Delicious Homemade Strawberry Ice Cream in Under 10 Steps!

Strawberry ice cream is such a refreshing and delicious treat in the summer, but did you know it is also an easy dessert to make at home? You don’t even need an ice cream maker! With only five ingredients, this easy and tasty recipe will make you say goodbye to expensive store-bought ice cream and hello to flavorful and fresh homemade ice cream!

This fresh strawberry ice cream is a sweet and refreshing treat for this warm weather. This delicious recipe is so easy you do not even need an ice cream maker!

So, let’s get started on making the best and easiest homemade strawberry ice cream!

Ingredients:

• 2 pounds of strawberries (about 4.5 cups of full strawberries)
• 1 Tbsp of white sugar
• 1 tsp of vanilla extract
• 1 can of sweetened condensed milk (13 oz)
• 2 cups of whipping cream

Roast Strawberries

1. Preheat oven to 320°F. 
2. Cut fresh or frozen strawberries in half. Place strawberries in a medium bowl and sprinkle with sugar. Toss sugar and strawberries in the bowl to distribute the sugar. 
3. Line the baking sheet with tinfoil or parchment paper. Spread the strawberries out on the baking tray. 
4. Once the oven is preheated, put the baking tray in the oven and roast for 23 minutes. Rotate the tray and roast for another 23 minutes. Remove the tray, flip the strawberries and return to the oven for another 15 minutes. Remove early if the juices begin becoming thick or sticky. 
5. Remove from the oven and allow to cool for 30 minutes. 
6. Once cooled, scrape strawberries and juices into a food processor, blender, or into a bowl if using an immersion blender. Pulse blender or immersion blender on a medium speed until mostly smooth.
7. If the strawberries are still warm, allow them to cool completely in a medium bowl. 

Ice Cream Mixture: 

1. Add vanilla extract and condensed milk into a medium bowl with the strawberries. Use a mixer on medium speed to beat until fully combined (about a minute and a half). 
2. Add cream to a separate bowl and beat on high speed for about three minutes until the cream forms stiff peaks. 
3. Add a spoonful of cream to the strawberry mixture and fold gently until combined. Repeat until all the cream is combined.
4. Pour into your desired container and place in the freezer. Let rest in the freezer for at least 12 hours. After 12 hours, remove from freezer, scoop into a bowl and enjoy!

This ice cream recipe evolved from Strawberry Ice Cream (No Churn).

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