Scoopable No-Churn Strawberry Ice cream
On my quest for a scoopable, no churn, homemade ice cream, I came up with this lovely, silky strawberry creation. The strawberries were a couple of days from going bad, not to mention, only a few left. The same can be said for the heavy cream and bag of leftover crumble. The secret to scoopable, no-churn ice cream is gelatin. Add ½ teaspoon of gelatin and PRESTO! Scoopable, silky ice cream. Minor adjustments were made to incorporate more strawberries. Also, instead of simply throwing in the white chocolate chips, I realized it would be better to melt the white chocolate. This recipe can take less condensed milk if you prefer less sweetness. You can also experiment with more strawberries, try the whole 1lb box, if you really want the strawberry flavor to shine. Feel free to tweak the recipe to make YOUR perfect Scoopable Strawberry Ice Cream! Plus, now that you know the base is whipped cream, gelatin, and condensed milk, you can go wild making your own creations! The heavy whipping cream can leave a slightly slippery film on the lips. So if you are up for the challenge, try my indulgent chocolate ice cream with a creme anglaise base.
Electric Mixer of sorts: hand or stand. An electric mixer is important, unless you can get stiff peaks with the miracle of your arm.
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Prep: 25minutes
Chill Time: 6hrs
Total: 6hrs 25min
1 ½ cups of Heavy Cream
2 tsp vanilla extract
½ cup of condensed milk
2 tbsp melted White chocolate (optional)
½ tsp gelatin w/ 1 Tbsp water
2 cups of strawberry chunks, experiment w/ 3 if you love strawberries.
1 Tbsp sugar
1 lime (½ lemon)
¼ cup APF
¼ cup brown sugar
⅛ tsp cinnamon powder
3 Tbsp softened Butter
1. If making the crumble, preheat the oven to 300F.
2. Make strawberry sauce: add strawberry chunks to the saucepan with little water (about ¼ cup)and let simmer till chunks appear more broken down. Then add sugar and let simmer for a couple of minutes. Add the juice of 1 lime. Lemon juice and zest is preferred when on hand. Remove heat and refrigerate to cool completely.
3. Crumble: bake flour for 5 min. Once out of the oven, combine w/ brown sugar, and cinnamon powder. Massage the butter into the mixture. Press together to create clumps. Freeze mixture.
4. If incorporating white chocolate, melt and mix with condensed milk.
5. Whisk heavy cream till soft peaks. Add vanilla. Mix till incorporated.
6. When the whipped cream is more stiff add the liquid gelatin. Mix till just incorporated.
7. Add condensed milk mixture and mix till just incorporated. One time I slightly over whipped. I simply removed the whisk and folded the vanilla, gelatin and condensed milk till incorporated. So no worries, try to salvage it. Unless, your cream has split and now has bits of butter with liquid. Please restart if this is the case.
8. Once cooled the strawberry sauce will thicken. Fold the cooled sauce into the whipped cream with a spatula. You can combine thoroughly or loosely to create pools of strawberry.
9. Drizzle the crumble and freeze. It's good to cover the surface of the ice cream w/ plastic wrap to prevent crystallization, in addition to the lid of course.
10. Freeze overnight. 4 hrs is not quite enough to freeze.
