HOMEMADE STRACCIATELLA ICE CREAM Without an Ice Cream Maker: The Easy, Egg-Free, Effortless Recipe!
Dear dessert lovers, who among you doesn’t dream of diving a spoon into a creamy, enveloping stracciatella ice cream on a scorching summer afternoon?
Ah, ice cream! It is one of life’s greatest joys, but the thought of making it at home often holds us back. “You need an ice cream maker!”, “It’s too complicated!”, “I want ice cream without eggs and strange additives!”… I understand you perfectly, I thought the same things for years.
But today, dear friends, I am here to reveal a secret that will forever change your approach to the world of cold desserts: Homemade STRACCIATELLA ICE CREAM WITHOUT AN ICE CREAM MAKER!
Yes, you read that right! No complex machines, no long waits, and above all, a result that will leave you amazed by its creaminess and goodness.
This is one of those super easy recipes that make you feel like a true kitchen wizard, because it allows you to prepare a homemade ice cream that rivals the gelateria, but with the assurance of simple, healthy ingredients, without eggs, preservatives, and additives.
The magic of this recipe lies in its base, which I call ‘smart ice cream’: a fiordilatte preparation so versatile it can be the starting point for endless gourmet adventures.
In this version, I’ve chosen to give you the classic and beloved stracciatella, with lots of chocolate flakes that melt in your mouth with every spoonful. But remember, imagination has no limits, and in the notes at the bottom of the recipe, you’ll find suggestions for many other flavors. Ready to refresh your summers with a creamy, simple masterpiece? Sit back, I’ll guide you step by step!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: Servings: For 1 kg of ice cream
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 304.08 (Kcal)
- Carbohydrates 21.77 (g) of which sugars 21.29 (g)
- Proteins 4.19 (g)
- Fat 22.67 (g) of which saturated 2.32 (g)of which unsaturated 1.34 (g)
- Fibers 0.17 (g)
- Sodium 45.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
STRACCIATELLA ICE CREAM INGREDIENTS
- 2 cups heavy cream (fresh, unsweetened)
- 1 1/4 cups condensed milk
- 2 tablespoons liqueur (vanilla or other liqueur helps to keep the ice cream from freezing)
- dark chocolate (Dark chocolate flakes from 3.5 oz to 5.3 oz to taste)
Tools
- Kitchen Scale
- Bowl
- Electric Whisk
- Spatula
- Container
HOMEMADE STRACCIATELLA ICE CREAM RECIPE
In a large, well-chilled bowl (if you’ve kept it in the fridge, even better!), pour the fresh unsweetened heavy cream. With an electric mixer, whip the cream until stiff peaks form. It should be firm and stable.
Then, slowly add the condensed milk while continuing to mix at low speed just until fully incorporated into the cream mixture. And there you have your fiordilatte base, our precious “smart ice cream”!Fold in the dark chocolate flakes. You can use as many as you like, depending on how much “stracciatella” you prefer! Gently mix with a spatula, using a folding motion from bottom to top, to distribute them evenly without deflating the cream.
Transfer the ice cream into jars or freezer-safe containers. A bonus tip: cover the surface of the ice cream with cling wrap before sealing with the lid; this will prevent frost and ice crystals from forming.
Place the ice cream in the freezer for at least 4 hours before serving. For even better results, overnight would be ideal.Leave the ice cream out of the freezer for 5-10 minutes before serving, allowing it to reach the perfect scooping consistency. If desired, you can add a delicious topping: hazelnut crumbs, hazelnut cream, pistachio cream, crumbled cookies, white chocolate flakes, cherries, and much more! Imagination is your only limit.
Notes on Ingredients and Possible Substitutions
As with any good recipe, the quality of the ingredients is essential, especially when using few elements like in this ice cream without an ice cream maker!
Fresh Unsweetened Heavy Cream: This is the key ingredient for creaminess! Make sure it’s fresh whipping cream, with a fat percentage of at least 35%. Do not use cooking cream or low-fat cream, as it will not whip correctly and the ice cream will be watery. It cannot be substituted with vegetable cooking cream; if you must use a vegetable cream, choose one specifically for desserts and whip it, but the result may slightly differ in taste and texture.
Condensed Milk: It is the sweetener and the ingredient that gives our smart ice cream its velvety texture. It cannot be replaced with regular milk or sugar, as its density and sugar content are specific for this preparation.
Vanilla Liqueur (or other): As mentioned, it’s optional but highly recommended! A small amount of alcohol (about 2-3% of the total ice cream weight) lowers the freezing point of water, preventing ice crystal formation and ensuring superior creaminess. If you prefer not to use alcohol, you can omit it, but be aware that the ice cream may be slightly harder and need a few extra minutes out of the freezer before serving. You can substitute vanilla with rum, brandy, or another liqueur of your choice that pairs well with chocolate.
Dark Chocolate Flakes: For stracciatella, dark chocolate is ideal for its flavor contrast and crunchy texture when cold. You can use chocolate chips or chop a bar. If you prefer, you can vary with milk or white chocolate, but the flavor will be less intense and sweeter.
Flavor Variations: Let Your Imagination Run Wild with the Smart Base!
Flavor Variations: Let Your Imagination Run Wild with the Smart Base!
The beauty of this ice cream without an ice cream maker is that its fiordilatte base is a real wildcard for creating endless flavors. Here are some ideas to start experimenting:
Here are some examples:
Coffee Ice Cream: Add 2-3 tablespoons of cold, concentrated espresso (or a tablespoon of instant coffee dissolved in a little hot water and then cooled) to the cream and condensed milk base before mixing.
Fresh Fruit Ice Cream: Prepare a smooth puree with about 200-250 g of fresh fruit (strawberries, raspberries, peaches, mango) blended and, if necessary, strained to remove seeds. Gently fold the puree into the fiordilatte base. You can also add small pieces of fresh fruit.
Pistachio or Hazelnut Ice Cream: Add 2-3 tablespoons of high-quality pure pistachio or hazelnut paste to the base, mixing until you achieve a uniform color and flavor. If you love crunchiness, add some chopped nuts.
Cocoa/Chocolate Ice Cream: For a more intense flavor, add 2-3 tablespoons of sifted unsweetened cocoa powder to the base, or incorporate 50-70 g of melted and cooled dark chocolate.
Biscoff or Oreo Ice Cream: Blend some Biscoff or Oreo cookies and fold the crumbs into the base. You can also leave some larger pieces for a delightful crunch.
Storage: How to Keep Your Ice Cream Perfect
Once ready, your homemade ice cream without an ice cream maker stores beautifully in the freezer, but it’s crucial to do it right to maintain its creaminess and flavor.
Always transfer it into airtight, food-safe, and clean containers. For extra protection against ice crystals and freezer burn, I recommend gently pressing a piece of cling wrap directly onto the ice cream surface before sealing the lid.
If stored correctly, your ice cream will remain delicious for about 1-2 weeks. Beyond this period, while still edible, it may start to lose some of its velvety texture. Always remember to take it out of the freezer a few minutes before serving to enjoy it at its creamiest!
“Smart Ice Cream: One Base, Endless Flavors!”
The beauty of this stracciatella ice cream recipe without an ice cream maker lies in its fiordilatte base, the true ‘smart ice cream’! Once prepared, the cream of whipped cream and condensed milk can instantly transform into your favorite flavor. Think of the freshness of lemon ice cream by adding juice and zest, the indulgence of coffee ice cream with the addition of cold espresso, or the sweetness of fruit ice cream with strawberry, peach, or berry puree. You can also incorporate pistachio paste, hazelnut cream, or crumbled cookies. The possibilities are endless, just a bit of creativity, and you’ll have a different ice cream every day, always egg-free and effortless!
“Tips for a Homemade Ice Cream Master!”
To achieve truly perfect homemade ice cream without an ice cream maker, I reveal a few little secrets.
1 – The vanilla liqueur (or another liqueur of your choice, like rum or Grand Marnier) is not just for taste: a small amount of alcohol helps prevent ice crystal formation, making your ice cream even creamier and smoother.
2 – Make sure the cream is well chilled before whipping it to stiff peaks, and incorporate the condensed milk gently to avoid deflating it.
3 – When transferring the ice cream into jars, cover them with cling wrap in contact with the ice cream before the lid: this minimizes air contact and preserves freshness and texture.
4 – Always leave the ice cream out of the freezer for a few minutes before serving to achieve the perfect consistency.
“Homemade Ice Cream: Not Just Delicious, But Also Healthy!”
Besides its incredible taste and ease of preparation, choosing to make homemade ice cream has a great advantage: total control over the ingredients!
Forget preservatives, additives, or artificial colorings. With this recipe, you know exactly what you’re eating and offering to your family.
You can choose high-quality dark chocolate, condensed milk without added sugars (or adjust the sweetness to your liking), and play with fresh and natural ingredients.
It’s the perfect choice for those looking for a delicious treat that is also healthier and more genuine, ideal for children and those with particular dietary needs.
FAQ (Questions and Answers)
Does ice cream without an ice cream maker really become creamy or does it crystallize with the chocolate?
This is one of the questions you ask me most often, and it’s absolutely legitimate! The good news is that, with this recipe, your Stracciatella Ice Cream will be incredibly creamy and free from crystals. The secret lies in the perfect balance between the cream (which incorporates air and provides smoothness) and the condensed milk (which, with its sugars and milk solids, prevents ice formation), along with the “trick” of the liqueur. As for the chocolate, the important thing is that it is well chilled and chopped into thin flakes, so it distributes evenly and doesn’t harden too much once in the freezer, maintaining its delightful crunchiness.
Can I use a type of chocolate other than dark, or will I have issues with the “stracciatella” texture?
Absolutely yes, you can experiment! Traditionally, dark chocolate is used for stracciatella because its contrast with the fiordilatte base is sublime, and it solidifies very well. However, if you prefer a sweeter taste, you can use milk chocolate or even white chocolate, as long as they are of good quality. The important thing is that the chocolate is well chilled and solid before chopping or grating, and that you add it to the mixture at the last moment, mixing quickly. If the chocolate is at room temperature, it might melt too much in the soft mixture and lose its “stracciatella” crunchy effect.
How long before should I take the ice cream out of the freezer to enjoy it best?
An excellent question for maximizing its creaminess! Being an artisanal ice cream without additives, it needs a few minutes to reach the perfect consistency. I recommend taking the Stracciatella Ice Cream out of the freezer about 5-10 minutes before serving. This time allows the scoops to slightly soften, making them easier to portion and even smoother on the palate. If it’s particularly hard (maybe it has been in the freezer for many days), you can leave it at room temperature a few minutes longer, or pass the container under a quick stream of warm water.
