No-Churn Strawberry Ice Cream

Adapted from the Pines Lake Women’s Club Dessert Cookbook (1950s)

This no churn strawberry ice cream is one of the best things I’ve made all summer. The recipe comes from the Pines Lake Women’s Club Dessert Cookbook, dating back to the 1950s and it was submitted by a woman named Grace Nash. 

I was skeptical that something this easy could deliver an ice cream worth eating, but I’m happy to say that Grace knew exactly what she was doing!

This recipe couldn’t be simpler. The original recipe calls for mixing together sour cream, sugar, and frozen strawberries. I made a few tweaks—macerating fresh berries with sugar for extra flavor and adding of touch of vanilla and some lemon for brightness.

Once everything is combined you pop it in the freezer and stir several times over the first 90 minutes. Then Grace’s instructions say to “forget until needed” – so that’s what I did!

The result is a luscious, tangy and creamy ice cream that basically makes itself!

This is a perfect recipe to make with your kids, too. You may want to chop the strawberries, but otherwise this is a very kid-friendly summer cooking activity.

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

Adapted from the Pines Lake Women’s Club Dessert Cook Book (1950s) / Submitted by Grace Nash: You have Grace to thank for this easy, no-churn strawberry ice cream. It is absolutely delicious and incredibly simple to make, and comes together with so little effort that it practically makes itself! It's the perfect sweet treat for hot summer days and a great way to transform your strawberry harvest or farmers market haul into something truly wonderful.

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Course Appetizer, Dessert

Servings 1 1/2 pints

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.

Notes

*Full-fat sour cream works best, as low-fat sour cream can have a gummy texture and could turn more icy.

Keyword cooking with kids, easy dessert recipe, easy ice cream, no churn ice cream, strawberry ice cream, summer dessert recipe, vintage recipes