No Churn Roasted Strawberry Ice Cream

This homemade No Churn Roasted Strawberry Ice Cream is creamy, delicious refreshing! Made with fresh strawberries and no ice cream maker is needed! It’s the perfect dessert recipe for spring and summer!

Strawberries are such a sign of spring and summer! Is there a treat that says summer more than ice cream? It doesn’t get much better than strawberry ice cream…unless it’s homemade strawberry ice cream!

Not only is this homemade strawberry ice cream delicious, creamy and fresh tasting, it’s also super easy to make! No churn means there’s no ice cream maker needed for this recipe! It’s less than 20 minutes of easy prep work then you just stick it in the freezer!

No ice cream maker plus a simple list of ingredients. Once you know how to make no churn ice cream, you can switch it up to make so many different flavors. Chocolate fan? Make this Raspberry Oreo Ice Cream. For another fruity ice cream, I highly recommend this Mixed Berry Mascarpone Ice Cream! And for pretty much a party in ice cream form, this Birthday Cake Ice Cream is a must make treat!

WHAT’S IN THIS NO CHURN ICE CREAM?

• Heavy cream
• Sweetened condensed milk
• Strawberries: Roasting the strawberries intensifies the strawberry flavor and sweetness.

ROASTED STRAWBERRIES

Roasting your strawberries is so easy and worth the little effort and time it takes! Roasting strawberries intensifies the strawberry flavor. It also softens and tenderizes the berries.

HOW TO ROAST STRAWBERRIES

To roast strawberries, spread them on a tray, sprinkle them with sugar and bake them in the oven. Stir halfway through roasting. Make sure not to discard whatever juice they’ve given off when roasting!

Once the strawberries are cool, you can mash or lightly chop them. They’ll be soft after roasting and will break apart on their own when you stir them. I like to leave little chunks but want them broken down enough to lend their color and flavor to the ice cream.

HOW TO MAKE NO CHURN STRAWBERRY ICE CREAM

1. Preheat oven to 350F. Place the strawberries on a lined baking sheet lined and sprinkle them with sugar and roast for 30 minutes, stirring halfway. Allow the strawberries cool then lightly mash them along with their liquid. 
2. In a medium mixing bowl, stir together the cooled strawberries with the raspberries and the sweetened condensed milk. Set aside.
3. In a large bowl or bowl of an electric mixer, whip the heavy whipping cream on high speed just until medium peaks form.
4. 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.  
5. 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.

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 since a warm bowl would increase the temperature of the cream.

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