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No Churn Roasted Berry Vanilla Bean Ice Cream Photo

No Churn Roasted Berry Vanilla Bean Ice Cream Recipe

Jamie Lothridge
No Churn Roasted Berry Vanilla Bean Ice Cream combines delicious, plump berries into an easy summer treat. No special equipment needed!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 480 kcal

Ingredients
  

  • 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
  • 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

Instructions
 

  • Preheat oven to 450°F.
  • In a large bowl, gently toss together berries, sugar, vanilla powder and cardamom.
  • Spoon the berries onto a rimmed baking sheet.
  • Bake for 20-25 minutes or until the fruit is soft.
  • Allow to cool completely and then cover and refrigerate for at least 4 hours.
  • 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.
  • 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.
  • Pour ice cream base into a freezer-safe container.
  • Spoon mashed berries over the ice cream base and use a butter knife to swirl the berries into the base. Cover and freeze overnight.

Nutrition

Calories: 480kcalCarbohydrates: 72gProtein: 7gFat: 17gSaturated Fat: 4gSodium: 88mgFiber: 8gSugar: 61g
Keyword Barbecues, Berries, Desserts, Easy, Flavors of Summer, Ice Cream, Nielsen-Massey, Party Food, Vanilla
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