You don’t need an ice cream maker to make the most delicious, homemade roasted strawberry ice cream that’s so smooth and creamy, and so much more flavorful than store bought ice cream. Roasted strawberries give this easy, no churn ice cream the most beautiful pink color and intense strawberry flavor that’s perfect for spring and summer.
Looking for more strawberry recipes? Don’t miss this strawberry shortcake cake, strawberry shortbread cookies, and strawberry pretzel pie.
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Ingredients
- Strawberries. Fresh strawberries are best for this roasted strawberry ice cream recipe, but you can use frozen, too, if that’s all that’s available.
- Lemon Juice. Enhances the flavor of the strawberries and balances the sweetness.
- Granulated Sugar. A bit of sugar sprinkled over the strawberries while they’re roasting draws out their moisture.
- Sweetened Condensed Milk. Adds sweetness and a smooth, creamy texture to no churn strawberry ice cream.
- Vanilla Extract. Use a good-quality vanilla extract, or even vanilla bean paste, for the best flavor.
- Orange Liqueur. Due to the water content of the strawberries, this ice cream freezes a bit harder than most no churn ice cream recipes do. A little alcohol helps lower the freezing point of the ice cream to keep it smoother. The flavor of the orange liqueur nicely complements the strawberries, but you can use a plain alcohol, too, such as vodka.
- Heavy Whipping Cream. Adds volume, and a rich, creamy texture to no churn strawberry ice cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
Roast and Reduce the Strawberries.
- Preheat the oven to 375 F, and lightly spray with non-stick spray, or line with a piece of parchment paper.
- Wash, hull and chop the strawberries.
- Spread the chopped strawberries onto the baking sheet and sprinkle with the lemon juice and sugar. Roast for 30 minutes, until juicy, and the tips of the fruit are just starting to caramelize.
- Scrape the hot, roasted strawberries into a saucepan. Over medium heat, bring the strawberries to a simmer. Cook the berries, stirring frequently, until the liquid has reduced to a syrupy consistency, and you have about 1 1/2 cups of fruit (pour it into a liquid measuring cup to check the volume). This might take about 15-20 minutes.
Puree and Chill the Strawberries.
- Use a blender or food processor to pulse the strawberries a few times until mostly smooth. Transfer the strawberries to a container and refrigerate until well chilled.
Make and Freeze the Ice Cream.
- In a large bowl, whisk together the chilled strawberries with the sweetened condensed milk, vanilla extract and orange liqueur.
- Separately, use an electric mixer to whip the cream until you have soft peaks. Fold 1/3 of the whipped cream into the strawberry/sweetened condensed milk mixture to loosen it up, then fold in the remaining whipped cream.
- Spoon the ice cream into your ice cream container/s. Put the lid on your container and freeze until firm enough to scoop, about 6-8 hours.
Frequently Asked Questions
Do I have to roast the strawberries first, or can I just puree fresh strawberries?
- Sorry, but this isn’t a shortcut that you can take. Roasting the strawberries first deepens their flavor, and reducing them until syrupy lets some of their water content evaporate in order to concentrate their flavor. If you were to simply puree fresh strawberries and whisk them into your ice cream base, their flavor wouldn’t be as intense, and the high water content could make your ice cream icy rather than smooth and creamy.
Is the alcohol necessary in homemade ice cream?
- Commercially made ice creams contain stabilizers and additives to give the ice cream its smooth, creamy texture. Homemade ice cream tends to freezer harder without those additives, although no churn ice cream tends to be softer than custard-based, churned ice cream.
- A little alcohol helps to lower the freezing point of homemade strawberry ice cream, so that it freezes smooth and creamy, rather than icy. You can leave it out, though, and just let your ice cream soften at room temperature for a few minutes before scooping it.
How long does it take no churn ice cream to freeze?
- Usually it takes at least 6-8 hours to freeze until the ice cream is firm enough to scoop.
How long does homemade ice cream last?
- Homemade ice cream is best eaten within about 2 weeks.
You Might Also Like
Rhubarb Ice Cream 
Strawberry Cake 
Strawberry Crumb Bars 
Strawberry Rhubarb Jam
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Roasted Strawberry Ice Cream (No Churn Recipe)
Roasted strawberries give this easy, deliciously creamy, no churn ice cream the most beautiful color and wonderful strawberry flavor that's perfect for spring and summer.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 ½ lbs fresh strawberries, washed, hulled and chopped into 1/2 inch pieces
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 14 oz (1 can) sweetened condensed milk
- 2 tsp vanilla extract or vanilla bean paste
- 1 tbsp orange liqueur
- 2 cups cold heavy whipping cream
Instructions
- Preheat the oven to 375 F, and lightly spray with non-stick spray, or line with a piece of parchment paper.
- Spread the chopped strawberries onto the baking sheet and sprinkle with the lemon juice and sugar. Roast for 30 minutes, until juicy, and the tips of the fruit are just starting to caramelize.
- Scrape the hot, roasted strawberries into a saucepan. Over medium heat, bring the strawberries to a simmer. Cook the berries, stirring frequently, until the liquid has reduced to a syrupy consistency, and you have about 1 1/2 cups of fruit (pour it into a liquid measuring cup to check the volume). This might take about 15-20 minutes.
- Use a blender or food processor to pulse the strawberries a few times until mostly smooth. Transfer the strawberries to a container and refrigerate until well chilled.
- In a large bowl, whisk together the chilled strawberries with the sweetened condensed milk, vanilla extract and orange liqueur.
- Separately, use an electric mixer to whip the cream until you have soft peaks. Fold 1/3 of the whipped cream into the strawberry/sweetened condensed milk mixture to loosen it up, then fold in the remaining whipped cream.
- Spoon the ice cream into your ice cream container/s. Put the lid on your container and freeze until firm enough to scoop, about 6-8 hours.
Tried this recipe?Let us know how it was!
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