Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
Creamy Roasted Strawberry Lime Basil Ice Cream — a game-changer for summer! After making this many times, I discovered the trick to intense strawberry flavor is roasting them first. The result? A luscious, creamy ice cream with a fresh, slightly tart twist from lime and basil. It’s like summer in a scoop! Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Minestrone Soup with Fresh Basil and Beans and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Creamy Roasted Strawberry Lime Basil Ice Cream Recipe Is Pure Comfort
- Intense strawberry flavor without artificial colors or flavors
- Creamy texture that's smooth and velvety
- Easy to make with simple ingredients
- Perfect for summer cookouts or any time you want a refreshing treat
What You'll Need for Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
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
- 4 large egg yolks
- 1 tbsp lime zest
- 1/4 cup fresh basil leaves
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Optional: Fresh basil leaves
- Optional: Lime zest
📝 Ingredient Notes
- strawberries: Use ripe, sweet strawberries for best flavor.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy texture. Pays for itself vs buying store-bought. → See on Amazon
- Blender — Blends strawberries and basil into a smooth puree. Essential for this recipe. → See on Amazon
How to Make Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on baking sheet. Roast for 25-30 minutes, stirring halfway.
- Blend and Strain: Blend roasted strawberries, basil, and remaining sugar until smooth. Strain mixture through a fine-mesh sieve into a bowl.
- Make Custard: Whisk egg yolks in a bowl. Heat milk, cream, and salt in a saucepan until hot but not boiling. Slowly pour hot milk mixture into egg yolks, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
- Combine and Chill: Strain custard into strawberry mixture. Stir in vanilla and lime zest. Chill for at least 2 hours.
- Churn Ice Cream: Churn chilled mixture in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cook's Tips for Perfect Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
- Common mistake and fix: Don't overcook the custard. It should thicken enough to coat the back of a spoon. If it curdles, try again with a lower heat.
- Pro tip: For a boozy twist, add 1/4 cup of your favorite liqueur (like limoncello or vodka) to the strawberry mixture before churning.
- Pro tip: Freeze leftover ice cream in an airtight container for up to a week. Let it sit at room temperature for a few minutes before scooping.
Storing & Reheating Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the freezer for up to a week. Make-ahead tip: Make the strawberry mixture and custard up to a day ahead. Chill separately, then combine and churn.
Freezing Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
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 dairy-free version, substitute canned coconut milk for the heavy cream and use coconut sugar instead of granulated sugar.
- Best substitution: No substitutions for the strawberries or basil. They're key to the unique flavor of this ice cream.
- Make-ahead: See 'Make Ahead' in storage section.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If your ice cream isn't churning properly, try freezing the bowl of your ice cream maker overnight before using.
Want to level up this recipe?
Digital Kitchen Scale — Ensures accurate measurements for perfect results. Essential for baking and cooking. → Check price on Amazon
Creamy Roasted Strawberry Lime Basil Ice Cream Recipe
Ingredients
Main Ingredients
- 1 lb fresh strawberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tbsp lime zest
- 1/4 cup fresh basil leaves
Seasonings
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Optional Toppings
- Fresh basil leaves
- Lime zest
Instructions
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on baking sheet. Roast for 25-30 minutes, stirring halfway.
- Blend and Strain: Blend roasted strawberries, basil, and remaining sugar until smooth. Strain mixture through a fine-mesh sieve into a bowl.
- Make Custard: Whisk egg yolks in a bowl. Heat milk, cream, and salt in a saucepan until hot but not boiling. Slowly pour hot milk mixture into egg yolks, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
- Combine and Chill: Strain custard into strawberry mixture. Stir in vanilla and lime zest. Chill for at least 2 hours.
- Churn Ice Cream: Churn chilled mixture in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
- Chef tip: For a dairy-free version, substitute canned coconut milk for the heavy cream and use coconut sugar instead of granulated sugar.
- Best substitution: No substitutions for the strawberries or basil. They're key to the unique flavor of this ice cream.
- Make-ahead: See 'Make Ahead' in storage section.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If your ice cream isn't churning properly, try freezing the bowl of your ice cream maker overnight before using.
Storage
- Fridge: Store in an airtight container in the freezer for up to a week.
- Freezer: No need to freeze before storing in the freezer.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Make the strawberry mixture and custard up to a day ahead. Chill separately, then combine and churn.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 16g
- Carbs: 30g
- Fiber: 2g
- Sugar: 24g
- Sodium: 70mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Roasted Strawberry Lime Basil Ice Cream Recipe FAQs
Yes, but the texture will be more like a sorbet. Freeze the mixture in a shallow pan, stirring every 30 minutes until frozen.
This could be due to not churning long enough or not freezing the mixture enough before churning. Make sure to follow the instructions carefully.
Yes, but the flavor won't be as intense as using fresh strawberries. Roast them as directed, then thaw before blending.
Substitute low-fat milk for the heavy cream and use a sugar substitute. The texture will be slightly different but still delicious.
Yes, this ice cream is perfect for summer! It's refreshing and light, perfect for hot days.
A Warm Final Note
I can’t wait for you to try Creamy Roasted Strawberry Lime Basil Ice Cream Recipe 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!
