I have to admit I’m a little obsessed with the CW’s show Riverdale. It’s based on Archie Comics and it has me on the edge of my seat (well… the edge of my couch). Of course, my obsession has carried over to the food they eat on Riverdale. It’s all very retro: soda pops cherry phosphates and of course, strawberry milkshakes. With strawberry season fast approaching, I figured now is as good a time as ever to make my very own strawberry ice cream. My original thought was to turn this ice cream into a milkshake but after taking one look at the swirls of luscious, roasted strawberries, I knew this needed to be served by the scoopful, preferably on a cone. (Sorry Archie!)
The beauty of this ice cream is in the roasting of the strawberries. A slow roast in the oven turns strawberries into their best selves. The flavor is more strawberry than strawberry. It’s the strawberry essence of your dreams.
Have I mentioned this ice cream is no-churn? Once the strawberries are roasted, it takes less than fifteen minutes for the ice cream base to come together, and only a few hours to freeze. Make this ice cream in the morning and you’ll have perfectly frozen, silky smooth strawberry ice cream by the afternoon.
I hope this silky smooth, deeply strawberry no churn ice cream makes you feel free to whip up homemade ice cream on the regular.
2 cups heavy cream
1 can sweetened condensed milk
4 cups sliced strawberries
2 tsp vanilla extract
a couple pinches of kosher salt
2 tbsp water
- Preheat the oven to 350 degrees Fahrenheit.
- Line two large loaf pans with parchment paper.
- Combine strawberries, vanilla, sugar, water and a pinch of kosher salt in a oven-safe skillet or roasting pan and roast in the oven for an hour.
- After an hour, pour the strawberries and their syrup into a large bowl and allow to cool completely.
- Whip two cups of heavy cream to stiff peaks.
- Gently fold together the whipped cream and sweetened condensed milk until combined. Be careful not to beat the air out of the whipped cream.
- Swirl the roasted strawberries into the ice cream base.
- Transfer the ice cream base into the lined loaf pans and freeze for at least four hours.
- Once frozen, scoop into cones or bowls and enjoy!