Homemade Strawberry Ice Cream (No Churn)

Roasting fresh strawberries with a hint of sugar and vanilla transforms them into an intensely concentrated fruit puree that forms the heart of this homemade strawberry ice cream. By intensifying the berries in the oven before folding them into a mixture of condensed milk and whipped cream, you achieve a depth of flavor that store-bought versions simply cannot replicate.

This no-churn approach relies on the high fat content of whipped cream to create a silky, scoopable texture without the need for an ice cream machine. The result is a dense, creamy treat that avoids the icy crystals often found in homemade desserts, offering a clean, authentic berry finish that melts slowly on the tongue.

Serving this on a warm afternoon is straightforward, as the base holds its structure well in a cone or a glass bowl. Since the mixture requires a steady, long freeze, it is an ideal make-ahead project for summer gatherings or a quiet weekend treat whenever you have a surplus of ripe fruit on hand.

Read Full Story

If you have an abundance of fresh berries on hand, this no-churn ice cream is the perfect way to highlight their natural sweetness. Once you have mastered this creamy base, you might want to try your hand at delicate strawberry cream puffs for an elegant dessert pairing. If you enjoy the combination of crisp textures and berry fillings, these puff pastry sandwiches also make an excellent follow-up for afternoon tea or casual entertaining.

Key Ingredients

Strawberries: These are roasted and blended to create the primary fruit base for the ice cream.
Sweetened condensed milk: This provides the necessary sweetness and creamy texture without the need for churning.
Heavy cream: Whipped to stiff peaks, this creates the light, airy structure of the frozen dessert.
Vanilla extract: This enhances the overall aromatic profile of the strawberry mixture.
Sugar: Used during the roasting process to draw out juices and caramelize the strawberries.

More Strawberry and Pastry Pairings

Strawberry and cream pastries offer a buttery, flaky alternative to frozen desserts when you crave something baked.
A savory artichoke tart showcases the versatility of puff pastry, proving it works just as well for appetizers as it does for sweet fruit treats.
Matcha strawberry sandos bridge the gap between fresh fruit snacks and creative cafe-style beverages for a refreshing midday pick-me-up.

Homemade Strawberry Ice Cream (No Churn)

Comments: . . . Likes: . . .

Homemade Strawberry Ice Cream Ingredients

1 kg strawberries , ripe, hulled and halved1 tbsp white sugar1 tsp vanilla extract1 can sweetened condensed milk (395g / 13 oz)2 cups / 500 ml cream, full fat, for whipping

Instructions Of Roast Strawberries

1. Preheat oven to 160C/320F (140C fan) with shelf in the middle.2. Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.3. 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.4. Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelised bits off the tray.5. Blitz until smooth as possible (caramelised bits won’t blitz smooth), scrape into bowl then cool completely.

Ice Cream Mixture

1. Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.2. Place cream in another bowl. Use electric beater to beat into stiff peaks – about 3 minutes on high.3. 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.4. 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 And Serving

1. Pour mixture into a container (preferably glass with airtight lid), smooth top.2. Place sheet of baking paper on surface and press out air bubbles (stops icicles forming). Cover with lid, freeze 12 hours.3. Remove from freezer, remove paper. Scoop with ice cream scooper and serve in cones or bowls!Have a great summer!

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →