This No Churn Raspberry Roasted Strawberry Ice Cream is a beautiful, delicious, decadent dessert that is unbelievably easy to make! No, really, it couldn’t be much easier and you don’t need any special tools or ingredients. You can use any cake mold or even a 9 x 5 x 3 inch bread tin!
The humid days in Ottawa last week made me want to investigate ice cream ideas and I’m so glad I did! Not sure why I’ve never made ice cream before. I guess I always assumed I needed an ice cream machine and figured it’d take a long time to make. I now know that I have a simple, easy method of making ice cream at my fingertips and that I can create limitless combinations of flavors!
SHAPE AND FLAVOR IDEAS
Feeling creative, I took out my rose silicone cake mold that my friend Marina had given me when I stayed with her in Guatemala. I had worked with a lot of students from Guatemala while teaching ESL in Boston, so I went there to learn more about their culture and to see what their lives had been like there.
Marina was patient with my somewhat limited Spanish. We discussed lots of topics including health, love, culture, careers, politics, reality tv and cooking! Marina showed me how to make empanadas and traditional hot chocolate. I showed her how to make my great-grandmother’s Fluffy Moist Banana Bread using her cool rose-shaped baking mold. She noticed how much I loved the rose shape and later took me to her favorite baking store to buy me one!
I decided on strawberries and raspberries as the flavor for my ice cream because I thought their bright red color would go so well with the rose shape of my mold. They also look and taste so good now since they are in season! Wanting to amp up the strawberry flavor and sweetness, I decided to try another first and roast my strawberries.
ROASTING STRAWBERRIES
Roasting your strawberries is so easy and worth the 15-17 minutes! You simply slice them, lay them on a tray and put them in the oven. You give them a stir halfway through roasting and take them out to cool. It’s important 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. I mix the cooled strawberries and their liquid into the sweetened condensed milk along with the raspberries. That way there’s less to mix in with my whipped cream.
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. I also recommend putting your rose mold or bread tin in the freezer before using as well.
Whipping the heavy whipping cream until you have medium peaks. Next, grab a spatula to scoop out about a cup of the whipped cream and gently fold it into the condensed milk and berry mixture. Give it a few folds and then fold the sweetened condensed mixture into the bowl of the remaining whipped cream.
ROSE MOLDS AND BREAD TINS
Once you have all your ingredients combined, gently pour the mixture into whatever mold you choose to use. I used my 4 cup rose mold which left me with enough leftover ice cream to fill a smaller bread tin. Most people opt for a 9 x 5 x 3 inch bread pan which is something I’ve also done. Whichever mold you choose, wrap it tightly in plastic wrap then let the freezer take over for 4-6 hours until it’s frozen solid.
ROASTED STRAWBERRY SAUCE
The roasted strawberry sauce is optional but recommended! The ice cream is delicious on its own or served with fresh or chopped, sweetened berries. I like the roasted strawberry sauce because it makes me feel like I’m eating a decadent dessert. It reminds me of the strawberry sundae I used to love at Dairy Queen as a kid (and still love today) and tastes like something my grandmother would’ve made. It basically only requires chopping the berries and adding sugar, vanilla and a squeeze of lemon juice and throwing it in the oven. I made the sauce right after roasting the berries for the ice cream since I had the oven on. It also gave the sauce plenty of time to cool while the ice cream was in the freezer.
THE BEST PARTS
One of the most exciting parts of making this No Churn Raspberry and Roasted Strawberry Ice Cream was unveiling the rose shape! To do this, I checked to make sure the ice cream was solid by touching the top of it. I then let it sit at room temperature for about ten minutes and then inverted it over my serving plate. I let gravity take over for a few minutes and then gently pulled the mold off! Ta-daaa!
The other exciting part of this recipe for me was tasting the roasted strawberry flavor combined with the cream! The berries added the potent sweetness and freshness of summer and went so well with the rich cream!
If using a bread tin, break out your ice cream scoop and serve it in cups or on cones!
You won’t believe how easy and delicious this treat is. Pick up some whipped cream, sweetened condensed milk and fresh berries and you’ll be enjoying this creamy, sweet treat in no time!
SAME RECIPE, DIFFERENT SHAPE
No Churn Raspberry and Roasted Strawberry Ice Cream
- Prep Time: 20
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert, Ice Cream
- Method: Freezer
- Cuisine: American
Description
This No Churn Raspberry and 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!
Ingredients
ICE CREAM
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 lb fresh strawberries, hulled and roughly chopped
- 1 cup fresh raspberries
ROASTED STRAWBERRY SAUCE
- 1 lb strawberries, hulled and halved if small or quartered if large
- 1 tbsp sugar
- 1 tsp vanilla
- 1 tbsp lemon juice
DECORATION
- A few whole strawberries and raspberries
- Fresh mint leaves
Instructions
ICE CREAM
- Preheat oven to 350F. Place the strawberries on a lined baking sheet lined and roast for 15-17 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 raspberries and 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 whipped cream, condensed milk and berry mixture into a mold (if using) or a 9 x 5 x 3 inch bread tin, cover with plastic wrap and freeze for 4-6 hours.
- When ready to serve, remove pan from freezer and remove plastic wrap. Allow to sit at room temperature for 10 minutes then invert it on a serving plate if using rose shaped mold. After about ten minutes, gently remove the mold. If using a bread tin as your mold, use an ice cream scoop to scoop out the ice cream.
- Decorate with mint leaves and strawberries and raspberries and serve with roasted strawberry sauce.
ROASTED STRAWBERRY SAUCE
1. Preheat oven to 350F.
2. Toss the strawberries together with the sugar, vanilla, and lemon juice. Pour the strawberries onto a baking sheet lined with parchment paper and roast for 18-20 minutes. Allow the berries to cool completely.
3. Puree if desired or serve as is with larger bits of strawberries.
Notes
If possible, place bowl for mixer and beaters in freezer before using along with your mold (rose shaped mold or loaf pan).
Keywords: strawberries, roasted strawberries, strawberry sauce, ice cream, strawberry ice cream, raspberries , no churn ice cream
Almost too beautiful to eat-Almost!
★★★★★
Almost! And too beautiful not to eat!