I first stumbled across the notion of no churn ice cream when perusing one of my Nigella Lawson cookbooks years ago. I believe it was coffee flavoured and I honestly couldn’t believe you could make ice cream without a machine. I remember making all kinds of ice cream that year using the base and throwing in whatever I wanted. Recently, I was gifted an ice cream maker by my hubby ( for me or for him?) and I won’t lie making it from scratch with a custard etc. is off the charts amazing Ice cream. BUT…. it’s way more time consuming and this no churn stuff is pretty epic. Most recipes use a base of condensed milk and cream and I find that the ratio in this recipe works well.
Let’s also discuss roasting the strawberries ….. it’s magic, that’s all. The concentrated flavour and sweetness is so incredible. They’d also be amazing in salads, scones, pancakes ….I could go on and on. Here’s to strawberry season 🍓
11/2 pounds fresh organic strawberries washed, hulled and chopped
2 tbsp granulated sugar
1 tbsp olive oil
2 cups whipping cream (35%)
1 can sweetened condensed milk
2 tbsp honey
Preheat oven to 350. Line a baking sheet with parchment paper. Toss chopped strawberries with sugar and olive oil and bake for 30 minutes. Let cool for at least 15 minutes. Take half of the roasted strawberries including any juices the honey and purée them in a blender.
In a mixer whip the cream for approximately 2 minutes on high speed. Add the condensed milk, cooled strawberries and strawberry purée and mix until combined. Pour mixture into a loaf pan, wrap it in parchment and freeze overnight.
Voilà! It’s that easy