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.😂
I love this. Made it yesterday. So good and creamy. No ice crystals. Thanks will make again and again
Dear Nagi,
This ice cream is MIND-BLOWING! Who would have thought roasted strawberries would create such intense colour and flavour? But I believed in you as always, followed each step assiduously, and produced the BEST ice cream I have ever eaten. My guests carolled their praises, and you have six new fans.
I shall NEVER return to shop bought. Top, top, top marks.
Take care, all.
It’s the perfect Springtime dessert! N x
I have just recently found your website. Thank you so much for the simplicity of your recipes that really work so much better than the complicated ones. I look forward to trying more of your recipes. This recipe appealed to me for the explanation you gave as to the why one should follow the methods you recommend. I recently made the pavlova recipe I have never successfully made a pavlova that did not sag after coming out of oven – your explanation of the making made this a success twice over
OMG! Absolutely delicious! Up until now, I didn’t know that no-churn ice cream could have such an incredibly creamy texture. I followed your recipe to the T. I had some crushed freeze-dried raspberries in the pantry which found their way into the ice cream too, and that has lifted the berry flavour to the next level I think. The only problem I have is that I cannot stop myself from raiding the freezer about 4-5 times a day with my spoon!
This is the nicest, and strawberry-est ice-cream I have ever made. Our home grown strawberries that were a little past it in looks, but fine otherwise, worked perfectly. thank you.
Hi Nagi! Would it be possible to use frozen strawberries instead of fresh? Can’t wait to try this, need a new batch of dessert for this week of lockdown lol… Thanks!
Yes you can, you’ll need to thaw and drain off any excess liquid though. N x
Roasting the strawberries was an absolute revelation! The flavour was unbelievable and the resulting ice cream is just delicious. Thanks for sharing this recipe.
Hello Nagi (and all fans), Looks like Im late in the game, just came across this recipe after having picked fresh strawberries on the weekend. I have made other no churn ice cream (chocolate and coconut before) with much success but slightly too sweet for my taste. Can I add some sea salt to offset the sweetness of the condensed milk? A reply would be much appreciated. Ursul
I used unsweetened condensed milk and the result was just right. The strawberries had enough sweetness.
Try using 600ml cream.
I also found the recipe too sweet. Adding more cream toned down the sweetness and more to the liking of my taste buds 🙂
Outstanding. I used cherries instead of strawberries…perfection. Smooth, creamy, bursting with flavor.
Nice!!! What a great idea Hilory! N x
Hi Naggi!
I have tried this recipe and it turned out great!
my family loved it but everyone asked me to make it again less sweet. do you have any suggestions to reduce the sweetness?
Hi Nagi, I made this last sunday and we have just tried it. So delicious. I used 500g strawberries and halved the rest of the ingredients, Added 2 tbsp (30ml) vodka to make the consistency bit softer,still quite hard. I might try to put more alcohol next time. Thank you for this wonderful recipe xx
Hi Nagi! Love all your recipes – so easy to follow and they always turn out great! 😀 Unfortunately, with this one it didn’t turn out “creamy and scoopable” but quite hard even after it’s been served up. It’s my first time doing a no churn recipe. What could I have done wrong? Thanks!
Hi LV, sounds like your freezer must be SUPER cold. Just let it sit at room temp for 10 minutes or so until it becomes scoopable 🙂 N x
Hi Nagi. I have the same problem. Just wondering if it could also be because I overfolded the mixture, or is it likely to just be my freezer temperature?
I have to leave the ice-cream out for about 20-30 minutes before it becomes scoopable. 😅
This was my first time trying a no churn ice cream recipe. Love the creaminess. Dying to try your mango version but would like to know where I may have gone wrong with this one.
Can I use Cool Whip in place of cream?
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.
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. ❤
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 .
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
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!
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
Oh YUM Rob!! N x
Can I use frozen strawberries for the icecream? Thank you
Hi Rana, you can – you’l need to thaw and pat dry 🙂 N x