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Roasted Strawberry Ice Cream (No Churn)

Rich and creamy roasted strawberry ice cream with three secret ingredients. Lots of garnishing and mix-in ideas, churn and no-churn, no egg, no overnight chill!
Course Dessert, Snack
Cuisine Indian-ish, International
Keyword Egg-free, Entertaining, Freezer Friendly, Gluten-free, Homemade, Make ahead, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings 8
Calories 324kcal


Roast the Fruit

  • 12 ounces strawberries ~ Up to 16 ounces, fresh or frozen
  • 3 tablespoons maple syrup ~ Or one tablespoon granulated sugar
  • 2 teaspoons lemon juice ~ Or limes juice, or balsamic vinegar

Ice Cream Base

  • 2 cups whipping cream
  • 1 cup full-fat milk
  • 1/2 cup granulated sugar
  • 1 teaspoon rose water ~ Or 1/4 tsp rose essence, or 1 tsp vanilla
  • 1/4 teaspoon sea or table salt
  • 2 tablespoons milk powder ~ Optional
  • 2 tablespoons vodka ~ Light rum or see Notes below; Optional

Optional Toppings

  • Sichuan peppercorns ~ Toasted and ground for sprinkling
  • nuts ~ Toasted or not, chopped or not
  • crumbled cookies, pretzels, or graham crackers
  • dried rose petals


Make Churned Ice Cream

  • Heat the oven to 350°F (180°C). Meanwhile, gather your ingredients for roasting: strawberries, maple syrup or sugar, and lemon juice. Hull and halve or quarter the strawberries depending on the size. In a medium-sized bowl, stir the syrup or sugar, the lemon juice, and the strawberries together.
    Roasted Strawberry Ice Cream (No Churn) Ingredients gathered.
  • In a baking dish roughly 11' x 7' or 9' x 9', spread the strawberries evenly in one layer. Roast until the strawberries shrink and the juices thicken. This process will take 30 to 45 minutes, depending on whether the berries are fresh or frozen.. Stir at the 15-minute mark and again 15 minutes later. Start checking more frequently. See the Notes below on recommended pan sizes.
    Roasted Strawberry Ice Cream (No Churn) Strawberries, hulled and cut into halves, and sweetened with maple syrup.
  • Move the roasted strawberries from the pan and into the food processor, scraping and mixing in all those delicious juices. Allow the roasted strawberries to cool. This step can be done a couple days ahead. Meanwhile, measure all the other ingredients. Add to the blender, a 1/2 cup of the milk. Process for a minute or until the strawberries are broken down.
    Roasted Strawberry Ice Cream (No Churn) Strawberries finished roasted in the oven; all condensed and the flavor even more strawberrish.
  • Add the rest of the milk, cream, sugar, salt, rose water or vanilla, and the milk powder and alcohol, if using. Blend for 2 to 3 minutes on high, until you have a foamy texture somewhere between a milkshake (thick pancake batter) and soft peaks whipped cream. You will see the mixture increase in volume as you go, and this is a good thing. If you blend the base too long you will have denser ice cream and, even farther still, you might even have the beginnings of butter.
    Roasted Strawberry Ice Cream (No Churn) A spoonful of whipped and thickened ice cream mixture.
  • Taste this mixture for sweetness and rose water or vanilla, and add more to your taste. I find many ice cream recipes call for 3/4 cup of sugar, but I think 1/2 a cup is perfect.
  • Pour the ice cream into the ice cream maker and follow the instructions given by the manufacturer.

No-Churn Instructions

  • Using sweetened condensed milk: follow the ingredients and method above EXCEPT use one can of sweetened condensed milk (14 ounces) and skip the 1/2 cup sugar.

Finishing the Ice Cream

  • You will have approximately 1 quart of ice cream. Store it in air-tight containers in the freezer. If you love soft serve ice cream, for the churned method you may have soft-serve immediately. For no-churn ice cream, start checking the texture after 2 hours in the freezer.
    Roasted Strawberry Ice Cream (No Churn) Whipped ice cream mixture poured into an air-tight container and ready for the freezer.
  • For solid scoopable ice cream, take a peek in 3 to 4 hours, and for firm ice cream, wait 5 hours or more. If the ice cream is frozen firm, take it out of the freezer 30 minutes before you want to serve it for easier scooping. Garnish or not, as you wish. See some ideas listed above in the ingredients section.
    Roasted Strawberry Ice Cream (No Churn) Ice cream served up in a gold-rimmed bowl with some fresh strawberries for garnish, looking all creamy and beginning to melt.


  • Alcohol flavoring ideas: Besides neutral options like vodka or white or light rum, you might consider orange-flavored Cointreau, banana liqueur, or even your favorite brandy.
  • About the optional milk powder and alcohol: These two ingredients help make the texture creamier (milk powder) and the alcohol prevents the ice cream from freezing into a rock-hard brick. These are optional ingredients, but if you skip the alcohol, your ice cream will be much harder. If you skip the milk powder, the final result will be icier and not as creamy. 
  • Another texture helper: The quicker you freeze the ice cream the less likely ice crystals will form. If you have room in the freezer, you can divide the ice cream and chill in 2 to 3 smaller containers.
  • If you want to make your own condensed milk, visit Robyn Stone's blog add a pinch to see how to make condensed milk at home.
  • Roasting pan size: If you use a pan too large, the juices that seep out along the margins will begin to burn.
  • Other fruits to try with the roasting method: peaches, apples, nectarines, and plums.
  • Instead of a blender, use a stand mixer: You will need to puree the fruit in a personal blender or food processor. Then use the same method as with the blender.
  • Instead of a blender, use a food processor: Use the same process as with the blender. Keep an eye on the thickness of the mixture and be sure not to overprocess.


Calories: 324kcal | Carbohydrates: 25g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 117mg | Potassium: 192mg | Fiber: 1g | Sugar: 21g | Vitamin A: 942IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 1mg