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Creamy No-Churn Roasted Strawberry Ice Cream

creamy no-churn roasted strawberry ice cream - featured image
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A simple and delicious homemade ice cream recipe featuring roasted strawberries for a deep, caramelized flavor without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved
  • 1/4 cup granulated sugar
  • 2 cups heavy whipping cream (480 ml)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt (optional)
  • Mint leaves or basil for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss hulled and halved strawberries with 1/4 cup sugar on a parchment-lined baking sheet. Spread in a single layer.
  2. Roast strawberries for 18-20 minutes until soft, fragrant, and slightly caramelized. Let cool completely.
  3. While strawberries cool, whip 2 cups heavy cream in a chilled bowl on medium-high speed until soft peaks form (5-7 minutes).
  4. In a separate bowl, combine cooled roasted strawberries with their juices, sweetened condensed milk, vanilla extract, lemon juice, and a pinch of salt. Stir gently.
  5. Fold whipped cream gently into the strawberry mixture using a spatula to keep airiness intact.
  6. Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm but scoopable.
  7. Before serving, let ice cream sit at room temperature for 5 minutes to soften for easier scooping.

Notes

Cool roasted strawberries completely before mixing to avoid deflating whipped cream. If icy crystals form during freezing, stir gently after 2-3 hours to maintain smoothness. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, roasted strawberry ice cream, easy homemade ice cream, summer dessert, no ice cream maker, creamy strawberry ice cream

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