No-Churn Strawberry Ice Cream

Step 1: Preheat the oven to 160°C/320°F (140°C fan), with a rack in the middle.

Step 2: Pile the strawberries on a tray. Sprinkle with sugar, toss, then spread the strawberries out on the tray.

Step 3: Roast for 45 minutes, rotating the tray halfway through. Remove the tray from the oven and toss the strawberries, then return them to the oven for 15 minutes. Keep an eye on them so the juices do not turn to toffee and stick to the tray.

Step 4: Remove the tray from the oven. Use a spatula to scrape the strawberries into a food processor, making sure to scrape all the juices and caramelized bits from the tray.

Step 5: Process until as smooth as possible; the caramelized bits will not blend completely smooth. Scrape the mixture into a bowl and let it cool completely.

Step 6: Add the condensed milk and vanilla to the strawberries. Beat on high for 1 1/2 minutes to aerate and combine.

Step 7: Put the cream in another bowl. Using an electric beater, beat on high until stiff peaks form, about 3 minutes.

Step 8: Add a dollop of cream to the strawberry mixture and gently fold it in; do not beat vigorously. When mostly combined, add another dollop and fold about five times.

Step 9: Tip the strawberry mixture into the bowl of cream. Gently fold until the mixture is uniformly pink, about 15–20 folds at most. A few streaks are fine.

Step 10: Pour the mixture into a container, preferably glass with an airtight lid, and smooth the top.

Step 11: Lay a sheet of baking paper on the surface and press out any air bubbles to help prevent ice crystals. Cover with the lid and freeze for at least 12 hours.

Step 12: Remove the container from the freezer and take off the baking paper. Scoop the ice cream and serve in cones or bowls.