Strawberry Ice Cream (No Churn)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 - 8 people
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Course
Dessert
Strawberry Ice Cream (No Churn)
Description
Strawberry Ice Cream (No Churn) starts with roasting ripe strawberries sprinkled with sugar to intensify their flavor through caramelization. After roasting and pureeing the berries along with their infused juices, they are mixed with sweetened condensed milk and vanilla extract to provide sweetness and richness. Separately, full-fat cream is beaten to stiff peaks and carefully folded into the strawberry-condensed milk mixture to incorporate air and lightness. Once combined, the mixture is chilled and then frozen, creating a creamy ice cream texture without the need for churning or an ice cream machine.
The roasting process deepens the natural sweetness of the strawberries and adds a subtle caramel flavor that gives this ice cream a unique depth. The method emphasizes gentle folding to maintain the airy texture from the whipped cream, avoiding overmixing which could result in a denser final product. Serving this ice cream offers a cool, creamy treat with the bright fruity notes of roasted berries.
The recipe notes clarify that full-fat cream suitable for whipping is necessary to achieve the proper texture and that freezing times will affect scoopability. Experimenting with fruits of similar texture, such as peaches or nectarines, using the roasting technique can yield flavorful variations, adjusting roasting times according to fruit juiciness to obtain a thickened syrup consistency. This approach provides a flavorful base for no-churn fruit ice creams beyond just strawberries.
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!
Notes
- Use full-fat whipping cream specified for whipping to achieve the correct ice cream texture.
- Freeze the ice cream for 12–18 hours for easier scooping; longer freezing requires additional time for softening before serving.
- This roasting method can also work well with peaches, nectarines, and plums by adjusting fruit size and roasting time based on juiciness.
- Be careful not to let the roasted strawberry juices caramelize excessively and stick to the tray during roasting.
User Reviews
Overall Rating
5
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