Strawberry ice cream with condensed milk recipe

Summer means ice cream. At home we generally just have vanilla to have with puddings. It’s easy because everyone eats vanilla. But N is a big strawberry fan (anything strawberry flavoured he’s there for it). So when I made a mistake in over-buying strawberries that we’d never get through, I decided it was time to try making strawberry ice cream with condensed milk. After my success with condensed milk flapjacks, I was on a roll!

Why not try my strawberries and cream fudge recipe?

*Ad – contains affiliate links

As my ice cream maker’s pretty basic and takes hours to freeze before using, it was an easy no churn ice cream recipe that was needed.

I just wanted to keep it simple rather than having to make a custard. So I stuck to a basic condensed milk and cream base. Then adding the strawberries as a puree. It means it’s only 3 ingredients (plus vanilla extract if you want).

I’d seen a couple of recipes suggesting roasting fruit to get the best flavour out of it. Let’s just say, the smell of the strawberries roasting was amazing. 

This no churn strawberry ice cream only involves a handful of ingredients other than the strawberries. After roast and pureeing the fruit, add the condensed milk, then the vanilla extract and beat until it’s got a bit more volume and lightness to it.

Next, you whip the double cream (heavy cream) to stiff peaks. Then it can be folded into the strawberry mixture. You don’t want to knock the air out, so you can leave a few streaks of cream left in.

I used 2 smallish ice cream tubs for mine, if you’ve got a bigger tub it can go into one. A glass container is fine, but you will want a good tight lid for it.  I find reusing old ice cream tubs the easiest to use.

You won’t get ice crystals in this ice cream. By putting baking paper or cling film right onto the ice cream in the tubs works to ensure you won’t get ice crystals. This is also no churn, so just make it, then it needs to freeze for 12 hours. I’d suggest if you’re freezing in one tub it’ll need longer. So don’t tell children about it until you’re sure it’s set enough.

At 12 hours, it’ll be a soft gelato style ice cream that you should be able to scoop straight away. If it’s been frozen for longer, you may need to keep it out to soften slightly at room temperature before scooping.

Find the no churn condensed milk strawberry ice cream recipe below.

Equipment:

• Baking sheet or roasting tray
• Food processor (I just used my Nutribullet – blitzing the strawberries in 2 batches)
• Electric hand mixer

Strawberry ice cream recipe

Prep time 15 mins
Cook time 45 mins
Freezing time 12 hours+

Ingredients

• 850g-1kg of strawberries, hulled and halved.
• 397g /1 tin of sweetened condensed milk
• 500ml double cream (2 cups of heavy cream)
• 1 tsp vanilla extract.

Method

1. Preheat the oven to 160C / 150C fan

2. Spread the strawberries over the baking sheet. Mine fit on one large baking tray, you might need a couple if yours are smaller. Roast for 45 minutes

3. Scoop the strawberries and any juice into the blender and blitz until pureed.

4. Add the condensed milk and vanilla extract and mix by hand until expanded and lighter

5. In a separate bowl, whisk the double cream until stiff peaks.

6. Fold the cream into the strawberry and mix until mostly blended in.

7. Pour into tubs or containers. Put baking paper on top right onto the top of the ice cream to avoid the ice crystals. Put the lid on and freeze for at least 12 hours.

Treat as you would store bought ice cream, but you may need to leave it out on the side for a bit before serving if it’s been in the freezer for much longer than the 12 hours.