Adapted from the Pines Lake Women’s Club Dessert Cookbook (1950s)
Grace Nash’s No-Churn Strawberry Ice Cream
This no-churn strawberry ice cream might be the best thing I’ve made all summer — and it comes from the most charming of sources: The Pines Lake Women’s Club Dessert Cookbook, dating back to the 1950s. It was submitted by a woman named Grace Nash, and I wish I could thank her personally.
Grace Knew What She Was Doing
I’ll be honest: I was skeptical. No-churn ice cream recipes have a way of promising more than they deliver, and this one looked almost too simple to take seriously. The original recipe calls for nothing more than sour cream, frozen strawberries, and sugar, stirred together and frozen. That’s it.
But Grace was not messing around. The sour cream gives the ice cream a subtle tang that cuts through the sweetness and keeps it from tasting flat. And while the texture is softer and a little more rustic than churned ice cream, Grace’s version will certainly satisfy any craving for a cool and refreshing treat.
I made a few small adjustments to the original: I used fresh strawberries instead of frozen, macerating them in sugar for about 30 minutes to draw out their juices and deepen the flavor. A small splash of vanilla and a squeeze of lemon round things out and add a little brightness. Otherwise, I followed Grace’s lead.
The Method
Once everything is combined, the mixture goes straight into the freezer. You stir it every 30 minutes or so for the first hour and a half to break up ice crystals as it sets — this is the only real effort involved, and it’s minimal. After that, Grace’s instructions read simply: “forget until needed.” So that’s exactly what I did.
A few hours later: a tangy, creamy, treat packed with strawberry flavor. No machine, no fuss
A Few Notes
This is also a wonderful recipe to make with kids. Macerating the berries, stirring the mixture, and checking on it every half hour gives them just enough involvement to feel invested — and the payoff of actual homemade ice cream is pretty hard to beat. You may want to chop the strawberries into smaller pieces beforehand depending on the age of your helpers, but otherwise it’s entirely kid-friendly from start to finish.
I loved this recipe so much I created this Peach and Ginger Cookie version – give it a try or create your own new flavor!
Easy No-churn Strawberry Ice Cream
Ingredients
- 2 cups chopped strawberries, fresh or frozen, mashed or cut into bite-sized pieces (about 10 oz.)
- 1 cup sugar, divided (a portion will be used to macerate the berries)
- 1 tablespoon lemon juice
- 1 big pinch of salt
- 1 pint full-fat sour cream*
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine the strawberries with ⅓ cup of the sugar, lemon juice, and salt.
- Let sit for 30–60 minutes to draw out the juices and create a syrup.
- Add the remaining sugar, sour cream, and vanilla to the berry mixture. Stir until smooth and fully combined.
- Pour into a flat, freezer-safe dish or pan.
- Pour into a shallow, freezer-safe pan. Freeze, stirring every 30 minutes for about 1½ hours (3 times), scraping the sides and incorporating the frozen bits.
- Cover with parchment or plastic wrap pressed directly onto the surface to prevent ice crystals.
- Freeze until completely firm, about 3–5 hours total (time will vary based on freezer settings and pan size). Or as Grace Nash says in the original recipe “forget until needed”!
- Let sit at room temperature for a few minutes before scooping and serving.
- Store leftovers in an airtight container in the freezer.
[…] in case you missed it, this recipe is a riff on the No-Churn Strawberry Ice Cream recipe from the same cookbook. Give it at […]