can easily omit the strawberries and add something else, whether it be another fruit, chocolate, caramel sauce, nuts…The possibilities are endless!
Here is what you will need:
- Sweetened Condensed Milk
- Greek yogurt
- Whipping cream
- Jam (optional)
This is a perfect summer treat. Eat it alone, with fresh fruit, sandwiched between two cookies, added to an ice cream cake – whatever you like! It is highly addictive.
No Churn Strawberry Swirl Ice Cream
Yield: Makes approximately 7 cups of ice cream (1.65 L)
Prep time: 6-8 minutes
Chill time: 7 hours
- 300 ml sweetened condensed milk
- 1/2 cup plain greek yogurt
- pinch of salt
- 500 ml fresh whipping cream (35%)
- 1 tsp pure vanilla extract
- 1 cup strawberries, finely chopped
- 1/4 cup jam (optional), I use my homemade Strawberry Rhubarb Jam
- Place the bowl of your stand mixer in the freezer with the whisk attachment to get cold. If using a hand mixer, do the same but with a large bowl and your beaters.
- Add sweetened condensed milk to a separate, large bowl with yogurt and salt. Whisk until combined and then set aside.
- Remove the bowl and whisk from the freezer and attach to your stand mixer. Add the whipping cream to the bowl with the vanilla. Beat on high until stiff peaks form, approximately 3 minutes.
- Add the strawberries and half of the whipped cream to the sweetened condensed milk mixture and carefully fold in with a spatula. Once mostly combined, add the rest of the whipped cream and fold until fully incorporated. Transfer mixture to a large bowl that has a fitted lid (needs to hold at least 1.65 litres). Dollop spoonfuls of the jam on top and use a knife to swirl the jam around. Freeze for at least 7 hours. Take out about 10 minutes before serving to let soften before scooping.