No Churn Roasted Berry Vanilla Bean Ice Cream

No Churn Roasted Berry Vanilla Bean Ice Cream

No churn roasted berry vanilla bean ice cream is full of sweet berry flavor. The little flecks of vanilla make it extra special.

Ingredients

For the Roasted Berry Sauce

4 cups fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 cups 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
14 fl. oz. 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

Preheat oven to 450 degrees 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.

For the Ice Cream

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.

Notes:

Recipe by Food Fanatic

For the Roasted Berry Sauce

600 g fresh strawberries
300 g fresh blueberries
250 g fresh raspberries
250 g fresh blackberries
65 g granulated sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder, or extract
1/8 teaspoon ground cardamom

For the Ice Cream Base

470 ml whipping cream
410 ml can sweetened condensed milk
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
120 ml roasted berry sauce, gently mashed

Directions

For the Roasted Berry Sauce

Preheat oven to 230 degrees C.

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.

For the Ice Cream

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.

Notes:

Recipe by Food Fanatic

  • 15 minprep

  • 25 mincook

  • 8servings

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Powder

Madagascar Bourbon Pure Vanilla Powder