No-Churn Roasted Strawberry Ice Cream

August 3, 2015

I originally posted this No-Churn Roasted Strawberry Ice Cream on Somewhat Simple.  This recipe is easy, delicious, and will taste like it took a whole lot more effort!  The only hard part is waiting for it to freeze.  Even if you don’t like strawberry ice cream, give this a try, I bet you will love it!  (Seriously, read below about my husband, who doesn’t like the famous Bear Lake raspberry shakes!)

 Update: Last night we had dinner with some of my Mother-In-Law’s friends that were passing through town on their way home from vacation.  One of them said strawberry ice cream is his favorite, and that THIS strawberry ice cream was incredible.  They had stopped at the BYU Creamery to get some of their famous ice cream…and he said this was better.  I must say, I quite liked these people.  

 No-Churn Roasted Strawberry Ice Cream


  •  2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • dash of salt (optional)
  • 6 cups quartered strawberries
  • 1/4 cup sugar
  • 1 T balsamic vinegar


  1.  Preheat oven to 325.
  2. Combine the quartered strawberries, sugar and balsamic.  Spread into a single layer on a lined cookie sheet and roast for 35-40 minutes.  Cool completely.
  3. Mash or puree the strawberries.  Be sure to collect all the juices from the pan.
  4. Whip the cream until stiff peaks form.
  5. Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.  
  6. Fold in the whipped cream and prepared berries.  
  7. Pour into a freezer-safe container (I used a 9×5 bread pan).  Cover well and freeze for at least 6 hours.   


    • I wanted to have small strawberry chunks in my ice cream, so I started out by mashing the roasted berries.  The chunks were still bigger than I wanted, so I pulsed them in my blender a few times, and they were perfect!
    • The strawberries do not taste like balsamic vinegar.  The vinegar just deepens the flavor and adds something amazing.
    • My husband is not a fan of the famous Bear Lake Raspberry Shakes that you can buy all summer at Bear Lake.  It seems shocking, I know, but he’s never liked them.  He didn’t think he would like this ice cream either…but when he tasted it he used words like: Surprised.  Wow.  Amazing.  
    • Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc. 

      By Becky

      Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!