The Easiest No-Churn Strawberry Ice Cream

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

strawberry ice cream

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

5.0 from 1 reviews
The Easiest No-Churn Strawberry Ice Cream
 
Author:
Serves: 6-8
Ingredients
  • 4 cups heavy whipping cream
  • 3 cups fresh or frozen strawberries
  • Maple syrup to taste (1/4-3/4 cup)
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
  2. Pour mixture into a 9x13 inch pan.
  3. Cover and freeze for 2-3 hours.
  4. Scoop out ice cream and serve!
  5. If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.

Low Sugar Chocolate Ice Cream – No Churn!

If the Low Sugar Vanilla Ice Cream would work with three ingredients without being churned, I figured a Chocolate version would work.

I was right!

Low Sugar Chocolate Ice Cream Bowl

Several suggested that if we added whole milk to the cream/sweetener/vanilla combo it would scoop out nicely. I tried that on my round two of ice cream and didn’t find it to work as well as the milkless version. I’ve decided to stick with only cream and not add milk. I’m curious what you discovered if you tried the recipe!

The only adjustment you need to make to make a chocolate version is to simply add cocoa powder to the vanilla ice cream recipe. (And if you want Chocolate Mint, just switch the vanilla extract with some mint extract. Easy!)

Low Sugar Chocolate Ice CreamYum

Low Sugar Chocolate Ice Cream - No Churn!
 
Author:
Ingredients
  • 2 cups heavy whipping cream
  • 3 Tablespoons real maple syrup (more or less to taste)
  • 3 heaping Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
Instructions
  1. Blend ingredients together with a hand mixer or in a high power blender until they have thickened - but have not yet turned into stiff whipped cream. (The mixture should still be runny.)
  2. Pour mixture into a small casserole dish.
  3. Cover and freeze for about three hours.
  4. Scoop and serve right away.
  5. If ice cream has been in the freezer overnight, you may need to let it sit out to soften for a few minutes before serving.

Low Sugar Chocolate Ice Cream

If you didn’t guess already, this ice cream tastes delicious in my favorite Coffee Milkshake. Follow the recipe here, scoop in some of this chocolate ice cream, and you’ll have a Chocolate Mocha Milkshake.

Still to come as I continue to experiment – Low Sugar Peaches and Cream, Strawberry, and Peanut Butter Ice Cream! Hmm, while I’m at it, I suppose I should try a Mocha Ice Cream. This is too much fun.

Low Sugar Vanilla Ice Cream ~ 3 Ingredients ~ No Machine

I just ate a bowl of vanilla ice cream. This hasn’t happened in over three years because my body gets mad at me now when I eat much sugar. But let me say it again: I just ate a bowl of ice cream. Happy, happy, happy, happy!!

Low Sugar Ice Cream

I’ve been wanting to figure out how to make low sugar ice cream (for three years), but I had two hang-ups:

  1. I was feeling pretty lazy about pulling out my ice cream freezer.
  2. I wasn’t confident that cutting the sugar in ice cream would taste good and I didn’t want to waste ingredients.

So I started doing some looking online. There are plenty of recipes for “no churn” ice cream so I could avoid the trouble of getting out my ice cream machine, but they all call for sweetened condensed milk. Nope. That wouldn’t make it low sugar.

Other recipes took way too many steps, at which point I figured I might as well suck it up and get out my ice cream freezer.

Finally, I decided to try the “no-churn” method I’d read about – but with healthier ingredients I feel good about instead of condensed milk – and just see what would happen. I decided if it didn’t turn out – at the very least I could re-purpose the cream mixture into a smoothie.

When you see this recipe you will wonder (like I am wondering) why it took me so much research and time to figure this out.

Three ingredients. Three. They are so obvious. (Cream, maple syrup, vanilla. See? Why did I make this so hard?)

The trick is to whip the ingredients together just long enough that they thicken, but don’t turn into whipped cream. This isn’t hard as long as you’re watching carefully. I put the ingredients into my Blendtec, whipped for 15-20 seconds, poured the mixture into a dish, froze it, and boom. I had Low Sugar Vanilla Ice Cream.

Low Sugar Vanilla Ice CreamYum

5.0 from 3 reviews
Low Sugar Vanilla Ice Cream ~ 3 Ingredients ~ No Machine
 
Author:
Serves: 6-8
Ingredients
  • 2 cups heavy whipping cream
  • 3 Tablespoons real maple syrup (more or less to taste)
  • 2 teaspoons vanilla extract
Instructions
  1. Blend ingredients together with a hand mixer or in a high power blender until they have thickened - but have not yet turned into stiff whipped cream. (The mixture should still be runny.)
  2. Pour mixture into a small casserole dish.
  3. Cover and freeze for about three hours.
  4. Scoop and serve right away.
  5. If ice cream is left in the freezer overnight, you may need to let it sit on the counter a few minutes before serving!

Low Sugar Vanilla Ice Cream

A key player in this recipe is Homemade Vanilla Extract. I decided “why just add one teaspoon when I could add two?” This, of course, makes the ice cream much, much better tasting. (Ironic, isn’t it, since I was just saying that you can use half the amount called for in recipes since this vanilla is so potent? Use less vanilla in this if you like, but I am loving the strong vanilla punch of two teaspoons in this vanilla ice cream!)

I learned that if you freeze this for less than 3 hours, the ice cream will be too liquidy. But if you freeze it for more than 3 hours it becomes a bit hard. The solution for “too hard” ice cream? Simply pull it out of the freezer and let it sit on the counter for about 10 minutes before serving. It’ll soften just enough for you to scoop it out.

low sugar icecream5low sugar icecream4

Want your ice cream to be not-so-low in sugar?

My kids agree. Simply add a little more maple syrup until you have reached your desired sweetness level. You might also try adding a few drops of liquid stevia.

Because we have the whole summer ahead of us, I will now spend time creating variations of this Low Sugar Homemade Ice Cream. I’m thinking peach, strawberry, chocolate, mint, chocolate mint, and whatever other ideas you have for me.

Go make yourself some ice cream!!