• sweeterbytheseason

Strawberries and Cream NO CHURN ICE CREAM!!!

Drum roll please....... This will change your life!! A deliciously creamy no churn, ice cream maker free, ice cream!!! If you are like me, and as much as I would love to have an ice cream maker, it really isn't feasible as I really don't eat ice cream enough, this recipe is for you!!!

With only three ingredients, it couldn't be easier to make! Plus this recipe can be interchanged with other fruits to make loads of different flavours!

It is only a mixture of condensed milk, cream and loads of strawberries. You might be thinking when you look at the ingredients, it's not something you eat on a diet.. but everyone is allowed a treat from time to time! It is so simple to make, all you need to do it mix them together, and you will get a wonderfully fresh strawberry ice cream. I am a little picky with ice cream, as one of my pet peeves is having a supposedly fruity ice cream, but there is no fruit in the ice cream itself, or tastes like a fake flavour reminiscing of strawberry many moons ago.. So I made sure that you could see, taste and identify the flavour of the ice cream in just one lick! The strawberry is actually the primary ingredient in this recipe, and as always, I've picked some British Kent Strawberries. I've roasted about 2/3 of the strawberries in this recipe, this ensures that you get a really strong flavour of strawberry as during the cooking process, the strawberry juices, become much more intense so less is needed! Then the rest of the strawberries were finely chopped and folded through, this means I still get that freshness as well. I really hope you enjoy this recipe!

You will need a medium loaf tin or freezable container to put the ice cream in


400g Condensed milk

400g Double cream

600g Fresh Strawberries

pinch salt


1. Preheat the oven to 140 degrees celsius. On a tray lined with baking paper, place 400g strawberries, hulled and cut in half, on the tray and roast for about 20 minutes until the juices are leaving the strawberries. Mash the strawberries with a fork so they are a thick puree.

2. Whip the double cream until a soft peak is formed.

3. Mix together the condensed milk, salt and strawberries together. Fold in the cream.

4. Now chop the remaining strawberries into small pieces and fold through the ice cream mixture.

5. You are all done! Pour into a container and place in the freezer. It should set in about 4 hours, but best to leave overnight.

6. For ideal consistency, I recommend you leaving it outside 20 minutes before serving, so that it can soften a bit.

Serve in a bowl with some fresh strawberries or on an ice cream cone!

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