Beat the Summer Heat with this Homemade Cool Treat…! No-Churn Strawberry Ice Cream with Crunchy Graham Crackers and Fresh Strawberries… Super, Easy n Delicious…!!!!
I hope you all remember the Strawberry picking trip from my recent Peach Strawberry Galatte post, we had an amazing day at the Eckerts Belleville Farm, Illinois and came back home with bags full of strawberries. After making a few galattes & smoothies, I still had some strawberries left and with summer around the corner we decided to finish them up in style by making this yummilicious Strawberry Ice Cream. Like any other gal with a sweet tooth, I too love Ice Cream…! And this is the time of the year you can eat it guilt-free. Homemade Ice Creams were always an un-accomplishable dream for me earlier, as we didn’t have a churning machine I thought we couldn’t make one without it. But, the success of my last year’s No-Churn Oreo Ice Cream gave me the confidence to make my summer Ice Cream batch for the year.
I have used graham crackers in this recipe to resemble the textures of a strawberry cheesecake, but the difference here is that I am not using cream cheese. Using graham crackers is purely optional; you can replace it with fresh strawberry slices, pistachios or any nuts. In a no-churn ice cream recipe, the condensed milk provides the sweet base while the whipped cream gives the creamy texture. When blending the strawberries, make sure not to do it too long as we do not want it to puree, instead do it just enough to break down the fruit. And the end result is an Ice Cream which is Creamy and Smooth…!
Make sure to store the ice cream in an airtight container before freezing or wrap the pan air tight. Allow it to stand at room temperature for a few minutes before serving. This is one of the easiest no–fail fresh fruit desserts which can be prepared in advance for parties and get together.
Enjoy this delicious summer treat…!!!
Follow me on Instagram, try out the recipes and tag #pepperdelightblog and rate to all your pictures of Pepper Delight recipes you prepare.
- 2 cups strawberries
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 can sweetened condensed milk (14oz.)
- 1 tsp vanilla extract
- 4-5 graham crackers (crushed)
Wash and hull strawberries. Slice into half and blend the strawberries in a blender just enough to break it down, do not puree it.
Crush the graham crackers and keep aside.
In a large bowl, whisk heavy whipping cream, sugar and vanilla extract until soft peaks form. Fold in condensed milk.
Line a parchment paper to a standard loaf pan, add half of the whipped cream mix. Pour half of the strawberry sauce evenly as the second layer. Using a toothpick or chopstick, make a swirl (this is purely optional; I love that swirl style on my ice cream while I scoop it). Top with crushed graham cracker bits.
Repeat the process by pouring the other half of the whipped cream mix, strawberry sauce and graham crackers.
Wrap it tightly and freeze for at least 6 hrs.
For best results, let it stand in room temperature for 5 minutes before serving. Enjoy!!!