Super Easy Juneteenth Ice Cream Recipe

Photo courtesy of Deah Mitchell-Berry

Happy Juneteenth y’all! Can y’all believe how quickly President Biden signed legislation on Thursday to make Juneteenth a federal holiday, making June 19, as the national day to commemorate the end of slavery in the United States? For those of us who have Texas roots, we are the descendants of Juneteenth, that have been celebrating the holiday since 94 year old Opal Lee, known as the grandmother of Juneteenth started the movement. See report on Opal Lee on CBS Dallas.

Culinary Instructor Deah Berry Mitchell, Juneteenth descendant and owner of the blog “Chew On What Deah Says” explains the history on the beloved Texas holiday that includes traditions, mental health, and a delicious no-churn super easy ice cream recipe in celebration of the holiday, that she graciously shared with The Chocolate Voice. Check out the recipe below, and be sure to check out Chew On What Deah Says blog for a recap of Juneteenth. Click on the link above.

Here’s what you’ll need for my “ODE TO JUNETEENTH NO-CHURN ICE CREAM” 

2 cups strawberries (stems removed) 

1 – 1 1/2 cups candied pecans (I’ll link easy recipe HERE

2 cups heavy whipping cream

1 can condensed milk 

About 4-5 crushed teacakes

  1. Divide strawberries and place approximately 1 cup (or a handful) in oven with a drizzle of olive oil and bake at 350 degrees for 15-20 minutes. Take the remaining 1 cup of strawberries and chop or dice and place in separate container. 
  2. When the roasted strawberries are sizzling, have started releasing their juices and smell fragrant puree on high in blender until smooth and set aside.
  3. Beat the heavy whipping cream in a mixer until stiff peaks form 
  4. Very gently fold in condensed milk and pureed strawberries before adding candied pecans and crushed cookies. 
  5. Now you’re ready to pour this into a container (I used a 9×5 dish) and leave it in the refrigerator for about 6 hours. I made my around 9pm and placed it in the freezer until I woke up the next morning. 
  6. Eat in a cone or bowl and read tips below! 

TIPS: This is an extremely forgiving and adaptable recipe. If you don’t have teacakes sub shortbread cookies too. Use the base and have some fun with your own ingredients! I wanted to add basil initially because this herb pairs well with strawberries, but at the last minute the spirit of my ancestors told me this is what they would have wanted to taste and so I obliged. ? Lastly, I was afraid mine would get too cold so I wrapped my entire 9×5 dish in cling wrap, then placed inside a freezer bag then wrapped that in foil. I’m not sure if it was overkill or not but I was happy with the results. Let me know how it goes and


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