No-churn strawberry and white chocolate ice cream

Making a tub of creamy, homemade ice cream doesn’t come any easier than this! You don't even need an ice cream maker for this recipe - simply combine all the divine ingredients and let the freezer do the rest of the work.

By Nici Wickes
  • 20 mins preparation plus overnight freezing
  • Makes 1 L
  • Print
Discover more ideas for using this gorgeous summer fruit with our collection of 12 deliciously sweet strawberry recipes!
Plus, watch our easy how-to video below to see how to easily prepare strawberries for your baking or cooking.


Fruit purée
  • 2 cups strawberries (can be fresh or frozen), chopped
  • 1/4 cup sugar
  • Squeeze of lemon juice
Ice cream
  • 1 cup cream
  • 200 g mascarpone
  • 1 tin condensed milk
  • 1/2 cup white chocolate, chopped small
  • 2 tbsp crushed freeze-dried strawberries (optional)
  • 2 tbsp shredded coconut (optional)


  • 1
    In a small saucepan, bring the strawberries, sugar and lemon juice to a simmer. Cook until the fruit is well-broken down – about 7-9 minutes. Cool completely.
  • 2
    In a bowl, whip the cream and mascarpone to soft-peak stage. Slowly pour in the condensed milk and continue to beat until it reaches stiff peaks. Gently fold in the white chocolate and ½ cup of the fruit purée, being careful not to overmix and thus keeping the ripple effect.
  • 3
    Scrape into a large loaf tin, or similar, and swirl in some more purée for the top, sprinkle over crushed freeze-dried berries and coconut if using. Freeze overnight.


Having waffle cones in the house means you get to save on dishes and feel like a kid anytime!

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