I've been making a lot of experimental ice creams lately, but for Memorial Day I wanted to share something tried and true that doesn't require an ice cream maker. Everyone loves the no-churn recipes, so here are two recipes in one -- No-Churn Strawberry Ice Cream and No-Churn Chocolate. This recipe makes half a batch of strawberry and half a batch of chocolate. Both flavors are good straight out of the bowl or try a Pop Tarts ice cream sandwich!
First up is the strawberry ice cream recipe. Whenever I make strawberry ice cream I try to maximize strawberry flavor. For this ice cream, roasting strawberries really helps.
Roasting Strawberries for Ice Cream
Roasting strawberries concentrates their flavor, and while it might not sound like a summer cooking method, it's easy and takes about 20 minutes in a toaster oven. You just put your sliced strawberries in a loaf pan, sprinkle with sugar and bake. The strawberries form a thick syrup. You pour off the syrup, (save it for later) and mash the strawberries. No need for a food processor.
And for bonus flavor -- it is not absolutely necessary but it sure does make the strawberry flavor pop -- try adding a little freeze dried strawberry powder. You can pick up freeze dried strawberries at the store and grind them, or just order some and have it the next day. I am really enjoying this brand.
Three Main Steps to No Churn Ice Cream
Once you've got your strawberries roasted, there are only three steps. 1. Whip the cream. 2. Add vanilla, condensed milk and strawberries (plus powder if using). And 3). Pour into a loaf pan and freeze. Okay, that sounds like 6 or 7 steps pushed into 3, but you get the idea.
No Churn Chocolate Ice Cream
After putting the strawberry ice cream in the freezer, start your chocolate ice cream. Whip 1 cup of cream. Mix together the remaining half can of condensed milk and cocoa powder, then mix together freeze. And by the way, this one's different from Eagle Brand's earlier chocolate no-churns. The old recipe called for chocolate syrup. Today's high quality Dutch process cocoa powder works even better. If you would prefer to use syrup, just use ⅓ cup and leave out the cocoa powder.
Embellishing the Chocolate Ice Cream
You can make your chocolate ice cream with just 3 ingredients, or jazz it up a little by adding ½ teaspoon of vanilla, a pinch or two of espresso powder, or chocolate or brownie chunks. And while it's not exactly crucial, adding 1 teaspoon of vodka at the end makes the ice cream even softer.
When you're done you'll have one loaf pan of strawberry ice cream and one of soft and scoopable chocolate. Enjoy in bowls, or make ice cream sandwiches.
Pop Tarts Ice Cream Sandwiches
This was an afterthought, but since we're using so many convenience products with this recipe I made some Pop Tarts ice cream sandwiches like I used to eat as a kid. You can make them any flavor, but the no-churn strawberry worked particularly well, and when you cut the Pop Tart ice cream sandwiches in half you get a pretty cross-section. The texture of frozen packaged Pop Tarts is perfect with the ice cream, but be sure to freeze them 24 hours ahead of time. These would be great at any Memorial Day gathering, and you can customize flavors -- maybe to match the memory of those you miss.
Recipe
No-Churn Strawberry Ice Cream and Chocolate Ice Cream
Ingredients
Roasted Strawberries
- 2 cups sliced strawberries (280 grams)
- ¼ cup sugar (100 grams)
Ice Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 7 oz Eagle Brand condensed milk (½ can)
Chocolate Ice Cream
- 1 cup heavy whipping cream
- ½ can condensed milk
- ¼ cup Dutch process cocoa powder
Optional
- 6 ct Pop Tarts (serving idea)
Instructions
- Preheat oven to 375 F. Lay sliced strawberries in a loaf pan and sprinkle with sugar. Roast for 20 minutes or until strawberries are soft and a syrup has formed. Drain off a little less than half cup of syrup, leaving a small coating on the strawberries. Mash the strawberries.
- In the bowl of a stand mixer, whip the cream until stiff peaks just start to form. Beat in the vanilla, then fold in the condensed milk. The best way to add the condensed milk is to set the mixing bowl on a scale, set tare to "0" and pour in 7 oz/210 grams. Next, fold in the mashed strawberries and about 1 ½ tablespoons of the reserved syrup.
- Pour into the loaf pan and freeze for at least 6 hours.
Chocolate Ice Cream
- In your stand mixer bowl, beat 1 cup of heavy whipping cream.
- Mix the cocoa powder and remaining half can of condensed milk together in a separate bowl (or in the condensed milk can), then fold in with the whipping cream.
- Scrape the no churn chocolate ice cream into a loaf pan, then cover and freeze for 6 hours or until firm.
Pop Tarts Ice Cream Sandwiches
- This is just a fun way of serving no-churn ice cream and a good excuse to try some different flavors of Pop Tarts.
- You're smart enough to know how to make an ice cream sandwich with Pop Tarts, but if you are thinking about making a big batch and want to lay them flat in a pan, they measure about 3x4 inches. Depending on how the sides of the pan slope, you should be able to fit 8 Pop Tarts, sprinkle-side-down, across the bottom of a plastic wrap lined 9x13 inch pan.
- Spread ice cream across the bed of Pop Tarts, then top with more Pop Tarts, sprinkle side up! Wrap tightly and freeze overnight until frozen solid.
- Lift from pan and trim to make 8 giant sandwiches. Put them in the freezer to keep them solid, then working a couple at a time out of the freezer, carve each large sandwich into 4 so that you'll have 32 little sandwiches.
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