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.
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.