No-Churn Strawberry Ice Cream


Roasting the strawberries until they are jammy is the secret to this rich ice cream you can make without an ice cream maker.

No-Churn Strawberry Ice Cream

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless

Active Time:
40 mins
Total Time:
4 hrs 40 mins
8 servings
4 1/2 cups

How do you make an ice cream that is full of strawberry flavor? First, roast the strawberries with the vanilla bean, sugar, lemon zest, and salt until they are tender and jammy. This is a great way to use strawberries that are overripe, old, or about to go bad — roasting them brings out the richness of the sugars and the deepens the flavor in the berries, which goes a long way in ice cream (and as a bonus, the roasting strawberries make your kitchen smell amazing).

After roasting the strawberries, purée them with condensed milk, salt, and more vanilla before combining the mixture with whipped cream. Then let it freeze for a few hours before digging in. This ice cream has a smooth, soft, creamy texture, and is delicious on its own, or served with pie or cake.


  • 1 vanilla bean pod

  • 2 tablespoons granulated sugar

  • 2 teaspoons lemon zest, plus 1/2 teaspoon fresh juice (from 1 medium [5-ounce] lemon)

  • 1/2 teaspoon kosher salt, divided

  • 1 pound fresh strawberries, quartered

  • 1 (14-ounce) can sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 2 cups heavy whipping cream, chilled


  1. Preheat oven to 350°F. Cut vanilla bean in half lengthwise; scrape out seeds, and discard pod. Whisk together vanilla seeds, sugar, lemon zest, and 1/4 teaspoon of the salt in a medium bowl until combined. Add strawberries and lemon juice, and toss to coat. Pour strawberries onto a baking sheet lined with parchment paper.

  2. Roast in preheated oven until strawberries are very tender and jammy, about 25 minutes, stirring halfway through baking time. Remove from oven, and let cool slightly on baking sheet, about 15 minutes. Process strawberries, condensed milk, vanilla extract, and remaining 1/4 teaspoon salt in a food processor or blender until smooth, 30 seconds to 1 minute. Transfer to a large bowl, and refrigerate, uncovered, until cooled completely, about 20 minutes.

  3. In a stand mixer fitted with a whisk attachment, beat cream on medium-high speed until stiff peaks form, 2 to 3 minutes.

  4. Add a heaping 1/4 cup whipped cream to strawberry mixture in large bowl, and stir to loosen. Fold 1 cup whipped cream into strawberry mixture; repeat process with remaining whipped cream until no streaks remain.

  5. Transfer mixture to a 9- by 5-inch loaf pan, and press a sheet of plastic wrap over ice cream surface. Place in freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.

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