Almost instant strawberry ice cream (no churn)

This is a ridiculously simple ice cream, using practically no effort, whatsoever: just 3 ingredients, a food blender and the strong will not to eat the ice cream before placing it back in the freezer!

While I love making the traditional custard-based ice creams, I have been making this ice cream for decades, and of course versions of this no-churn ice cream pops up in many books.

Great eaten just as it is, I often like to make up a few meringues (flavoured with lemon zest) to mix with the ice cream for a very simple sundae/frozen Eton Mess.

I often make this ice cream in the depth of winter as the strawberries that I would have frozen months earlier give off that evocative summery fragrance. Yes, frozen strawberries: they don’t hold their shape at all but their flavour is second to none: perfect here.

This ice cream really is literally made and ready to eat in moments!

Variations:

– Fold in a few crushed fresh strawberries to the blended ice cream for a strawberry ripple and/or with a handful of good quality white chocolate chips to the blended mixture.

– A tablespoon or so of good quality balsamic vinegar stirred into the ice cream works well, although reducing some balsamic vinegar until syrupy and folding a little through the ice cream gives a lovely ripple effect, with a lovely contrast of flavours.

– Use other frozen fruits such as blackcurrant or raspberries, and vary the amount of icing sugar according to taste.

– A chilled mint-infused syrup for pouring over is lovely: bring 200ml water and 150g sugar to the boil and let it boil for about 5 mins. Add a small handful of fresh mint and boil for a further 5-10 mins until syrupy enough and with the level of mint flavour desired. Strain and leave to cool.

Almost instant strawberry ice cream (makes 1kg)

  • 500g frozen strawberries
  • 400ml double cream
  • 100g icing sugar

(1) Pour all ingredients into a food processor or a blender and blitz for a few moments until the strawberries have broken down.
NB: The mixture will almost harden in moments and you might need to scrape some of the mixture down from the sides to ensure the strawberries have been blended well.

(2) The mixture can be eaten as it is (soft-whip consistency) or put into a freezer-proof container until firmer. Best eaten within a couple of weeks.

Recipe recreated: July 2016

Recipe recreated: August 2016

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