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strawberry ice cream I a footed glass ice cream bowl with a strawberry on top and a second ice cream bowl at the background

Homemade Strawberry Ice cream

Chichi Uguru
Homemade Strawberry ice cream that's better than store bought, egg free and doesn't need an ice cream machine. This strawberry ice cream recipe is so creamy and has an intense strawberry flavor from roasted fresh strawberries.
5 from 1 vote
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Prep Time 10 mins
Cook Time 40 mins
Freezing time 6 hrs
Course Dessert
Cuisine American
Servings 8

Equipment

  • Hand or Stand mixer

Ingredients
  

  • 2 lbs fresh ripe strawberries hulled and quartered
  • 2 cups cold Heavy cream
  • 1 tablespoon sugar
  • 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions
 

Roast the Strawberries

  • Preheat oven to 350 F
  • Mix strawberries with sugar and spread on a baking sheet.
  • Bake for 40 to 45 mins. Bring out the baking sheets and stir the strawberries half way through baking time.
  • Transfer to a clean bowl and blend with an immersion blender if you want some chunks of strawberries in your ice cream (l love that) but if you prefer a smoother consistency, use a food processor or blender and blend till smooth.

Make the stawberry base

  • Mix the puréed strawberries with sweetened condensed milk then add vanilla extract and salt.
  • Set aside to cool. Pop into the refrigerator for about 15 mins to cool faster.

Make ice cream

  • Pour heavy cream into a bowl and whip till stiff peaks form. It can take up to 6 mins depending on the speed of your hand or stand mixer. Be careful not to over whip the cream or you will be making butter.
  • Fold cooled strawberry mixture into the whipped cream to well combined.
  • Transfer ice cream into a loaf pan or a 2 quart ice cream container. Seal with cling film making sure the film touches the surface of the ice cream
  • Freeze for up to 6 hrs or overnight

Notes

  1. You can cook the strawberries on the stove top if you prefer. Depending on the texture of ice cream you like, you can do either of two things, blend strawberries till smooth, then cook till it's reduced or you cook strawberries on low heat with a tablespoon of water till it softens and breaks down, then blend after cooking.
  2. A cold stainless steel bowl will make your heavy cream whip up faster. Pop your stainless steel bowl and whisk attachment into the freezer at least 15-20  mins before you need to whip the cream.
  3. Make sure you fold in the strawberry purée mix into the whipped cream carefully, so you don't deflate your nicely whipped cream.
  4. Covering the ice cream tightly with cling film helps to prevent formation of ice crystals and freezer burn.
  5. Once ice cream is brought out of the freezer, it takes about 2 mins to get scoopable
Keyword No churn ice cream, strawberry ice cream
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