Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce

Creamy and sweet, this vanilla bean no churn ice cream is so easy and delicious! Since it’s strawberry season, add some fresh strawberry sauce. So good! 

Years and years ago, we were living in a small oilfield town in Brazil, about three hours up the coast from Rio de Janeiro. Shopping was a challenge but I managed to find most things we loved or I figured out how to make them myself. (Looking at you, bagels, for one!) 

Ice cream was readily available but it was ridiculously expensive so I asked my sister to bring me an ice cream maker the next time she visited. This was before the days of fancy ice cream makers you just plugged in. The one she brought was a modern electric version of the old hand-cranked kind that needed rock salt. 

I was so excited when she and the machine arrived! My bubble was burst when I discovered that rock salt was hard to come by and the cost of cream was the reason ice cream was so expensive! It would cost me more to make my own than to buy the overpriced supermarket stuff. Deep sigh. 

It was the very early days of the internet so I didn’t know about no churn ice cream. Now I’m delighted by the plethora of no churn recipes and I live where cream is affordable. Good times! 

Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce

Can you serve this ice cream plain or with another sauce? Absolutely! I include the fresh strawberry sauce recipe because it complements the sweet ice cream beautifully but it’s also lovely for strawberry shortcake. Maybe it should get its own post for that. 

Ingredients

For the vanilla bean ice cream:

I vanilla bean

1 can (14 oz or 397g) sweetened condensed milk

2 teaspoons vanilla extract

2 cups or 480ml heavy cream

For the strawberry sauce:

14oz or 397g fresh strawberries

⅓ cup or 66g sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

1 teaspoon vanilla extract

Method

Split and use a spoon to scrape the tiny bits from inside your vanilla bean.

Add them to the condensed milk in a mixing bowl allong with the vanilla extract and stir well.  

Whip the cream until stiff peaks form. 

Gently fold the condensed milk into the whipped cream. 

Line a loaf pan with cling film and spoon the mixture into it. Put a spoon or two in each corner first so you can straighten out the cling film.

Then pour the rest in and smooth the top. 

Cover loosely with more cling film then freeze your vanilla bean ice cream in the loaf pan for at least 6 hours.

To make the strawberry topping, hull the strawberries. 

Rinse the strawberries well with cool water and spin them dry. 

Cut the large ones in quarters, the medium ones in half and leave any smaller ones whole. Please don't skip this step. Strawberries have little hairs (called styles) that need to be cleaned off, not to mention the potential chemicals that might have been used.

Combine the strawberries and sugar in a medium pot. 

Cook over a medium heat until the sugar dissolves, stirring often. This takes just a few minutes.

In a small bowl, whisk together the lemon juice, vanilla extract and cornstarch.

Pour the mixture over the strawberries and stir well.

Bring to a boil once over medium-high heat, then reduce to medium heat and simmer sauce until berries are soft and juices have thickened slightly, about 5 minutes for a chunky topping. 

Decant to a bowl and refrigerate, covered with cling film, until ready to serve.

When the vanilla bean ice cream is sufficiently frozen, remove the pan from the freezer. 

Use the cling film lining to remove the ice cream from the pan to a cutting board. Warm your knife in hot water and cut slices of the ice cream to serve. 

Top each slice of ice cream with chilled fresh strawberry sauce. Rewrap any leftover ice cream and pop it back in the freezer. 

Enjoy! 

It’s Sunday FunDay. I’m hosting and today we are celebrating National Ice Cream Month! Check out all the ice cream recipes we are sharing below.

• Eggless Homemade Butterscotch Ice Cream from Sneha's Recipe
• Healthy Chocolate Shake from A Day in the Life on the Farm
• Low Sugar Strawberry No Churn Ice Cream from Our Good Life
• Milk Chocolate Ice Cream from Karen's Kitchen Stories
• No Churn Oreo Ice Cream from Cook with Renu
• Orange Creamsicle No Churn Ice Cream from Amy's Cooking Adventures
• Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Fresas con Crema - Strawberries and Mexican Cream

Fresas con Crema is a simple and delicious dessert made from strawberries and Mexican cream, known as crema, a rich store-bought dairy product prepared with two ingredients, heavy cream and buttermilk.

Crema is often used as a topping for savory dishes like tacos, chimichangas or as one of the fillings in burritos but it is also excellent in sweet dishes, like this one, or as a topping for fruit tarts. It’s quite rich and a little bit tangy but less tart than our sour cream, more like crème fraiche.

In Texas, just about every supermarket carries crema, sometimes even from a selection of producers, including a store brand. I've discovered that some are more tangy, even a bit salty, and some are more mild. I actually did that research looking for/hoping to find a crema that I could substitute for clotted cream. 

Some might have done okay but I was responsible for bringing said clotted cream to a bridal shower and, well, I didn't want to let the side down. After all, if you are putting clotted cream on a scone, it's right out there for everyone to judge. I ended up making my own which is a whole 'nother nightmare I might share with you some day. 

Fresas con Crema - Strawberries and Mexican Cream

If Mexican crema isn’t available in your local store, you can substitute clotted cream. You can also sub in sour cream or crème fraiche and skip or reduce the amount of lime, if desired. This may mean that your cream will need a little longer to “set” but it will still taste delicious. 

Ingredients to serve four

1 cup or 200g Mexican crema

1/2 cup or 120ml heavy cream

3 tablespoons sweetened condensed milk, plus extra for drizzling, if desired

1 tablespoon fresh lime juice 

1 teaspoon vanilla extract

3 cups or 440g (weight after hulling) chopped fresh strawberries, plus 4 more for garnish, if desired.

Method

Divide the chopped strawberries among 4 serving dishes or ramekins. 

In a small bowl, whisk the crema, heavy cream, sweetened condensed milk, lime juice and vanilla.

Top the strawberries with the cream mixture and quickly stir a little to mix it with some of the chopped strawberries. It starts to firm up immediately so do not tarry. 

To garnish with the extra strawberries, you can simple pop one on top each of the bowls, or carefully make slices in the berry, leaving the hull intact, then press gently down to fan the slices out. 

Drizzle the tops with a little more condensed milk, if desired. Serve immediately or keep chilled until ready to serve. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with strawberries! Many thanks to our host, Sue of Palatable Pastime. Check out the links below:

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu
• Braising Greens in Strawberry-Honey Vinaigrette from Culinary Cam

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Classic Eton Mess

A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

The folklore behind the quintessential English dessert, Eton Mess, is that it was created when a group of Etonians, students at that famous school, were headed out for a picnic, a meringue topped with whipped cream and berries stashed in the car. The story goes that one of their dogs stepped on the dessert, crushing the meringue and generally making a mess of it. They ate it anyway and declared it delicious.

But if Wikipedia is to be believed, the truth is rather less romantic. The classic Eton mess was first mentioned in print back in 1893. To quote that source, “Eton mess was served in the 1930s in the school’s ‘sock shop’ (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.”

Classic Eton Mess

This can be made in one big bowl from which you will serve with a spoon or in six individual bowls. The pistachios are not traditional but they add a lovely pop of green to the Classic Eton Mess. If you are making your own meringues, start one day ahead of assembling and serving this dessert to leave plenty of time for the meringues to dry out and get crunchy. 

Ingredients

1 1/2 lbs or 680g ripe strawberries

1/2 cup or 100g sugar

Pinch salt

1­-2 tablespoons orange liqueur (e.g. Triple Sec, Cointreau or Grand Marnier)

1 1⁄2 cups or 360ml whipping cream 

18 small meringues­ - homemade or store-bought 

2 tablespoons pistachio slivers, optional

Method

Hull and chop the strawberries roughly.

Put half of the chopped strawberries in a small pot with the sugar, a good pinch of salt and a tablespoon of water. 

Cook over a medium heat for about 3­-4 minutes, crushing the strawberries lightly with a fork or potato masher when they start to soften. Cook at a low boil for another 3­-4 minutes, until the strawberries and syrup that is created have thickened somewhat.

Put the hot strawberries in a heatproof bowl, stir in the orange liqueur and leave to cool. 

Stir in the rest of the strawberries. Cover with cling film and refrigerate until completely chilled.

Once the strawberries are cold, whip the cream into stiff peaks. Divide it in half and fold one quarter of the strawberries into half of the cream.

To serve, make small layers from the bottom: 

1. strawberries 

2. pink cream (with strawberries)

3. 2 small meringues, crumbled roughly 

4. white cream (plain)

5. strawberries 

6. slivered pistachios (if desired) and a whole mini meringue on top.

Enjoy! 

It’s Sunday FunDay and what could be more fun than some great dessert recipes. Check them all out below. Many thanks to our host, Sneha of Sneha’s Recipe. 

• Alle Balle Recipe by The Mad Scientist's Kitchen
• Berry Galette by Karen’s Kitchen Stories
• Bread Rasmalai by Sneha’s Recipe
• Classic Eton Mess by Food Lust People Love
  
• Patriotic Jello Bars by A Day in the Life on the Farm
• Strawberry Glaze Pie by Palatable Pastime
• Strawberries and Cream by Mayuri’s Jikoni
• Whisky Barrel Cake by Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Carlota de Limón – Lime Charlotte

Marie biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.

When it’s hotter than all get-out outside, what we all need is a dessert that can be made without turning the stove or oven on, don’t you agree? That’s why I chose no-bake desserts as this week’s Sunday FunDay theme. Personally, I think some of us should get extra points for a dessert that's served super cold as well.

Make sure you scroll down past my recipe to see the other lovely no-bake desserts my blogger friends are sharing, perfect for these hot summer days. 

Carlota de Limón – Lime Charlotte

Carlota de Limón is a classic Mexican dessert that is served very cold (as if it were an ice cream cake). As you make your shopping list, keep in mind that Marie biscuits are also called Maria biscuits or cookies in some places. In a pinch, you could also substitute plain graham crackers. 

Ingredients

1 1/2 cups or 360ml evaporated milk

1 can (14 oz or 397g) condensed milk

1⁄2 cup or 120ml dulce de leche (or sub more condensed milk) 

1⁄2 cup or 120ml fresh lime juice

Zest 1 lime

Maria biscuits – about 30

Optional to decorate/serve:

Whipped cream

Strawberries, halved 

1 lime, sliced thinly

Method

Use electric beaters or a whisk to combine the condensed milk, dulce de leche and evaporated milk. Add in the lime juice and zest and beat until thickened.

Line a deep round pan with foil and cover the bottom with a layer of Maria biscuits, scoring and breaking some to fill the gaps. I had a bunch of crumbs in my biscuit packet so I sprinkled them on the base as well. 

Spoon in one third of the filling, spreading it carefully to cover the biscuit base.

Top with another layer of Maria biscuits, again, scoring and breaking a couple to fill the gaps.

Top with second third of the filling, a final layer of biscuits, then the last third of the filling.

Pop the carlota de limón in the freezer for an hour or two or until firm.

When you are ready to serve, remove the carlota de limón from the freezer. Lift it out of the pan with the foil and carefully move the carlota to a serving plate. Decorate with whipped cream, halved strawberries and sliced limes, if desired.

Enjoy! 

Check out the no-bake desserts my Sunday FunDay blogger friends are sharing today! Which one will you make first? 

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy's Cooking Adventures
• Mango Pudding from Sneha's Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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