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.😂
Just wondering if any one has used individual moulds for this ice cream?
This recipe is the bomb. So robust – it withstands my constant fruit experiments. Currently doing white peaches roasted with honey and pepper. Toasted almonds at the end. Nagi…thank you for your work in making sure every darn recipe is a winner. 😁
OMG!!! I actually made ICE CREAM, and I don’t have a churner… Nagi you are a magician… I have not licked a bowl since I was kid (I’m 77), but boy, did I enjoy licking this one… thank you so much…
This tastes amazing! Mine took a lot longer than 5 mins to soften but the flavour was worth it!
I’ve been staring at this icecream recipe for months and finally decided to visit the shops to get the sweet condensed milk plus one spare for the pantry. OMG even before freezing I could not stop myself from licking all the bowls. YUMMO. This is a game changer!
Fresh strawberries are super expensive these days, do you think I could substitute them for frozen ones?
Thanks!
When I made it. I had purchased fresh strawberries when thwy were cheap and had frozen them. I pulled out the frozen strawberries and baked ad per the recipe.
I contacted a strawberry farm, and bought some beautiful strawberries to make jam for my Christmas presents… I contacted the farm again to buy some more… The lady told me that they have ‘throw outs’, and they are great for jam…(free)…
Hi there!
I’m planning on making this on the weekend coming (hopefully). Your recipe indicates to use 14oz of sweetened condensed milk which comes to about 414ml. In Canada, our tins of sweetened condensed milk are 300ml which is 74% in quantity.
Should this mean I should be also reducing the 2 cups of whipping cream (500ml) by the same ratio to equal 360ml? Or do you think it will make nominal difference?
Best and thanks in advance!
A quick update to indicate I made this recipe and it was delightful. One of the best strawberry ice creams.
Additionally, I was able to research and 300mL of Sweetened Condensed Milk is equal to 13oz/395g so for those who go by metric, no ratio conversion required!
I’ve used your no churn formula many times (mango, apple/cinnamon, black cherries), it’s always delicious.
I know this isn’t for you Nagi 🥴, but my favourite so far has been over ripe bananas, with Cointreau “anti-freeze” and a dash of cinnamon/ginger.
I think I’m going to try rhubarb from the garden next.
Hi Deb
I was wondering if you tried rhubarb? I have an abundance in my garden right now. Thank you 😊
I never got around to trying it and my rhubarb is finished for the year, I’m in the UK. I would expect it to work great though since rhubarb roasts really well. Let me know how it works for you 😊
Hi Nagi, can I use frozen strawberries for this recipe?
When I made it. I had purchased fresh strawberries when thwy were cheap and had frozen them. I pulled out the frozen strawberries and baked ad per the recipe.
Hi Nagi,
The rum raisin ice cream is phenomenal!! Luscious, creamy, thick, super delicious! Will definitely make again. Want to try the strawberry next.
LOVE to Dozer oxoxoxoxo
I’ve just made this again and it’s sitting in the freezer now. Added some fresh lemon juice to the strawberries and OMG the strawberry flavour was next level. Extra burst of freshness that can’t be described. Currently waiting for it to freeze and then I’m serving it with a peach crumble.
It is my first attempt at making ice cream and I’m going to make all sorts of ice cream flavours on my own from now on. This strawberry ice cream is not flat and homogeneous in taste like store-bought ones. This homemade ice cream tastes like vanilla n strawberry swirl together hence a delightful spoonful every time. Thank you!
Made it…..loved it!!!
I ignored your instructions not to taste test and may have eaten a couple of spoons along the way prior to freezing.
Going to try this, have you done a cherry ice cream and would you treat the cherrys the same as the straw berries. Cheers Robert
This is my Summer go to. People love this recipe.
Nagi, you are incredible! This is SUCH an incredible recipe! I made it today using my own homegrown strawberries and honestly it’s just beautiful. My husband loves it! I’ve shared your recipe link to my Facebook group “All Things Home and Garden” as others have asked for this recipe. Well done you!
Hi Nagi, I’m planning to make ice cream cake for my 4 yr old. Wondering how long can I keep this ice cream in the freezer?
This ice cream is amazingggg 🥰 done both (mango also) and it turned simply perfecttt. Since its melon season I was wondering can I do it like the mango ice cream(make it like puree and reduce it) 🙄
Sooooo delicious and creamy! I made it with local strawberries, which are in season right now, and I think I’ve been ruined for all other strawberry ice creams! Very easy to make and can’t wait to try it with peaches.
Rich! “Best strawberry ice cream I’ve eaten”, said my honey! I agree. I had trouble mixing the strawberry mixture and whipping cream together. It was a balance between mixing it well without beating it. I didn’t want to ruin it. I was so pleased that even though I can see a small blob of whipping cream here and there it still is heavenly. Thank you for this easy and yummy recipe. For those wondering, I did not have a glass container but I did have Snapware 8 1/2 cup rectangle storage container. It was exactly the right size.