Rating: 4 stars
26 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
  • 26 Ratings
Samantha Seneviratne

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Credit: Samantha Seneviratne

Recipe Summary

hands-on:
20 mins
total:
9 hrs 5 mins
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400°F. Split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife blade down the length of each half, scraping the seeds into an 8-inch square baking pan. Add the strawberries, sugar, and butter and stir. Roast the strawberries until the fruit has collapsed and the juices are thick and syrupy, stirring occasionally, 35 to 45 minutes. Let the mixture cool completely.

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  • Transfer the cooled strawberries to a large bowl along with all of their syrupy juices. Stir in the condensed milk and the salt. Fold in the whipped cream. Transfer the mixture to a standard metal loaf pan, wrap well with plastic, and freeze until firm, at least 8 hours. Let stand a few minutes at room temperature before scooping to serve.

Nutrition Facts

290 calories; fat 21g; cholesterol 75mg; sodium 65mg; protein 4g; carbohydrates 23g; sugars 21g; fiber 1g; calcium 116mg.
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