No-Churn Crème Fraîche & Strawberry Ice Cream
It’s national ice cream day, so how could I possibly resist celebrating with my own batch of this most delicious of desserts? This recipe is the perfect summertime ice cream–it’s a breeze to create, it’s light and refreshing, and it takes full advantage of seasonal produce. It follows the golden ratio for a no churn ice cream, which is two cups of whipped heavy cream to one can of condensed milk. But with crème fraîche included, this already great base is transformed into something even better. I slow-cooked some strawberries to imbue this ice cream with summer flavors, and the way they work with the crème fraîche make this taste like delicious, chilled strawberry cheesecake. My love for no churn ice cream runs deep, and this recipe is one of the best ways to celebrate today.
No-Churn Crème Fraîche & Strawberry Ice Cream
1 ¾ cup quartered strawberries
2-3 tbs granulated sugar
1 tsp lemon juice
pinch kosher salt
1 ½ tsp vanilla
1, 8 oz container of crème fraîche
1, 14 oz can of sweetened condensed milk
2 cups cold heavy cream
Method
Add the quartered strawberries, 2 tbs sugar, lemon juice, and pinch salt to a medium saucepan set over medium-low heat. Cook the strawberries, stirring occasionally, until the berries have broken down, and the liquid takes on a syrupy texture; about 15-18 minutes. Carefully taste the stewed strawberries and add any extra sugar as needed. Remove the pan from heat, stir in the vanilla, and let the berries cool to room temp.
Add the crème fraîche and condensed milk to a large bowl and whisk together until well combined and smooth; set aside.
In another large bowl add the heavy cream and beat the cream until stiff peaks form (either by hand or with a standing mixer fitted with a whisk attachment).
Spoon a few dollops of the whipped cream into the bowl with crème fraîche and gently fold together a few times. Add the remaining whipped cream to the bowl and gently fold everything together until just combined.
Pour about half of the whipped cream mixture into a 8x8’’or 9x9”container, then dollop about half of the cooled strawberries over the top. Pour the remaining whipped cream into the dish, followed by the last of the berries. To get that pretty swirl effect, take a knife and run it through the ice cream.
Wrap the ice cream tightly with a piece of plastic wrap, making sure that the plastic touches the ice cream. Carefully place the container in the freezer overnight or until frozen.
When ready to enjoy, remove the ice cream 15-20 minutes prior to scooping. This will allow the ice cream to soften up a bit.
Enjoy!
