No-Churn Roasted Strawberry Ice Cream is a dream come true for strawberry lovers. Intense strawberry flavor is folded into a in a creamy ice cream base for the ultimate in simplicity and decadence. No-churn means that you don’t have to lug out your ice cream maker, or if you don’t have an ice cream maker, you don’t have to wish you had one.
Why Roast the Strawberries?
If you’re thinking that roasting strawberries is an odd thing to do, think again.
One of the reasons is that strawberries contain a lot of water. Water translates to ice crystals in ice cream. Roasting the strawberries removes excess water resulting in a creamy dreamy ice cream.
The second reason is that roasting the strawberries intensifies their flavor resulting in an amazing ice cream that rivals the best you’ve ever had.
Why No-Churn Works
No-churn works because of science.
If you’ve ever made regular churned ice cream, you no doubt experienced the increasing volume and lightness of the ice cream from start to finish. The increasing volume and lightness are the result of air being incorporated into the ice cream mixture during the churning.
A key ingredient of no-churn ice cream is whipped cream. As the cream is whipped, its volume increases with the incorporation of air and it becomes lighter. Therefore, you have the same principle at work – whipping the cream introduces air and lightness into the mixture in the same way that churning introduces air and lightness in the ice cream.
The other key ingredient in no-churn ice cream is sweetened condensed milk. The reason is two-fold. First, sweetened condensed milk has a high sugar content. Sugar lowers the freezing point which keeps the ice cream from becoming rock hard. Second, the milk has been cooked down to reduce the amount of water that could otherwise lead to the formation of ice crystals. The result is a velvety smooth ice cream!
No-Churn Roasted Strawberry Ice Cream contains only six ingredients.
- The Liquid: As you no doubt expected, this ice cream contains cream. Also, as previously mentioned, it contains sweetened condensed milk. The sweetened condensed milk adds not only liquid but also sweetness.
- The Fruit: This is sort of a duh – strawberries. I use fresh strawberries, but you could also use frozen unsweetened strawberries. I like to sprinkle the strawberries with a little bit of sugar before roasting them to help extract the liquid.
- The Flavorings: I love the taste of the combination of strawberries and Grand Marnier. You don’t really taste the Grand Marnier. However, it produces a subtle taste difference that helps put this ice cream over the top. Also, the alcohol in the Grand Marnier helps to keep the ice cream from becoming too hard.
Roasting the Strawberries
I started by washing and hulling the strawberries. After drying them, I cut the strawberries into quarters.é
Next, I transferred the strawberries to a large rimmed baking sheet that I had lined with non-stick aluminum foil. Then, I sprinkled the strawberries with some sugar.
After that, I used my hands to toss the strawberries in the sugar and spread them out in a single layer.
I popped the strawberries into a preheated 325°F oven for an hour, tossing them once after 30 minutes. After an hour, the strawberry juices had become syrupy and the strawberries were ready for the next steps.
Put picture of cooked strawberries here.
Making the No-Churn Roasted Strawberry Ice Cream
After letting the strawberries cool for about 30 minutes, I transferred them along with their juices to a food processor fitted with a steel blade. Then, I added the sweetened condensed milk and Grand Marnier. After that, I processed the mixture 5 or 6 times to purée the strawberries and combine the ingredients.
Once the strawberry mixture was processed, I whipped the heavy cream in a large bowl with an electric mixer on high. This took about 2 minutes. Next, I transferred about a cup of the whipped cream to the strawberry mixture to lighten it.
I pulse processed the strawberry and whipped cream mixture 5 or 6 times to blend everything. Then, I poured it into the bowl with the whipped cream.
Using my electric mixer on high, I beat the strawberry and whipped cream mixture until everything was nicely combined. Finally, I poured the no-churn roasted strawberry ice cream into a container and smoothed it out. I covered the container and placed it into the freezer for at least 6 hours to give the ice cream time to firm up.
Now, the moment of truth. I dished out some of the No-Churn Roasted Strawberry Ice Cream and gave it a taste. Oh my! It was velvety smooth with an amazing strawberry taste. Yum!
Other Amazing Ice Cream Recipes
If you like homemade ice cream you should also try these awesome ice cream recipes:
- No-Churn Chocolate Butter Pecan Ice Cream: No-Churn Chocolate Butter Pecan Ice Cream is velvety smooth, amazingly delicious and easy to make. The chocolate ice cream itself uses only three ingredients – heavy cream, sweetened condensed milk and unsweetened cocoa. Added to that are two additional ingredients of butter and pecans that take the ice cream over the top.
- No-Egg Creamy Georgia Peach Ice Cream: If you like fresh Georgia peaches, you’ll absolutely love this No-Egg Creamy Georgia Peach Ice Cream. Filled with chunks of delicious Georgia peaches, this ice cream is easy to make, doesn’t require any cooking, and is awesome to taste. In addition, it’s velvety smooth without the telltale icy texture that plagues a lot of homemade ice creams.
- Triple Chocolate Ice Cream with Waffle Cones: Triple Chocolate Ice Cream is a true chocolate lover’s dream. It’s velvety smooth, intensely chocolate, and absolutely delicious. When I paired it with homemade waffle cones, it was extraordinary!
- Philadelphia Style Vanilla Ice Cream: Homemade ice cream is made in two different styles. The first is Custard-style which contains egg yolks. Then there is the Philadelphia-style, which omits egg yolks. Ask the Master Taste Tester what kind of ice cream he wants and the answer is always the same – simple vanilla ice cream.
- Limoncello Ice Cream: Limoncello Ice Cream is incredible! It’s silky smooth because of the impact of the alcohol from the Limoncello. As it turns out, the addition of alcohol to the ice cream mixture lowers the freezing point. This retards the formation of ice crystals that sometimes plague homemade ice cream.
- Strawberry Ice Cream: If you like strawberries and ice cream, you will absolutely love this delicious strawberry ice cream. It’s easy to make, and awesome to eat.
- Chocolate Ice Cream: Homemade Chocolate Ice Cream is a perfect treat for the hot summer days, and is easy to make. It’s cool, refreshing, and creamy. Who could ask for more?
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No-Churn Roasted Strawberry Ice Cream
- 2 pints fresh strawberries (See Tip 1)
- 1 Tablespoon granulated sugar
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 Tablespoon Grand Marnier (See Tip 2)
- Preheat oven to 325°F.
- Rinse, dry and hull strawberries. Cut into quarters and place on non-stick aluminum foil lined rimmed baking sheet. Sprinkle strawberries with 1 tablespoon of granulated sugar; toss to combine. Spread in a single layer on baking sheet. Bake for 30 minutes. Toss and return to oven for an additional 30 minutes. Watch carefully to ensure that juice remains syrupy. Cool.
- Place strawberries in food processor fitted with steel blade. Add sweetened condensed milk and Grand Marnier. Pulse process 5 to 6 times to puree the strawberries and combine the ingredients.
- Whip cream on with electric mixer on high speed until stiff peaks form, about 2 minutes.
- Add about a cup of whipped cream to strawberry mixture. Pulse process 5 to 6 times to lighten strawberry mixture.
- Add lightened strawberry mixture to whipped cream. Beat on high until well combined. Transfer to freezer container with lid. Freeze for at least 6 hours.
- Yield: 10 servings.
Chula's Expert Tips
- May use unsweetened frozen strawberries in place of fresh strawberries.
- May replace Grand Marnier with 2 teaspoons of vanilla extract.