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The creamiest no-churn strawberry ice cream recipe

9 ratings

No need for an ice cream maker with this so-easy ice cream recipe, featuring roasted strawberries, whipping cream and condensed milk (as well as a little secret ingredient for extra creaminess!). A super summer treat. See method

Serves 8
30 mins, plus cooling and at least 4 hrs freezing
232 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

400g punnet strawberries, hulled and halved
1 tbsp caster sugar
½ lemon, zested and juiced
300ml pot whipping cream
150g condensed milk
15g tahini, stirred well
waffle cones, to serve (optional)

Each serving contains

Energy
960kj
232kcal 12%
Fat
17g 24%
Saturates
10g 50%
Sugars
16g 18%
Salt
0.1g 1%

of the reference intake
Carbohydrate 16.2g Protein 2.8g Fibre 1.9g

Method

Preheat the oven to gas 6, 220°C, fan 200°C. Toss the strawberries, sugar, lemon zest and juice and 1 tbsp water together on a baking tray, then roast on the middle shelf for 20 mins, stirring halfway. Leave to cool completely.
Pour the cream into a large bowl and use an electric whisk to whip to stiff peaks. Add the condensed milk and tahini, then whisk again to combine.
Roughly mash the cooled strawberries with a fork. Stir into the cream mixture, including any juices, then scrape into a 2ltr container. Cover with clingfilm so it touches the surface, then freeze for at least 4 hrs or overnight. Remove from the freezer about 15 mins before scooping.

Tip: Tahini is increasingly popular in baking for its gently nutty flavour. Adding a little to this deeply fruity strawberry ice cream makes it extra-creamy too. A small amount goes a long way, but if you’re a tahini super-fan you can increase to 20g.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ice cream recipes