Roasted Strawberry Basil Ice Cream
Roasted Strawberry Basil Ice Cream is a fresh, creamy, and flavorful treat. This recipe solves the problem of dry, bland ice cream. After making this many times, I know the secret to perfect texture. The creamy base with bold flavors is irresistible. Try my Moist Hawaiian Carrot Pineapple Cake for a sweet pairing. Jump to Recipe If you love recipes like this, you’ll also enjoy Moist Hawaiian Carrot Pineapple Cake and Raspberry Cinnamon Rolls.
Why This Roasted Strawberry Basil Ice Cream Is Pure Comfort
- Fresh strawberry flavor
- Cilantro-free basil taste
- Creamy texture
- Perfect summer treat
What You'll Need for Roasted Strawberry Basil Ice Cream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups fresh strawberries
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime zest
- 1/4 cup fresh basil leaves
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Fresh mint leaves
- Optional: Chopped toasted almonds
- Optional: Additional lime zest
📝 Ingredient Notes
- strawberries: Use ripe strawberries for maximum sweetness.
- basil: Use fresh basil for the best flavor.
- lime zest: Use a zester to avoid bitter white pith.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy texture without ice crystals. → See on Amazon
- High-Speed Blender — Perfect for blending creamy bases without lumps. → See on Amazon
How to Make Roasted Strawberry Basil Ice Cream
- Preheat: Preheat oven to 375°F (190°C).
- Roast: Toss strawberries with 2 tablespoons sugar. Roast for 20 minutes, stirring halfway.
- Blend: In a blender, combine roasted strawberries, milk, cream, remaining sugar, lime zest, basil, vanilla, and salt. Blend until smooth.
- Chill: Chill mixture in the refrigerator for 2 hours.
- Churn: Churn in an ice cream maker according to manufacturer instructions.
- Freeze: Transfer to a container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Roasted Strawberry Basil Ice Cream
- Texture: Chill the mixture before churning for best results.
- Common mistake and fix: If ice cream is too soft, freeze for 1–2 hours before serving.
- Flavor: Use room-temperature ingredients for a smoother blend.
- Serving: Add a few ice cubes to the bowl to keep it cold while scooping.
Storing & Reheating Roasted Strawberry Basil Ice Cream
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make up to 2 days in advance and store in the freezer.
Freezing Roasted Strawberry Basil Ice Cream
Freeze in an airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Not recommended. Best served straight from the freezer. Microwave: Not recommended. Best served straight from the freezer.
Recipe Notes
- Chef tip: Roasting the strawberries enhances their sweetness and depth of flavor.
- Best substitution: If fresh strawberries are unavailable, use frozen for similar results.
- Make-ahead: Freeze in small containers for easy portioning.
- Scaling: Double the recipe for a bigger batch without adjusting cooking times.
- Troubleshooting: If the ice cream is too icy, add a splash of milk or cream before churning.
Want to level up this recipe?
Digital Kitchen Scale — Ensures accurate measurements for consistent results. → Check price on Amazon
Roasted Strawberry Basil Ice Cream
Ingredients
Main Ingredients
- 2 cups fresh strawberries
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime zest
Seasonings
- 1/4 cup fresh basil leaves
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Fresh mint leaves
- Chopped toasted almonds
- Additional lime zest
Instructions
- Preheat: Preheat oven to 375°F (190°C).
- Roast: Toss strawberries with 2 tablespoons sugar. Roast for 20 minutes, stirring halfway.
- Blend: In a blender, combine roasted strawberries, milk, cream, remaining sugar, lime zest, basil, vanilla, and salt. Blend until smooth.
- Chill: Chill mixture in the refrigerator for 2 hours.
- Churn: Churn in an ice cream maker according to manufacturer instructions.
- Freeze: Transfer to a container and freeze for at least 4 hours before serving.
Notes
- Chef tip: Roasting the strawberries enhances their sweetness and depth of flavor.
- Best substitution: If fresh strawberries are unavailable, use frozen for similar results.
- Make-ahead: Freeze in small containers for easy portioning.
- Scaling: Double the recipe for a bigger batch without adjusting cooking times.
- Troubleshooting: If the ice cream is too icy, add a splash of milk or cream before churning.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in an airtight container for up to 2 months.
- Oven reheat: Not recommended. Best served straight from the freezer.
- Microwave reheat: Not recommended. Best served straight from the freezer.
- Make ahead: Make up to 2 days in advance and store in the freezer.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 12g
- Carbs: 30g
- Fiber: 2g
- Sugar: 18g
- Sodium: 40mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Strawberry Basil Ice Cream FAQs
Yes, you can make it up to 2 days in advance and store it in the freezer.
This can happen if the ice cream doesn't chill enough before churning. Make sure to chill the mixture for at least 2 hours.
Yes, store in an airtight container for up to 2 months.
Yes, frozen strawberries work well, especially out of season.
Use mint or lemon zest for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Roasted Strawberry Basil Ice Cream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
