This rich, creamy strawberry ice cream recipe is no ordinary warm weather treat. It’s made without an ice cream maker, and with just 3 simple everyday ingredients.
If you’ve ever eaten Neapolitan ice cream & just left most of the strawberry ice cream behind to wither (doesn’t everybody do that?), this recipe is for you. And we’re still using just 3 simple ingredients.
Ice cream gets icy for a few reasons. It could be too much moisture (which is usually the case with strawberry ice cream, since strawberries have a high water content), too little sugar or too little fat (which usually means too much moisture in a lowfat milk).
One way to keep ice cream from getting overly icy is to make it in an ice cream machine. It can fill your ice cream with enough air that it won’t freeze in a solid block of ice. But even though I have an ice cream machine, I just never look to use it. I suspect it’s because it just doesn’t make much ice cream. I prefer to be rewarded handsomely for my efforts. Personal preference, I guess. So I kept the machine in the back of the
But even though I have an ice cream machine, I just never look to use it. I suspect it’s because it just doesn’t make much ice cream. So I kept the machine in the back of the pantry, and roasted the strawberries to concentrate their flavor and turn their juice to syrup.
The roasted berries are then pureed with a bit of the sweetened condensed milk called for in the total recipe. Thick, sweet, intense strawberry flavor is our handsome reward.
The rest of the story goes a lot like we have come to expect from this no-machine ice-cream method. Whip some heavy whipping cream, fold in the strawberry sweetened condensed milk, and freeze until firm. Scoop this perfectly smooth and creamy gluten free ice cream right out of the freezer. Stay cool, and enjoy!