No churn roasted strawberry ice cream

Ingredients

• 227 g (8 oz)strawberries
• 15 ml (1 tbsp)sugar
• 99 g (3.5 oz)sweetened condensed milk
• 120 ml (½ cup)double cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the strawberries

   Hull the strawberries and cut them into halves or quarters, depending on their size.

3. 3

   Roast the fruit

   Put the strawberries in a roasting dish, toss them with the sugar and roast for about 15 minutes, until their juices flow. Take the dish out of the oven and leave the fruit to cool.

4. 4

   Blend with milk

   Add the cooled strawberries and sweetened condensed milk to a food processor. Pulse until well combined.

5. 5

   Whip the cream

   In a separate bowl, whip the double cream until it forms stiff peaks.

6. 6

   Fold and freeze

   Gently fold the whipped cream into the strawberry mixture, then transfer it to a freezer-safe container and cover. Freeze for at least 4 hours for a slightly soft-serve texture, or ideally overnight until properly frozen.

What is no-churn roasted strawberry ice cream?

No-churn ice cream is made without an ice-cream machine, using whipped cream for lightness and condensed milk for sweetness and body. This American-style version adds roasted strawberries, which lend the fruit a jammy flavour.

Roasting the berries before blending is the key to this recipe: their juices flow and their flavour becomes concentrated. Folding the purée into whipped cream keeps the mixture airy before it goes into the freezer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 6g protein, 43g carbs, 26g fat.

The carbohydrates and much of the sweetness come from the strawberries, sugar and condensed milk; the double cream supplies most of the fat, while the dairy also provides some protein. Pair a serving with fresh fruit, or serve a smaller scoop alongside a lighter dessert, for a more balanced plate.

Why roast the strawberries?

Roast the fruit with the sugar until the juices flow, then let it cool fully. Warm purée can soften the whipped cream and make it harder to keep the mixture light.

Berry size: halve or quarter the strawberries so they roast evenly. The recipe gives a time of about 15 minutes; look for softened fruit and released juices.

Blend the fruit smoothly

Pulse the cooled strawberries with the condensed milk until well combined. A few small pieces of fruit can remain if you prefer a less uniform texture, but avoid leaving large chunks that may freeze firm.

Condensed milk: blend it thoroughly with the fruit before adding the cream. This helps distribute the sweetness throughout the ice cream.

Whip and fold gently

Whip the double cream until it holds stiff peaks, then fold it into the strawberry mixture carefully. Use a broad spoon or spatula and turn the mixture over until no large streaks of cream remain.

Avoid beating the mixture once the cream is whipped, as vigorous mixing knocks out some of its air. A gentle fold helps the finished ice cream stay softer and lighter in texture.

Allow enough time to freeze

The preparation is quick, but the ice cream needs at least 4 hours in the freezer to reach a slightly soft-serve consistency. For a firmer, properly frozen result, leave it overnight.

Freezer container: use a suitable container and cover it before freezing. The method does not require stirring during the freeze.

How to serve it

Serve the ice cream on its own or with fresh strawberries for a simple fruit-forward dessert. A crisp biscuit or wafer offers a contrast to the creamy texture.

If it has frozen very firm, leave it out briefly before scooping. This makes serving easier without changing the recipe.

Recipe notes & tips

• Let the roasted strawberries cool completely before blending them with the condensed milk.
• Use a container that fits the mixture without leaving a large amount of empty space.
• Fold the whipped cream in gently to preserve as much air as possible.
• Freeze overnight if you want the ice cream properly set rather than soft-serve.
• Let a very firm batch stand briefly before scooping.

Variations

• Berry pieces: reserve a few chopped roasted strawberries and fold them in at the end.
• Vanilla: add a little vanilla extract to the strawberry and condensed milk mixture.
• Lemon: add a small squeeze of lemon juice to sharpen the fruit flavour.
• Mixed berries: replace some of the strawberries with another berry and roast them in the same way.
• Biscuit topping: scatter crushed biscuits over each serving for a crunchy contrast.

Common mistakes to avoid

• Blending warm fruit: it can soften the whipped cream; cool the strawberries fully first.
• Under-roasting the berries: the flavour may be less concentrated; roast until juices flow.
• Overwhipping the cream: it can become grainy; stop once stiff peaks form.
• Stirring too vigorously: the mixture loses air; fold the cream in gently.
• Serving too soon: the ice cream may still be soft; allow at least 4 hours, or freeze overnight for a firmer set.

How to store

Keep the ice cream covered in a freezer-safe container. Freeze overnight for a firm set, and let it stand briefly before scooping if it is too hard to serve.

Frequently asked questions