Roasted Berry No-Churn Ice Cream
Directions
- 1Preheat oven to 375°F.
- 2Place 3 cups of mixed berries on a baking sheet lined with parchment paper.
- 3Add 2 teaspoons of fresh lemon juice to the berries.
- 4Roast the berries at 375°F for 20 minutes, until they are soft and oozing.
- 5Let the roasted berries cool completely.
- 6In a bowl, whip 2 cups of heavy cream until stiff peaks form.
- 7Add 1 teaspoon of vanilla extract and a pinch of salt to the whipped cream.
- 8Add one 14-oz can of sweetened condensed milk to the whipped cream and mix until smooth.
- 9Fold in the cooled roasted berries.
- 10Pour the mixture into a loaf pan or cake pan.
- 11Freeze for 6 to 8 hours, or until solid.
Ingredients
- 3 cups mixed berries
- 2 teaspoons fresh lemon juice
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 14-oz can sweetened condensed milk
Equipment
ovenbaking sheetparchment paperhand mixerloaf panice cream scoop
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