Have you ever made no-churn ice cream? I had always been skeptical about whether you could get good results, but after watching a few of my favorite chefs make theirs without a machine, I decided this was something I had to try.
And guess what? I’ve confirmed that you don’t need special equipment to make delicious ice cream at home. No, really, not even a beater. I made this with a little handheld whisk, and so can you! Have a large crowd to feed? Make sure to save this recipe!
After watching this Jaime Oliver video, I immediately knew this was the recipe I wanted to try. It has strawberry sauce, crushed meringue cookies, and dulce de leche – who could resist?
And the tray he used to serve it… Well, that was love at first sight for me, so I had to get one just like it. Once it arrived, I was ready to make the recipe. It even had a lid! I love my new tray.
To ensure the berries were super fresh and ultra sweet, I bought them at our local farmers’ market on the weekend. I love any excuse to go to the farmers’ market.
I couldn’t find ready-made meringue cookies at any of the local supermarkets, so I used Amaretti cookies instead. I thought they’d have a similar texture, a bit airy…
I must say, the Amaretti flavor combined with the strawberry sauce worked out great. So, if you can get these cookies where you live, I totally recommend them, and if not, you can go with store-bought meringues.
The only problem I had with this recipe was how much ice cream I ended up with, especially now that our household is shrinking with one kid off to college (I miss my baby girl!) and the other members of our family too busy to stop and grab a cone, a bit dangerous for me and my sweet tooth!
So, I’m contemplating making a huge sign that says “Free Ice Cream” to hang outside our door and get a box or two of sugar cones to hand out to anyone who walks by.
What do you think? Would you accept ice cream from a total stranger?
I read later that the ice cream can last in the fridge for about two months, so I may not have to do that after all. But if you are in our neighborhood and want a little sample, just knock on the door. I’m happy to share!
No-churn strawberry ice cream with crushed amaretto cookies
(serves 12)
ingredients
3 cups of strawberries (washed, hulled and sliced in halves)
½ cup sugar
2 Tbs. water
1 tsp. Balsamic vinegar (optional)
2 ½ cups heavy cream
1 teaspoon vanilla
1 can sweetened condensed milk (14 oz.)
1 cup crushed Bonomi Amaretti cookies
method
In a saucepan over medium-low heat make the strawberry sauce by melting the sugar and 2 tablespoons of water. When the mixture has a nice amber color, carefully, add the strawberries. Cook for 10 to 15 minutes, or until the strawberries have reduced to syrup. (If using balsamic vinegar add it just after you add the strawberries.) When ready, strain the mixture through a medium-mesh sieve, and let cool completely.
Place the cream in a large bowl with the vanilla extract and whisk by hand until soft peaks* form, then stir in the condensed milk. Crush over the cookies and fold gently.
Pour the cream mixture into a freezer-proof container. Drizzle over most of the strawberry syrup, leaving pools of the syrup intact. You don’t want the strawberry syrup and the cream to blend together completely. Doing so will get in the way of the ice cream setting.
(BTW, I did not use all the strawberry syrup. I have about a cup left to drizzle on top of pancakes or waffles—yum!).
If your container doesn’t have a lid, make sure to place some plastic wrap or parchment paper right on top of the mixture before placing it in the freezer.
Freeze for at least 4 hours, or until set.
Notes:
- Not sure what soft peaks look like? Watch the video.
- Move the ice cream from the freezer to the fridge 30 minutes before serving so it is easier to scoop.
- Serve it sundae-style with more strawberries, sliced bananas, crushed cookies, and strawberry syrup.
- Experiment with other fruits and other types of cookies. Raspberries, cherries, apricots, peaches, blueberries or blackberries.
- The ice cream will keep in the freezer for up to 2 months.
- Want to learn more about making this kind of ice cream? Watch these videos by:
