No Churn Strawberry Mint Ice Cream

No churn ice cream filled with swirls of strawberries and a hint of mint. This no churn strawberry mint ice cream is the perfect summer dessert.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

Happy Sunday!

This past weekend has been filled with events. My youngest sister Victoria won tickets to Outside Lands, a music festival in Golden Gate Park so we’ve been attending it most of the weekend. Amazing live music and of course, delicious foods and drinks. You know that’s really what I’m there for. Lol.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

But it’s the weekend, and I think we all deserve a special treat. I thought this would be the perfect time to share with you this no churn strawberry mint ice cream.

Can you believe that we’re almost halfway through August? It feels as if summer is starting to wrap up before it even really began. Or maybe it just feels that way for me since I live in San Francisco, and every day feels the same. Lol.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

But if you live anywhere else with real summer weather then this dessert is made just for you. This no churn strawberry mint ice cream is soo perfect for warm summer days.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

I’m so obsessed with the classic flavor of strawberry ice cream. There’s something about it that’s sooo good. But I thought we could take it to the next level by adding just the slightest hint of mint. Sweet strawberries and refreshing mint. The perfect combination for a summer treat.

Tell me: what’s your favorite flavor of ice cream?

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

In a small pot, heat heavy cream and fresh mint over low heat for several minutes. Remove the pot from heat, and allow the mint to steep for about 20 minutes. Refrigerate the heavy cream and mint mixture in the fridge for at least an hour. Once the heavy cream is cold, remove the mint leaves. You want the heavy cream to be cold before whipping.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

In a small pan, add sliced strawberries, water, cornstarch, and sugar and cook over low heat for several minutes until the strawberries start to break down into jam like consistency. Remove the strawberries from heat and allow it to cool to room temperature.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

Place the cold heavy cream into a large mixing bowl. Use a mixer or a whisk to whip the cream for several minutes until they become some peaks. Add condensed milk, vanilla extract, and peppermint extract. Mix until completely incorporated. Fold in about 1/2 of the strawberry sauce.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

Pour the ice cream mixture into a 9x5inch loaf pan. Pour the rest of the strawberry sauce on top and create swirls on the surface.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

Freeze the ice cream for at least 6 hours and up to 2 weeks.

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

Scoop the no churn strawberry mint ice cream into cups or waffle cones and serve the ice cream immediately.

Enjoy!

No Churn Strawberry Mint Ice Cream | Cooking with a Wallflower

No Churn Strawberry Mint Ice Cream
 
Prep time
Cook time
Total time
 
No churn ice cream filled with swirls of strawberries and a hint of mint. This no churn strawberry mint ice cream is the perfect summer dessert.
Author:
Recipe type: Dessert
Serves: 1.5 quart
Ingredients
Mint Heavy Cream
  • 1 pint heavy cream (2½ cups)
  • 1 cup fresh mint leaves, tightly packed
Strawberry Syrup
  • 2 cups chopped strawberries
  • 3 tablespoons granulated sugar
  • ½ tablespoon water
  • ½ teaspoon cornstarch
Ice cream
  • 1 14-oz can condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
Directions:
  1. In a small pot, heat heavy cream and fresh mint over low heat for several minutes. Remove the pot from heat, and allow the mint to steep for about 20 minutes. Refrigerate the heavy cream and mint mixture in the fridge for at least an hour. Once the heavy cream is cold, remove the mint leaves. You want the heavy cream to be cold before whipping.
  2. In a small pan, add sliced strawberries, water, cornstarch, and sugar and cook over low heat for several minutes until the strawberries start to break down into jam like consistency. Remove the strawberries from heat and allow it to cool to room temperature.
  3. Place the cold heavy cream into a large mixing bowl. Use a mixer or a whisk to whip the cream for several minutes until they become some peaks. Add condensed milk, vanilla extract, and peppermint extract. Mix until completely incorporated. Fold in about ½ of the strawberry sauce.
  4. Pour the ice cream mixture into a 9x5 inch loaf pan. Pour the rest of the strawberry sauce on top and create swirls on the surface.
  5. Freeze the ice cream for at least 6 hours and up to 2 weeks.

 

9 comments

  1. jamaicatradingnetwork says:

    Sounds good. I would like to try it. The blender is what puts the air pockets in the mixture. I have experimented with home made ice cream using coconut milk powder. In that situation, one has to hand churn the mixture with a spoon as it freezes to prevent ice from forming.

  2. martindawes46 says:

    Yes, this is excellent. I have made a very close version of this recipe before, with the exception of cornstarch, which I believe is what we call cornflour. Six to seven hours is the optimum time to make the ice cream and the time to eat it. However it should be pointed out it gets progressively harder after that and should be taken out of the fridge a couple of hours in advance. My answer is to make it in smaller tubs. A great recipe though.

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