sweet delights

chopped strawberries & no churn ice cream

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At the moment all people seem busy w/ ice cream making at home – at least when roaming food blogs you’ll find lots of new recipes & (sometimes!) strange combinations. Unfortunately no ice cream maker is sitting somewhere in my kitchen eager to produce ice cream… Therefore I’ve to stay w/ my approach for “no churn ice cream“ (which works very well!).

Which ice cream… Quite easy: I was entrapped by these totally ripe & deep red strawberries…



So I relied on my practical approach to create a creamy strawberry ice cream!
(Meaning: it’s not a sorbet-like ice cream, but a solid milky affair. It’s not red or pink, but rather white…)

What do we need?



I hulled strawberries – yes: some of them ended in my mouth, but most were chopped & sugared & kept safe in my fridge. This was my action the evening before starting the ice cream adventure – so next morning I had wonderful fragrant strawberry bits in lots of strawberry juice!

In addition I put on the table:

  • whippping cream
  • condensed milk (sweetened)
  • a vanilla pod.

This was my basis… restocked by:

  • some orange liqueur
  • dark chocolate flakes.



I scraped the vanilla pod & mixed the vanilla w/ the condensed milk.

I whipped the whipping cream until very stiff & folded it in.

I added the strawberry mess, the orange liqueur & the chocolate flakes.



The ice cream mess was rather runny, but it doesn’t matter. All was poured in a container ready for freezing.

How to deal w/ the strawberry bits & the chocolate flakes sinking to the bottom?
Quite easy: after 2 h just stir the mess.



After another 2 h stir again…



All is firmer now & the bits & flakes will stay all over the ice cream.

After about 6-7 h the ice cream is ready – or even earlier: just take samples every little while!


chopped strawberries & no churn ice cream
Imagine ripe red strawberries chopped & sugared w/ a shot of orange liqueur & chocolate flakes immersed in a creamy whipped cream mix... no churning required!
Prep Time15 minutes
Cook Time6 hours
  • 400 g 1 can sweetened condensed milk (i. e. concentrated milk w/ lots of sugar)
  • 250 g whipping cream
  • 250 g strawberries cleaned, hulled, chopped
  • 2 tbsp sugar
  • 1 vanilla pod
  • 50 g dark chocolate flakes
  • 2-3 tbsp orange liqueur
  • an electric handheld mixer
  • a container about 1300 ml fit for the freezer
how to:
on the evening before:
  • Clean & hull & chop the strawberries, add sugar & put in the fridge.
next day:
  • Scrape the vanilla pod & add to the condensed milk; whip the mess w/ an egg whip.
  • Whip the whipping cream w/ your electric handheld mixer until stiff.
  • Combine w/ the condensed milk.
  • Fold in the chopped strawberries & all the strawberry juice from sitting in the fridge overnight.
  • Add the orange liqueur & the dark chocolate flakes.
  • Pour the mess in a container fit for the freezer & freeze.
  • After about 2 h stir the mess; the strawberry bits as well as the chocolate flakes like to meet on the bottom - so care for a mix.
  • After another 2 h just do the same.
  • The ice cream should be ready after about 6-7 h - or even earlier!
Prep Time: It doesn’t include the time for marinating the strawberries w/ sugar to free delicious strawberry juices.
Cook Time: It’s the time in the freezer - maybe somewhat earlier, maybe somewhat longer.
1000 ml: it becomes something like 1000 ml; so take care of having a container of about 1300 ml or even more to be able to stir the ice cream properly.
The ice cream is really creamy & soft after about 6 h. When resting in the freezer any longer the ice cram will get rather firm. So think of taking the ice cream out of the freezer about 10 min before serving.


(information on equipment)



The businesswoman w/ too many office hours thinks

Sounds good, but I wasn’t so happy w/ this ice cream because the strawberry bits were too large resulting in icy little pieces… (My better half didn’t mind…). Imagine a creamy milky ice w/ the allover flavour of strawberries… but these little pieces – ok: they melt in your mouth…

I think next time I’ll purée the strawberry mess before folding into the creamy basis!