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Home » Recipes » Main Dishes

No Churn Roasted Strawberry Ice Cream

Published: Jul 15, 2019 · Modified: Jan 28, 2023 by Natalie · This post may contain affiliate links · 4 Comments

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This homemade No Churn Roasted Strawberry Ice Cream is creamy, delicious and refreshing! Made with fresh, roasted strawberries, it’s the perfect dessert recipe for spring and summer!

This homemade strawberry ice cream so creamy and delicious. It’s also super easy to make! It’s less than 20 minutes of easy prep work.

No churn means there’s no ice cream maker needed. You just mix it together and pop it in the freezer!

For more ice cream recipes, try my Raspberry Oreo Ice Cream, Mixed Berry Mascarpone Ice Cream and this super fun Birthday Cake Ice Cream!

INGREDIENTS

  • Heavy cream
  • Sweetened condensed milk
  • Strawberries: Roasting the strawberries intensifies the strawberry flavor and sweetness.
fresh strawberries in a ceramic colander in a sink
roasted strawberries and their juices on silpat

INSTRUCTIONS

Step One: Roast the strawberries. Sprinkle strawberries with sugar and roast them for 30 minutes, stirring halfway. Cool then lightly mash strawberries and their liquid. 

Hint! Do not discard the juice the strawberries have given off. It will add flavor to the ice cream!

Step Two: Combine the cooled strawberries and the sweetened condensed milk.

Step Three: Whip the heavy whipping cream. Whip on high speed until medium peaks form.

Step Four: Fold a cup of the whipped cream into the condensed milk and berry mixture. Next, fold the condensed milk mixture into the bowl of whipped cream until combined.  

Step Five: Pour the mixture into a prepared pan and freeze for 4-6 hours.

TIPS FOR MAKING WHIPPED CREAM

  • Since cream whips better when it’s cold, it’s good to keep the cream in the fridge until you use it.
  • I also put my bowl and beaters in the freezer for at least a few minutes before using them. The cold bowl makes it easier to whip the cream.
Ice cream in a container topped with strawberries and ice cream scoops.

No Churn Roasted Strawberry Ice Cream

Natalie
This No Churn Roasted Strawberry Ice Cream is bursting with intense flavor from roasted strawberries! It's a sweet, creamy and delicious treat that's easy to make!  
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Dessert, Ice Cream
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 2 pounds fresh strawberries hulled and roughly chopped
  • 2 tablespoons granulated sugar

Instructions
 

  • Preheat oven to 350F. Place the strawberries on a rimmed baking sheet lined with parchment paper. Sprinkle the two tablespoons over sugar over top and roast for 30 minutes, stirring halfway. Allow the strawberries cool then lightly mash them along with their liquid. 
  • In a medium mixing bowl, stir together the cooled strawberries with the sweetened condensed milk. Set aside.
  • In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on high speed just until medium peaks form.
  • Gently fold in about a cup of the whipped cream into the condensed milk and berry mixture and then fold the condensed milk mixture into the bowl of whipped cream until combined.  
  • Pour the mixture into a 9 x 5 x 3 inch bread tin or two 8 round or square baking pans lined with parchment paper and freeze for 4-6 hours. After 4-6 hours, serve. If not enjoying right away, cover with a layer of plastic wrap and two layers of aluminum foil.
Tried this Recipe? Let us know!Let us know how it was!
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Reader Interactions

Comments

  1. Kesh

    July 19, 2021 at 2:39 pm

    The instructions say something about stir together cooled strawberries with raspberries, how many raspberries are we supposed to add?

    Reply
    • Natalie

      July 19, 2021 at 2:45 pm

      So sorry about that. I will update the recipe now. The recipe originally included raspberries but I’ve since made it only strawberries. Please disregard the instructions that mention raspberries. Apologies again for the confusion!

      Reply
  2. Barbara Briggs Ward

    July 15, 2019 at 2:52 pm

    5 stars
    Almost too beautiful to eat-Almost!

    Reply
    • Natalie

      July 16, 2019 at 12:51 am

      Almost! And too beautiful not to eat!

      Reply

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I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

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