Strawberry Ice Cream (No Churn)
A delightful, creamy Strawberry Ice Cream that captures the essence of summer with easy no-churn preparation.
Ingredients
For the ice cream
- 1 kg ripe strawberries Look for strawberries that are bursting with color and flavor.
- 1 tbsp white sugar Enhances the sweetness of the strawberries.
- 1 tsp vanilla extract Optional, adds aromatic warmth.
- 1 can sweetened condensed milk (395g) Essential for a silky texture.
- 2 cups full-fat cream (500 ml) Creates a rich and decadent base.
Instructions
Preparation
- Preheat your oven to 160°C (320°F). Arrange hulled and halved strawberries on a baking tray and sprinkle with sugar.
- Roast strawberries for 45 minutes until soft, then toss and roast for an additional 15 minutes.
- Once cooled, blend the roasted strawberries with sweetened condensed milk and optional vanilla extract until smooth.
- In a separate bowl, whip the full-fat cream until stiff peaks form.
- Gently fold the strawberry mixture into the whipped cream using a spatula.
- Transfer the mixture to an airtight container and freeze for at least 12 hours.
Notes
Consider adding a splash of lemon juice before roasting for enhanced flavor. For texture, fold in some crushed graham crackers or reserve some roasted strawberries.