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Roasted Strawberry 3-ingredient Gluten Free Ice Cream

Roasted Strawberry 3-ingredient Gluten Free Ice Cream


Roasted Strawberry Gluten Free Ice Cream: No Machine Needed!

[pinit] First, I post a recipe for 3-Ingredient No Machine Vanilla Gluten Free Ice Cream. Being reasonable people, you asked about other flavors. So I made an Easy Chocolate Mousse Gluten Free Ice Cream (no machine). Since I now will not be stopped, I figured out how to make strawberry ice cream—without a machine—that isn’t icy at all. If you have ever eaten neapolitan ice cream & just left most of the strawberry ice cream behind to wither (doesn’t everybody do that?), this recipe is for you. And we’re still using just 3 simple ingredients.

Roasted Strawberry Gluten Free Ice Cream: No Machine Needed!

Ice cream gets icy for a few reasons. It could be too much moisture (which is usually the case with strawberry ice cream, since strawberries have a high water content), too little sugar or too little fat (which usually means too much moisture in a lowfat milk).

Roasted Strawberry Gluten Free Ice Cream: No Machine Needed!

One way to keep ice cream from getting overly icy is to make it in an ice cream machine. It can fill your ice cream with enough air that it won’t freeze in a solid block of ice. But even though I have an ice cream machine, I just never look to use it. I suspect it’s because it just doesn’t make much ice cream. I prefer to be rewarded handsomely for my efforts. Personal preference, I guess. So I kept the machine in the back of the pantry, and roasted the strawberries to concentrate their flavor and turn their juice to syrup.

Roasted Strawberry Gluten Free Ice Cream: No Machine Needed!

The roasted berries are then pureed with a bit of the sweetened condensed milk called for in the total recipe. Thick, sweet, intense strawberry flavor is our handsome reward.

Roasted Strawberry Gluten Free Ice Cream: No Machine Needed!

The rest of the story goes a lot like we have come to expect from this no-machine ice-cream method. Whip some heavy whipping cream, fold in the strawberry sweetened condensed milk, and freeze until firm. Scoop this perfectly smooth and creamy gluten free ice cream right out of the freezer. Stay cool, and enjoy!

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Prep time: Cook time: Yield: 2 quarts ice cream


1 pound fresh strawberries, rinsed, hulled and patted dry

14 ounces sweetened condensed milk

1 pint heavy whipping cream, chilled


  • 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.

  • Pour 2 ounces of the sweetened condensed milk into a blender. Add the roasted strawberries (reserving a few roasted strawberries for garnish, if desired) and blend until smooth. The puree will be thick and will pour slowly.

  • In a large bowl, place the remaining 12 ounces of sweetened condensed milk and the strawberry puree, and whisk to combine well.

  • 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. Scrape the whipped cream into the bowl of strawberry condensed milk, and fold in the whipped cream 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 right from the freezer. It will not need to thaw at all to be scoopable.



P.S. For 100 more quick & easy gluten free recipes, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

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  • Misha

    SO trying this next week!

    I made both your chocolate and vanilla ice cream this past week and it was FABULOUS :) In fact, the chocolate is so rich I can barely eat more than 3 bites (great for my weight, lol)

    The vanilla was superb over brownies, too (and in Coke as a float!) :) We drizzled some toffee syrup over to add punch and variety and it was simply divine. Can’t wait to try this one!

    And please don’t stop now – what other flavors can you come up with? ;)

    • John Lachett

      Oh I never even THOUGHT about using it in a float!!

      You are a genius and I bow to you.

      (franticly looking for root beer)
      John L

      • Misha

        Hahaha!! I’m terrible aren’t I??? I’ve loved floats since I was a little girl (always thought I should have been born in the 50’s with sock hops and poodle skirts) and this vanilla ice cream is SO DREAMY in a float!!!!! Enjoy ;)

        • JoAnn C.

          It’s good sandwiched between two waffles too.

  • John Lachett

    Yeah…so I’m totally leaving my husband for you…LOVE YOU

    Your GFF,

    John L

  • Jen

    any ideas on how to make this dairy free?

    • Mai

      Agree! I love the idea of three ingredients but I’ve yet to see one posted that was dairy free.

      • Making dairy-free ice cream without an ice cream machine is nearly impossible unless you are okay with a very, very ice dessert. I have been working on it (for months, actually), but without any success so far. As this blog is gluten free but not decidedly dairy-free, I have continued developing other recipes.

        • MoellerMom

          Really, icy? I have not had this experience at all. Recently diagnosed with both gluten and dairy intolerances, I had to solve the no-ice-cream dilemma this summer! I use usually 3 ingredients: 2 cans chilled full fat coconut milk, a cup or so of a sweetener, and vanilla. Blend it all together, pop in the freezer, remove every half hour or so and re-blend (no ice cream maker at my house, darn it!) until the mixture is whatever consistency you prefer to serve. Yum.

          • I’m glad you have found something that works for you, Moeller. I am working on a dairy-free version that is similar to the quick and easy method I have been using, not reblending it every half hour. Enjoy your ice cream!

    • Lynn A. Decker

      I’ll add another vote for a dairy-free version! :)

  • drleonesse

    Oooo, oooo! Peach!

  • Hi, I’m Valerie, blog author at From Valerie’s Kitchen. I wanted to make you aware of a site that is stealing content. I’m trying to contact as many of the bloggers she is stealing from as possible and I noticed one of your complete posts, including photos and recipe. Here is the link: http://josiesrecipeguide.com/roasted-strawberry-3-ingredient-gluten-free-ice-cream/
    I plan to file a complaint and thought you might like to as well. I would have emailed you or sent you private message on FB but did not see a way to do that. Thanks!

  • michellemeyer

    In theory, since I do have an ice cream maker that I use frequently, would I skip the step of whipping the cream and just combine all ingredients into the ice cream maker for it to do it?

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