Easy No-Churn Roasted Berry Ice Cream

This was my first attempt at no-churn ice cream. I found some berries in our refrigerator, when the coals on our grill were going after a recent cook. I quickly got some foil, and roasted up the berries over the open flames!

While Bruce was outside mowing the lawn, I looked through the pantry to see if we had evaporated milk. I had to borrow a can from our neighbor. But I knew we had whipping cream. We always have whipping cream.

Once I got going, I realized I needed even more sweetness. I grabbed a jar of raspberry jam.

A star is born.

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No-Churn Roasted Berry Ice Cream

Easy No-Churn Roasted Berry Ice Cream


  • Author: theperksofbeingus
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Ingredients

Ingredients for Ice cream base:

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 3 tablespoons mixed berry jam (we use St. Dalfour 4 fruits)

Roasted berry ingredients:

  • 1 quart fresh strawberries, stems removed, cut into quarters
  • 1 pint fresh blackberries
  • 3 tablespoons turbinado sugar (may substitute regular sugar)

berries and sugar

berries on jealous devil charcoal

 

 


Instructions

Instructions for roasting the fruit:

  1. Fire up coals on the grill. If making inside, pre-heat oven to 350 degrees F.
  2. Since we use the charcoal grill to get the flavor we are looking for, we use a double foil pan that we create by folding up the sides. This avoids a scorched pan from the open flames. If you are using your oven, you can use a standard cookie sheet, lined with parchment.
  3. Place the berries over the foil or in the pan, and sprinkle the sugar over the top.
  4. Roast berries over the coals, checking every 3-4 minutes, watching for them to slightly wilt and the juices to bubble. Be sure not to allow to burn! This should only take about 10 minutes.
  5. If roasting in the oven, the process is slower, and will take about 30 minutes.
  6. Once berries are roasted, pour off into a bowl and allow to cool. Measure out 1/4 cup and set aside.

 

Prepare container for ice cream:

  1. Place a large piece of parchment paper into a loaf pan so the sides come up over the top.
  2. Set this pan in the freezer while making the ice cream, to stay cold.

Prepare the fruit and condensed milk base:

  1. Pour the sweetened condensed milk over the cooled roasted fruit.Β You do not need it to completely mix in, as a few streaks of fruit is a good thing!

roasted berries and sweetened condensed milkroasted berries and sweetened condensed milk

Whip the cream:

  1. Pour the heavy cream into a bowl, or the bowl of a stand mixer. Whip cream until it forms peaks. Roughly 3 minutes. Do not over-beat.
  2. Add a small scoop of the whipped cream into the condensed milk fruit mixture. Using a wooden spoon, stir this slowly, to blend the 2 together, leaving streaks of fruit.
  3. Now fold the rest of the whipped cream into the condensed milk. Be careful not to over mix, or it will deflate the whipped cream. There may still be a few lumps at this point.
  4. Gently pour the ice cream mixture into the parchment lined loaf pan.

Whipped cream

  1. Drop the spoons of raspberry jam over the top, and then drizzle the last of the fruit over. Using a butter knife, or chop stick, swirl the fruit mixture through to create additional flavor. Do not over swirl.
  2. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
  3. Freeze overnight. Serve the next day. Any leftovers can be stored in an air-tight container for up to 2 weeks.

berry jam and ice cream


Comments

  1. Pingback:6 creative ways to use seasonal summer berries beyond just eating them out of the basket

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