No Churn Strawberry Ice Cream

Cook the strawberries with the sugar and lemon juice for 15 minutes. Stir frequently to avoid the sugar catching but be careful not to squash the strawberry chunks. Leave to cool. Once cooled take half out of the saucepan and mush to form a puree, alternatively blitz with a stick blender. Then carefully stir in the remaining strawberry mix.

Put the cream, condensed milk and vanilla in a bowl and whisk to form soft peaks. Fold through the strawberry mix. Carefully pour into your loaf tin or other ice cream mould then freeze until solid (about 3-4 hours or overnight).

To serve, leave at room temperature for 5-10 minutes to soften before serving.