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  • Allison

Roasted Strawberry Ice Cream (No-Churn)

Updated: Aug 30

This no-churn strawberry ice cream is made with roasted strawberries, which yields the freshest tasting ice cream you can make! It is so simple that I will never buy ice cream from the store again, as the taste simply cannot compare. Gourmet-quality ice cream that is no-churn, bad-ingredient-free, quick, easy to make, AND cheap? Don't need to ask me twice!


Nutrition Facts:

Servings: About 6

Per Serving (1 cup / 1/2 pint):

Cal: 523 Total Fat: 31g Total Carbs: 50g Fiber: 2.7g Sugar: 38g Protein: 6.2

Prep Time: 20 minutes

Cook Time: 1 hour

Freeze Time: 4-6 hours

Total Time: 5-7 hours 20 minutes


2 pounds (about 4 - 4 1/2 cups) of strawberries, tops removed and halved (may have to quarter some if they are too large).

1 tbsp of granulated sugar

1 (14 oz) can of sweetened condensed milk

2 tsp of vanilla extract

1/4 tsp of salt

2 cups (1 pint) of heavy whipping cream

Diced strawberries to fold in the ice cream mixture (Optional)


  1. Preheat the oven to 320 degrees F / 160 degrees C.

  2. Lay the strawberries on a baking sheet in an even layer and sprinkle 1 tbsp of sugar over them. Mix the strawberries with the sugar until they are all coated.

  3. Bake for 45 minutes. Toss the strawberries and then bake for an additional 15-20 minutes. The juices should have a syrupy consistency. Make sure the juices do not start to stick to the tray.

  4. Remove from the oven and scrape all of the strawberries with the juice into a food processor. Make sure to get as much of the strawberry juice off the tray as possible because you want as much of that strawberry flavour in your ice cream as you can get.

  5. Process until it is all pureed, and then cool completely.

  6. Add the strawberry puree, the can of sweetened condensed milk, 2 tsp of vanilla extract, and 1/4 tsp of salt to a large bowl and whisk vigorously for a minute or two until well combined. Add the diced strawberries if you want.

  7. Add the 2 cups of heavy whipping cream to a mixing bowl and mix on low speed for about 20-30 seconds. Slowly increase the speed until it is high, and then beat the cream for about 2-3 minutes, or until stiff peaks form.

  8. Add a big dollop of whipped cream to the strawberry mixture, and gently fold it in. Continue adding dollops of whipped cream until it is all folded in. Try not to be too rough or fast, as we do not want to pop all of those air bubbles. It is okay if there are a few whipped cream streaks.

  9. Add the ice cream mixture to your freezer-proof container(s), cover with a layer of parchment paper, and freeze for at least 4-6 hours, but preferably overnight.

  10. You may have to let it sit out for 5-10 minutes before scooping so that it is not too hard. Enjoy!


  • Make sure you use sweetened condensed milk and NOT evaporated milk. Evaporated milk has no sugar, but we need the sweetness from sweetened condensed milk for this recipe.

  • I would use the best quality cream you can get, as it does make a difference in taste and texture. It will still taste great if you do not, but we always strive for the best. :) I use the raw cream from Dutch Meadows, but you can use any kind you can find and/or afford.

  • This recipe can be made dairy-free by using about 1 1/4 cups of sweetened condensed coconut milk and 2 cups of coconut cream.

  • I would not skip adding the parchment paper because it prevents freezer burn, a common occurrence with homemade ice cream.

  • This recipe makes about 6 1/2 - 7 cups of ice cream (about 3 1/2 pints).


A funny story that happened when I made my vanilla ice cream a few weeks ago: I had just purchased a heavy-duty ice cream scoop because I realized I would be making a lot more ice cream after developing these recipes (the scoop was necessary as our tiny serving spoons just were not cutting it), and I was excited to try it out for the first time. I pulled out my freshly-made batch of no-churn vanilla ice cream and immediately dug the scoop into it. I am not sure why I was in such a rush, but instead of taking my time to scoop it, I just skimmed the top of the ice cream with my scooper and, with a good amount of force, accidently smashed my metal scooper into the side of my GLASS container. Needless to say, glass shattered everywhere, words were said, ice cream had to be tossed out... Yeah, I take extra precautions now.

I hope you enjoy this recipe as much as we do! Let me know in the comments below what your favorite ice cream topping is! :)

See you next Wednesday!


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