Recipes

No Churn Roasted Strawberries & Cream Ice Cream

20 June 2025 Gluten Free Vegetarian Friendly
This is a marriage of two of my favourite frozen treats. The roasted strawberries from my most made Granita granita recipe, combined with the No Churn ice cream base make the perfect strawberries & cream situation with maximum intensified flavour and minimal effort because no ice cream maker or extra chilling time is required.

For this version, I have used half double cream and half creme fraiche for a little background tang alongside the strawberries and to balance the condensed milk sweetness. It delivers a perfect balance of zesty and caramel-y that will leave you coming back for more. 

No Churn Roasted Strawberry& Cream Ice Cream
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No Churn Roasted Strawberry& Cream Ice Cream

Servings

8-10

servings
Prep time

20

minutes
Cooking time

20

minutes

This is the perfect marriage of Roasted Strawberry Granita with the adapted base for the No Churn Maple Roasted Banana Tahini Ice Cream.

Ingredients

  • For the Roasted Strawberries


  • 600g (approx) strawberries, hulled, large ones halved

  • 80g (1/3 cup) caster sugar

  • 1 tsp vanilla bean paste or vanilla extract

  • zest of 1 lemon

  • 1/2 tsp malden salt

  • For the Ice Cream Base

  • 400ml double cream

  • 400ml creme fraiche

  • 1 tin condensed milk (400ml)

  • 1 tsp vanilla extract or vanilla bean paste

  • 1/2 tsp Malden salt

Directions

  • Start by roasting the strawberries. 
    Preheat oven to 220C. 
  • Place hulled strawberries into a shallow oven proof baking dish where they fit quite snugly.  Make sure any large strawberries are halved.
    Sprinkle over sugar, vanilla and lemon zest and stir everything together.
    Bake for 15- 20 minutes until the strawberries are soft, slightly browned, smelling sweet and have released a little of syrup. 
    Allow to cool (should take about 20-30 minutes)
  • When the strawberries are cooled, start whipping the cream.
    Whip the cream and creme fraiche together until it reaches soft peaks.  Be careful not to over whip as it will affect the consistency of the ice cream. 
    Once it has reached soft peaks, add the condensed milk and whip again until its back to soft peaks.  
  • Crush the cooled strawberries with the back of a fork (i think a little texture here is great) and add them with all their juice to the cream mixture.  Delicately fold through and pour into a large loaf tin. 
  • Freeze for at least 6 hours or overnight.  Scoop and devour. 
Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com

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