by Chef Matthew Krenz

I made the mistake of letting my daughter know what I was making for this recipe. Sugar highs and sugar crashes — we experienced it all from our very helpful five-year-old. I hope she looks back on these memories the same way I look back on the summer days spent with my grandmother making fresh peach ice cream. This no-churn method makes the clean up a little easier, and you don’t need as much ice or rock salt, but it does take a solid twelve hours to set up in the freezer, so plan ahead! I hope you enjoy. Cheers!

Roasted strawberry and chocolate hazelnut fudge no-churn ice cream
Makes roughly 1 quart 

Ice cream
2 lbs. strawberries, halved with stems removed 
1½ tbsp. raw sugar
1 tbsp. vanilla bean paste
1 pt. heavy whipping cream
1 14 oz. can sweetened condensed milk

Chocolate hazelnut fudge ripple
6 oz. chocolate hazelnut spread
4 oz. sweetened condensed milk 
2 oz. heavy whipping cream 

1. In a roasting pan, toss strawberries with raw sugar and set aside for 20 minutes.
2. Preheat oven to 275°F.
3. Roast strawberries for 45-60 minutes, stirring every 15 minutes, until the syrup on the bottom of the pan is lightly caramelized.  
4. Allow to cool, then scrape strawberries into a food processor. Add sweetened condensed milk and vanilla bean paste and blend until smooth.
5. In a large bowl using a hand mixer or stand mixer, whip heavy cream until stiff peaks form.
6. Fold ⅓ of the whipped cream into the strawberry mixture, then add remaining cream into strawberry mixture until just combined. 
7. In a separate bowl, make the fudge ripple by combining the chocolate hazelnut spread, cream, and condensed milk.
8. In a glass baking dish with lid, spread a thin layer of the strawberry mixture, then top with a layer of the fudge. Repeat with remaining strawberry mixture and fudge until gone.
9. Cover and freeze for 12 hours or until fully frozen.

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