Roasted Strawberry Ice Cream (No-Churn)

Name: Roasted Strawberry Ice Cream (No-Churn)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: World Cuisine
Ingredients: 2 pounds (about 4 - 4 1/2 cups) of strawberries, tops removed and halved (may have to quarter some if they are too large).; 1 tbsp of granulated sugar; 1 (14 oz) can of sweetened condensed milk; 2 tsp of vanilla extract; 1/4 tsp of salt; 2 cups (1 pint) of heavy whipping cream; Diced strawberries to fold in the ice cream mixture (Optional)

10 steps

Prep:20minCook:1h

This no-churn strawberry ice cream is made with roasted strawberries, which yields the freshest tasting ice cream you can make! It is so simple that I will never buy ice cream from the store again, as the taste simply cannot compare. Gourmet-quality ice cream that is no-churn, bad-ingredient-free, quick, easy to make, AND cheap? Don't need to ask me twice!

Updated at: Thu, 17 Aug 2023 08:04:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories542.6 kcal (27%)

Total Fat34.8 g (50%)

Carbs52 g (20%)

Sugars48 g (53%)

Protein8.5 g (17%)

Sodium204 mg (10%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsstrawberries

tops removed and halved, may have to quarter some if they are too large

1 Tbspgranulated sugar

1 x 14 ozsweetened condensed milk

can

2 tspvanilla extract

¼ tspsalt

2 cupsheavy whipping cream

strawberries

Diced, to fold in the ice cream mixture, Optional

Instructions

Step 1

Preheat the oven to 320 degrees F / 160 degrees C.

Step 2

Lay the strawberries on a baking sheet in an even layer and sprinkle 1 tbsp of sugar over them. Mix the strawberries with the sugar until they are all coated.

Step 3

Bake for 45 minutes. Toss the strawberries and then bake for an additional 15-20 minutes. The juices should have a syrupy consistency. Make sure the juices do not start to stick to the tray.

Step 4

Remove from the oven and scrape all of the strawberries with the juice into a food processor. Make sure to get as much of the strawberry juice off the tray as possible because you want as much of that strawberry flavour in your ice cream as you can get.

Step 5

Process until it is all pureed, and then cool completely.

Step 6

Add the strawberry puree, the can of sweetened condensed milk, 2 tsp of vanilla extract, and 1/4 tsp of salt to a large bowl and whisk vigorously for a minute or two until well combined. Add the diced strawberries if you want.

Step 7

Add the 2 cups of heavy whipping cream to a mixing bowl and mix on low speed for about 20-30 seconds. Slowly increase the speed until it is high, and then beat the cream for about 2-3 minutes, or until stiff peaks form.

Step 8

Add a big dollop of whipped cream to the strawberry mixture, and gently fold it in. Continue adding dollops of whipped cream until it is all folded in. Try not to be too rough or fast, as we do not want to pop all of those air bubbles. It is okay if there are a few whipped cream streaks.

Step 9

Add the ice cream mixture to your freezer-proof container(s), cover with a layer of parchment paper, and freeze for at least 4-6 hours, but preferably overnight.

Step 10

You may have to let it sit out for 5-10 minutes before scooping so that it is not too hard. Enjoy!

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