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No Churn Roasted Balsamic Strawberry Ice Cream | mylittlelarder.com

No Churn Roasted Balsamic Strawberry Ice Cream

Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings 1 litre
Author My Little Larder


  • 2 punnets 500g/1 lb strawberries, halved (or quartered if large)
  • 2 Tbsp maple syrup
  • a few drops of balsamic vinegar
  • 3 tsp salted butter softened
  • 2 cups of cream
  • 1 cup 325g can /11oz sweetened condensed milk
  • pinch of sea salt
  • 1 tsp vanilla bean paste see Note


  1. Pre-heat oven to 180C/350F fan-bake.
  2. Line a baking tray with baking (parchment paper). Add the strawberries and coat with the maple syrup and balsamic vinegar, toss to combine.
  3. Scatter small knobs of butter over the strawberries.
  4. Place in the oven for 20-25 min, gently turning every 5 min during cooking to ensure they don't burn. Remove from oven and set aside to cool (be sure to keep the juices from the strawberries). Strawberries should be soft and juicy with some completely mushy and others still just holding together, if you want them more mushy then just squish a few with a fork.
  5. In a large bowl mix together the cream, sweetened condensed milk, salt and vanilla bean paste. Using an electric mixer, whip until soft peaks form (see photo). Gently fold through the cool roasted strawberries (and their juices). Transfer to a loaf pan and cover tightly with cling film. Place in the freezer for at least 4 hours.
  6. Note: You can use the following substitute in any recipe: 1 teaspoon vanilla bean paste = 1 teaspoon vanilla extract = 1 vanilla bean pod