no churn roasted strawberry ice cream;
No churn roasted strawberry ice cream is a homemade strawberry dream. With luscious, creamy pink ice cream, studded with fresh strawberries, perfect for a hot summer day. Roasted strawberries are about the easiest thing in the world to make, and it brings out the lush, caramelized flavor of the strawberries that makes for a delicious ice cream.
The past few years we’ve gone strawberry picking and come back with delicious and fresh strawberries. So I’m always looking for new strawberry recipes to try! And a cool treat is a perfect option, especially to offset my summer baking. This strawberry ice cream goes delicious with brownies.
To roast the strawberries, just sprinkle your fresh strawberries with a bit of sugar in a baking dish, and bake in an oven for 45 minutes. You won’t be disappointed, and you can see all the juices seep out of the berries until it covers the bottom of the pan. It can be roasted strawberry ice cream without the roasted strawberries! Once the berries are stewing in their own juices, you’ll need to stir occasionally. You want the edges to bubble and caramelize against the pan, but take care not to let it burn. The occasional agitation with a spoon or spatula will prevent you from a nightmare of cleanup.
Take care to stir your roasting strawberries. You want the edges and juices to caramelize a bit against the pan, but do yourself a favor and don’t let it burn!
secret to success
As soon as you scrape the pan of roasted strawberries into your food processor or blender, add warm or hot water immediately to help your clean up process. Trust me, you’ll thank me later when you don’t have as much sticky strawberry juices to scrub from your pan.
As soon as you scrape the pan of roasted strawberries into your food processor or blender, add warm or hot water immediately to help your clean up process
secret to success
I’m all for churned ice cream sometimes, like this dairy-free maple vanilla oat milk ice cream or my brown sugar cinnamon ice cream. But sometimes I want easy. And churning isn’t easy. You have to get the ice cream maker, you have to freeze the bowl it churns in, and I never have space in my freezer to keep the bowl frozen. So churned ice cream ends up taking me multiple days of forethought to really make it. And it’s worth it–it’s delicious and creamy like no other.
But this no churn roasted strawberry ice cream is still so flavorful and soft, without the churning. Getting ice crystals can depend on the temperature of your freezer or the water content of your ice cream mixture. If you do happen to get some ice crystals in your ice cream, don’t worry.
Don’t forget to reserve some strawberries early on to mix into your mixture if you like that chunky roasted strawberry ice cream! Smaller pieces work best to help prevent ice crystals from forming. Using small strawberries or dicing the strawberries will help, and as a bonus make them easier to mix in and distribute through the mixture.
If you like chunky strawberry ice cream, don’t forget to reserve some strawberries before starting this recipe!
secret to success
You can toss the frozen treat into a blender. Either wait a few minutes for it to melt just a tiny bit to get some of the juices flowing and then blend it up. This will help it achieve a more soft serve consistency, and then you can always freeze this no churn strawberry ice cream again. You could also add a Tbsp or two of cream or milk to get it going if you don’t want to wait on melting to aid you. Breaking up the ice crystals when it’s cold and keeping it cold will help with the consistency.
What are your favorite ways to serve roasted strawberry ice cream? One of mine is of course to add chocolate, and I really enjoy serving with some brownie brittle and maybe a drizzle of chocolate sauce!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other strawberry recipes? Check out these delicious options:
- Make these two-ingredient lemon cake bars with a third ingredient — strawberries! It’s a lovely, light summer dish, perfect for potlucks or barbeques!
- Strawberry apple hand pies are to die for with a flaky, buttery pocket stuffed with sweet strawberry-apple filling and served best when drizzled with chocolate sauce.
- Or try an asian twist, and stuff fresh strawberries into a delicious sweet and chewy rice pocket with this recipe for strawberry mochi.
no churn roasted strawberry ice cream;
Ingredients
- 2 lb strawberries
- 1 Tbsp sugar
- 1 tsp vanilla
- 1 13 oz can sweetened condensed milk
- 2 cups heavy cream (full fat whipping cream)
Instructions
roast strawberries;
- Hull and halve the strawberries. Reserve a few for mixing in to the final mixture. Add remaining strawberries to a baking pan and sprinkle over 1 Tbsp of sugar.
- Bake for 45 minutes, stirring roughly every 10-15 minutes to prevent burning. The strawberries will lose a lot of juice and then stew in their own juices.
- Remove and scrape into a food processor or blender making sure to include caramelized bits from the pan. Pulse until smooth, or stop a few pulses short if you prefer a chunkier strawberry texture.
- Allow strawberry mixture to cool. I prefer to simply let it cool in the food processor or blender.
no churn ice cream;
- Add room temperature strawberry mixture (if removed) and the sweetened condesned milk into a blender or food processor. Beat on high for 2 minutes to whip lots of air into the mixture.
- Place 2 cups of heavy cream into a separate large bowl. Whip on high into stiff peaks using a hand mixer or stand mixer. This should take roughly 3-4 minutes.
- Add a large dollop of whipped cream into the strawberry mixture. Fold in gently, using a spatula to carefully and gently stir so as not to disturb the aeration. Once mostly mixed through, add another large dollop and fold in. Repeat this process until roughly half the cream is mixed in.
- Take the strawberry mixture and scrape into the whipped cream bowl. Gently fold together until the color is even, though a few streaks is ok.
- Pour into a loaf pan or baking dish for the freezer. Press a piece of parchment paper onto the top of the mixture to prevent ice from forming. Freeze for 12+ hours.
- Remove from the freezer and scoop to serve. Pro-tip: if you have a metal ice cream scoop, heat it up slightly by dunking it in hot water to help scoop more easily. Serve in a cone or bowl, and garnish with brownie brittle or wafers if desired.
3 Comments
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July 26, 2023 at 4:32 am
[…] once-of-a-kind ice cream by making it yourself! Try flavors like brown sugar cinnamon ice cream, no churn roasted strawberry ice cream, or maple vanilla oat milk ice cream that make for some insanely delicious ice cream […]
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August 4, 2023 at 7:56 am
[…] you need a cold treat, try this no churn roasted strawberry ice cream. Roasting the strawberries brings out the natural sweetness of the strawberries, and you don’t […]
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September 28, 2024 at 12:30 pm
[…] a reason. Try a dollop on this brown sugar cinnamon ice cream, or go for bright summer flavors with no churn roasted strawberry ice cream, or make a non-dairy version with this maple vanilla oat milk ice […]