Malted Strawberry No-Churn Ice Cream / by Chelsea Zwieg

I had my first ice cream cone when I was one year old. I've been told that, being the wise and knowledgeable baby that you know I was, I grabbed the cone and took a giant bite out of the bottom. Some might see this as foolishness, a rookie ice cream eating mistake, but really I think I was a step ahead. To this day my favorite part of the ice cream cone is the very bottom. Granted, I try to go about getting there in a more socially acceptable way since eating like an animal isn't as cute when your 23, but the general goal remains the same. My cone demolishing incident kicked off a lifetime of ice cream eating bliss. I will eat ice cream in any form, any time of day, any time of year. It is my absolute favorite. Something that has always alluded me though, is homemade ice cream. We had an ice cream maker when I was growing up but by the time we ever thought to make some ice cream, put the bowl in the freezer, wait 24 hours for it to freeze, make the base, churn the ice cream and wait for it to freeze again, any novelty that homemade ice cream had was gone. We could have gone out for ice cream five times in that length of time. But all that changed last summer when I learned the magic of no-churn ice cream. It's homemade, it's two ingredients plus any flavor combinations you can think to add in and it requires one (!!!) stay in the freezer, 6 hours tops. Now that I can handle.  

I won't get all sciencey on you trying to explain how it works, but just think of it this way: Ice cream is made with a sweetened base (heavy cream, sugar, futsy egg yolks) and then churned in a machine to incorporate air. With no-churn ice cream, sweetened condensed milk plays the part of the sweetened base and the cream is whipped beforehand to provide the air, making this ice cream as light and creamy as anything to come out of an ice cream maker. And the best part is, the possibilities are endless. The heavy cream can be steeped with any flavor before it is whipped (think mint, tea leaves, rosemary, cinnamon etc.) and any liquid flavors can be added to the condensed milk (fruit purees, coffee, melted chocolate). After you have the base you can add any mix-ins (nuts, chocolate, fresh fruit, candy) and after you pour it in the pan you can swirl in anything from peanut butter to jam to nutella. 

For this ice cream, I added some malt powder to the whipped cream, some strawberry puree to the condensed milk and then folded in some fresh strawberries to finish it off. It tastes exactly like a strawberry malt and I CANNOT think of a better dessert to make an appearance this 4th of July. 

This strawberry ice cream was my favorite of three no-churn flavors I created for an upcoming article. I will post the link and recipes for the others (Cookies and Cream! Mocha Almond Toasted Coconut!) when it is published. 

Have a happy, safe, ice cream filled 4th of July weekend! 

Malted Strawberry Ice Cream

Ingredients |

Note: Depending on how long you plan to keep this in the freezer, the strawberries can get very hard and icy. To prevent this, stir the chopped berries with a few tbsp. sugar and splash of vodka and let them sit for a few hours before stirring them into the ice cream. This will draw the water out and prevent them from becoming rock hard. Or you can just eat it all really fast, that solves the days-in-the-freezer problem too. 

  • 2 cups heavy whipping cream
  • 1 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1/2 cup malt powder
  • 2 cups strawberries, sliced


  • Place 1 cup strawberries in a blender. Puree until smooth.
  • In a large bowl, stir together sweetened condensed milk, vanilla extract and strawberry puree. 
  • In a stand mixer, fitted with the whisk attachment, combine heavy cream and malt powder. Whisk to dissolve malt powder. Beat on high until stiff peaks form, about 3 minutes.
  • With a rubber spatula, gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. Fold in remaining cup of sliced strawberries. 
  • Pour into a loaf pan and freeze until firm, about 6 hours.