Strawberry Ice Cream – No Churn

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Bursting with the sweet flavour of fresh strawberries and cream, this ice cream is summer in a cone. The perfect accompaniment to a day out, each mouthful comes with a different memory – Wimbledon tennis, picnics in the park whilst playing rounders (using the dogs as fielders!), blustery Welsh beaches, sweltering in London (this year) whilst always making sure we have packed our wet weather gear, just in case – an absolute must for the British summer.

The strawberries are first roasted with a little bit of sugar to concentrate and deepen their flavour, pureed and then whisked together with the condensed milk and the double cream. This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look. However the original Strawberry Ice Cream recipe is very slightly adapted from Nagi at Recipe Tin Eats. Take a look at her website – it is truly fantastic and one I return to again and again.

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How to make Strawberry Ice Cream – No Churn

Collect all your ingredients together:

• strawberries
• caster sugar
• sweetened condensed milk
• salt
• double cream

Hull and halve the strawberries and tip onto a baking tray with the sugar and mix well. Cook for 45 minutes – if your oven cooks slightly unevenly, turn the tray half way through cooking. After 45 minutes, remove from the oven, stir well and then return to the oven for a further 15 minutes. Take out of the oven and set on one side to cool. When cool, puree in a food processor.

Now all you need to do is simply whisk the strawberries and salt into the condensed milk until well mixed. Add the double cream and whip until thickened. Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!

NB I always add a tiny bit of salt – it really helps to enhance all the flavours.

Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.

First, prepare, cook, cool and blend the strawberries:

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Now make the strawberry ice cream:

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A few hours later!

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Made this recipe?

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