Go Back

No churn strawberry ice cream

This fabulous no churn strawberry ice cream is bursting with fresh strawberry flavor and scoops straight from the freezer, no ice cream machine needed!
Prep Time30 mins
Cook Time45 mins
Freezing time4 hrs
Course: Dessert, Snack
Cuisine: Austalian
Keyword: ice cream without a machine, ice cream without an ice cream maker, no churn ice cream, no churn strawberry ice cream, strawberry ice cream


  • Electric hand mixers or stand mixer.
  • Food processor or the chopping bowl of a stick/immersion blender.


  • 1.6 lbs (750gms) very ripe strawberries
  • ½ tablespoon white sugar
  • 1 tin (13 oz/395gms) sweetened condensed milk
  • 2 tablespoons (30mls) vodka (optional)
  • 2 cups thickened cream


  • Pre heat your oven to 320°F (160°C).
  • Hull the strawberries and cut to halves.
  • Toss the sugar through the chopped strawberries and spread out onto a baking tray.
  • Bake for about 45 mins to an hour, checking half way through, until the strawberries are just starting to caramelize around the edges.
  • Scrap the strawberries off into a food processor and blitz until smooth.
  • Strain the strawberry pulp.
  • Mix the strawberry pulp, sweetened condensed milk and vodka if using into a bowl.
  • In a separate bowl whip the cream until soft peaks form.
  • Carefully fold the cream into the strawberry mix, taking care not to knock out all the air.
  • Transfer to a container and freeze for about four hours, our until firm.
  • To serve remove from the freezer, scoop and enjoy! Fabulous on its own, with some of my strawberry compote or in strawberry sundae. Delicious!


NB the vodka in this recipe is optional.  You can leave it out if you prefer, however without it your ice cream will freeze very firm and you will need to leave it out of the freezer for several minutes before you are able to scoop it.  
Not a fan of booze in ice cream? You can substitute it with a small amount (½ tablespoon or 15gms) of glucose syrup instead. You'll need to gently warm two tablespoons of milk or cream and dissolve in the glucose syrup before adding it to the ice cream mix.