No-Churn Roasted Strawberry Ice Cream
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.
- 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.
- May use unsweetened frozen strawberries in place of fresh strawberries.
- May replace Grand Marnier with 2 teaspoons of vanilla extract.
Calories: 331kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 70mg | Potassium: 328mg | Fiber: 2g | Sugar: 28g | Vitamin A: 817IU | Vitamin C: 57mg | Calcium: 159mg | Iron: 1mg