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Scoops of roasted strawberry ice cream in a glass ice cream dish.

Roasted Strawberry Ice Cream (No Churn Recipe)

Heather Smoke
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.

5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Chill Time 8 hrs
Total Time 9 hrs 10 mins
Course Dessert
Cuisine American
Servings2 quarts


  • Electric Mixer (Stand or Hand-Held)


  • 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


  • 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.
Keyword Ice Cream, No Churn Ice Cream, Strawberry
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