6ozsweetened condensed milk (1/2 can)*add more for additional sweetness
crushed shortbread cookies
roasted strawberry puree
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Wash and cut strawberries and toss with sugar, lemon, and extracts.
Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized
Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.
Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.
No Churn Ice Cream
Line a 8" or 9" Round Cake pan or a 9×5 loaf pan with parchment paper and set aside.
In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
Fold in the sweetened condensed milk.
Place 1/2 of the whipped cream mixture into the pan, add dollops of the roasted strawberry puree and using a knife or toothpick, run lines through the strawberry puree to create a swirl. Sprinkle crushed shortbread cookies. Add remaining 1/2 of the ice cream mixture, top with strawberry and crushed cookies.
Cover with plastic wrap and place in the freezer to firm up for 8-12 hours. Serve and enjoy!
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