Meet my new favourite summer recipe… Strawberry Baileys Ice Cream. It’s incredibly creamy, very grown-up and best of all, it’s no churn. It’s exactly what we need right now with the UK heat wave. I mean… can you believe the weather we are having this year? It’s just incredible!
I know that hot weather isn’t everyone’s cup of tea, but I absolutely thrive in it. Maybe it’s my Italian roots filtering through, but I can’t get enough of the feeling of warmth on my skin and being able to wear shorts and sunglasses.
I always feel so much better for the vitamin D boost that sunshine gives and the energy top up that allows me to dust off my bike and cycle down the coastal wall… sea on one side… beach huts on the other.
As for ice cream… to be honest, I can (and do) eat it all year round, but the summer heat gives its enjoyment that extra appeal. Summer ice cream deserves an extra wow factor, whether in flavour, sprinkles or chocolate coating. It also needs to be easy to make, because it’s way too hot to be in the kitchen… so this no churn ice cream is absolutely perfect.
If you haven’t come across Strawberry Baileys yet, it is rather lush, although I think you may find you need quite a sweet tooth to enjoy it neat. On the other hand, it makes the most incredible ice cream, especially when mixed with some roasted strawberries (which I found lurking in the freezer from last year).
Strangely, despite a very hefty slug of Strawberry Baileys, it doesn’t taste that alcoholic (although there is a hint of ‘burn’ as Miss GF calls it), but be warned… that makes it even more dangerous. It remains a very adult ice cream and while you may be tempted to eat the whole batch in one hit straight out of the tub, you may seriously regret that you were that uncontrolled.
This recipe makes just over a litre, but since I was stupid enough to pour the batter into a tub which was too small, I also made a few ice cream lollies… cute and perfectly portioned! Whether in a cone or a bowl, this ice cream it seems, pairs perfectly with a sprinkling of chopped Iranian pistachios and some freeze-dried strawberries or raspberries. Let’s face it… a bit of fruit and nut bling makes everything prettier too.
Either way… you HAVE to try this…. it’s incredible…. and being somewhat hooked on no churn ice creams that have a spirit twist right now, I am already dreaming up the next treat…. What do you think I should try?
Other No-Churn Ice Creams on Gluten Free Alchemist :
Strawberry Baileys & Roasted Strawberry Ice Cream (no churn) – (makes approx 1¼ litres)
- Place the tin of condensed milk in the fridge to chill (preferably overnight).
- To make the Roasted Strawberries : Place the cut strawberries in a roasting dish and sprinkle with the sugar. Leave to stand at room temperature for about 45 minutes.
- Preheat the oven to 200 C/400 F/Gas 6.
- Stir the strawberries through, before roasting in the oven for 45 to 60 minutes. Stir intermittently. The strawberries are done when the juice has thickened into a syrup.
- Remove from the oven and cool completely. Once cool, crush the fruit with the back of a fork. You should now have approx 200 ml sticky strawberry pulp.
- For the Ice Cream : In a large bowl, mix the strawberry pulp with the chilled condensed milk and keep cold in the fridge.
- In a separate bowl, whip the double cream and vanilla paste until it holds its shape in soft peaks. Set the whisk aside (you will need again shortly).
- Add a tablespoonful of whipped cream to the condensed milk mixture to loosen.
- Add the rest of the whipped cream to the condensed milk-strawberry mixture and fold through until evenly combined.
- Add and fold in the Strawberry Baileys about 60 ml at a time, tasting the batter as you go to check that you are happy with the flavour intensity.
- The batter will have loosened slightly, so whisk again to thicken until it starts to hold its shape.
- Transfer the ice cream batter to a suitable airtight freezer container and freeze for several hours until firm.