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Close-up of creamy strawberry ice cream in a cone, topped with fresh strawberries and mint.
Alyssa

Strawberry Ice Cream (No Churn)

Incredibly creamy, not a speck of iciness in sight, with beautiful fresh strawberry flavour. No ice cream maker required!
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Prep Time 20 minutes
Cook Time 1 hour
Freezing Time 12 hours
Total Time 13 hours 20 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 kg strawberries, ripe, hulled and halved
  • 1 tbsp white sugar
  • 1 tsp vanilla extract optional
  • 1 can sweetened condensed milk 395g / 13 oz
  • 2 cups cream, full fat, for whipping

Method
 

  1. Preheat oven to 160°C/320°F (140°C 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.
  4. Remove from oven, use spatula to scrape into a food processor.
  5. Blitz until smooth as possible, scrape into bowl then cool completely.
  6. Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high.
  7. In another bowl, beat the cream into stiff peaks - about 3 minutes on high.
  8. Add a dollop of cream into the strawberry mixture and fold through gently.
  9. Tip strawberry mixture into the cream bowl. Gently fold through until uniform pink colour - about 15 to 20 folds max.
  10. Pour mixture into a container, smooth top. Place a sheet of baking paper on surface, cover with lid, freeze for 12+ hours.
  11. Remove from freezer, remove paper. Scoop with ice cream scooper and serve!

Notes

This ice cream is incredibly creamy and has a rich strawberry flavor.