Roasted Raspberry and Strawberry Ice Cream. No churn ice cream features oven roasted raspberries and strawberries. Fresh raspberries and fresh strawberries combined with fresh lemon juice and zest. Berries are roasted in the oven until tender and their juices have released. Stirred into ice cream mix before freezing.
I love roasting berries, especially strawberries. Texture, flavor and color changes are dramatic. The berry juices release, and the berries become something completely different from their natural raw state. The roasted berries are wonderful eaten with a spoon, warm or cold. They are ideal for dessert embellishment or garnish, or as a flavor enhancement when creating cakes, pies, tarts, etc.
Roasting raspberries seriously extends their shelf life. I always buy raspberries with a specific dish in mind, and any leftover berries are immediately eaten, made into raspberry puree, or roasted. Fresh raspberries begin to deteriorate the moment they are harvested. You have to be careful at the supermarket, let alone the moment you get home, as raspberries only last a few hours to a few days. I take fresh raspberries out of the container and place them on a paper towel lined plate in a single layer, not touching one another. The plate goes into the refrigerator uncovered.
How To Make No-Churn Strawberry Ice Cream
No churn ice creams are easy to prepare. I start by chilling the sweetened condensed milk. It’s an optional step. If I know I’m going to make ice cream, I place a can in the fridge a few hours, and up to several days in advance.
I roast fresh raspberries and strawberries for about 30 minutes in a 300 degrees F. oven. The berries are placed in small oven proof baking dishes. Fresh lemon zest and fresh lemon juice are added to both. The baking dishes are placed in the preheated oven. The roasted berries are set aside to cool. Some of the berries are added to this no-churn ice cream, while some are reserved for topping the frozen treat when served.
Heavy cream is placed into a stand mixer bowl. I like to place the bowl in the freezer for 5 minutes to chill the bowl, and reduce the cold heavy cream a few more degrees. Doing so hastens the whipping of the cream. This step is optional. I beat the heavy cream to stiff peaks using the whip attachment. This usually takes several minutes.
The chilled unsweetened condensed milk is added to a large mixing bowl. The cooled, roasted berries and vanilla bean paste are folded in using a large spatula. A cup or so of the whipped heavy cream is folded in to the sweetened condensed milk until fully incorporated. The remaining heavy cream is gently folded in, until smooth and consistent. The mixture is transferred to a bread loaf pan, large casserole dish, or other freezer proof container. The ice cream is placed in the freezer for several hours, or overnight, until frozen.
I like these quick no-churn ice creams because I can prepare them in minutes, and have fresh ice cream available to me in just a few hours. I buy ice cream, but I’m in charge of the flavors when I make it, so I can experiment and make something for my consumption, or guests. Or, I’m making ice cream to compliment another dessert, a cake, a pie, or dessert bar.
Other Dessert Recipes You Might Enjoy
Some of our most popular dessert recipes include raspberry chocolate bars with pistachio coconut crust, strawberry crisp, raspberry chocolate cheesecake, strawberry tart with chocolate crust, pear apple raspberry walnut tart, roasted strawberry pop tarts, apricot plum cherry raspberry tart, and strawberry cheesecake.
Roasted Raspberry and Strawberry Ice Cream
- One 9 x 5-inch bread loaf pan
Roasted Raspberries and Strawberries:
- 168 grams fresh raspberries (6 ounces), rinsed
- 224 grams fresh strawberries (8 ounces), rinsed, hulled, and halved lengthwise
- 6 grams fresh lemon zest (2 teaspoons), divided
- 10 grams fresh lemon juice (2 teaspoons), divided
- 1 each (14 ounces) can sweetened condensed milk
- 3 grams vanilla bean paste (1/2 teaspoon)
- 480 grams heavy cream (2 cups), cold
Roasted Raspberries and Strawberries:
- Preheat oven to 325 degrees F.
- Place prepared raspberries in small oven proof baking dish. Place prepared strawberries in small oven proof baking dish.
- Roast berries in preheated oven for 30 minutes, or until tender and juices begin to release.
- Remove baking dishes from oven and cool completely on wire rack.
- Add sweetened condensed milk to large mixing bowl. Fold in roasted raspberries, roasted strawberries, and vanilla bean paste with large spatula. Set aside.
- Add cold heavy cream to stand mixer bowl. Using whip attachment, beat on high speed to stiff peaks, about 3 minutes.
- Add 1 cup heavy cream to berry mixture. Fold in using spatula. Add remaining whipped cream and gently fold in until fully incorporated and ice cream is consistent color.
- Transfer ice cream to large loaf pan or other freezer proof container. Smooth top with spatula.
- Cover with foil or plastic wrap and freeze at least 4 hours, preferably overnight. Store in airtight container in freezer up to 1 month.