no churn roasted strawberry ice cream;
Roasting the strawberries in the oven makes the beautiful pink color and flavor sing in this homemade, no-churn ice cream recipe. Using sweetened condensed milk and whipped cream, this light frozen treat is the perfect summer treat!
Oven Temp: 320°
Servings: 7
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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.
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