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.😂
It says watch how to make it and you suggest seeing the video version for the folding process. But where is it? I’m pressing everywhere but it’s a no go. ???
Hi Carmen!! It had a little glitch – now fixed! N xx
Thanks,it all good now. Love watching the video version of your recipes.👍
Looks delicious. I purchased an ice cream maker a couple of years ago but was very disappointed as it leaves it runny even after following their recipes. Perhaps it needs being placed in the freezer afterwards to be more like it should be, but the instructions don’t suggest it. Using the beater method looks far more productive and works better. Shall have to give it a go. Thanks for the delicious recipe. I really feel for poor Dozer but he doesn’t seem at all fazed. A real trooper!👍
I’m sorry to hear your ice cream maker didn’t work out for you 🙁 I do hope you give this version a go! N xx
Love the recipe, it’s on my bucket list of MUST do’s.
Poor Dozer, as if being laid up for so long wasn’t bad enough, now gastro on top of it. He’s probably wondering what hit!! 😀
I can relate though. I don’t have a dog, but I do have 2 long haired cats (1 pure white one) so a speck of anything on his coat looks like a neon sign. Can’t do the braid and man buns thing cuz I’d be shredded…that’s what I had to buy a razor for. Have you ever tried to shave a cats butt all by yourself?!?! WOOT!! 🙂 😀 😀
OMG you may as well do a belly slide over coral…..
That ice cream looks almost sinfully delicious! Will definitely try that! And, will try that method with peaches, also. Another favorite is silky, smooth coconut ice cream, which I’ve had come out really well in a machine but bet would work well using this no-churn method, also! I don’t use coconut extract to boost the flavor, because I dislike the taste of it, but have found adding dry coconut milk powder boosts the flavor of the coconut milk nicely! I mainly prefer the creamy smooth texture for ice cream, but sometimes just cannot resist making a toasted coconut ice cream, which isn’t quite as silky, but tastes really great, also.
I don’t know how many people or places make any ice cream distinctions anymore, but ice creams that contained eggs had once been known as “custard ice creams” in some places in the states and those that contained no eggs were considered as regular or standard “ice cream.” (Not to be confused with “iced milk” versions, which had used whole milk, instead of cream.). The custard ice cream was something that fell somewhere in between regular ice cream and gelato. I’m not really sure what “soft serve” ice cream consists of, or even whether it’s actually a dairy product at all, but do enjoy that at times, too!
A blonde lab named Dozer was in the US national news today for playing catch with a toddler named Conway, who’d tossed the ball over a stockade fence, with the dog tossing it back! Google “YouTube Dozer Conway” for a link to view it–the short video is probably the best…the other options displayed a photo montage without video. Conway has quite an arm, and couldn’t have a better playmate who appreciated it more than the neighbor’s Lab!
I can assure you that MY Dozer cannot do that… 😂
Hello! Great recipe 🙂 just a heads up: typo in step 3&4 in summary. *while* I think should be *whisk*
Gah! Thank you! 🙂 N xx
Also, I think you mean “bane”, not “Bain”? Regardless, I enjoy your website/blog so much. Many of the recipes are in my repertoire now. I’m looking forward to trying this ice cream one, but our strawberry season is over now (US South). Next year!
I love. love, love no-churn. It is the best! So whenever we get the craving — you know that craving don’t you? You can’t sit still because you want something cold and creamy. But you’re in your sweats and your hair is stuck up in a messy bun and there is no way you want to put normal clothes on. Well, that’s when no-churn ice cream comes to the rescue. Your strawberry version looks absolutely super-delicious and would sooth any ice cream craving. And Dozer dog-buns are cute. How about using colored bands? Have a great weekend. 🤗
Sweats and messy bun? MY UNIFORM!!!
Hi Nagi, would this work for raspberries?
Hi Jasmine! I haven’t tried but am confident they will. Don’t cut them and keep an eye on them while they are roasting to ensure they don’t burn 🙂 N x
I have an ice cream maker begging to be used, just once😰 . Can I put mixture in it rather than freezing?
Head over to Jo Cooks! She has a bunch of ice cream maker recipes 🙂 N x
Another one of your brilliant recipes Navi. I am definitely going to give this a try. Poor Dozer. How could you humiliate him??? ☺
Humiliating him is one of my favourite past times ever… 😂
Whoops should say Nagi. Flipping predictive text!
Totally random question, I know, but it it at all possible to find out which food processor you own? I`ve read so many reviews on so many different types, and I don`t know which one would work.
I know exactly what`s going on with the man buns and braids, however we used to have to do it on our cat, who was 24 lbs, and also definitely not amused. I think he thought it was infringing on his manhood. Oops!
Not random at all! I keep meaning to do a kitchen equipment post 🙂 I have the Kenwood MultiPro. It is not top of the range super expensive but it has a 1000W motor which is powerful enough for “normal” home cooks. N x
Can’t wait to try this!!! Life of Dozer pic was reallllllly X-TRA this week with his fancy butt do’s. 🙂 🙂 🙂 I always scroll excitedly to the bottom to see what Dozer is up to after reading the posts and was not disappointed!!! I literally LOL’d. One of my dogs is long haired shepherd mix so completely relate. LOVE IT!
Those Man Buns…. they are becoming famous around here! 😂
Mmmmmmm …looks absolutely delish Nagi. I will be out this weekend so next weekend I will make this and let you know.😊
OMG! What did Dozer eat to cause this gastro?! It doesn’t seem to phase him though. And yes love the buns and braids…😂 Very Smart!
Hugs! Enjoy the weekend.
It was probably one of the many dodgy things he hoovers up off the ground somewhere…. I do hope you get a chance to try this Gail! It’s pretty amazing 🙂 N xx
I cannot wait to try this. Our anniversary is this weekend and strawberry ice cream is his absolute favorite.
Steaks in the grill with veggies from my garden and ice cream for dessert. It’s gonna be a great. Thank you so much for sharing this!
HAPPY ANNIVERSARY!!! I hope this is worthy of the celebration!!! N xx
wow, this looks incredible. Ice cream is so hard to photograph. I’m feeling inspired to give it a shot. I love your tip on roasting the strawberries. That is genius!!
No Churn is easier than normal ice cream cause it holds its shape better! Seriously 🙂 Try it! N x
Brilliant, another genius hack! Will be making this this weekend, it looks mouth watering delicious. Poor Dozer, having to suffer from gastro and global internet humiliation!!! Hopefully, he was compensated with lots of treats!
Global Internet Humiliation is is Day Job 😂
We’ve got great local strawberry ice cream, but coffee and peach are hard to find. Do you have recipes for either of them?
I haven’t tried this with peach but am very confident it will work GREAT. Quartered then roasted per recipe. Coffee is one I have not tried yet but if you just use strong coffee in place of the strawberries the same recipe works fine for all flavourings! N x
Thanks for the Calverton info!
I’m new here. Thanks for the Wilbraham information. I didn’t know about the Peach Festival.
Sorry! They’ve changed it to a peach Blossom festival and held it in June this year! I didn’t know they’d done that! The blossoms are nice, but I’m more interested in the fruit. There are plenty of peach orchards and pick-your-own farms in the state, including some not far from Boston. They have websites online, and the state website has a list of all the pick-your-own farms of every type.
Thanks. I did discover that, too. In any case, I will be out of state in the middle of August, but I will be looking for peaches as they come in.
Coffee and peach are favorites of mine also, and I agree, difficult to find. I thought it would be worth trying Nagi’s strawberry method to make a peach version, and will try that if I can score some great peaches this year. Hope this year will be a better peach year in the US than last year!
I have a friend on Long Island where they grow the best peaches I have ever tasted. I’ll ask her how they are this year. In the Boston area, they are in the supermarkets, but I haven’t checked out farmers markets.
The Amherst peaches are “ok”… Small, juicy, but just shy of peak sweetness. The quest continues!
Thank you for the address, David! I really appreciate it. Hope we’ll both score some perfect peaches this season.
My friend in Calverton told me the name of the peach farm is Davis Peach Farm. The address is 561 Hulse Landing Rd, Wading River, NY 11792. She bought a peach at a fruit stand nearby and thinks it was grown locally. She said it was very good.
Thanks! I’d love to know! I’d just picked up a couple at a farm store in Amherst, MA to test, but haven’t tried one yet. Some years have gotten some very good, extra-large peaches at the annual Peach Festival in Wilbraham, MA in August. Native peaches seem to have such a short season their peak period seems to pass in a flash, especially in off years, so updates are appreciated! What part of LI has the great peaches? I’m about a 3 hr. drive to the western/near end of LI.
My peach loving friend lives in Calverton, which is near the Hampshire us. I don’t remember exactly where the peach farm was, but a call to the Cornell university agricultural extension place there would probably be able to provide you with information you need. Stop & Shop has some peaches in including some very expensive locally grown ones they didn’t look so hot . They had very large peaches which were $.88 a pound. I meant to go back and grab one just to see if they were any good. I forgot as I do dude over chicken thighs for my supper tonight. I’m using another of Nagi’s recipes.