Roasted Strawberry and Peach No-Churn Ice Cream

Roasting strawberries and peaches in the oven caramelizes their natural sugars and enhances their sweetness — it’s a trick you can use to make fruit spreads, fillings and jams beautifully bold and complex. Here, the roasted berries and peaches are mixed into a no-churn ice cream base for a dessert that captures the sun-drenched flavors of summer. Make sure to roast the fruit in separate dishes or separate them in a larger dish to prevent the strawberries from coloring the peaches.

1 pint strawberries

1 medium peach, peeled, pitted and chopped into 1-inch pieces

1/4 cup granulated sugar, divided

1 tablespoon lemon juice, divided

1 can sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

2 ounces cream cheese, softened

2 cups cold heavy cream

Preheat oven to 400°F. Remove green tops from strawberries and cut large berries in half. Place berries and peaches in separate shallow baking dishes to keep the colors separate. Divide the sugar and lemon juice between the dishes and stir into the fruit. Roast the fruit for 30 minutes. Mash the strawberries with a fork and place all fruit in refrigerator or freezer to cool.

Once fruit is cooled, in a separate large bowl, stir together sweetened condensed milk, vanilla and salt. Add mashed roasted strawberries and stir to combine.

Beat cream cheese in a medium bowl with an electric mixer until soft. Slowly add heavy cream until combined. Increase speed to high and whip until stiff peaks form. Add half of the whipped cream mixture to strawberry mixture and whisk together. Carefully fold in remaining whipped cream with a rubber spatula until thoroughly combined. Fold in the roasted peaches.

Pour the mixture into a loaf pan, cover tightly and freeze until solid, approximately 6 hours or overnight.