This Roasted Strawberry Ice Cream has a great depth of flavor with pieces of roasted berries throughout the pan! The beautiful pink hue is all-natural, with a hidden ingredient of freeze-dried strawberries to provide that extra zing.
It's so easy and inexpensive to make homemade strawberry ice cream without any fancy kitchen tools! Because strawberries have a high water content, we're going to roast them in the oven before adding to the ice cream base. The final bite is light and fresh; it's a perfect recipe for using up those ripe summer berries in your yard.
The Coined Breakdown
- Total Cost per serving: $0.72
- Total Cost (about 12 servings): $8.68
- Those Other Guys: $5.49 per serving
Ingredients
- Heavy Whipping Cream - We whip this up using a whisk attachment on our mixer to give the ice cream base a nice, fluffy texture.
- Sweetened Condensed Milk - A can of this will provide the perfect amount of sweetness and help the ice cream freeze without turning icy.
- Fresh Strawberries - This ice cream is made with only natural fruit ingredients! Grab sweet, ripe berries from the store or farmer's market.
- Sugar & Vanilla - Used in roasted strawberries.
- Freeze-Dried Strawberry Powder - My trick to a great strawberry ice cream flavor; a little bit of freeze-dried strawberry powder. Be sure to grab some that only has "strawberries" as the ingredients.
- Salt - A pinch of salt will balance out the sweetness of the other ingredients.
Variations and Substitutions
Strawberry Cheesecake Ice Cream: Roasted strawberries would be delicious in this cheesecake ice cream base!
Other Fruity Ice Creams: You can use this same technique for other fruit ice creams! Try roasted peach ice cream or roasted blackberry ice cream.
I have a recipe roundup post on so many different No-Churn Ice Cream Ideas. You can find delicious variations like Cherry Chip Ice Cream, No-Churn Chocolate Ice Cream, or Birthday Cake Ice Cream with real cake pieces. Be sure to check it out for more flavor inspiration!
How to Make Roasted Strawberry Ice Cream (without an ice cream maker)
Step 1: Make the roasted strawberries. Stir together sliced berries, sugar, and vanilla, before roasting at 375℉ for 15 - 20 minutes until fragrant.
Step 2: Transfer these to a heat-proof bowl. Stir in the freeze-dried strawberry powder into the bowl, then let cool completely.
Step 3: Next, create your ice cream base of whipped heavy cream, vanilla extract, salt, and sweetened condensed milk.
Step 4: Mix it all together, pour into a loaf pan, and wrap with plastic wrap and aluminum foil.
Freeze for at least 6 hours and enjoy!
Recipe Pro Tips
- Roast the berries. This brings out the strongest flavor in the strawberries, leading to a much better ice cream without any unnatural ingredients.
- Chill your tools. Add your whisk attachment and mixing bowl to the freezer for about 5 minutes before whipping the heavy cream. This keeps everything nice and cold!
- Don't overmix the cream. If you use too high of a speed to mix the cream, your whipped cream can curdle. To stabilize the whipped cream and get it nice and smooth again, simply fold in a little more cold heavy cream by hand using a spatula until it evens out. Be gentle!
- Cover twice. Cover the loaf pan with plastic wrap, then wrap with aluminum foil. We don't want the ice cream to taste like freezer.
- Be patient. Be sure to let the ice cream set fully. Six hours in the freezer is the absolute minimum, but I always recommend overnight for best results.
Recipe FAQs
I highly recommend cooking. Because strawberries have a high water content, roasting or cooking down the fruit helps bring out a stronger flavor.
This usually happens due to overmixing. You can pour in just a little bit of cold heavy cream into the bowl, and gently hand-fold it into the curdled whipped cream using a spatula until it smooths out. I also recommend placing your mixing bowl and tools into the freezer before whipping cream to keep everything as cold as possible.
Yes! You can use agave or sugar as the compote sweetener; non-dairy butter is a great substitute.
In addition, you can find non-dairy heavy cream and vegan sweetened condensed coconut milk in the grocery store, or make your own using oat or almond milk.
Not at all! While many recipes (especially those that require an ice cream maker) call for milk or eggs, my no-churn ice cream recipe doesn't need either of those.
I like to store in these ice cream containers if the ice cream will be eaten within a week, or add it to an airtight container and it will keep for up to 3 weeks.
Other Tasty Dessert Recipes You'll Love!
If you tried this Homemade Roasted Strawberry Ice Cream Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
No-Churn Roasted Strawberry Ice Cream
Equipment
- Sheet Pan
- Silicone Spatula
- Mixing Bowl
- Stand Mixer (or hand mixer)
- Can Opener
- Whisk Attachment
- Loaf Pan
- Plastic Wrap
- Aluminum Foil
Ingredients
Roasted Strawberries
- 16 ounces strawberries
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons freeze-dried strawberry powder
No-Churn Ice Cream Base
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 14 ounces sweetened condensed milk
Instructions
Roasted Strawberries
- To begin, rinse and slice the strawberries.16 ounces strawberries
- Add the sliced berries to a mixing bowl and pour in the sugar and vanilla extract.2 tablespoons sugar, 1 teaspoon vanilla extract
- Transfer the fruit to a silicone mat or foil-lined baking sheet.
- Bake at 375℉ for 15 - 20 minutes, stirring the berries around halfway.They should be nice and fragrant.
- Remove the strawberries from the oven and pour into a heat-proof jar. Stir in the freeze-dried strawberry powder until it has completely dissolved.3 tablespoons freeze-dried strawberry powder
- Let the berries cool completely before moving onto the next step. You can also place in the refrigerator/freezer.
Ice Cream Base
- Place your mixing bowl and whisk attachment in the freezer.
- Pour the heavy cream, vanilla extract, and a pinch of salt to the cold mixing bowl.1 teaspoon vanilla extract, 1 pinch salt, 1 pint heavy whipping cream
- Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
- Stir in the sweetened condensed milk until the bowl is silky smooth.14 ounces sweetened condensed milk
- Fold in the cooled roasted strawberries.
- Add the mixture to a 9x5 loaf pan.
- Cover the loaf pan with plastic wrap, then aluminum foil. Freeze for at least 4 hours (but overnight is best.) Enjoy!
Did you make this recipe? Let me know what you think!