July is National Ice Cream Month! For those living in areas experiencing record breaking heat, I have a recipe that will help cool you off....Roasted Strawberry and Dark Chocolate Chunk Ice Cream! I'm really excited to be able to share this recipe with you. First because it's strawberry season and the strawberries right now are beautiful....
And second, it's not often you find a recipe for Ice Cream on a baking blog but I used roasted strawberries so I guess that counts! Roasting the stawberries helps to deepen their flavor and give them a chewy texture which is perfect for Ice Cream. Best of all, this recipe doesn't require an Ice Cream Machine! I found this technique on Kevin & Amanda's Blog and I had to try it out incorporating my own flavor combinations. My family absolutely loved it although my husband said he would have preferred the chocolate chunks to be smaller. If you prefer chips to chunks, just cut your chocolate more finely.
Roasted Strawberry and Dark Chocolate Chunk Ice Cream
Makes about 4 cups of ice cream
*Plan ahead, this recipe needs to freeze for at least 6 hours*
1 14 oz can Sweetened Condensed Milk
2 cups heavy whipping cream
1 1/2 pints strawberries
2 teaspoons granulated sugar
Pinch of salt
1 cup chocolate chunks (or cut into smaller pieces if you like)
Roast the strawberries
Preheat oven to 300 degrees farenheit
Wash, dry, hull and quarter the strawberries. Place in a pile on rimmed baking sheet lined with parchment paper. Sprinkle with 2 teaspoons of sugar and a pinch of salt. Toss to coat.
Place the strawberries in a single layer and roast for 25 minutes. Turn the oven off and prop open the door slightly with a wooden spoon. Allow the strawberries to cool slowly for 30 minutes. Remove from oven and cool to room temperature before using them in the ice cream.
Make ice cream base
Pour the cold heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment (or use your electric hand mixer). Beat until stiff peaks form. Tip: Chill your bowl and whisk attachment to help the cream whip faster.
Pour the sweetened condensed milk into a large bowl. Gently fold in the roasted strawberries and chocolate chunks.
Gently fold in the whipped cream until incorporated.
Scoop the mixture into an air tight, freezer safe container. Tightly cover and freeze for 6 hours or overnight.
And voila! You have homemade ice cream without using an ice cream machine. The ice cream will be hard after it's frozen, I put it in the microwave for a few seconds just to soften it up a little to make it easier to scoop out. Don't go too long otherwise you will have the consistency of mousse (which is still good!).