No ice cream maker is required for this fresh, simple No Churn Strawberry Ice Cream. Only 6 ingredients and a few minutes are all you need to whip up this summer dessert that is perfect any season. You will love this ice cream on a cone, in a sundae or straight from the bowl!
For the Strawberry Layer:
- 6 c strawberries, sliced approx. 2 pounds
- ½ c sugar
- ½ teaspoon vanilla
- 1 T lemon juice
- ¼ c corn starch
Preheat the oven to 350°F. Grease the bottom and sides of a 9x9 inch baking pan. In the bottom of the pan or in a medium bowl toss together the ingredients for the strawberry filling. Mix well to combine and then spread the mixture evenly in the bottom of the pan.
In a separate bowl, add the oats, brown sugar, flour, vanilla, and sea salt. Stir together to combine. Add either cubed butter or grate the butter directly over the oat mixture. Combine the butter evenly into the crumble mixture. If cubed, break it down with a pastry cutter. You will want the butter pieces to be about pea sized or just slightly smaller.
Sprinkle the oat crumble mixture over top of the strawberries evenly. Place in the preheated oven and bake for about 45-50 minutes or until the crumble layer is golden and the strawberries are bubbling. Cool for about 10-15 minutes and serve with fresh ice cream or whipped cream.
Store leftovers in an air tight container for about 5-7 days.
- If you decide to grate your butter, place it in the freezer for about 15-20 minutes, or even longer, before grating it. This will make it much easier to work with.
- Serve this Strawberry Crumble warm or chilled--whatever your preference. If warming up after it has been chilled, bake at 350°F for about 15 minutes. You can microwave it as well in 20-30 second increments.
Calories: 313kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 213mg | Fiber: 3g | Sugar: 34g | Vitamin A: 327IU | Vitamin C: 57mg | Calcium: 39mg | Iron: 1mg