Creamy No-Churn Roasted Strawberry Balsamic Ice Cream
A creamy no-churn ice cream featuring roasted strawberries and a splash of balsamic vinegar for a sophisticated, jammy flavor. Easy to make without an ice cream maker and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 pounds (900g) fresh strawberries, washed and hulled
- 2 tablespoons balsamic vinegar
- ½ cup (100g) granulated sugar
- 2 cups (480ml) cold heavy cream
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place hulled strawberries in a single layer on the baking sheet. Sprinkle with ¼ cup (50g) granulated sugar and drizzle 2 tablespoons balsamic vinegar evenly over them. Toss lightly to coat.
- Roast the strawberries for 20–25 minutes until soft, slightly caramelized, and juicy. Let cool completely in the pan, reserving the roasting juices.
- Transfer cooled strawberries and juices to a blender or food processor. Pulse a few times to roughly puree, leaving some chunks for texture. Set aside.
- In a chilled bowl, whip the cold heavy cream with a hand or stand mixer until soft peaks form (about 3–5 minutes).
- In a separate large bowl, combine sweetened condensed milk, vanilla extract, pinch of salt, and roasted strawberry puree. Stir gently until combined.
- Gently fold whipped cream into the strawberry mixture in three additions to keep it light and airy.
- Pour the mixture into a freezer-safe container, smoothing the top. Cover tightly with a lid or plastic wrap.
- Freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften for easier scooping.
Notes
Roasting strawberries intensifies their sweetness and texture. Use cold bowls and cream for better whipping. Fold whipped cream gently to keep the mixture airy. Freeze at least 6 hours for best texture. Let ice cream soften 5 minutes before scooping. For dairy-free, substitute heavy cream with full-fat canned coconut milk and use dairy-free condensed milk alternative.
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 250
- Sugar: 22
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: no-churn ice cream, roasted strawberry ice cream, balsamic ice cream, easy homemade dessert, no ice cream maker, creamy strawberry ice cream