No-churn Strawberry Ice Cream

There’s no need for an ice cream maker here; all you need is a food processor, a mixer and a handful of ingredients. The result? A fresh, creamy taste, with deep strawberry flavour and just a murmur of balsamic. Simple. Sensational.


3-3/4 cups fresh, ripe strawberries, rinsed
1/2 cup superfine sugar
2 tsp balsamic vinegar
1-1/4 cups whipping cream
1/2 cup finely chopped pistachios, for garnish


Hull and thinly slice the strawberries. Put them in a medium bowl and sprinkle with the sugar. Let them rest, uncovered, for 1 hour at room temperature.

Scrape the strawberries and all of the juices into the bowl of a food processor fitted with the steel blade and process until smooth. Pour this purée into a large bowl and stir in the balsamic vinegar. In a stand mixer fitted with a whisk attachment, whip the cream into soft peaks. Gently stir the whipped cream into the strawberry purée, leaving chunks of white showing. Pour the ice cream into a freezer-safe 6- or 8-cup container, preferably one with a lid, and freeze for 3–4 hours, stirring every hour and bringing the outside edges into the centre. If you don’t have a freezer-safe container with a lid, a 9.5.3-inch glass loaf pan will do fine. Just cover the ice cream tightly with plastic wrap.

Remove the ice cream from the freezer about 20 minutes before you want to serve it. It will keep well in the freezer in an airtight container for up to 4 days, though it’s best enjoyed the day it’s made.

TIP: I like to use local strawberries for this ice cream.
TIP:To make your own superfine sugar, simply grind granulated white sugar in the bowl of a food processor or blender to make the crystals smaller. A mortar and pestle will do the trick, too.

Recipe by Renée Kohlman from All the Sweet Things, copyright © 2017 by Renée Kohlman.