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The creamiest no-churn strawberry ice cream recipe

The creamiest no-churn strawberry ice cream recipe

5 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

  1. 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.
  2. 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.
  3. 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.

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