If you have a sweet tooth and love the vibrant, natural sweetness of strawberries, you are in for an absolute treat with this Homemade Roasted Strawberry Ice Cream Recipe. It brings together the deep, caramelized flavors of roasted strawberries blended into a smooth, creamy custard base that’s both refreshing and indulgent. This recipe transforms simple ingredients into an extraordinary frozen dessert that’s bursting with layers of flavor and perfect for any time you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step in creating this unforgettable ice cream. Each one plays a vital role in developing the rich texture, luscious creaminess, and that unforgettable strawberry essence you’ll crave.
- Roasted strawberries: The star of the show, these add a deeply sweet, slightly caramelized flavor and a beautiful natural color.
- Heavy cream (1 1/2 cups, cold): Provides the creamy richness that makes ice cream so luxurious.
- Whole milk (3/4 cup): Lightens the cream slightly and balances the texture for a smooth finish.
- Egg yolks (5 large): Acts as the custard base, giving the ice cream its velvety body and helping it set perfectly.
- Granulated sugar (1/2 cup): Sweetens the custard while helping achieve smoothness in texture.
- Corn syrup (1 tablespoon): Keeps the ice cream from becoming icy by inhibiting crystallization.
- Pure vanilla extract (1 teaspoon): Adds depth and a warm aromatic note to round out the flavors.
How to Make Homemade Roasted Strawberry Ice Cream Recipe
Step 1: Make the Roasted Strawberries
Start by roasting your strawberries at least one day ahead. Roasting deepens their natural sweetness with a gentle caramelization that’s impossible to achieve with fresh berries alone. Once they’ve cooled completely, pop them in the refrigerator to chill—it’s this step that sets the stage for unforgettable flavor.
Step 2: Prepare Your Mise en Place
Gather your bowls and tools before you begin the custard. Have a medium bowl with a fine mesh strainer nearby for straining the custard, and a larger bowl filled with ice water for chilling. Being organized here makes the cooking process smoother and more enjoyable.
Step 3: Make the Ice Cream Base
Combine 1 cup of heavy cream, whole milk, egg yolks, sugar, and corn syrup in a medium saucepan. Heat this mixture over medium heat to about 175°F, watching for rising steam and tiny bubbles around the edges—but be careful not to let it boil, or you’ll risk curdling your custard. Strain the mixture to catch any cooked egg bits, then stir in the vanilla extract along with the remaining 1/2 cup of cold heavy cream.
Step 4: Cool and Chill
Immediately place your custard bowl in the ice bath and whisk gently until the temperature drops to around 75-80°F. Cover it tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This resting period not only chills but helps all those flavors meld beautifully.
Step 5: Churn the Ice Cream
Puree the cooled roasted strawberries until they’re chunky, not silky smooth; this texture adds delightful bursts of berry in every bite. Stir all but 1/4 cup of the puree into the custard, and churn the mixture in your ice cream maker according to the manufacturer’s instructions.
Step 6: Add Strawberry Swirls and Freeze
After churning, layer about half of the reserved strawberry puree with your soft ice cream in a container, swirling gently to create tempting ribbons of flavor throughout. Add the remaining ice cream on top, then swirl in the rest of the puree. Freeze for at least 6 hours to firm up perfectly.
How to Serve Homemade Roasted Strawberry Ice Cream Recipe
Garnishes
Top this beautiful ice cream with a sprig of fresh mint or a few roasted strawberry halves to mirror the rich flavors inside. A light drizzle of balsamic reduction or a sprinkle of finely chopped toasted almonds adds exciting texture and elegance.
Side Dishes
This ice cream pairs incredibly well with warm desserts like a buttery shortcake, a crisp waffle cone, or even alongside a slice of pound cake. The contrast of warm and cold makes every bite feel indulgently special and balanced.
Creative Ways to Present
For a fun twist, try serving scoops in hollowed-out fresh strawberries or mini waffle baskets. Layering it in a parfait glass with granola and fresh berries brings vibrant color and texture to your dessert table, turning your homemade roasted strawberry ice cream recipe into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though unlikely, because it’s that good), store them in an airtight container in the freezer. Keep it covered to prevent freezer burn and preserve that fresh, creamy texture.
Freezing
This ice cream freezes beautifully for up to two weeks. Beyond this, you might notice some icy crystals, but the flavor still remains delightful. Just make sure your container seals tightly to maintain quality.
Reheating
No reheating needed here—just let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. This little trick helps you scoop effortlessly without losing the delicate structure of your homemade roasted strawberry ice cream recipe.
FAQs
Can I use fresh strawberries instead of roasted?
Fresh strawberries will work, but roasting them adds a depth of flavor and caramelized sweetness that really enhances the ice cream. If you skip roasting, your ice cream will taste brighter but less complex.
What if I don’t have corn syrup?
You can substitute with light honey or golden syrup, but corn syrup is ideal because it prevents ice crystals and keeps the ice cream smooth and creamy.
Do I have to use egg yolks?
Egg yolks give the ice cream its custard-like richness and help with texture. If you prefer to skip them, use a high-quality ice cream base mix or a custard alternative, but the texture and flavor will differ slightly.
Can I make this recipe dairy-free?
To adapt this recipe for dairy-free diets, substitute the cream and milk with coconut or almond milk and use a suitable egg replacer; however, the texture may be lighter and less creamy.
How long does it take to make from start to finish?
While the active cooking and prep time is about an hour, remember to factor in chilling time—at least 8 hours in the fridge and another 6 hours freezing after churning—to allow the flavors to develop and the texture to set perfectly.
Final Thoughts
You absolutely must give this Homemade Roasted Strawberry Ice Cream Recipe a try—it’s an unforgettable treat that brings the magic of summer strawberries to your freezer all year round. Whether you’re serving it to friends or indulging in a quiet moment at home, this ice cream captures that perfect balance of sweet, creamy, and fruity that feels like a warm hug on a spoon. Trust me, once you taste it, you’ll want to make it again and again.
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Homemade Roasted Strawberry Ice Cream Recipe
- Total Time: 8 hours 35 minutes (including chilling and freezing times)
- Yield: 8 servings
- Diet: Vegetarian
Description
This homemade roasted strawberry ice cream features a rich custard base combined with deeply flavored roasted strawberries. The strawberries are roasted ahead of time to enhance their natural sweetness and then pureed to maintain a chunky texture within the creamy ice cream. The custard, made with egg yolks, heavy cream, milk, and vanilla, is cooked gently to avoid curdling before chilling overnight. The strawberry puree is swirled through the churned ice cream for a delightful fruit swirl effect. Perfect for strawberry lovers looking for a luxurious, homemade frozen treat.
Ingredients
Roasted Strawberries
- 1 recipe roasted strawberries (prepared at least 1 day ahead, cooled and refrigerated)
Ice Cream Base
- 1 1/2 cups (360 ml) cold heavy cream, divided
- 3/4 cup (180 ml) whole milk
- 5 large egg yolks (~100 grams)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Make the Roasted Strawberries: Prepare the roasted strawberries recipe at least one day in advance. Once roasted and cooled, refrigerate the strawberries to be used later in the ice cream.
- Mise en Place (Recipe Prep): Arrange your cooking area with a medium bowl and fine mesh strainer near the stove for straining the custard, and prepare a larger bowl filled with ice and water to create an ice bath for cooling the custard.
- Make the Ice Cream Base: In a 3 or 4-quart saucepan, whisk together 1 cup heavy cream, whole milk, egg yolks, granulated sugar, and corn syrup. Heat the mixture over medium heat until it reaches 175°F, just before boiling—watch for steam and small bubbles around the edges. Avoid boiling to prevent curdling which causes grainy texture.
- Strain and Flavor Custard: Remove from heat and pour the custard through the fine mesh strainer into the prepared bowl to catch any cooked egg bits. Stir in the vanilla extract, then fold in the remaining 1/2 cup of cold heavy cream.
- Cool the Custard: Place the bowl into the ice bath and slowly whisk the custard until it cools to between 75-80°F. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight to fully chill and mature the flavors.
- Make the Ice Cream: Puree the roasted strawberries just until chunky; avoid making a completely smooth puree. Whisk all but 1/4 cup of the chunky puree into the cold custard base. Following your ice cream maker’s instructions, churn the mixture until it reaches a soft-serve consistency.
- Layer and Freeze: Spoon some of the churned ice cream into your container. Swirl about half of the reserved strawberry puree into this layer, then add the remaining ice cream. Top with the rest of the strawberry puree and lightly swirl again. Freeze the assembled ice cream for at least 6 hours to set firmly.
- Store the Ice Cream: Keep the ice cream stored in the freezer for up to 2 weeks. Beyond that time, the texture may become icier but it remains safe to eat.
Notes
- Roast the strawberries at least one day ahead to allow flavors to develop and for cooling.
- Do not boil the custard to prevent curdling; heating to 175°F is sufficient.
- Use an ice bath to rapidly cool the custard to the ideal temperature for chilling.
- Maintain chunks in the strawberry puree to add texture and visual appeal to the ice cream.
- Freeze the finished ice cream for at least 6 hours before serving for best texture.
- The ice cream can be stored up to 2 weeks in the freezer.
- Prep Time: 20 minutes plus 8 hours chilling time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning (Ice Cream Maker) with Roasting (for strawberries)
- Cuisine: American
