Fluffy, No-Churn Oven-Roasted Strawberry Ice Cream
The fresh berries roast in the oven to lose their extra water so this Strawberry Ice Cream (No Churn) freezes without hard ice crystals.
You can make Fluffy, No-Churn Oven-Roasted Strawberry Ice Cream without a machine. The oven bakes the extra water out of the fruit so the dessert freezes without hard ice crystals. A mix of condensed milk and heavy cream keeps the treat soft enough to scoop. The base requires 12 hours in the freezer to set up.
The roasted strawberries
Baking the strawberries draws out their excess water, ensuring your dessert freezes nicely without any hard ice crystals. As the fruit roasts at 320°F (160°C), or 285°F (140°C) for a fan oven, the heat deepens the natural pink color and intensifies the flavor. Tossing the raw berries with a small amount of white sugar on the baking tray helps them release their liquid early on. You will leave the tray in the oven for 45 minutes, give the fruit a quick toss, and then return the pan to the heat for 15 more minutes.
You must watch the pan closely during those final minutes. The batch will be ruined if you allow the strawberry juices to reduce into a hard toffee. Scrape the roasted fruit, the released juices, and every caramelized bit off the pan. You will lose flavor if you leave those pieces stuck to the baking tray. Blitz the fruit in a blender until it becomes completely smooth and the caramelized pieces are completely pureed. The mixture needs to cool completely before you use it.
The dairy ingredients
Sweetened condensed milk and heavy cream replace a traditional churned custard base in this recipe. The cream must be labeled as whippable rather than just for pouring. You will measure the heavy cream based on its un-whipped volume. You can chill the mixing bowl and beaters 10 minutes in the freezer to help the cream whip.
You will beat the cooled strawberry puree together with the condensed milk and vanilla extract for one and a half minutes. This step aerates the mixture. You whip the heavy cream in a separate bowl for about three minutes until it reaches stiff peaks.
Combining the base
You add the whipped cream to the strawberry base in small scoops. A gentle folding motion maintains the necessary fluffiness and volume in the dessert. A vigorous beating motion will destroy the aerated texture. You will fold the mixture a maximum of 15 to 20 times. Stop folding when the base shows an even pink shade. You can leave a few pale streaks in the bowl.
Fruit substitutions
You can swap the strawberries for other stone fruits.
- Peaches
- Nectarines
- Plums
You cut the replacement fruit into wedges. You roast them in the oven until a thickened syrup forms.
Freezing and serving
Pour the finished mixture into a freezer container with an airtight lid. A glass container works best for this dessert. Smooth the top with a spatula to level it out.
A sheet of baking paper pressed directly onto the surface stops icicles from forming on the dessert. Smooth the paper down gently to remove any trapped pockets of air before you put the lid on the container. The ice cream needs at least 12 hours in the freezer to set properly.
The resting time before serving depends on how long the dessert stays in the freezer.
- A batch frozen for 12 to 18 hours requires about one minute at room temperature to soften.
- Ice cream frozen for 24 hours or more takes three to five minutes to become scoopable.
You can serve the scooped ice cream in cones or bowls.
Fluffy, No-Churn Oven-Roasted Strawberry Ice Cream
Roast Strawberries
- 1 tbsp white sugar
- 2 lb ripe strawberries, hulled and halved
Ice Cream Mixture
- 1 can (13 oz / 395 g) sweetened condensed milk
- 2 cup full-fat cream, for whipping
- 1 tsp vanilla extract, optional
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Method
Roast Strawberries
Ice Cream Mixture
Freezing & serving
Substitutions
Plums, nectarines, or peaches can easily replace the strawberries. Just slice the fruit into wedges and bake them until a thickened syrup develops.
Storage
Pressing a sheet of baking paper directly onto the surface of the mixture before securing an airtight lid stops icicles from forming while freezing.
Serving
If your batch has been freezing for 12 to 18 hours, let it sit for about one minute at room temperature to soften, but batches frozen for 24 hours or longer take three to five minutes to become perfectly scoopable.
Common mistakes
Keep a close eye on the fruit in the oven, as allowing the juices to reduce into a hard toffee will ruin the batch.
Be gentle when folding the whipped cream into the strawberry base, because vigorously stirring the mixture will deflate that wonderful aerated texture.
Make sure to scrape every last caramelized bit and roasted drop of juice from the baking tray to ensure maximum flavor in your Fluffy, No-Churn Oven-Roasted Strawberry Ice Cream.
Techniques
Roasting the fruit is a fantastic trick that removes excess water to prevent ice crystals from forming in the finished dessert.
Popping your mixing bowl and beaters into the freezer for ten minutes before whipping your cream will help it reach stiff peaks quickly.
When whipping heavy cream, it is always helpful to start your mixer on a lower speed to prevent splashing before gradually increasing the speed to high.
A flexible silicone spatula is the perfect tool for gently folding delicate ingredients together while helping you scrape every last drop of mixture from the bowl.
Always let cooked fruit purees cool completely before combining them with dairy to prevent your cold ingredients from melting or separating.
- Store
- Pressing a sheet of baking paper directly onto the surface of the mixture before securing an airtight lid stops icicles from forming while freezing.
How do I prepare other stone fruits if I want to make a different flavor?
Plums, nectarines, or peaches work perfectly as a replacement for the berries. Slice your chosen fruit into wedges and bake them exactly the same way until a thickened syrup develops on the pan.
What is the best way to prevent icicles from forming on this dessert?
Press a sheet of baking paper directly against the surface of the mixture, pushing down gently to remove any trapped pockets of air. Storing it this way in a glass container with an airtight lid stops unwanted ice from ruining your treat.
Do I really need to let the dessert sit out on the counter before serving?
Yes, letting it rest makes scooping much easier. If your batch has been freezing for 12 to 18 hours, let it sit for about one minute at room temperature, but batches frozen for 24 hours or longer will take three to five minutes to become perfectly scoopable.
Can I use my mixer to combine the whipped cream and the strawberry base?
It is best to combine the final mixture by hand using a gentle folding motion. Vigorously beating the whipped cream into the strawberry base with a mixer will destroy the wonderfully aerated texture you worked so hard to build.
Why did my roasted strawberry juices turn hard and sticky on the baking pan?
The juices likely stayed in the heat too long and reduced into a hard toffee, which will unfortunately ruin the batch. Always watch the pan closely during the last few minutes of roasting to make sure the fruit softens without overcooking.
Can I just blend raw strawberries instead of baking them to save time?
Skipping the oven will unfortunately leave too much water in the fruit, which leads to hard ice crystals forming in your Fluffy, No-Churn Oven-Roasted Strawberry Ice Cream. Roasting is a necessary trick that removes excess water while beautifully intensifying the natural pink color and flavor.
Why is it important to cool cooked fruit purees before adding dairy?
Always let cooked fruit purees cool completely before combining them with dairy to prevent your cold ingredients from melting or separating. Adding a warm puree to a delicate base will quickly deflate your whipped cream.
What is the cleanest way to whip heavy cream without splashing?
When whipping heavy cream, it is always helpful to start your mixer on a lower speed to prevent a mess. Once the cream begins to thicken, you can safely and gradually increase the speed to high.
What is the best kitchen tool for combining delicate mixtures?
A flexible silicone spatula is the perfect tool for gently folding delicate ingredients together without losing their volume. It will also help you easily scrape every last drop of your sweet treats from the sides of the mixing bowl.
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