If you’re craving a luscious, creamy treat that bursts with fresh, summery flavor, this Strawberry No-Churn Ice Cream Recipe is your new best friend in the kitchen. Forget about complicated machines or endless waiting around; this recipe combines roasted strawberries, sweetened condensed milk, and fluffy whipped cream into a dreamy dessert that’s incredibly simple to make but feels delightfully indulgent. Whether it’s a sunny afternoon or a cozy night in, this silky no-churn strawberry ice cream will satisfy your sweet tooth and wow your taste buds every time.
Ingredients You’ll Need
Every ingredient in this Strawberry No-Churn Ice Cream Recipe plays a vital role, bringing sweetness, creaminess, or that gorgeous pink hue to your final dessert. The simplicity of these staples makes this recipe approachable, but the flavors they create together are nothing short of spectacular.
- Ripe strawberries (1 kg): The star of the show; roasting them intensifies the sweetness and adds depth.
- White sugar (1 tbsp): Helps macerate the strawberries and enhance their natural fruity flavor.
- Vanilla extract (1 tsp, optional): Adds a warm, fragrant note that complements the berries beautifully.
- Sweetened condensed milk (1 can, 395g): The secret to creamy sweetness without the need for an ice cream machine.
- Full-fat cream (2 cups / 500 ml): Whipped to stiff peaks, this provides the velvety texture that makes the ice cream so dreamy.
How to Make Strawberry No-Churn Ice Cream Recipe
Step 1: Roast the Strawberries
Begin by preheating your oven to 160°C (320°F). Toss the hulled and halved strawberries with the white sugar on a baking tray, spreading them out evenly. Roasting the berries for 45 minutes, then giving them a good toss and roasting for another 15 minutes, softens them into a juicy, flavorful pulp that intensifies their sweetness and gives your ice cream a rich strawberry depth.
Step 2: Make the Strawberry Puree
Once the strawberries have cooled, blend them with the sweetened condensed milk and the optional vanilla extract until smooth. This creamy puree forms the luscious base for your no-churn ice cream, marrying fruity brightness with a creamy, sweet backbone.
Step 3: Whip the Cream
Whip your full-fat cream until stiff peaks form — this step is crucial for that airy, melt-in-your-mouth texture. The whipped cream lightens the dense strawberry mixture and ensures your ice cream is perfectly fluffy.
Step 4: Fold Ingredients Together
Gently fold the whipped cream into the strawberry-condensed milk mixture. Taking your time here keeps all that lovely air in the whipped cream, giving the ice cream a light yet creamy consistency that feels so indulgent with every bite.
Step 5: Freeze to Set
Transfer the combined mixture into an airtight container, cover with a piece of baking paper to prevent ice crystals, and freeze for at least 12 hours. Patience pays off — after this long chill, your ice cream will be perfectly firm yet scoopable, ready to delight all who taste it.
How to Serve Strawberry No-Churn Ice Cream Recipe
Garnishes
Simple garnishes like fresh strawberry slices, a drizzle of honey, or a sprinkle of crushed pistachios truly elevate this strawberry no-churn ice cream. Adding a few mint leaves creates a refreshing contrast that brings your presentation and taste to the next level.
Side Dishes
This ice cream pairs wonderfully with light desserts like lemon cake, fresh fruit salad, or buttery shortbread cookies. The creamy sweetness complements tart or crunchy sides, making your dessert spread feel thoughtfully composed and sumptuous.
Creative Ways to Present
Get inventive by serving portions in cute waffle cones or hollowed-out strawberries for an eye-catching treat. You can also layer it with sliced berries and crumble in a clear glass to transform this ice cream into a pretty parfait that’s both fun and fancy.
Make Ahead and Storage
Storing Leftovers
If you have any Strawberry No-Churn Ice Cream Recipe leftover, keep it tightly sealed in an airtight container to prevent freezer burn and preserve its fresh flavor. Stored properly, it stays delicious for up to two weeks.
Freezing
This recipe freezes beautifully without losing its creamy texture, thanks to the no-churn method. Just ensure the container is sealed well each time you pop it back in the freezer and avoid frequent thawing and refreezing.
Reheating
While you don’t technically “reheat” ice cream, letting it sit at room temperature for 5 to 10 minutes before scooping softens it perfectly. This way, you get smooth, scoopable ice cream without losing any of that luscious flavor or texture.
FAQs
Can I use frozen strawberries instead of fresh ones?
Absolutely! Just thaw the frozen strawberries completely and drain any excess liquid before roasting. This helps achieve the right texture and concentrates the flavor in your Strawberry No-Churn Ice Cream Recipe.
Is it necessary to roast the strawberries?
Roasting intensifies the fruit’s natural sweetness and adds complexity to the flavor, but if you’re in a hurry, blending fresh strawberries without roasting works too — though the taste will be lighter and more refreshing.
Can I make this recipe dairy-free?
To make a dairy-free version, try substituting coconut cream for the full-fat cream and using a plant-based condensed milk alternative. It won’t be exactly the same but will still be delicious and creamy!
How long can I store the ice cream in the freezer?
You can keep this no-churn strawberry ice cream frozen for up to two weeks without losing quality. Beyond that, it might start developing ice crystals or lose its smooth texture.
What’s the best way to serve homemade ice cream?
Let it thaw slightly at room temperature for a few minutes before scooping to make serving easier and enhance the texture. A chilled bowl or scooper also helps keep the ice cream from melting too fast.
Final Thoughts
There is something so satisfying about making your own Strawberry No-Churn Ice Cream Recipe at home — it’s easy, fun, and the result is pure joy with every spoonful. This recipe delivers creamy texture, fresh strawberry flavor, and that lovely homemade touch without any fuss. I can’t wait for you to try it and share your love for this sweet, simple delight with friends and family!
Print
Strawberry No-Churn Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 13 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This no-churn strawberry ice cream recipe is a delicious and easy way to enjoy creamy, fruity ice cream at home without the need for an ice cream maker. Roasting the strawberries enhances their natural sweetness and depth of flavor, while the whipped cream and sweetened condensed milk create a smooth, luscious texture. Perfect for a refreshing summer treat or any time you crave a delightful homemade dessert.
Ingredients
Strawberries
- 1 kg ripe strawberries, hulled and halved
- 1 tbsp white sugar
Ice Cream Base
- 1 can sweetened condensed milk (395g)
- 2 cups full-fat cream (500 ml)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for roasting the strawberries.
- Roast Strawberries: Toss the hulled and halved strawberries with white sugar on a baking tray. Roast in the oven for 45 minutes, then gently toss again and roast for an additional 15 minutes until the strawberries are softened and caramelized.
- Blend Mixture: Allow the roasted strawberries to cool, then blend them into a smooth puree along with the sweetened condensed milk and vanilla extract, if using.
- Whip Cream: Whip the full-fat cream until stiff peaks form, ensuring it holds shape when lifted by a whisk or mixer.
- Combine Mixtures: Gently fold the whipped cream into the strawberry and condensed milk puree, combining until well incorporated without deflating the cream.
- Freeze: Transfer the mixture to an airtight container, cover the surface with baking paper to prevent ice crystals, seal tightly, and freeze for at least 12 hours to set completely before serving.
Notes
- Ensure strawberries are fully cooled before blending to keep the mixture smooth.
- Using full-fat cream is essential for a creamy texture.
- Roasting strawberries intensifies their flavor but can be skipped if you prefer fresh fruit taste.
- Do not skip the step of folding whipped cream gently to keep the ice cream light and airy.
- This ice cream is best stored in the freezer and consumed within one week for optimum freshness.
