No-Churn Roasted Strawberry Ice Cream Recipe

If you are craving a luscious, creamy treat that bursts with the rich, deep flavor of fresh fruit, you are going to adore this No-Churn Roasted Strawberry Ice Cream. It takes the sweet, tangy brightness of strawberries and transforms them through gentle roasting into a syrupy, fragrant delight—without ever needing an ice cream machine. The roasting intensifies the strawberry flavor, while the no-churn method keeps things super simple yet indulgently smooth. This is a perfect summer dessert or anytime indulgence that feels special but is surprisingly easy to pull together in your own kitchen.

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to build the creamy texture, bright fruit flavor, and balanced sweetness that make this No-Churn Roasted Strawberry Ice Cream so memorable. From the fresh strawberries that star in both puree and chunks to the rich, velvety heavy cream that creates body, every component plays a vital role.

• Fresh strawberries (1 1/2 pounds): The heart of the ice cream, halved and roasted to deepen flavor and sweetness.
• Granulated sugar (2 tablespoons): Sweetens and helps macerate the strawberries during roasting for syrupy juices.
• Lemon juice (1 tablespoon): Brightens the strawberry flavor and balances sweetness with a subtle tang.
• Sweetened condensed milk (1 can, 14 ounces): Adds creaminess and natural sweetness without the need for churning.
• Vanilla extract (1 teaspoon): Lends warm complexity and rounds out the fruity notes.
• Kosher salt (a pinch): Enhances all the flavors and prevents flatness.
• Heavy whipping cream (2 cups, cold): Whipped to stiff peaks to give the ice cream its light, airy texture.
• Optional orange liqueur (1 tablespoon): For a subtle citrusy depth if you want to elevate the flavor even more.

How to Make No-Churn Roasted Strawberry Ice Cream

Step 1: Roasting the Strawberries

Start by preheating your oven to 350 degrees Fahrenheit. Toss your halved strawberries with sugar and lemon juice—this combo not only sweetens but also helps release juices for roasting. Spread them out evenly on a parchment-lined baking sheet, and roast for about 25 to 30 minutes, stirring once halfway through. You’ll want the berries nice and soft with thick, syrupy juices to get that concentrated flavor.

Step 2: Pureeing the Roasted Strawberries

Once cooled slightly, transfer about three-quarters of the roasted strawberry mixture, including all those delicious juices, into a blender. Puree until smooth and velvety—this puree will become the vibrant, flavorful base for your ice cream.

Step 3: Preparing the Ice Cream Base

In a large mixing bowl, whisk together the sweetened condensed milk, vanilla extract, salt, and the strawberry puree until everything is perfectly combined. If you’re using the orange liqueur, stir it in here for a lovely citrus note that complements the berries beautifully. Chill this mixture in the fridge for about 20 minutes to meld the flavors and get it nicely cooled for folding.

Step 4: Whipping and Folding

While the strawberry base chills, whip your cold heavy cream with a mixer until stiff peaks form—this is what will give your ice cream its luscious, airy texture. Use a spatula to gently fold the whipped cream into your chilled strawberry mixture, taking care to retain as much air as possible. The folding is key to keeping your ice cream light instead of dense.

Step 5: Adding the Roasted Strawberry Chunks

Don’t toss the leftover roasted strawberry chunks! Fold these into the mixture last, creating tender pockets of concentrated strawberry flavor that ripple through the creamy base, adding texture and an irresistibly fresh burst in every bite.

Step 6: Freezing Your Creation

Transfer the combined mixture to a loaf pan, smoothing the top gently before covering tightly with plastic wrap or a lid. Freeze the ice cream for at least 6 hours, or overnight, until firm and scoopable. Let it sit out for 5 to 10 minutes before scooping for the perfect soft-serve consistency.

How to Serve No-Churn Roasted Strawberry Ice Cream

Garnishes

For garnish, fresh mint leaves add a pop of color and herbal brightness that contrasts beautifully with the sweetness of the ice cream. A drizzle of balsamic glaze or a sprinkle of chopped toasted almonds can also add a surprising layer of sophistication and texture.

Side Dishes

This ice cream pairs wonderfully with light, flaky pastries like homemade shortcakes or crispy tuiles. You can also serve it alongside a warm berry cobbler or a slice of lemon pound cake for a crowd-pleasing dessert plate that hits all the right notes of texture and temperature.

Creative Ways to Present

Serve your No-Churn Roasted Strawberry Ice Cream in clear glass cups layered with granola and fresh strawberry slices to create a stunning parfait. Or, for a charming twist, use edible flowers or freeze the ice cream into small popsicles for a fun handheld treat. The visual appeal is just as delightful as the taste.

Make Ahead and Storage

Storing Leftovers

Keep your ice cream tightly covered in the freezer to prevent ice crystals and preserve flavor. Use an airtight container or press a sheet of parchment directly on the surface before sealing. Properly stored, your No-Churn Roasted Strawberry Ice Cream stays deliciously fresh for up to 1 week.

Freezing

This ice cream requires at least 6 hours of freezing for the ideal scoopable texture. For best results, freeze overnight. If freezing longer than a week, the ice cream may develop a slight icy texture, so try to enjoy it sooner rather than later.

Reheating

Ice cream isn’t one for reheating, but allowing your No-Churn Roasted Strawberry Ice Cream to soften at room temperature for about 5–10 minutes before scooping makes serving a breeze. Avoid microwaving, as it can melt unevenly and ruin that creamy texture.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for roasting, you can use frozen ones if fresh are unavailable. Just be sure to thaw and drain excess water before roasting to avoid a watery mixture.

Is the orange liqueur necessary?

The orange liqueur is optional but highly recommended; it adds a lovely citrus note that enhances the flavor complexity without overpowering the strawberries.

Can I make this recipe vegan or dairy-free?

To make this recipe vegan, substitute the heavy cream with coconut cream and use a dairy-free condensed milk alternative. Keep in mind the texture and flavor will vary slightly.

How long does it take to freeze the ice cream?

Plan for at least 6 hours of freezing time, but overnight ensures it is fully set and easy to scoop.

Can I add other fruits or mix-ins?

Absolutely! While roasting enhances strawberries beautifully, you can experiment with raspberries, blueberries, or even add chopped nuts or chocolate chips for extra texture and flavor.

Final Thoughts

This No-Churn Roasted Strawberry Ice Cream is one of those dreamy recipes that feels gourmet but is genuinely simple to make, perfect for sharing with friends or treating yourself after a long day. The luscious creaminess combined with bursts of slow-roasted fruit takes homemade ice cream to a new level of deliciousness—trust me, you’ll want to keep this recipe in your dessert rotation all year long.