Roasted Strawberry Ice Cream Recipe
This no churn strawberry ice cream recipe is made with only 3 ingredients and no machine needed. Tons of flavor!
Servings: 2 quarts ice cream
Equipment
- Blender or food processor
- Handheld mixer or stand mixer fitted with whisk attachment
Ingredients
- 1 pound fresh strawberries rinsed, hulled and patted dry
- 14 ounces sweetened condensed milk
- 2 ½ cups heavy whipping cream chilled
Instructions
Roast the strawberries.
- Preheat your oven to 350°F.
- Line a large, rimmed baking sheet with unbleached parchment paper.
- Place the strawberries on the prepared baking sheet in an even layer on the baking sheet.
- Place the baking sheet in the center of the preheated oven and roast the strawberries for 20 minutes.
- Remove the strawberries from the oven and, with the underside of a large spoon, press firmly on each strawberry on the baking sheet to crush it enough to release some juice.
- Return the strawberries to the oven and continue to bake until they are very soft and their juice is reduced to a thick liquid (about another 10 minutes). Remove the strawberries from the oven a final time.
Blend the strawberries.
- Place the roasted strawberries (reserving a few roasted strawberries for garnish, if desired) into a blender or food processor, add about 2 ounces of the sweetened condensed milk, and blend until smooth. The puree will be thick and slowly pourable.
- In a small bowl, place the remaining 12 ounces of sweetened condensed milk and the strawberry puree, and mix to combine well.
Finish the ice cream.
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat on medium-high speed until slightly stiff peaks form.
- Add the strawberry mixture to the whipped cream, and fold together until only a few bright white streaks remain.
- Pour into a 2-quart freezer-safe container with a lid, and smooth the top.
- Cover tightly and place in the freezer until firm (at least 4 hours). Serve cold.
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