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.
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