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

Scale

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)

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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.