No-Churn Roasted Berry Ice Cream
No-Churn Roasted Berry Ice Cream is full of sweet spring berry flavor. The little flecks of vanilla make it extra special.
Ingredients
For the Roasted Berry Sauce:
1 quart fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh blackberries
1/3 cup granulated sugar
1 teaspoon nielsen-massey madagascar bourbon pure vanilla powder, or extract
1/8 teaspoon ground cardamom
For the Ice Cream Base:
2 cups whipping cream
1 14 ounce can sweetened condensed milk
2 teaspoons nielsen-massey madagascar bourbon pure vanilla bean paste
1/2 cup roasted berry sauce, gently mashed
Directions
For the Roasted Berry Sauce:
1 Preheat oven to 450°F.
2 In a large bowl, gently toss together berries, sugar, vanilla powder and cardamom.
3 Spoon the berries onto a rimmed baking sheet.
4 Bake for 20-25 minutes or until the fruit is soft.
5 Allow to cool completely and then cover and refrigerate for at least 4 hours.
For the Ice Cream:
1 In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream until it holds stiff peaks, about 4 minutes.
2 Turn the mixer to low and gradually stream in the sweetened condensed milk and vanilla bean paste. Mix on low until combined, about 1 minute.
3 Pour ice cream base into a freezer-safe container.
4 Spoon mashed berries over the ice cream base and use a butter knife to swirl the berries into the base. Cover and freeze overnight.
