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Home Sweet

Strawberry Ice Cream (No Churn)

By:Nagi
Published:20 Jul '18Updated:21 Sep '20
172 Comments
Recipe v Video v Dozer v

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!

Creamy No Churn Strawberry Ice Cream in a small white dish topped with fresh strawberries, ready to be eaten

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!

Creamy No Churn Strawberry Ice Cream in a glass dish being scooped with an ice cream scooper

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.

Preparation of No Churn Strawberry Ice Cream

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!

Preparation steps for No Churn Strawberry 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.

Preparation steps for No Churn Strawberry Ice Cream

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.

Close up of Creamy No Churn Strawberry Ice Cream in a glass dish being scooped with an ice cream scooper

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 🍓🍓

  • Strawberry Cake – really easy cake recipe

  • Strawberry Cheesecake

  • Chocolate Covered Strawberries

  • Fresh Strawberry Bars

  • Strawberry Crumble

  • Upside Down Strawberry Cake

Creamy No Churn Strawberry Ice Cream in waffle cones, ready to be eaten!


WATCH HOW TO MAKE IT

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Creamy No Churn Strawberry Ice Cream in a glass dish being scooped with an ice cream scooper

Strawberry Ice Cream (No Churn)

Author: Nagi
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Dessert
5 from 32 votes
Servings6 - 8 people
Tap or hover to scale
Print
Recipe video above. This is flavour money can't buy! Incredibly creamy, not a speck of iciness in sight, with beautiful fresh strawberry flavour. No ice cream maker required!

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:

1. The cream used here must be cream for whipping. Some creams can't be whipped, they are just for pouring. The tub will say if it's whippable or not. Measurement is for un-whipped cream.
2. 12 - 18 hours freezing: Only 1 minute or so required to make scoopable. 24 hours+ freezing: Will require 3 to 5 minutes until it becomes scoopable. But don't worry, it doesn't melt into a puddle of liquid like sorbet, it softens like store bought ice cream.
3. Other fruits: I haven't tried this with other fruits with similar textures but this is the method I would recommend over stove top reduction of fruit puree that I use for my Mango No Churn Ice Cream. Reason is that you get better flavour from roasting, but you can get away with stove reduction with mango because a) it's one of the most intense flavoured fruit b) it's hard to roast mangoes effectively because it's peeled.
I think this roasting technique will work really well for peaches, nectarines and plums. I'd probably cut each peach into 6 or 8 wedges (with skin) then chop each wedge into 3 pieces or so. Then proceed with this recipe. The roasting time will be affected by how juicy the peaches are as they vary greatly, so go by eye and look for the thickened syrup you see in the video when I scrape the strawberries into the food processor. 
Keywords: Strawberry Ice Cream
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.😂

Dozer the Golden Retriever with Man Buns and French Braid (gastro!!)

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172 Comments

  1. Shelia Prather says

    April 19, 2021 at 6:39 am

    Can I use Cool Whip in place of cream?

    Reply
  2. JC says

    April 13, 2021 at 5:29 am

    5 stars
    Made las night and tasted it today. WOW. Have always been churning on to make ice cream, now I have a go to recipe. Can’t wait to try it with other fruits.

    Reply
  3. REKHA RAVI says

    March 16, 2021 at 3:26 pm

    5 stars
    Hello from India!
    Dear Nagi, Such a great great recipe….. Clear, concise instructions, notes and tips! It’s really hot here in the southern part of India at the moment we NEED a cool dessert like this.

    I ran out to the strawberry guy & bought 2 kgs ( read your recipe and HAD to try it immediately!) What I liked was your insistence on roasting the fruit to get the ice- free smooth- creamy texture and I was sold on it!
    The intensity of strawberry flavor because of roasting the fruit is fabulous… Best recipe ever everyone loved it.. Thank you for sharing. ❤

    Reply
  4. Judith Collison says

    February 7, 2021 at 11:43 am

    Why can’I print this recipe out .So many of your recipes are great , but I need to be able to print out a copy to follow. I have a desk top computer .

    Reply
    • Nagi says

      February 8, 2021 at 2:29 pm

      Hi Judith, simply click the print button in the recipe card, it will open up a page with a printable version of the recipe. N x

      Reply
  5. Debra says

    February 6, 2021 at 4:23 am

    5 stars
    When Minnesota brings you sub-zero temperatures for days on end, good time to try this. Definitely chased the winter blues away!. The entire house smelled delicious when the berries were in the oven. Recipe notes: 1) used frozen whole berries, thawed then cut in half as fresh this time of year here in the north really spendy.2) I don’t have a food processor so used my hand mixer, and that worked just fine. Fabulous!! Thanks Nagi!

    Reply
  6. Rob says

    November 27, 2020 at 7:03 am

    5 stars
    Tried this recipe, but used cherries instead of strawberries and added a little Solerno Italian blood orange liqueur for an adult’s only version. This is the 4th home made icecream I have tried and by far the best result I have achieved. Smooth, creamy, no ice. Thanks again Nagi

    Reply
    • Nagi says

      November 28, 2020 at 2:49 pm

      Oh YUM Rob!! N x

      Reply
  7. Rana Samadi says

    October 7, 2020 at 4:29 pm

    Can I use frozen strawberries for the icecream? Thank you

    Reply
    • Nagi says

      October 8, 2020 at 9:24 am

      Hi Rana, you can – you’l need to thaw and pat dry 🙂 N x

      Reply
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