strawberry-lime ice cream (no cook)

One of the best things I love about food blogging is learning about new food trends.
Last year (or maybe earlier)  I saw the quick emergence of no cook ice cream.
I had my doubts of course, how can this taste good without a nice creamy custard base?
Just try it and see what happens.
Because in all reality, when it's summer, and it's 90 degrees out with 100% humidity on cape cod, all you can imagine eating is ice cream. And the last thing you want to do is stand over a hot stove constantly stirring a custard base for ice cream.
You want ice cream now and fast, AND you, if you're like me, want to have ice cream done your way with your own add ins and flavors.
I have no idea who started this wonderful trend, but I'm thankful for it.
It tastes just as good as regular custard base ice cream.
And it's fast--it's one bowl fast.
So keep this recipe handy for the summer.
It's adaptable to almost any type of fruit preserves, juices, coulis, etc.. should you not want to use strawberry-lime.

I topped mine with toasted coconut.


Lots of fresh lime zest!



Adding the fruit by hand ensures fruit bits in every bite!

strawberry-lime ice cream

adapted from a ton of recipes on the Internet

print recipe

ice cream base:

14oz. sweetened condensed milk

3 – 3 ½ cups of half & half

pinch of salt

strawberry-lime:

¾ - 1 pound fresh strawberries, chopped small or large

2 TB sugar

juice of 2 limes

zest of 1-2 limes (depending on how much you like the taste of lime)

In a medium bowl, mix together the chopped strawberries, sugar, lime juice & zest.

Cover and place in the refrigerator for at least 2 hours over longer.

When ready to make ice cream using a colander drain off the juices if there is a lot.  Keep the liquids. Set aside.

In a large bowl, mix together the sweetened condensed milk, half & half, salt, and the strawberry-lime juices.

Mix until thoroughly combined.

Pour mixture into ice cream maker and follow manufactures directions.

Right before the ice cream is done churning add in half the strawberries.

You’ll add the other half when you place the mixture into a bowl.

I do it this way so it won’t overcrowd the ice cream maker and spill onto the sides.

Working fast, pour a little bit of ice cream into freezer safe bowl or container, add in some strawberries, add on more ice cream then strawberries. Repeat this till its all in the bowl.

Freeze mixture until it is set up, usually a couple hours.

Should make 2 quarts? (I never really measured).