No-Churn Roasted Strawberry Ice Cream That Will Rock Your Summer
Ever stood there, wishing you could make dreamy, creamy ice cream without needing a $500 machine hogging up your counter?
Same.
We all love homemade ice cream, but hauling out complicated equipment and freezing bowls days ahead? No thanks. It shouldn’t be that complicated.
The real issue?
Strawberry ice cream often tastes watery and bland.
That’s where roasting the berries saves the day. It turns them into syrupy, jammy gems that pack serious flavor.
Throw in no-churn magic and you’ve got a summer showstopper that’s basically foolproof.
We’re going to show you how to make a better-than-store-bought No-Churn Roasted Strawberry Ice Cream, right from your cozy kitchen. No stress, all flavor.
How Roasting Strawberries Turns Ordinary Ice Cream Into Something Wildly Better
Roasting strawberries sounds fancy, but honestly, it’s just heating them up in the oven until they caramelize a little. When you roast strawberries, two good things happen: the juices get thick and sweet, and the flavor gets 10x bigger.
When you skip roasting? You usually end up with icy chunks and a flavor that barely whispers “strawberry.” Roasting makes the berries jammy and rich, so every scoop is packed with a deeper, almost candy-like strawberry punch.
Plus, those juices? We don’t waste them. They mix into the ice cream base, giving you streaks of roasted strawberry goodness all through the batch.
For more confidence in your kitchen, learn the basics of roasting with this simple guide to roasting techniques.
What You’ll Need To Make No-Churn Roasted Strawberry Ice Cream
Making this ice cream needs less than 8 things — and no weird, hard-to-find ingredients.
Fresh Strawberries:
Bright, juicy strawberries are the heart of this recipe. Fresh is better than frozen because frozen ones tend to release too much water when roasted.
Granulated Sugar:
A little sugar brings out the strawberries’ natural sweetness and helps them roast into a sticky, caramelized dream.
Lemon Juice:
It brightens everything up and stops the berries from tasting flat.
Sweetened Condensed Milk:
Our secret to ultra-creamy, scoopable ice cream without needing an ice cream maker.
Vanilla Extract:
Just a splash adds cozy, bakery-style vibes.
Kosher Salt:
A tiny pinch makes all the other flavors pop like crazy.
Heavy Whipping Cream:
This gets whipped to soft peaks and folded into the mix, making the whole thing light and fluffy.
Orange Liqueur (Optional):
A tablespoon boosts the berry flavor. Totally optional, but highly recommended for a grown-up twist.
Want another pantry-friendly recipe? This simple banana bread is perfect when you’re low on groceries but still want something sweet.
How To Make No-Churn Roasted Strawberry Ice Cream
Let’s keep it simple.
Step 1: Roast the Strawberries
Set your oven to 350°F (175°C). Toss the halved strawberries with sugar and lemon juice, and spread them on a parchment-lined baking sheet. Roast ‘em for about 25–30 minutes. They should look syrupy and a little caramelized.
Step 2: Blend and Save Some
Scoop about three-quarters of the roasted strawberries (and all the juice) into a blender. Puree until smooth. Set aside the other quarter of the roasted berries — we’re swirling those in later for juicy pockets of flavor.
Step 3: Make the Ice Cream Base
In a big bowl, mix the strawberry puree with the sweetened condensed milk, vanilla, and a pinch of salt. If you’re feeling fancy, add that orange liqueur here too. Chill this strawberry mix for about 20 minutes.
Step 4: Whip the Cream
Whip the heavy cream until stiff peaks form. It should hold its shape but still look smooth, not dry.
Step 5: Combine Everything
Gently fold the whipped cream into the chilled strawberry mixture. Be careful not to knock out too much air.
Step 6: Swirl in the Reserved Berries
Gently swirl in the reserved roasted strawberries. Don’t overmix — you want ribbons of chunky fruit running through your ice cream.
Step 7: Freeze and Wait
Pour the ice cream mixture into a loaf pan, cover it with plastic wrap, and freeze for at least 6 hours. Overnight is even better.
Step 8: Scoop and Celebrate
Let it sit out for 5 minutes before scooping. Scoop big. You earned it.
Once you’re hooked on no-churn ice cream, you might also love this floral, cozy chamomile honey version.
Nutritional Insights: What You’re Really Eating
Ice cream isn’t a salad. We know. But if you’re curious, here’s the lowdown per ½-cup serving:
- Calories: 290
- Sugar: 20g
- Fat: 20g
- Saturated Fat: 13g
- Carbs: 25g
- Protein: 4g
- Cholesterol: 70mg
- Sodium: 70mg
This ice cream is rich, creamy, and honestly, way more satisfying than anything you’ll find in a store.
If you’re looking for a healthy and refreshing treat, this vanilla chia pudding is a great no-cook dessert to try next.
Ingredient Swaps If You Need Them
No Fresh Strawberries?
Use frozen strawberries — just roast them longer and drain off extra liquid.
No Sweetened Condensed Milk?
You can swap it for a homemade version using milk and sugar, but honestly, the canned version is easier and better.
No Lemon Juice?
A splash of apple cider vinegar works in a pinch. Not as bright, but still good.
No Heavy Cream?
You could try full-fat coconut cream if you want a dairy-free option. It’ll taste a little tropical though, not pure strawberry.
Creamy Homemade No-Churn Roasted Strawberry Ice Cream Recipe Card
Print
No-Churn Roasted Strawberry Ice Cream
- Prep Time: 20 minutes
- Freeze Time: 6 hours
- Cook Time: 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing, Folding, Roasting
- Cuisine: American
Description
This No-Churn Roasted Strawberry Ice Cream captures the bold, concentrated sweetness of roasted strawberries in a creamy, rich, homemade ice cream — no machine required. A swirl of reserved roasted strawberry chunks adds bursts of real fruit in every bite, making it even more irresistible.
Equipment: Baking Sheet, Parchment Paper, Mixing Bowls, Hand Mixer or Stand Mixer, Blender or Food Processor, Loaf Pan, Spatula
Ingredients
- 1 1/2 pounds fresh strawberries, hulled and halved
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream, cold
- Optional: 1 tablespoon orange liqueur (like Grand Marnier) for extra flavor
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved strawberries with the granulated sugar and lemon juice. Spread them evenly onto the prepared baking sheet.
- Roast the strawberries for 25 to 30 minutes, stirring halfway through, until the juices are thick and syrupy and the strawberries are soft and fragrant.
- Remove from the oven and allow the strawberries to cool for about 10 minutes.
- Transfer about three-quarters of the roasted strawberries, along with their juices, into a blender or food processor. Blend until smooth.
- Set aside the remaining roasted strawberries to stir into the ice cream later.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, salt, and the strawberry puree until fully combined. Stir in the orange liqueur if using.
- Chill the strawberry mixture in the fridge for 20 minutes while you prepare the whipped cream.
- In a separate bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped cream into the chilled strawberry mixture. Use a spatula and work slowly to keep as much air in the mixture as possible.
- Once combined, gently swirl in the reserved roasted strawberry chunks, creating streaks and pockets of fruit without fully mixing them in.
- Pour the mixture into a 9×5-inch loaf pan. Smooth out the top and cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight, until firm and scoopable.
- Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
Notes
Swirling in reserved chunks of roasted strawberries adds something special compared to other versions of no-churn strawberry ice cream. Instead of a fully smooth base, you get little hits of intense roasted fruit flavor in each bite. It makes the texture more interesting and the flavor even deeper, almost like a ripple through the creamy background. This simple addition turns a good ice cream into a great one.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 20g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 25g
- Protein: 4g
- Cholesterol: 70mg
FAQs About No-Churn Roasted Strawberry Ice Cream
1. Can I make it without roasting the strawberries?
Sure, but you’ll miss out on the deep flavor roasting brings. Totally worth the extra few minutes.
2. How long will it keep in the freezer?
It stays delicious for about two weeks, if it even lasts that long.
3. Can I add other fruits?
Absolutely. Raspberries, blueberries, or even peaches would be dreamy mixed in.
4. What if I don’t have a hand mixer?
You can whip the cream by hand with a whisk. It’ll take longer, and your arm might fall off, but it’s possible.
5. Can I use vanilla bean instead of extract?
Yes! It’s extra fancy. Scrape the seeds from one vanilla bean and mix them in with the condensed milk.
6. Why save some strawberries to swirl in?
They add juicy pockets of fruit that make the ice cream more exciting to eat.
7. How can I make it boozy?
A tablespoon or two of orange liqueur, Chambord, or even rum would work. It also keeps the ice cream a little softer.
Wondering how to portion your dessert or scale this recipe up? Here’s how to understand yield in recipes.
The Final Bite
Making this No-Churn Roasted Strawberry Ice Cream is the kind of little win that makes summer sweeter.
Big flavor, easy steps, no ice cream machine gathering dust. If you’re hungry for more real-deal recipes like this, you’ll love the Simply Delicious Newsletter by Edible Exposure Media.
It’s where I share easy recipes, fresh ideas, and plenty of ways to make home cooking better without making it harder.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
