The fresh strawberry flavour in this will blow your mind! A no churn Strawberry Ice Cream that’s incredibly creamy, no ice crystals and perfectly scoopable. 5 ingredients, easy to make, no ice cream maker required!
HOMEMADE STRAWBERRY ICE CREAM
OK, so you might know an ice cream specialist or a fancy pants restaurant that makes a stellar strawberry ice cream with fresh strawberries, and it really truly tastes of strawberries. So it’s a bit bullish to say this homemade strawberry ice cream recipe has flavour money can’t buy.
But if we’re talking about everyday strawberry ice cream sold in tubs at supermarkets and even gourmet stores, then this is off the charts compared to them.
And the reason is simple. The flavour and colour in this recipe relies solely on a whole heap of fresh strawberries that is intensified with roasting. Whereas supermarket ice cream uses artificial flavouring – and artificial colouring!
No churn ice cream
A traditional ice cream starts with a sweetened mixture of cream and eggs which is then poured into an ice cream machine which churns as the ice cream gradually freezes.
This no churn version is made with condensed milk and cream that requires no ice cream maker and yields an ice cream remarkable similar to churned ice cream. To read more about this no churn method, including the difference between No Churn and ice cream made using an ice cream maker, pop over to the no churn Mango Ice Cream recipe I’ve previously shared.
Iciness is the bain of fruit ice creams
If you’ve ever tried a homemade strawberry ice cream recipe before and been disappointed by the crunch of ice crystals from the strawberry juice, be prepared to jump for joy because this is the recipe of your dreams!
Avoiding this problem is actually quite simple – just roast the strawberries. Not only does it remove water which causes the ice crystals, it actually intensifies the strawberry flavour (oven trumps stove for flavour).
And the added bonus for strawberry ice cream is that the caramelisation of the strawberries deepens the pink colour of the ice cream!
How to make no churn strawberry ice cream
Here’s a summary of how to make this magical strawberry ice cream – the numbers correspond to the process photos above and below:
1. Halve strawberries, sprinkle with just a bit of sugar (just to kickstart the juicing process), then roast on a low heat for 1 hour.
2. Scrape into a food processor and blitz. Do not – I repeat, DO NOT taste test. Every drop is precious and I don’t trust you to stop at one tiny taste! 😂 (OK, I mean me, not you)
3 & 4. Once cooled, whip with condensed milk and vanilla to combine and aerate.
5 & 6. Whip cream until stiff peaks form. Gently fold the strawberry and cream mixture together – do not beat furiously and destroy all the fluffiness!! Watch video for folding technique (pretty please!)
7 & 8. Pour into container then freeze for 12+ hours.
What comes out of the freezer is quite extraordinary. It looks like store bought ice cream. It scoops like store bought ice cream. It’s creamy like store bought – no ice crystals at all.
It even holds its shape when it softens like store bought ice cream – unlike other shortcut ice creams that seem to go from rock hard to a puddle of liquid in an instant with only a split second window of opportunity when it’s scoopable.
But most of all for me, the thing that makes homemade strawberry ice cream so precious is that true taste of strawberries which, in this world of artificial flavourings, is actually quite rare.
The flavour of this really will blow your mind.
REAL strawberry flavour – in vast quantities. When was the last time you tasted that – other than eating fresh strawberries?? – Nagi x
PS Also – no churn Mango Ice Cream. The flavour…. swoon…
More strawberry recipes 🍓🍓
WATCH HOW TO MAKE IT
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Strawberry Ice Cream (No Churn)
Ingredients
- 1 kg / 2 lb strawberries , ripe, hulled and halved
- 1 tbsp white sugar
- 1 tsp vanilla extract (optional)
- 1 can sweetened condensed milk (395g / 13 oz)
- 2 cups / 500 ml cream , full fat, for whipping (Note 1)
Instructions
Roast Strawberries:
- Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.
- Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.
- Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes. Keep an eye on it – don’t want juices to become toffee and stick to tray.
- Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelised bits off the tray.
- Blitz until smooth as possible (caramelised bits won’t blitz smooth), scrape into bowl then cool completely.
Ice Cream Mixture:
- Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.
- Place cream in another bowl. Use electric beater to beat into stiff peaks – about 3 minutes on high.
- Add a dollop of cream into the strawberry mixture. Fold through gently, don’t beat in furiously (see video for technique). When mostly mixed through, add another dollop and for through about 5 times.
- Tip strawberry mixture into the cream bowl. Gently fold through until it’s a uniform pink colour – about 15 to 20 folds max. Some streaks is ok.
Freezing & serving:
- Pour mixture into a container (preferably glass with airtight lid), smooth top.
- Place sheet of baking paper on surface and press out air bubbles (stops icicles forming). Cover with lid, freeze 12+ hours.
- Remove from freezer, remove paper. Scoop with ice cream scooper and serve in cones or bowls!
Recipe Notes:
LIFE OF DOZER
If you’ve ever had a long haired dog with gastro 💩, you will totally understand the Man Buns and French Braid situation going on here. The amusement is an added bonus.😂
Very practical recipe. I’ve tried several of your recipes and they all work superb
Hi Nagi. Love this recipe and cant wait to try it. Will this roasting method work for raspberries as well? I want to make a raspberry and pistachio ice cream.
Such a good idea to roast!
I literally can not wait to try this… Could I use less condensed milk, would this dramatically effect the texture?
I would love to know this too! I made it today and it was a tiny bit too sweet for my liking. Still lovely though.
Loved this. If I want to make mango ice cream can I toast the mango this way instead? Thanks!
Hi! Give this recipe a go! 🙂 https://discountspot.info/homemade-mango-ice-cream-recipe/%3C/a%3E N x
How long can it stay in the freezer for?
Hi H Fox – up to 2 months should be fine (IF it lasts that long) N x
Hi Nagi,
I want to make avocado ice cream, is the method the same as in strawberry?. Can the avocado be roasted the same as strawberry?
Looking forward to hearing from you soon.
Sincerely,
Melody
Odiejcwilson@icloud.com
Hi Melody – I haven’t tried sorry, it would need to be tested first – pop a request on my recipe request page! N x
Hi Nagi, can I cook the strawberries in a pot instead if I don’t have an oven?
Hi Jasmine, you can reduce them on the stove, I just find the oven caramelises them and gives them a more intense flavour. N x
Hi Nagi, I had extra whipping cream that would’ve expired today and was wondering what’s to do with It. I found this recipe and had strawberries in the fridge. I’m so glad I found this recipe. It’s absolutely delicious. My family was fighting over this recipe. 10 out of 5. And it’s super easy. I’m sixteen and I made this. This is going into my recipe book under favourites.
Hi Nagi, could I use frozen strawberries for this? Should I wait for them to thaw out first or can they be popped into the oven when frozen? Thank you!
Hi Janice, you can use frozen but allow them to thaw first and drain off any excess liquid. N x
I just made this and it’s now freezing. It was so easy. I licked the bowl clean like a kid, I know, gross but it was so good! Can’t wait to see how it turns out tomorrow morning! We picked so many strawberries that this was an excellent way to use them all before they go bad.
Hi! I want to make this recipe but I don’t have whipping cream! It’s a bit difficult to get during the lockdown in my city.
Can I use regular cream?
Tried this recipe and the ice cream was awesome. Just want to say if you are using farm picked fresh strawberries (like I did), when you roast them use a deep tray because the strawberries will release a lot of juice. I had to strain the strawberries to get rid of the juice and then roasted them for half an hour more. It worked!
This is so good! Going to try with durian next! Do you love durian Nagi?
Hi Mae, I can’t stand it!! 🤢😝
I tried this recipe w Durian and also Rum & Raisin, both delicious!
That is good news! Will give that a go. Thank you very much for your help. Greatly appreciate it!
Thank you! I’m in Melb so will have to settle for frozen pulp…. how I miss fresh durian…
For ice cream, actually i find little difference using fresh or frozen pulp. Good Luck!
I love durian and would love to make this. How much durian did you use? Did you roast the durian too? Thank you!!
Hi Tessa! No need to roast the durian. Just use the pulp. I used 2 cups of pulp, quick whizz in food processor to make it smooth.
So one half of the strawberries for the mix and the other half makes the cream?
Where does the cream come from?
Hi Corinne, I’m unsure what you’re asking – the cream in this recipe? N x
I’m not sure ,I completely understand the recipe. What is the cream? Should I only roast half the strawberries or am I using them all at once?
Hi Corinne, you’re using the whole amount of strawberries, you’re just cutting in half. Take a look at the video for some pointers. N x
My husband said it was hands down the best straw
No flavour what so ever sorry fail in my book followed it exactly next time I’m going to add strawberry extract
I’m concerned about when I make this recipe that it will be too sweet. Can I cut the white sugar? How much half or 2/3?
Hi Jinny, I don’t find it overly sweet but yes you can reduce the sugar slightly if you like. N x
Made this yesterday. This makes a huge tub of ice cream. It is too sweet for me. I also used Nestle condensed milk. Will it still work if I use 1/2 can condensed milk, 250ml cream and 2lbs strawberry?
I’m not sure ,I completely understand the recipe. What is the cream? Should I only roast half the strawberries or am I using them all at once?
Hi Charis, it will be too icy unfortunately if you reduce both the cream and condensed milk by half and keep the strawberries the same. N x
Hi Nagi,
Apologies for I doubleposted! My comment doesn’t seem to be showing up.
Thank you for the recipe, it is simply so fun and so easy to make, and the texture of the ice cream is amazing!
A question though – my ice cream has a taste of almost “cheesiness”, or too milky, and I reckon it’s from the brand of condensed milk I used.
Is it possible to substitute condensed milk with something else like evaporated milk (and adjust with more whipped cream)?