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.

Easy No-Churn Roasted Berry Ice Cream

Print Recipe Pin Recipe Rate Recipe

Author: theperksofbeingus

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
•  
•  

Instructions

Instructions for roasting the fruit:

• Fire up coals on the grill. If making inside, pre-heat oven to 350 degrees F.
• 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.
• Place the berries over the foil or in the pan, and sprinkle the sugar over the top.
• 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.
• If roasting in the oven, the process is slower, and will take about 30 minutes.
• 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:

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

Prepare the fruit and condensed milk base:

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

Whip the cream:

• 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.
• 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.
• 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.
• Gently pour the ice cream mixture into the parchment lined loaf pan.
• 
• 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.
• Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
• Freeze overnight. Serve the next day. Any leftovers can be stored in an air-tight container for up to 2 weeks.
• 

Tried this recipe?Let us know how it was!