The creamiest no-churn strawberry ice cream recipe
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
- Gluten-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 960kJ 232.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 16.2gProtein 2.8gFibre 1.9g
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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.
- See more Ice cream recipes
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.
