Description
This no-churn strawberry ice cream recipe is a luscious and creamy dessert made with roasted strawberries, sweetened condensed milk, and whipped cream. The roasting enhances the natural sweetness and depth of the strawberries, creating a rich and flavorful ice cream that requires no ice cream machine. Ideal for a simple yet impressive homemade treat.
Ingredients
Strawberry Base
- 1 kg / 2 lb strawberries, ripe, hulled and halved
- 1 tbsp white sugar
- 1 tsp vanilla extract (optional)
Ice Cream Mixture
- 1 can sweetened condensed milk (395g / 13 oz)
- 2 cups / 500 ml full-fat cream, for whipping
Instructions
- Roast Strawberries: Preheat the oven to 160°C/320°F (140°C fan) with the shelf in the middle. Spread the halved strawberries on a tray, sprinkle with white sugar, and toss to coat evenly. Roast the strawberries for 45 minutes, rotating the tray halfway through the cooking time. After 45 minutes, remove the tray and toss the strawberries again, then return to the oven for an additional 15 minutes. Monitor carefully to prevent the juices from becoming too sticky or burnt.
- Process Strawberries: Remove the roasted strawberries from the oven and use a spatula to scrape them, along with the caramelized juices, into a food processor. Blitz the mixture until as smooth as possible, noting that some caramelized bits might remain slightly coarse. Transfer the puree into a bowl and allow it to cool completely.
- Mix Ice Cream Base: Add the sweetened condensed milk and vanilla extract (if using) into the cooled strawberry puree. Beat the mixture on high speed for about 1.5 minutes to aerate and combine thoroughly.
- Whip Cream: In a separate bowl, use an electric beater to whip the full-fat cream until stiff peaks form, which usually takes about 3 minutes on high speed.
- Fold Mixtures: Add a dollop of the whipped cream into the strawberry mixture and gently fold it through, avoiding vigorous mixing. Repeat by adding another dollop and folding about five times total. Then, pour the strawberry mixture into the remaining whipped cream and gently fold until the mixture is mostly uniform pink, approximately 15 to 20 folds. Some streaks of cream are acceptable.
- Freeze: Transfer the combined mixture into a glass container with an airtight lid, smoothing the top. Place a sheet of baking paper directly on the surface of the ice cream to eliminate air bubbles and prevent ice crystals from forming. Cover with the lid and freeze for at least 12 hours.
- Serve: When ready to serve, remove the ice cream from the freezer, peel off the baking paper, and scoop the strawberry ice cream into cones or bowls.
Notes
- Roasting the strawberries intensifies their flavor and caramelizes their natural sugars for a richer ice cream taste.
- Use full-fat cream for the best whipping results and creaminess.
- Do not overmix the whipped cream with the strawberry mixture; folding gently maintains the airy texture of the ice cream.
- Freezing for at least 12 hours is essential for proper setting and texture.
- The recipe yields approximately 6 servings.
- For a smoother texture, blitz the strawberry mixture longer, but some caramelized bits may remain intentionally for texture variation.