Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist is the perfect summer dessert. After making this many times, I’ve discovered the trick to the best strawberry ice cream is roasting the berries first. The result is a fresh, creamy, and irresistible treat that’s better than store-bought. If you love recipes like this, you’ll also enjoy Creamy Boursin Chicken Recipe Ready in 25 Minutes and Refreshing Peach Ginger Lemonade Recipe for Summer.
Why This Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist Is Pure Comfort
- Bursting with fresh strawberry flavor
- Creamy and smooth texture
- Easy to make with an ice cream maker
- Perfect for summer cookouts
What You'll Need for Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb fresh strawberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh basil leaves
- Zest of 1 lime
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: Fresh basil leaves for garnish
- Optional: Lime zest for garnish
📝 Ingredient Notes
- Strawberries: Use ripe, fresh strawberries for the best flavor.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy ice cream every time. → See on Amazon
- Basil Plant — Fresh basil adds a unique twist to this ice cream. → See on Amazon
How to Make Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway.
- Blend Ingredients: In a blender, combine roasted strawberries, heavy cream, milk, sugar, basil, lime zest, salt, and vanilla. Blend until smooth.
- Chill and Churn: Chill the mixture in the refrigerator for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
- Common mistake and fix: Don't over churn the ice cream. It can become too dense and icy.
- Tip: For a less intense strawberry flavor, use 3/4 lb strawberries and 1/4 lb raspberries.
- Tip: To make this ice cream without an ice cream maker, pour the chilled mixture into a deep baking dish and freeze. Stir every 30 minutes until frozen.
Storing & Reheating Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the freezer for up to 1 week. Make-ahead tip: This ice cream can be made up to 1 week ahead.
Freezing Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
No need to freeze before storing in the freezer.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a less intense strawberry flavor, use 3/4 lb strawberries and 1/4 lb raspberries.
- Make-ahead: This ice cream can be made up to 1 week ahead.
- Troubleshooting: If your ice cream is too hard to scoop, let it sit at room temperature for a few minutes before serving.
Want to level up this recipe?
Immersion Blender — Makes blending the ice cream base quick and easy. → Check price on Amazon
Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist
Ingredients
Main Ingredients
- 1 lb fresh strawberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh basil leaves
- Zest of 1 lime
Seasonings
- 1/2 tsp salt
- 1 tsp vanilla extract
Optional Toppings
- Fresh basil leaves for garnish
- Lime zest for garnish
Instructions
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway.
- Blend Ingredients: In a blender, combine roasted strawberries, heavy cream, milk, sugar, basil, lime zest, salt, and vanilla. Blend until smooth.
- Chill and Churn: Chill the mixture in the refrigerator for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a less intense strawberry flavor, use 3/4 lb strawberries and 1/4 lb raspberries.
- Make-ahead: This ice cream can be made up to 1 week ahead.
- Troubleshooting: If your ice cream is too hard to scoop, let it sit at room temperature for a few minutes before serving.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before storing in the freezer.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: This ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 14g
- Carbs: 27g
- Fiber: 2g
- Sugar: 25g
- Sodium: 70mg
- Cholesterol: 55mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist FAQs
Yes, pour the chilled mixture into a deep baking dish and freeze. Stir every 30 minutes until frozen.
You may have over churned the ice cream. Be sure to follow the manufacturer's instructions for your ice cream maker.
While you can, fresh strawberries will give you the best flavor. If using frozen, thaw them first and adjust the sugar to taste.
Store the ice cream in an airtight container and freeze at 0°F (-18°C) or lower.
Yes, this ice cream is perfect for summer cookouts. Just be sure to keep it frozen until ready to serve.
A Warm Final Note
I can’t wait for you to try Creamy Roasted Strawberry Basil Ice Cream with a Lime Twist 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!
