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Roasted Berry Buttermilk No-Churn Ice Cream


Roasted Berries

1/2 pound Wild Blueberries, fresh or frozen, rinsed

6 Tablespoons Sugar (1/4 cup + 2 Tablespoons)

1/2 teaspoon Vanilla Powder

1/4 teaspoon Cinnamon

Ice Cream Base

2 cups Heavy Cream

1 12oz can Sweetened Condensed Milk

1/2 teaspoon Vanilla Powder

1/2 cup Buttermilk - Preferably Bulgarian Buttermilk or other full fat Buttermilk


  • Preheat oven to 250 degrees.

  • Combine berries with sugar, vanilla powder and cinnamon. Spread into a 9"x13" baking dish (ceramic or glass is best) and put into the preheated oven.

NOTE: If you'd like to see red and purple coloration in the finished ice cream (rather than just purple) you will want to roast the strawberries and blueberries separately. If you wish to do that:

  • Mix the strawberries with 2 tablespoons sugar and 1/4 teaspoon vanilla powder and spread into a 9"x9" baking pan.

  • Mix the blueberries with 4 tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon vanilla powder and spread into a 9"x9" baking pan.

  • Check berries at 30 minutes, and give a gentle stir.

  • Roast an additional 30 minutes. Check to see if the fruit is condensed and if the liquid in the dish is syrupy. If not continue to roast until it is at that stage.

  • While berries are roasting mix the ice cream base:

  • Add whipping cream to stand mixer and beat on medium speed until soft peak stage. This will take some time, but beating slowly like this will stabilize the cream.

  • In another bowl whisk together sweetened condense milk and vanilla powder until the powder is fully incorporated.

  • Slowly whisk buttermilk into the sweetened condensed milk.

  • Once the whipping cream has reached soft peak stage slowly stream in buttermilk mixture, increasing mixer speed slightly.

  • Once fully combined and back to soft peak stage pour mixture into a metal loaf pan(or a couple pans, I use a Pullman bread pan) and place into the freezer.

  • After the ice cream base has been in the freezer for two hours take the base out and add the roasted berries and syrup by pouring over the top and swirling down into the cream with a rubber spatula.

  • Return to the freezer and freeze at least an additional two hours before serving.

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