Go Back

No-Churn Strawberries and Cream Ice Cream


  • 450 ml whipping/double cream
  • 260 g sweetened condensed milk
  • 600 g strawberries chopped
  • 4 tbsp sugar
  • Splash lemon juice
  • 1.5 tsp vanilla bean paste or 0.5 vanilla bean


  • Mix together the strawberries and sugar. Allow to sit for a few minutes until the sugar begins to pull the moisture out of the strawberries.
  • Cook over a medium heat until boiling, and then simmer until the mixture is very thick. You should be able to drag a line through the mixture with a spatula, and see the bottom of the pot.
  • Remove from the heat, stir in the lemon juice, and allow to cool to room temp. Put in the fridge to cool completely.
  • In a large bowl, whip the cream, vanilla, and condensed milk to soft peaks.
  • In a freezer safe container, add half of the whipped cream. Spoon over half of the strawberry mixture, and drag through a knife to ripple.
  • Top with the remaining cream, and repeat with the strawberry. Place cling film directly on the surface, and freeze until completely firm.
  • To serve, remove from the freezer and allow to sit for a couple minutes until soft enough to scoop.