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Creamy No-Churn Roasted Strawberry Balsamic Ice Cream

creamy no-churn roasted strawberry balsamic ice cream - featured image
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A rich and creamy no-churn ice cream featuring roasted strawberries and a tangy balsamic vinegar twist, perfect for a quick and easy homemade treat without an ice cream maker.

Ingredients

Scale
  • 1 pound (450 g) fresh strawberries, hulled and halved
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon (5 ml) lemon juice
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Spread hulled and halved strawberries evenly on a rimmed baking sheet. Sprinkle 1/4 cup granulated sugar over them and drizzle 1 tablespoon balsamic vinegar. Toss gently to coat.
  2. Roast strawberries for about 20 minutes until soft, bubbly, and caramelized around the edges.
  3. Remove baking sheet and let strawberries cool to room temperature (about 10 minutes). Optionally chill in fridge to speed cooling.
  4. Pour 2 cups chilled heavy whipping cream into a large mixing bowl. Using an electric mixer, beat on medium-high speed until soft peaks form (5-7 minutes).
  5. In a separate bowl, combine 1 can sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and a pinch of salt. Stir until smooth.
  6. Gently fold cooled roasted strawberries and their syrup into the condensed milk mixture.
  7. Carefully fold whipped cream into the strawberry-condensed milk mixture in three additions, folding from the bottom up to keep mixture airy and creamy.
  8. Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm but scoopable.
  9. Before serving, let ice cream sit at room temperature for 5-10 minutes if too hard. Scoop into bowls or cones and optionally drizzle with balsamic glaze or garnish with fresh mint.

Notes

Roast strawberries to intensify flavor and sweetness. Keep heavy cream chilled before whipping for best texture. Fold whipped cream gently to avoid deflating and icy texture. Use good-quality aged balsamic vinegar for best flavor. If ice cream is too hard, let soften 5-10 minutes before scooping. For vegan version, substitute coconut cream and dairy-free condensed milk. Store leftovers in airtight container with parchment paper on surface to prevent ice crystals.

Nutrition

Keywords: no-churn ice cream, roasted strawberry ice cream, balsamic vinegar ice cream, easy homemade ice cream, summer dessert, no ice cream maker

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