Strawberry Jalapeno No Churn Ice Cream
Making Home Made Ice Cream just got easier and better! This At-Home Homemade No Churn Strawberry Jalapeno Ice Cream is perfectly creamy, splendidly sweet, slightly spicy, simply dreamy, delectable ice cream.
We are in the height of summer here in Chicago and all that is on our minds this week is ice cream. During the steaming July months, the freezer should be loaded with ice cream. My freezer was getting low on ice cream, so I decided to make all the ice cream I could with some amazing fresh fruits from the markets.
Do you know you don't need an ice cream maker to make ice cream?? This recipe is all about strawberries, jalapenos and cooling off. This Strawberry Jalapeno No Churn Ice Cream will cure all your summer cravings. Sweet, cold and spicy - all in one lick.
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I used my new favorite fruit spread, Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread, to make this ice cream sweet and spicy. This no churn ice cream is perfectly creamy, splendidly sweet, slightly spicy, simply dreamy, delectable ice cream. The fruit spread is a new product from Smucker's and is such a treat in your mouth!
Life is like an ice-cream cone, you have to lick it one day at a time-Charles M. Schulz
My tips for making
Strawberry Jalapeno No Churn Ice Cream
- Make sure your whipping cream is very cold prior to whipping. I pop mine in the freezer whilst working with the jalapenos and strawberries.
- Make sure your mixing bowl is cold prior to whipping. I pop my bowl right in the freezer as well. Either ceramic or metal works great.
- If you would like bites of dried jalapenos throughout the ice cream, add them in layers. Add ice cream to the pan, then sliced jalapenos, add more ice cream and more sliced jalapenos, until the pan is completely full.
- This ice cream is best frozen overnight. I know it is hard to wait, but it will be worth it!
Now once you have waited overnight for your creamy, dreamy Strawberry Jalapeno No Churn Ice Cream, simply take it out of the freezer and let it set on the counter while you get your bowls and cones ready. While you are giving your ice cream a few moments to soften up, take your jar of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and heat it up. You can either pop the entire jar in the microwave (take the lid off first) or put the jar into a small pot of bowling water.
Ice-cream is the favorite currency of love-Puck
Once your Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread is heated through, scoop out some of the Strawberry Jalapeno Ice Cream, place it in a bowl and take a few teaspoons (or tablespoons) of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and drizzle it all over your bowl of Strawberry Jalapeno Ice Cream.
I promise you, you will not be disappointed. My husband literally almost ate the entire pan of the ice cream that I made with the fruit spread dolloped on top. He told me it was the best ice cream AND best fruit spread he has ever had and when was I making it again. Oh, and to buy another jar of the fruit spread!
I am going to make some more ice cream this weekend, but I am going to be make double batches of various flavors. I will make the Strawberry Jalapeno again and I am going to use another delicious flavor of Smucker's, Blueberry Lemon. These are new from Smucker's and are better for you since they are naturally sweetened with honey.
STRAWBERRY JALAPENO NO CHURN
No Churn Ice Cream Base
4 cups heavy whipping cream
2 cans sweetened condensed milk
1 tablespoon vanilla extract
Strawberry Jalapeno Mixture
4 cups fresh strawberries, hulled & thinly sliced
2 tablespoon butter
1 tablespoon brown sugar
2 tablespoons Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
3 jalapenos, thinly sliced
Heat an oven to 300. Place the thin slices of jalapenos on a sheet pan and put in the oven for approximately 10-15 minutes. Basically enough time to dry out the slices of jalapenos.
Heat a pan over medium heat. Add the butter and melt. Add the sliced strawberries, Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and the brown sugar. Cook until caramelized. Remove from the heat and allow to cool completely before adding to the ice cream mixture.
Add the 4 cups heavy cream, 2 cans sweetened condensed milk and 1 tablespoon of vanilla to the bowl. Mix with a hand mixer (use the whisk attachment) or stand mixer. Whip the ice cream mixture until stiff. It should look like a melted milk shake at this point. Gently fold in the strawberry mixture. Spoon the ice cream mixture into a freezer safe container. Add sliced strawberries and the dried sliced jalapenos on top. Cover with plastic wrap and freeze overnight.
It really doesn't get better than Strawberry Jalapeno Ice Cream on a hot summer day. Plus, the month of July is for celebrating National Ice Cream Month. It's time for some ice cream, don't you think?