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
