No Churn Strawberry Ice Cream and Rhubarb and Strawberry Sauce
A gorgeously creamy, intensely fruity No Churn Strawberry Ice Cream recipe. Easy to make and packed full of summer. (Optional dairy free)
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
Perfect No Churn Strawberry Ice Cream (no machine needed!)
There are a few strawberry ice cream recipes on Gluten Free Alchemist, but this No Churn Strawberry Ice Cream is by far the most simple. Why? Because it is no churn of course! And that means it can be made with a bowl and a whisk and no ice cream maker.
Although the strawberries need to be roasted (or reduced on the hob) ahead of time (see below), this ensures the fruitiest of flavours and is more than worth the effort.
No churn doesn’t mean ‘inferior’ however. The resulting Strawberry Ice Cream is up there with the best. It may be simple, but this is one of the creamiest and silkiest ice creams I have made. And it is crammed with the most British of summer flavours. Each pretty pink mouthful generously offering up little pockets of sticky strawberry, tantalising the senses. Berrylicious for sure. 🍓☀️
Why should I use roasted fruit to make this Strawberry Ice Cream Recipe?
The reason for roasting the strawberries when making No Churn Strawberry Ice Cream is simple. It reduces the natural water levels of the fruit into a sticky syrup, meaning that…
- The natural strawberry flavour is seriously intensified.
- There is no watery ‘iciness’ in the ice cream after churning.
Honestly… This trick is a game-changer when making ice creams with ‘wet’ fruit. It’s an extra step yes… But Roasted Strawberry Ice Cream is SO much better… And that’s whether It’s easy no churn or made in an ice cream maker.
Instructions on how to roast the strawberries are included on the recipe card below.
Reducing strawberries on the hob
If you don’t have access to an oven, or you just prefer to work with a saucepan, then there is the option to reduce the strawberries on the hob. The flavour will not be as ‘caramelised’, but it will still be intense and the ice cream, creamy. Thus the choice is yours.
To reduce on the hob, place the prepared strawberries and sugar in a large saucepan and gently heat. Stir frequently until the water starts to release from the strawberries and they soften. Crush the strawberries against the side of the pan and simmer until reduced to a sticky syrup. Leave to cool and then whip up your No Churn Strawberry Ice Cream as normal.
Adding extra flavour magic to Roasted Strawberry Ice Cream
My No Churn Strawberry Ice Cream is perfect without anything else added to the strawberries. But… For extra pizazz, try roasting with a drizzle of deep, dark Balsamic vinegar (or glaze). I adore Balsamic almost as much as I adore strawberries. And when it works its magic in the oven, it enhances the intensity and depth of flavour even further.
If you don’t fancy the idea of Balsamic Strawberries, there is also the option to add a little spice to the roasting process with some vanilla, cinnamon, ginger or even a grind of black pepper… Alternatively, maybe add a drop or two of orange, lemon or almond oil, or some finely grated citrus zest… Try including a little fresh chopped basil, mint or thyme… Or steep the strawberries in red wine before roasting. You could even perfectly pair the strawberries, by including a little rhubarb in the mix.
What ingredients are needed to make No Churn Strawberry Ice Cream?
As with any standard no churn ice cream, you’ll need the following basics to make this Strawberry Ice Cream recipe…
- Sweetened Condensed Milk (from a can)
- Double Cream (or ‘heavy cream’ if you are in the US)
- A spoon of vanilla bean paste or extract (optional)
For the Roasted Strawberries, you’ll need
- Fresh (or frozen) strawberries
- Caster Sugar (superfine sugar)
- Optional Balsamic Vinegar, or other magical flavour additions (see above)
- A little Maple Syrup or Honey (for depth of flavour and caramel notes)
How to make Dairy Free No Churn Strawberry Ice Cream
It’s really easy to make my No Churn Strawberry Ice Cream Recipe dairy free and Vegan. Simply switch the dairy condensed milk for a vegan alternative. I recommend using condensed coconut milk, which works brilliantly in no churn ice creams. My ‘go to’ brand is Nature’s Charm (plus the tins are larger than other options I’ve come across).
Then sub the double cream for a good rich dairy free alternative as well. In the past, I’ve always used coconut cream from cans of coconut milk (aim for the highest coconut extract content you can find. The one I use from Sainsbury’s is 75% coconut extract). However, I’ve recently heard that the Coconut Collaborative are now doing a plant-based whippable double cream, which sounds even more perfect for the job.
Is this Ice Cream recipe gluten free?
Yes. There are no gluten-containing ingredients at all in this recipe. This means that Roasted Strawberry Ice Cream is completely safe for people with Coeliac Disease (Celiac Disease).
How to serve No Churn Strawberry Ice Cream
Roasted Strawberry Ice Cream needs nothing added other than a bowl and a spoon… In fact… Forget the bowl. Just eat it straight from the tub.
But if you’re feeling super-extravagant, it’s perfectly contrasted with a delicious gluten free Hazelnut Shortbread (pictured). Alternatively, Gluten Free Savoiardi Biscuits, Maple Shortbread or Almond Shortbread or even a Viennese Finger.
Then there’s the question of ‘sauce’… My advice is to choose carefully… Whatever you add needs to enhance rather than smother the natural exquisiteness of the roasted strawberry. I can definitely recommend a spoon or two of homemade Rhubarb and Strawberry Sauce, however.
And because I love it so much (whether with ice cream, Panna Cotta, Pavlova or Orange Cake), I’ve included a bonus recipe in this post. (Find it below the ice cream recipe). You can even add a splosh of your favourite tipple (think Pimms, Cointreau or a little Rhubarb Gin) for a truly grown-up drizzle.
Ready to make No Churn Strawberry Ice Cream?
And that’s all there is to know (I think). If you have any other questions, feel free to get in touch and I’ll try to help. Leave a comment at the bottom, email me, or get in touch through social media. Find me on Instagram, Facebook, Twitter or Pinterest.
But if strawberry isn’t your thing, worry not. We have LOADS of other Ice Cream Recipes at Gluten Free Alchemist… Both no churn and churned. And for everything else… A MASSIVE Gluten Free Recipe Index awaits. Go take a look 😁.
All shared with my love. For FREE.
No Churn Strawberry Ice Cream
Key equipment
- Oven
- sharp vegetable knife
- roasting tin
- kitchen foil
- fridge and freezer
- large air-tight freezer-safe container
Ingredients
- 600 g strawberries washed, hulled and cut in half
- 1 tbsp caster sugar
- 2 tbsp balsamic vinegar (or glaze) (optional)
- 2 tbsp maple syrup (or honey)
- 397 g sweetened condensed milk (= 1 standard tin) or dairy free alternative
- 500 ml/g double cream (heavy cream) or dairy free alternative
- 1 tsp vanilla bean paste (or extract)
Instructions
Preparation ahead of time – important (SEE NOTES)
- Place the tin of condensed milk in the fridge to chill.
- Place the prepared strawberries in a roasting dish (lined with foil) and sprinkle with the sugar.
- Leave to stand at room temperature for about 30 minutes.
- Preheat the oven to 200 C/400 F/Gas 6.
- Stir the strawberries and drizzle with the balsamic vinegar (if using).
- Roast in the oven for 45 to 60 minutes. Stir intermittently. The strawberries are done when the juice has begun to turn to a thickened syrup.
- Remove from the oven and cool completely.
- Once cool, stir in the maple syrup and crush the fruit roughly with the back of a fork. (Should make approximately 200 ml sticky strawberry pulp).
- Chill in the fridge prior to making the ice cream.
Strawberry Ice Cream
- Mix the chilled strawberry pulp with the chilled condensed milk in a large mixing bowl and place back in the fridge.
- In a separate bowl, whip the double cream and vanilla until it holds shape in soft peaks.
- Stir a spoonful of whipped cream into the strawberry-condensed milk mixture to loosen it slightly, then gently fold in the remaining cream, trying to work quickly and maintain as much air as possible.
- If the mixture loosens too much, whip again with the whisk until thickened.
- Transfer the mixture to a suitable freezer container and freeze for several hours until firm.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Rhubarb-Strawberry Sauce
Key equipment
- sharp knife
- hob
Ingredients
- 2 sticks rhubarb washed, trimmed and cut into 2 cm lengths
- 200 g strawberries washed, hulled and cut in half
- 60 g caster sugar or honey
- 100 ml water
- 2 to 3 tbsp Pimm's or another favourite tipple (optional)
Instructions
- Place the fruit, sugar and water in a medium saucepan and bring to a simmer, stirring frequently.
- Allow to simmer on a low heat for about 15 to 20 minutes (stirring intermittently) until the fruit is very soft and the liquid has reduced to a thick sauce.
- Remove from the heat and cool.
- Blend to a smooth purée using a stick blender (or free-standing equivalent).
- Add and stir through the Pimm's (if using) and transfer to a jug/jar.
- Store in the fridge until ready to use.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Great recipe and so easy to understand! Cannot wait to make it
Thanks Sisley. Enjoy xx
Fabulous flavour combo, love fruity ice creams and this is a flavour I’ve never tried so it going on the to-do-list.
I adore Strawberry no churn ice cream. I hope you will too xx
Snap, I just updated my roasted strawberry ice cream from way back when. It’s really good isn’t it? Love your addition of rhubarb and strawberry sauce. I bet that’s gorgeous too. And yay, you’ve used some garden flowers! They look so pretty.
You can’t beat it can you Choclette? So delicious xx