Roasted strawberry + mint ice cream

This no-churn strawberry ice cream is creamy and delicious with flecks of fresh green mint.

Roughly chop 500g of fresh or frozen strawberries. Spread the strawberries onto a baking tray and bake in the oven for around 35-45 minutes.

After roasting, transfer the strawberries and any sticky syrup remaining to a food processor. Add in 3 leaves of fresh mint and blend them together into a puree.

Whip heavy cream and vanilla together until stiff peaks form. Fold in condensed milk carefully until you have a thick and airy mixture. Add in the strawberries and more mint.

Spoon the mixture into a large lined loaf pan and freeze for a minimum of 6 hours. Before serving let it sit at room temperature for 5 minutes to slightly soften it.

Swipe up for the full recipe for this no-churn strawberry ice cream, and more sweet treat recipes!