Beverages and Ice Creams

Strawberry Ice Cream

by Spoorthy
Jump to Recipe·Print Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Ice Cream

  • Author: Spoorthy
  • Total Time: 45 minutes
  • Yield: 20 scoops
Print Recipe

Description

Strawberry ice cream is a perfect summertime treat for both adults and kids. This is a no-churn and no eggs recipe with only four ingredients. It is very easy to make in either small or big batch. If you are willing to give that little extra time to cook the fresh strawberries with sugar, it is a no-fail project that you will be happy with the end result. Cooking the strawberries adds that extra burst of flavor with every bite.

Ingredients

Strawberries- 3 cups

Sugar- 1 1/2 cups

Cream cheese- 8 ounces

Heavy whipping creme- 2 cups

Instructions

1. Add 3 cups of fresh cut strawberries to a pan. Set the heat to medium-high.

2. Add 1 1/2 cups of sugar and stir it.

3. Sugar dissolves and is runny at the beginning.

4. Continue to stir. The mixture becomes frothy and bubbly.

5. After cooking for about 7 to 8 minutes, sauce reduces to half the quantity and is less runny.

6. Refrigerate the sauce until it is ready to use.

7. Add 8 ounces of cream cheese and blend it well with a blender. Make sure that there are no lumps of cheese left behind. Keep this aside

8. Take 2 cups of heavy whipping cream in a chilled bowl and whip it until soft peaks form.

9. Fold the whipped heavy cream into strawberry and cream cheese mixture. Do not over mix as it may alter the consistency of the ice cream.

10. Transfer the ice cream to a 9 x 4 pan and freeze for 8 hours or overnight.

11. Ready to serve with some fresh strawberries and mint.

Notes

1. This is a no-churn recipe so we have to be careful in whipping the cream to the right consistency to incorporate enough air into the ice cream.

2. Sugar can be reduced or substituted for another type of sugar or zero-calorie sweeteners.

3. The cream cheese gives a rich flavor to this recipe. It can be substituted with another type of fresh soft cheese like mascarpone, ricotta, etc.

4. This recipe works well with frozen strawberries too.

  • Prep Time: 15 mintes
  • Cook Time: 15 minutes
  • Category: Beverages and Ice Creams
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 Soops
  • Calories: 280
  • Sugar: 33.53 g
  • Sodium: 109 mg
  • Fat: 15.5 g
  • Saturated Fat: 9.6 g
  • Unsaturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.8 g
  • Fiber: 0.9 g
  • Protein: 2.39 g
  • Cholesterol: 53 mg

Keywords: Strawberry Ice cream, Summer strawberries, no-churn ice cream, easy ice cream recipe

Add 3 cups of fresh cut strawberries to a pan. Set the heat to medium-high.
Add 1 1/2 cups of sugar and stir.
Sugar dissolves and is runny at the beginning.
Continue to stir. The mixture becomes frothy and bubbly.
After cooking for about 7 to 8 minutes, sauce reduces to half the quantity and is less runny.
Refrigerate the sauce until it is ready to use.
Add 8 ounces of cream cheese and blend it well with a blender. Make sure that there are no lumps of cheese left behind. Keep this aside.
Take 2 cups of heavy whipping cream in a chilled bowl and whip it until soft peaks form.
Fold the whipped heavy cream into strawberry and cream cheese mixture. Do not over mix as it may alter the consistency of the ice cream.
Transfer the ice cream to a 9 x 4 pan and freeze for 8 hours or overnight.
Ready to serve with some fresh strawberries and mint.