This no-churn strawberry ice cream is creamy and delicious with flecks of fresh green mint. Roasting the strawberries for this no-churn ice cream brings out lots of flavor. It reduces the water content in the strawberries too, and keeps the ice cream creamy.
The addition of fresh mint makes it just that little bit more special. Strawberry and mint are an amazing combination.
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The ingredients
You only need 5 ingredients for this no-churn roasted strawberry ice cream
- Fresh or frozen strawberries. Frozen strawberries have a lot more liquid then fresh so will need a little longer roasting.
- Fresh mint leaves
- Heavy cream
- Sweetened condensed milk
- Vanilla paste or extract
The ice cream base
The ice cream base uses stiffly whipped cream and sweetened condensed milk. When these are folded together and frozen they create a creamy, light, and smooth texture.
A touch of good quality vanilla paste or extract enhances the flavor.
This ice cream base combination is the easiest way to make creamy ice cream without a machine.
The roasted strawberries
Strawberries contain a lot of liquid and when adding fresh strawberries to ice cream, they can make it icy when it freezes.
Roasting the strawberries prior to pureeing them helps to remove some of this liquid. It also caramelizes the sugars in the strawberries and concentrates the flavor of the berry.
The mint
Fresh mint is a delicious combination with strawberries. All together it tastes of summer and warm days outside.
Fresh mint is pureed alongside the strawberries, and a few extra mint leaves are finely chopped and swirled into the ice cream base.
Step by step instructions
- Preheat the oven to 320°F / 160°C. Line a large loaf pan with parchment paper.
- Hull and roughly chop 500g of fresh or frozen strawberries. Spread the strawberries onto a baking tray and bake in the oven for around 35-45 minutes, stirring 2-3 times during the roasting until the strawberries have begun to caramelize and most of the liquid has reduced.
- After roasting, transfer the strawberries and any sticky syrup remaining to a food processor. Add in 3 leaves of fresh mint and blend them together into a puree.
- Leave the puree to cool down completely.
Ice cream base
- Whip the cream and vanilla together until stiff peaks form.
- Fold in the condensed milk carefully until you have a thick and airy mixture.
- Fold in the strawberry puree and 3-4 large, finely chopped fresh mint leaves.
- Spoon the mixture into a large lined loaf pan and freeze for a minimum of 6 hours.
Serving
Before serving let the strawberry ice cream sit at room temperature for 5 minutes to slightly soften it.
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Full Recipe
No-Churn Roasted Strawberry Ice Cream with Mint
This no-churn strawberry ice cream is creamy and delicious with flecks of fresh green mint.
Ingredients
- 500g fresh or frozen strawberries
- 6-7 leaves fresh mint
- 500ml heavy cream
- 1 can (395g) sweetened condensed milk
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat the oven to 320°F / 160°C.
- Hull and roughly chop 500g of fresh or frozen strawberries. Spread the strawberries onto a baking tray and bake in the oven for around 35-45 minutes, stirring 2-3 times during the roasting until the strawberries have begun to caramelize and most of the liquid has reduced.
- Line a large loaf pan with parchment paper.
- After roasting, transfer the strawberries and any sticky syrup remaining to a food processor. Add in 3 leaves of fresh mint and blend them together into a puree. Leave the puree to cool down completely.
- Whip the cream and vanilla together until stiff peaks form.
- Fold in the condensed milk carefully until you have a thick and airy mixture.
- Fold in the strawberry puree and 3-4 large, finely chopped fresh mint leaves. Spoon the mixture into the prepared loaf pan and freeze for a minimum of 6 hours.
- Before serving let the strawberry ice cream sit at room temperature for 5 minutes to slightly soften it.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 16mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g
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