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No-Churn Strawberry Ice Cream

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Creamy no-churn strawberry ice cream made with fresh strawberries, whipped cream, and a light egg custard base, swirled together for a rich and fruity frozen dessert.

Ingredients

  • 200ml double cream
  • 100g natural yoghurt
  • 400g strawberries, hulled
  • 2 tbsp icing sugar
  • 1 tbsp lemon juice
  • 4 free-range eggs (2 whole, 2 yolks)
  • 100g granulated sugar
  • fine salt (pinch)

Instructions

  1. Whisk the double cream in a bowl until soft peaks form, then gently fold in the yoghurt and set aside.
  2. Blend the strawberries with icing sugar and lemon juice until smooth to form a purée. Set aside.
  3. In a heatproof bowl, whisk together whole eggs, egg yolks, granulated sugar, and a pinch of salt. Place over a pan of gently simmering water and stir constantly until thickened and pale.
  4. Remove from heat and use an electric whisk to beat until the mixture has tripled in volume and cooled slightly.
  5. Reserve about 100ml of strawberry purée, then fold the remaining purée into the egg mixture.
  6. Fold one third of the egg mixture into the whipped cream, then gently fold in the rest until combined. Pour into a freezer-safe container.
  7. Swirl the reserved strawberry purée through the mixture, cover, and freeze until firm.
  8. Before serving, let the ice cream stand at room temperature for 10–15 minutes to soften slightly.

Notes

  • For best texture, use very ripe strawberries for maximum flavor.
  • Fold mixtures gently to keep the ice cream light and airy.
  • Store frozen for up to 2 weeks in an airtight container.
  • If too firm after freezing, allow a few extra minutes at room temperature before scooping.

Nutrition

Find it online: https://yumfamilyrecipes.com/no-churn-strawberry-ice-cream/