I’ve made proper strawberry ice cream before, but that can be a real chore. By ‘proper’, I mean to cook up a strawberry custard first, let it chill overnight, churn it in an ice-cream maker, then let it harden up in the freezer for a few hours.
Then, I was flipping through my cookbooks one day (as one typically does) and came across this recipe for no-churn pomegranate ice cream. And it got me thinking: why can’t I do the same to strawberries? So I did, and it worked perfectly!
If you want to amp up the strawberry flavour, you could stir in one tablespoon of lemon juice into the puree, maybe even a teaspoon of vanilla extract, but only if you can be bothered to.
I love that this strawberry ice cream is so quick and easy to make, but this is literally a frozen whipped cream dessert. It melts much more quickly and it doesn’t have as much body as compared to the traditional frozen-custard version.
But if you want homemade strawberry ice cream in a hurry, this recipe will definitely do you in a pinch!