Creamy, no-churn strawberry ice cream that uses roasted strawberries and sour cream for the best flavor! The best part is that you don’t need an ice cream maker to make it. It’s easy and perfect for summer.
This ice cream offers the perfect blend of simplicity and flavor, making it a must-try for anyone who loves it! Imagine scooping out creamy, luscious strawberry ice cream bursting with roasted berry goodness, so good!
There is also something so lovely about making homemade ice cream; the flavor tastes better, and the ingredients are fresh without any artificial colors or preservatives.
Strawberries have a unique way of stirring up nostalgia. They transport us to carefree summer days, picnics, and family gatherings. Making strawberry ice cream is more than just a dessert; it’s a way to capture the essence of summer in a bowl. It’s a recipe that truly shines when strawberry season is at its peak, bringing back those warm, nostalgic memories.
The Beauty of No-Churn Ice Cream
One of the best aspects of this recipe is that it’s no-churn, meaning you don’t need an ice cream machine to enjoy this creamy treat. Traditional ice cream recipes often require specialized equipment and a lengthy process.
Still, this no-churn version is straightforward and fuss-free. All you need are some essential ingredients and patience as the mixture chills in the freezer.
Recipe Notes and Tips
- Roasting Strawberries: This enhances their natural sweetness and intensifies their flavor. It also gives the ice cream a rich, jammy texture.
- Whipping the Cream: Stiff peaks in the whipped cream are crucial for the right consistency. Use a stand mixer with a whisk attachment for the best results.
- Folding Technique: Gently fold the whipped cream into the strawberry mixture to maintain its airy texture. Avoid over-mixing, which can deflate the cream.
- Freezing Time: The ice cream will freeze for at least 6 hours, but overnight freezing results in the best texture. Be patient—it will be worth the wait!
This recipe captures the essence of summer, blending the sweetness of fresh strawberries with the richness of cream to create an indulgent and refreshing dessert.
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No-churn Strawberry Ice Cream Recipe
Ingredients
- 1 lb fresh strawberries, washed and sliced
- 14 ounces sweetened condensed milk , 1 can
- 1 tbsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
Instructions
- Wash and slice 1 pound of fresh strawberries.
- Preheat your oven to 350°F (175°C). Arrange the sliced strawberries on a baking sheet and sprinkle with sugar.
- Roast until they become tender, about 25 minutes, stirring halfway through. Once done, remove from the oven and allow the strawberries to cool slightly on the baking sheet for about 15 minutes.
- Transfer the strawberries to a food processor or blender. Add the sweetened condensed milk, vanilla extract, and a pinch of salt. Process until the mixture is smooth, about 30 seconds to 1 minute.
- Pour the mixture into a small bowl and refrigerate, uncovered, until it cools completely, which should take about 20 minutes.
- In a stand mixer fitted with a whisk attachment, beat the heavy cream quickly until stiff peaks form. This will take approximately 2 to 3 minutes.
- Add in the sour cream and whip again until blended with softs peaks.
- Pour the cooled strawberry mixture into the whipped cream and fold until all ingredients are incorporated.
- Transfer the combined mixture to a 9-by-5-inch loaf pan. Press a sheet of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Place the pan in the freezer and freeze until firm, at least 6 to 12 hours. For the best texture, allow the ice cream to freeze overnight.
