No Churn Roasted Strawberry Ice Cream
Roasting the berries first drives off water and concentrates their flavor, so the finished scoop tastes like summer even in January. No machine required.
- 20 min
- Prep
- 25 min
- Cook
- 45 min
- Total
Per serving
- Protein5 g
- Carbs34 g
- Fat21 g
Flavor profile
- 1
Roast the strawberries with sugar at 200C until jammy and slightly caramelized, then cool and mash.
25 min - 2
Whip the cold cream to firm peaks. In another bowl stir the condensed milk with lemon and salt.
5 min - 3
Fold the cream into the condensed milk in three additions to keep it airy.
3 min - 4
Ripple the strawberry through the base, freeze in a loaf tin, and cover the surface with parchment.
5 min
From the kitchen
- Freeze at least six hours. Overnight is better and it scoops cleanly after five minutes on the counter.
Your take
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