This delicious no churn strawberry ice cream uses creamy, tangy creme fraiche together with a little sugar to sweeten, to make a delicious frozen strawberry treat.
I think fresh strawberry ice cream is one of my favourite frozen treats of Summer. And when I say “fresh”, I mean uncooked, to keep the lovely fresh strawberry flavour. And in the case of this strawberry ice cream, also un-churned, so you don’t even need an ice cream maker to enjoy this one.
Yes, all you need to capture the wonderful fresh flavour of strawberries in a delicious and creamy frozen treat is 3 ingredients and a food processor or blender.
There are a number of ways to make no-churn ice cream, most of which involve sweetened condensed milk. This one takes a different approach and uses creamy and tangy creme fraiche. The creme fraiche is quickly blended with fresh strawberry puree and a bit of sugar to sweeten, then it’s quickly frozen.
And don’t worry if you don’t have ready access to store-bought creme fraiche. With a little advance planning, you can make your own!
How to Make Creme Fraiche at Home
It is especially easy to make creme fraiche at home in the Summer months, since our kitchens are nice and warm. Perfect for encouraging the cream and buttermilk to turn itself into creamy, tangy creme fraiche.
Here’s what you’ll need:
2 cups heavy whipping cream (not ultra pasteurized)
4 Tbsp buttermilk
A large jar and a piece of cloth to put over the top.
In a large clean jar, combine cream and buttermilk. Stir well. cover with a piece of cloth or cheesecloth and leave in a consistently warm spot* for 10-24 hours. Stir well, then cover jar and refrigerate up to 10 days.
*Find a spot where the temperature stays at least 70F for the entire time. Maybe next to your coffee maker or on top of your fridge. Maybe in your (turned off) oven?
Cook’s Notes for No Churn Creme Fraiche Strawberry Ice Cream
When it comes to ice cream, especially fruit ice cream, the best way to discourage icy ice cream is to make sure it freezes as quickly as possible. I like to use a metal loaf pan for this reason, as it allows the ice cream to freeze most quickly.
The tub of creme fraiche that I find here is a 250ml carton, so the recipe is designed to use one carton. It will fill a 9×5 loaf pan about 2/3 full. You can, of course, double the recipe to make more ice cream.
You’ll want to take this ice cream out of the freezer and let stand 15-20 minutes, before it will be perfectly scoop-able.
No Churn Creme Fraiche Strawberry Ice Cream
- 1/2 lb. strawberries fresh and ripe
- 1/2 cup white sugar
- 8.8 oz crème fraîche
- Hull the strawberries and put in a food processor with the sugar. Pulse several times to make a rough purée, with a few chunky bits to add texture to the ice cream. Add the crème fraîche into the processor and pulse a few times to combine.
- Pour the mixture into a metal loaf pan and cover with a sheet of aluminum foil. Freeze until the ice cream is firm around the edges of the pan, about 1-2 hrs. Remove from the freezer and stir the mixture to break down the ice crystals. Return to the freezer for 1 hr longer, then stir again. Return to the freezer until fully frozen.
- To serve, remove the ice cream to the freezer for about 15-20 minutes before serving, so it is soft enough to scoop.