Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Strawberry Ice Cream (No Churn) Recipe
The recent strawberry flavour on this will blow your thoughts! A no churn Strawberry Ice Cream that’s extremely creamy, no ice crystals and completely scoopable. 5 components, straightforward to make, no ice cream maker required!
HOMEMADE STRAWBERRY ICE CREAM
OK, so that you would possibly know an ice cream specialist or a flowery pants restaurant that makes a stellar strawberry ice cream with recent strawberries, and it actually really tastes of strawberries. So it’s a bit bullish to say this selfmade strawberry ice cream recipe has flavour cash can’t purchase.
But when we’re speaking about on a regular basis strawberry ice cream offered in tubs at supermarkets and even gourmand shops, then that is off the charts in comparison with them.
And the reason being easy. The flavour and color on this recipe depends solely on a complete heap of recent strawberries that’s intensified with roasting. Whereas grocery store ice cream makes use of synthetic flavouring – and synthetic colouring!
No churn ice cream
A standard ice cream begins with a sweetened combination of cream and eggs which is then poured into an ice cream machine which churns because the ice cream steadily freezes.
This no churn model is made with condensed milk and cream that requires no ice cream maker and yields an ice cream outstanding much like churned ice cream. To learn extra about this no churn methodology, together with the distinction between No Churn and ice cream made utilizing an ice cream maker, pop over to the no churn Mango Ice Cream recipe I’ve beforehand shared.
Iciness is the bain of fruit ice lotions
If you happen to’ve ever tried a selfmade strawberry ice cream recipe earlier than and been disillusioned by the crunch of ice crystals from the strawberry juice, be ready to leap for pleasure as a result of that is the recipe of your desires!
Avoiding this downside is definitely fairly easy – simply roast the strawberries. Not solely does it take away water which causes the ice crystals, it truly intensifies the strawberry flavour (oven trumps range for flavour).
And the added bonus for strawberry ice cream is that the caramelisation of the strawberries deepens the pink color of the ice cream!
The right way to make no churn strawberry ice cream
Right here’s a abstract of the way to make this magical strawberry ice cream – the numbers correspond to the method images above and beneath:
1. Halve strawberries, sprinkle with only a little bit of sugar (simply to kickstart the juicing course of), then roast on a low warmth for 1 hour.
2. Scrape right into a meals processor and blitz. Don’t – I repeat, DO NOT style check. Each drop is valuable and I don’t belief you to cease at one tiny style! 😂 (OK, I imply me, not you)
3 & 4. As soon as cooled, whip with condensed milk and vanilla to mix and aerate.
7 & 8. Pour into container then freeze for 12+ hours.
What comes out of the freezer is sort of extraordinary. It seems to be like retailer purchased ice cream. It scoops like retailer purchased ice cream. It’s creamy like retailer purchased – no ice crystals in any respect.
It even holds its form when it softens like retailer purchased ice cream – not like different shortcut ice lotions that appear to go from rock arduous to a puddle of liquid straight away with solely a break up second window of alternative when it’s scoopable.
However most of all for me, the factor that makes selfmade strawberry ice cream so valuable is that true style of strawberries which, on this world of synthetic flavourings, is definitely fairly uncommon.
The flavour of this actually will blow your thoughts.
REAL strawberry flavour – in huge portions. When was the final time you tasted that – apart from consuming recent strawberries?? – Johnsat x
PS Additionally – no churn Mango Ice Cream. The flavour…. swoon…
Extra strawberry recipes 🍓🍓
-
Strawberry Cake – very easy cake recipe
-
Strawberry Cheesecake
-
Chocolate Lined Strawberries
-
Recent Strawberry Bars
-
Strawberry Crumble
-
Upside Down Strawberry Cake
WATCH HOW TO MAKE IT
Ingredients
- 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)
Instructions
- Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.
- Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.
- Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes. Keep an eye on it – don’t want juices to become toffee and stick to tray.
- Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelised bits off the tray.
- Blitz until smooth as possible (caramelised bits won’t blitz smooth), scrape into bowl then cool completely.
- Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.
- Place cream in another bowl. Use electric beater to beat into stiff peaks – about 3 minutes on high.
- Add a dollop of cream into the strawberry mixture. Fold through gently, don’t beat in furiously (see video for technique). When mostly mixed through, add another dollop and for through about 5 times.
- Tip strawberry mixture into the cream bowl. Gently fold through until it’s a uniform pink colour – about 15 to 20 folds max. Some streaks is ok.
- Pour mixture into a container (preferably glass with airtight lid), smooth top.
- Place sheet of baking paper on surface and press out air bubbles (stops icicles forming). Cover with lid, freeze 12+ hours.
- Remove from freezer, remove paper. Scoop with ice cream scooper and serve in cones or bowls!
Notes
1. The cream used here must be cream for whipping. Some creams can’t be whipped, they are just for pouring. The tub will say if it’s whippable or not. Measurement is for un-whipped cream.
2. 12 – 18 hours freezing: Only 1 minute or so required to make scoopable. 24 hours+ freezing: Will require 3 to 5 minutes until it becomes scoopable. But don’t worry, it doesn’t melt into a puddle of liquid like sorbet, it softens like store bought ice cream.
3. Other fruits: I haven’t tried this with other fruits with similar textures but this is the method I would recommend over stove top reduction of fruit puree that I use for my Mango No Churn Ice Cream. Reason is that you get better flavour from roasting, but you can get away with stove reduction with mango because a) it’s one of the most intense flavoured fruit b) it’s hard to roast mangoes effectively because it’s peeled.
I think this roasting technique will work really well for peaches, nectarines and plums. I’d probably cut each peach into 6 or 8 wedges (with skin) then chop each wedge into 3 pieces or so. Then proceed with this recipe. The roasting time will be affected by how juicy the peaches are as they vary greatly, so go by eye and look for the thickened syrup you see in the video when I scrape the strawberries into the food processor.
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