Homemade Roasted Strawberry Basil Ice Cream
Homemade roasted strawberry basil ice cream is creamy, fresh, and perfect for summer. I’ve made this recipe dozens of times. The trick I discovered is roasting the strawberries first. This brings out a deeper flavor. The basil adds a fresh, bright finish. Try this with my Apple Walnut Spinach Salad for a complete meal. Jump to Recipe You might also love my Apple Walnut Spinach Salad.
Why This Homemade Roasted Strawberry Basil Ice Cream Is Pure Comfort
- Creamy texture with a fresh twist
- Simple ingredients you probably have
- Perfect for summer
- Easy to make at home
What You'll Need for Homemade 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.
- 1 pound fresh strawberries
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon fresh basil, chopped
- 1 teaspoon vanilla extract
- Optional: Fresh basil leaves
- Optional: Honey drizzle
- Optional: Crushed graham crackers
📝 Ingredient Notes
- Strawberries: Use ripe strawberries for best flavor. Remove stems before roasting.
- Basil: Use fresh basil for the best aroma and flavor. You can use dried if needed, but it won’t be as vibrant.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Helps blend ingredients smoothly and quickly → See on Amazon
- Ice Cream Maker — Ensures your ice cream chills and churns properly → See on Amazon
How to Make Homemade Roasted Strawberry Basil Ice Cream
- Step 1: Preheat oven to 375°F. Wash and hull strawberries. Place on a baking sheet lined with parchment paper.
- Step 2: Sprinkle 2 tablespoons sugar and 1/4 teaspoon salt over strawberries. Roast for 25–30 minutes, until strawberries are soft and slightly caramelized.
- Step 3: Let strawberries cool slightly. Transfer to a blender. Add 1/4 cup sugar, heavy cream, milk, basil, and vanilla extract.
- Step 4: Blend until smooth. Chill mixture in the refrigerator for at least 2 hours.
- Step 5: Churn in an ice cream maker according to manufacturer instructions. Transfer to an airtight container and freeze until firm.
Cook's Tips for Perfect Homemade Roasted Strawberry Basil Ice Cream
- Texture Tip: Chill the mixture before churning to help it set properly.
- Common mistake and fix: If the ice cream is too soft, chill it longer before serving.
- Flavor Tip: Use fresh basil for the best aroma and flavor.
- Serving Tip: Add a drizzle of honey or fresh berries for extra flavor.
Storing & Reheating Homemade 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 1 week. Make-ahead tip: Prepare a day in advance and chill before churning.
Freezing Homemade Roasted Strawberry Basil Ice Cream
Freeze in an airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Thaw in the fridge and serve cold. Microwave: Not recommended for best texture.
Recipe Notes
- Chef tip: Roasting the strawberries enhances their natural sweetness and flavor.
- Best substitution: If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes until it reaches the desired consistency.
- Make-ahead: You can make the roasted strawberries up to 2 days in advance and store them in the fridge.
- Scaling: This recipe can be doubled or halved easily based on your needs.
- Troubleshooting: If the ice cream is too icy, it may be due to over-churning. Make sure to follow the manufacturer’s instructions for your ice cream maker.
Want to level up this recipe?
Ice Cream Maker — Ensures your ice cream chills and churns properly → Check price on Amazon
Homemade Roasted Strawberry Basil Ice Cream
Ingredients
Main Ingredients
- 1 pound fresh strawberries
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup whole milk
Seasonings
- 1 tablespoon fresh basil, chopped
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh basil leaves
- Honey drizzle
- Crushed graham crackers
Instructions
- Step 1: Preheat oven to 375°F. Wash and hull strawberries. Place on a baking sheet lined with parchment paper.
- Step 2: Sprinkle 2 tablespoons sugar and 1/4 teaspoon salt over strawberries. Roast for 25–30 minutes, until strawberries are soft and slightly caramelized.
- Step 3: Let strawberries cool slightly. Transfer to a blender. Add 1/4 cup sugar, heavy cream, milk, basil, and vanilla extract.
- Step 4: Blend until smooth. Chill mixture in the refrigerator for at least 2 hours.
- Step 5: Churn in an ice cream maker according to manufacturer instructions. Transfer to an airtight container and freeze until firm.
Notes
- Chef tip: Roasting the strawberries enhances their natural sweetness and flavor.
- Best substitution: If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes until it reaches the desired consistency.
- Make-ahead: You can make the roasted strawberries up to 2 days in advance and store them in the fridge.
- Scaling: This recipe can be doubled or halved easily based on your needs.
- Troubleshooting: If the ice cream is too icy, it may be due to over-churning. Make sure to follow the manufacturer’s instructions for your ice cream maker.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze in an airtight container for up to 2 months.
- Oven reheat: Thaw in the fridge and serve cold.
- Microwave reheat: Not recommended for best texture.
- Make ahead: Prepare a day in advance and chill before churning.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 28g
- Sodium: 40mg
- Cholesterol: 60mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Roasted Strawberry Basil Ice Cream FAQs
Yes, you can make the roasted strawberries up to 2 days in advance and store them in the fridge. The ice cream itself can be frozen for up to 2 months.
If the ice cream is too icy, it may be due to over-churning. Make sure to follow the manufacturer’s instructions for your ice cream maker. Chilling the mixture before churning can also help improve texture.
Yes, you can freeze the mixture without an ice cream maker. Stir every 30 minutes until it reaches the desired consistency. This method may take longer but still works well.
If you don’t have strawberries, you can try using other berries like raspberries or blackberries. They will give a slightly different flavor but will still work well.
Yes, making your own ice cream allows you to control the quality and freshness of the ingredients. It also gives you the satisfaction of crafting a delicious dessert at home.
A Warm Final Note
I can’t wait for you to try Homemade 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!
