ArabianChineseCuisineDessertsFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Strawberry Ice Cream

20 mins Cook
Scroll to recipe
Copy of NomNom Recipes 1 110

Prepare to be amazed by the incredible fresh strawberry flavor in this homemade no-churn Strawberry Ice Cream! It’s unbelievably creamy, free of any ice crystals, and scoops like a dream. With just five simple ingredients and no need for an ice cream maker, it’s a breeze to whip up.

Ice Cream Strawberry Ice Cream (No Churn)

Now, you may have encountered strawberry ice cream creations at specialized ice cream parlors or high-end restaurants that boast an authentic, unforgettable strawberry essence. It might seem audacious to claim that this homemade strawberry ice cream recipe possesses a flavor that’s truly priceless.

However, when we consider the run-of-the-mill strawberry ice creams available in tubs at supermarkets and even gourmet shops, this recipe stands head and shoulders above the rest.

The secret is quite straightforward. Our recipe relies entirely on an abundance of fresh strawberries, their flavor intensified through roasting. In contrast, commercial ice creams use artificial flavorings and colorings, which simply can’t match the natural brilliance of our strawberry-packed treat.

No churn ice cream

Traditional ice cream production typically commences with a sweetened blend of eggs and cream, which is subsequently poured into an ice cream machine. This machine tirelessly churns the mixture as it steadily transforms into ice cream through the freezing process.

In contrast, this no-churn rendition involves a combination of condensed milk and cream, eliminating the need for an ice cream maker. Remarkably, it yields ice cream that closely rivals the texture and quality of churned ice cream. If you’d like to delve deeper into this no-churn technique and grasp the distinctions between it and ice cream created with an ice cream machine, I invite you to explore my previously shared no-churn Mango Ice Cream recipe for further insights.

Iciness is the bain of fruit ice creams

If you’ve ventured into the world of homemade strawberry ice cream recipes in the past and were let down by the unwelcome presence of ice crystals resulting from the strawberry juice, get ready to rejoice because this recipe is a dream come true!

Solving this issue is remarkably straightforward—simply roast the strawberries. This not only eliminates excess moisture, which is responsible for the formation of ice crystals, but also enhances the strawberry flavor significantly (the oven outperforms the stove in terms of flavor).

As an extra treat for strawberry ice cream enthusiasts, the caramelization of the strawberries lends a deeper, more vibrant pink hue to the ice cream!

How to make no churn strawberry ice cream

Here’s a step-by-step breakdown of the enchanting process to create this strawberry ice cream masterpiece. The corresponding numbers align with the process images above and below:

  1. Begin by halving the strawberries, lightly dusting them with a touch of sugar (just enough to kickstart the juicing process), and then roasting them on low heat for an hour.
  2. Transfer the roasted strawberries into a food processor and blitz them. A crucial note: Refrain from, I repeat, DO NOT indulge in a taste test. Every drop is precious, and I can’t trust myself (or you) to stop at just one tiny taste!

3 & 4. Once the strawberry mixture has cooled, whip it together with condensed milk and vanilla to blend and aerate.

5 & 6. Whip the cream until stiff peaks form. Now, gently fold the strawberry and cream mixture together—resist the urge to vigorously beat and deflate the fluffiness! You can refer to the video for a demonstration of the folding technique (pretty please!).

7 & 8. Pour the combined mixture into a container and then freeze it for at least 12 hours. The end result is truly extraordinary. It resembles store-bought ice cream in appearance, scooping ease, and creaminess, boasting an absence of ice crystals.

Furthermore, it maintains its shape even as it softens, unlike other shortcut ice creams that seem to transition from rock-hard to a puddle of liquid in an instant, with only a brief window of opportunity for scoopability. But most notably, what makes homemade strawberry ice cream truly precious is that authentic strawberry taste—a rarity in a world dominated by artificial flavorings.

The flavor of this creation is genuinely mind-blowing, offering a rich and abundant dose of REAL strawberry essence. When was the last time you experienced that, apart from devouring fresh strawberries?

Strawberry Ice Cream (No Churn)

Strawberry Ice Cream (No Churn)

Prepare to be amazed by the incredible fresh strawberry flavor in this homemade no-churn Strawberry Ice Cream! It's unbelievably creamy, free of any ice crystals, and scoops like a dream. With just five simple ingredients and no need for an ice cream maker, it's a breeze to whip up.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 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)




Preheat your oven to 160°C/320°F (140°C fan-assisted) and position the shelf in the center.
Spread strawberries on a baking tray, sprinkle with sugar, and mix to ensure they're well coated. Distribute the strawberries evenly across the tray.
Place in the oven and roast for 45 minutes. Halfway through, rotate the tray. After this time, stir the strawberries and return to the oven for an additional 15 minutes. Be vigilant to ensure the juices don’t turn to toffee and stick.
Once done, transfer the roasted strawberries and all the juicy, caramelized bits into a food processor using a spatula.
Process until the mixture is as smooth as possible (some caramelized parts might remain slightly chunky). Transfer to a bowl and allow it to cool completely.


Combine the cooled strawberry puree with condensed milk and vanilla. Using an electric mixer, beat the mixture on high for about 1 1/2 minutes to incorporate air and blend well.
In a separate bowl, whip the cream using an electric beater until you achieve stiff peaks—this should take around 3 minutes on high.
Introduce a portion of the whipped cream to the strawberry mixture, gently folding it in. Avoid overmixing. Once integrated, add another portion of whipped cream, folding it in gently. (Refer to the video for the folding technique.)
Transfer the strawberry mixture into the bowl containing the rest of the whipped cream. Gently fold until you achieve a consistent pink color—limit yourself to 15-20 folds. A few streaks are acceptable.


Pour the ice cream mixture into a preferably glass container with an airtight lid and smooth the surface.
Position a sheet of baking paper on top, pressing to expel air bubbles. This helps prevent icicle formation.
Seal the container with its lid and freeze for at least 12 hours.
When ready to serve, take the ice cream out of the freezer and discard the baking paper. Use an ice cream scoop to serve in cones or dishes. Enjoy!


Ensure that the cream used in this recipe is of the whipping variety. Some creams are not suitable for whipping and are meant solely for pouring purposes. You can easily identify whether a cream is suitable for whipping by checking the label on the container. The measurements provided are for unwhipped cream. Freezing times may vary: For optimal scoopability, 12 to 18 hours of freezing is recommended, requiring just around 1 minute. If frozen for 24 hours or more, it may take 3 to 5 minutes to reach the desired scoopable consistency. Rest assured, it won't melt into a puddle like sorbet; instead, it softens in a manner similar to store-bought ice cream. Experimenting with different fruits: While I haven't personally tested this method with fruits of similar textures, I would suggest using this roasting technique rather than stove-top reduction of fruit puree, as I do in my Mango No Churn Ice Cream recipe. The rationale behind this choice is that roasting tends to extract
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

ArabianCuisineFrenchIndianItalianPakistaniQuick & Easy

Mushroom Pasta

20 mins Cook