KitchenAid Strawberry Ice Cream (no egg)
This strawberry chocolate chip ice cream reminds me of chocolate covered strawberries. With no eggs, and only optional cooking - this is a kid helper friendly recipe that the whole family will love.
Ingredients
- 2 ¼ cups heavy cream
- ¾ cups whole milk If you use a lower fat milk, it will become less creamy and more icy.
- 1 ½ cups pureed strawberries I blended up the strawberries I had on hand. You could mash instead of puree, but I don't like chunky ice cream!
- 1 tsp vanilla extract
- ¾ cup white sugar
- ½ - 1 cup chocolate chips optional! Measure with your heart
Instructions
- Freeze ice cream maker bowl attachment for at least 24 hours or according to the instructions that came with your attachment
- Optional - warm milk and sugar in pan on the stove, over low heat just until sugar is dissolved
- Combine all ingredients, except the chocolate chips, in a mixing bowl. Make sure completely combined
- Ensure ice cream base is at minimum room temp or chilled - either by placing in fridge or placing the mixing bowl with the ice cream base into a larger bowl with ice water
- Install/attach ice cream maker attachment, including the frozen bowl, to your KitchenAid based on your instructions
- Turn the KitchenAid to low speed, confirming the mixing attachment is lined up and is properly spinning/churning in your bowl
- As the KitchenAid is on low speed and churning add your ice cream base to the ice cream maker
- Churn ice cream for about 20 minutes, keeping an eye on it. If desired, after 10 minutes, add in chocolate chips while ice cream maker is churning. The consistency should be a little thicker than a milkshake when complete
- Transfer ice cream to a freezer safe container, and freeze for at least 5 hours or until desired consistency.