Craving a dreamy, creamy strawberry ice cream without the fuss? Forget fancy machines and complicated steps—this no-churn recipe delivers irresistible results with minimal effort. Get ready to indulge in homemade goodness, made easy!
About This Recipe
These French toast roll-ups taste like an awesome doughnut!—I'm serious. You're gonna love how simple they are. I mean, who doesn't love a quick, sweet treat?
Here's what you gotta do. First, get six slices of fresh white bread. Yep, the regular kind that's the best base. Now, chop up about half a punnet of strawberries into tiny cute pieces. Trust me, the smaller, the better!
Next, roll the bread flat with a rolling pin. This helps them stay rolled up later. Now for the fun part. Each slice gets around 3/4 of a tablespoon of Nutella spread on it—go big or go home, right? Sprinkle those diced strawberries along the bottom, then roll each piece up nice and tight. Nutella and strawberries make these breakfast treats incredibly rich, especially when cooked in butter. The Nutella acts like a seal, keeping everything snug!
It's simple, and the taste is phenomenal!
Ingredients Needed
You're gonna need just a few simple ingredients to whip up these awesome French toast roll-ups! First, grab 6 slices of fresh white sandwich bread, yeah, the soft kind. Don't forget to trim off those crusts – nobody likes tough edges.
Next, dice up about half a punnet of strawberries. We're talkin' small pieces. Gotta have that burst of fruity goodness! Now, for the good stuff, you'll want 4 1/2 tablespoons of Nutella. I mean, who doesn't love Nutella?!
And, almost done, you'll need 1/4 cup of caster sugar – that's superfine sugar; or you can whiz it up! Just as with cinnamon-sugar mixture, this will give a delightful flavour to your dish!. Plus, a tablespoon of butter for frying. You obviously need an egg, and 2 tablespoons milk, add a pinch of salt and you're good to go!
Making the Ice Cream
Alright, so, about making strawberry ice cream—unfortunately, I'm gonna have to stop you right there! I assumed you'd already prepped your ingredients, silly!
First, I whip the heavy cream. Seriously, whip it until stiff peaks form—think of fluffy clouds. In a separate bowl, I gently fold in the sweetened condensed milk; it gives the ice cream that perfect sweetness and creamy texture. Now fold in the berries.
Next, pour the mixture into a freezer-safe container. A loaf pan works great, but whatever floats your boat. Smooth the top—we're going for looks here, people! Cover it tightly; foil then a lid. This prevents ice crystals from forming and guarantees the best treat. Pop it in the freezer for at least 6 hours, or—even better—overnight.
Tips for Success
I'm talking beaters and bowl. Pop 'em in the freezer for, say, 20 minutes before you start. It helps the cream whip up faster—trust me!
When you fold in the strawberry puree, be gentle! Don't overmix; a few streaks are perfectly fine. You don't want to deflate all that airy whipped cream. Imagine all that work going splat—no, thank you!
Finally, be patient! Let it freeze for at least 6 hours, but overnight is better. It will be worth the wait… I promise! Now, go have at it!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 0 minutes (plus 6+ hours freezing)
Serving Size: 6
Ingredients:
- 1 pint (2 cups) heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
Instructions:
- Whip heavy cream until stiff peaks form.
- Gently fold in sweetened condensed milk and vanilla extract.
- In a separate bowl, mash half of the strawberries.
- Gently fold mashed and sliced strawberries into the cream mixture.
- Pour into a freezer-safe container and freeze for at least 6 hours.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 25g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 50mg
- Carbohydrates: 28g
- Sugar: 27g
- Protein: 4g