Roasted Strawberry Lime Basil Ice Cream Recipe
Craving a refreshing summer dessert? This Roasted Strawberry Lime Basil Ice Cream is the ultimate indulgence! After making this many times, I’ve discovered the secret to a creamy, tangy ice cream that’s better than store-bought. The roasted strawberries add a depth of flavor that’s irresistible, and the lime and basil give it a fresh, unique twist. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chocolate Mousse Brownies Recipe for Decadent Dessert and Easy Slow Cooker Cowboy Casserole for Hearty Dinners.
Why This Roasted Strawberry Lime Basil Ice Cream Recipe Is Pure Comfort
- Better than store-bought ice cream
- Unique combination of flavors
- Easy to make with an ice cream maker
- Perfect for summer cookouts
What You'll Need for 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.
- Strawberries
- Sugar
- Heavy cream
- Milk
- Eggs
- Lime zest and juice
- Basil leaves
- Vanilla extract
- Salt
- Optional: Fresh basil leaves
- Optional: Mint leaves
📝 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
- Immersion Blender — Makes blending the strawberry mixture easy and quick. → See on Amazon
How to Make Roasted Strawberry Lime Basil Ice Cream Recipe
- Roast the strawberries: Toss strawberries with sugar and lime zest. Roast at 375°F (190°C) for 25-30 minutes.
- Blend the strawberries: Blend roasted strawberries with lime juice until smooth.
- Make the ice cream base: Whisk eggs, sugar, and salt. Heat milk and heavy cream, then slowly pour into egg mixture. Cook until thickened.
- Chill and churn: Strain the ice cream base, then chill until cold. Churn in an ice cream maker, adding the strawberry mixture in the last 5 minutes.
- Freeze: Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Roasted Strawberry Lime Basil Ice Cream Recipe
- Common mistake and fix: Don't overcook the ice cream base to prevent scrambled eggs. Cook until it thickens enough to coat the back of a spoon.
- Pro tip: For a lighter ice cream, substitute half-and-half for the heavy cream.
- Pro tip: To make this ice cream without an ice cream maker, freeze the mixture in a shallow pan, stirring every 30 minutes until frozen.
Storing & Reheating 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 1 week. Make-ahead tip: This ice cream can be made up to 1 week ahead and frozen.
Freezing Roasted Strawberry Lime Basil Ice Cream Recipe
No need to freeze before storing in the freezer.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a fun twist, add a spoonful of basil pesto to the ice cream base before churning.
- Make-ahead: Ice cream can be made up to 1 week ahead and frozen.
- Troubleshooting: If your ice cream isn't freezing properly, try churning it in smaller batches.
Want to level up this recipe?
High-quality vanilla beans — Adds a rich, complex flavor to your ice cream. → Check price on Amazon
Roasted Strawberry Lime Basil Ice Cream Recipe
Ingredients
Main Ingredients
- Strawberries
- Sugar
- Heavy cream
- Milk
- Eggs
- Lime zest and juice
- Basil leaves
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh basil leaves
- Mint leaves
Instructions
- Roast the strawberries: Toss strawberries with sugar and lime zest. Roast at 375°F (190°C) for 25-30 minutes.
- Blend the strawberries: Blend roasted strawberries with lime juice until smooth.
- Make the ice cream base: Whisk eggs, sugar, and salt. Heat milk and heavy cream, then slowly pour into egg mixture. Cook until thickened.
- Chill and churn: Strain the ice cream base, then chill until cold. Churn in an ice cream maker, adding the strawberry mixture in the last 5 minutes.
- Freeze: Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a fun twist, add a spoonful of basil pesto to the ice cream base before churning.
- Make-ahead: Ice cream can be made up to 1 week ahead and frozen.
- Troubleshooting: If your ice cream isn't freezing properly, try churning it in smaller batches.
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: N/A
- Microwave reheat: N/A
- Make ahead: This ice cream can be made up to 1 week ahead and frozen.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 16g
- Carbs: 30g
- Fiber: 2g
- Sugar: 24g
- Sodium: 50mg
- Cholesterol: 100mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Strawberry Lime Basil Ice Cream Recipe FAQs
Yes, you can. Freeze the mixture in a shallow pan, stirring every 30 minutes until frozen.
This could be due to not churning the ice cream long enough or not freezing it for long enough. Make sure to churn until it reaches the consistency of soft-serve and freeze for at least 4 hours.
While you can, fresh strawberries will give you the best flavor. If using frozen, thaw them first and drain excess liquid before roasting.
Store leftover ice cream in an airtight container in the freezer for up to 1 week.
Yes, this ice cream is perfect for summer! The roasted strawberries and fresh basil make it a refreshing treat on hot days.
A Warm Final Note
I can’t wait for you to try 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!
