Earlier this week I shared a wonderful recipe for strawberry liqueur. After the liqueur was made I was left with the strawberries that were macerated in vodka, sugar and lemon peel. The strawberries with quite tasty, none too boozy and having a hint of lemon.
I don’t like throwing stuff out and using the macerated strawberries in an ice cream was the solution. The ice cream is light and airy but that because whipping cream is fluffed and airy from your stand mixer (or hand mixer).
This recipe is rich but it’s delicious. Desserts are supposed to be rich and one scoop of ice cream is plenty per portion. The strawberries have their natural tartness and they do balance the richness of this decadent, no churn ice cream
I love this recipe because you know you’re unmistakeably eating strawberry ice cream. You get strawberries in every bite, every lick. This one’s for all you folks who still don’t have an ice cream maker. You can still have your own homemade ice cream, enjoy!
No Churn Strawberry Ice Cream
2 cups of whipping cream (500 ml)
1 can of condensed milk (300 ml)
2-3 Tbsp. pomegranate molasses
2 cups of macerated strawberries, chopped
- Using a stand mixer or hand mixer, place the cream and condensed milk in the bowl and whip for 5-6 minutes or until you soft peaks.
- Add the molasses and gently fold in the strawberries and then empty into one or two tubs and cover and place in your freeze for at least one day. Serve from the freezer.
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