Strawberry Swirl No-Churn Ice Cream

A creamy and delicious no-churn ice cream.

No-churn ice cream is one of my greatest food discoveries. So simple to make and deliciously rich you can customize the recipe according to what’s in season, or just your whims. (I introduced the basic recipe to my brother and he has made it with everything from Nutella to peanut butter to crushed Score bar and his experiments continue.)

Now that it’s berry season I have begun to swirl jams and compotes through the recipe. I have found that jams, with their high sugar content, work well in this no-churn recipe. If you’re going to use a compote (like a rhubarb compote) be sure to cook it down until it’s quite jammy, otherwise the texture will be more like a fruit-ice when it freezes. Tasty, but it will soften more slowly than the ice cream when you’re eating a bowlful.

Strawberry swirl no-churn ice cream is one of the easiest recipes you’ll find. No ice cream maker required. It takes five minutes to mix up and six hours to freeze. Creamy and delicious.

This ice cream recipe is equally delicious with strawberry rhubarb jam.

Strawberry Swirl No-Churn Ice Cream

Yield: about 1 liter (1 quart) of ice cream

Ingredients:

• 1 can (300 ml) sweetened condensed milk
• 2 tablespoons Grandma Molasses
• 2 cups heavy cream (whipping cream)
• ½ tsp. ginger
• ¾ cup strawberry preserves or jam or 1 cup fresh mashed strawberries sweetened with 2 Tbsp. sugar

Directions:

1. Line a 9×5 inch loaf pan with parchment paper.
2. In a small bowl, whisk together the sweetened condensed milk, ginger and the molasses.
3. Whip the heavy cream until stiff peaks form.
4. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
5. Fold the strawberry mixture into the cream mixture, and spread this in the prepared pan.
6. Cover and freeze for at least 6 hours.

One more thing…

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