Roasted Strawberry Vanilla Ice Cream

Homemade Roasted Strawberry Vanilla Ice Cream begins with a simple vanilla base and roasted fresh strawberries mixed in. Made with 7 simple ingredients, this strawberry ice cream is sweet, creamy, and bursting with a rich strawberry flavor.

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We always have an abundance of fresh strawberries in our fridge, which means we eat a lot of strawberry desserts. During the warmer months, roasted strawberry vanilla ice cream is at the top of our list, along with fresh strawberry sheet cake and strawberry filled cupcakes.

I learned to make homemade ice cream in pastry school, but I promise you it’s not intimidating. This is an easy recipe that uses only 7 ingredients.

The oven does the magic to develop a rich strawberry flavor similar to my strawberry cheesecake cookies and crisp. Roasted strawberries are the difference between basic strawberry ice cream and this homemade roasted strawberry vanilla ice cream.

Let’s get started!

Why You'll Love This Recipe

• Made with 7 ingredients: you only need basic everyday ingredients to make roasted strawberry ice cream. Nothing complicated and no artificial ingredients.
• Rich strawberry flavor: roasting strawberries produce a sweeter, deeper, and richer flavor that’ll make your ice cream stand out.
• Vanilla base: This recipe begins with a vanilla ice cream base which can be transformed into any flavor (like mint chocolate chip ice cream).

Ingredients You'll Need

Homemade ice cream may seem intimidating, but it’s not. It’s made with 7 simple ingredients you probably already have stocked in your pantry and refrigerator.  Here’s what you’ll need:

• Fresh strawberries. Select fresh, plump strawberries with bright red skin and fresh green stems. Seasonal strawberries make the best strawberry ice cream.
• Granulated sugar. Slightly sweetens the strawberries for roasting. Also adds just the right amount of sweetness to the ice cream base.
• Vanilla. Always use pure vanilla extract for the best flavor.
• Salt. It balances out the sweetness of the ice cream.
• Heavy cream. Creates a smooth and creamy texture and a rich flavor! Use a high-quality cream for the best results.
• Whole milk. Lightens the ice cream to balance the heavy cream.
• Egg yolks. Essential to create the custard base of this homemade ice cream.

How To Make Roasted Strawberries (Step-By-Step Instructions)

1. Combine strawberries and flavorings. Coat the strawberries with the sugar and vanilla and arrange in an even layer on a sheet pan.
2. Roast strawberries. Roast just until the strawberry juices thicken, about 30-40 minutes.

How To Make Ice Cream (Step-By-Step Instructions)

1. Cook cream mixture. Bring the heavy cream, milk, sugar, vanilla, and salt to a simmer.
2. Whisk egg yolks and sugar. Combine in a medium bowl.

3. Temper egg mixture. Whisk the hot cream mixture into the eggs and whisk back into the saucepan.
4. Cook ice cream base. Cook the mixture until it reaches 175°F/80°C.
5. Ice water bath. Set the bowl over a water bath and stir the ice cream base until it has cooled.

6. Mash the strawberries. Gently mash the strawberries until there are no large pieces.
7. Refrigerate. Strain the ice cream mixture into a bowl, mix with the strawberries, and refrigerate for at least 4 hours.
8. Combine strawberries and ice cream base. Pour the strawberries into the base and mix to combine.
9. Churn. Churn according to your ice cream machine manufacturer's instructions.

Recipe Tips & Tricks

There are a few more steps that go into homemade ice cream compared to no-churn ice cream. It’s not complicated and definitely worth it. Follow these tips for the perfect ice cream every time.

• Temper the egg yolks. Taking the time to temper your eggs will prevent your eggs from curdling in the hot cream mixture.
• Strain your ice cream base. Use a fine-mesh sieve to remove any traces of cooked egg in your mixture.
• Use a water bath. It’s important to cool down your ice cream base safely. An ice water bath will cool it down so you can finish cooling the base in the refrigerator.
• Freeze after churning. It’ll be hard to resist eating roasted strawberry ice cream immediately. Scoop it into a loaf pan or container and freeze for at least 4 hours to let it set up for the right texture.

Recipe Substitutions

I love how easy roasted strawberry vanilla ice cream is to make using simple ingredients. The best part, you can easily manipulate the ingredients to your preferences.

• Reduce heavy cream. You can replace part of the heavy cream with an equal amount of whole milk. Note that it will affect the texture, firmness, and richness of the ice cream.
• Use half and half. To lighten the recipe, you can replace the heavy cream with half and half.
• Vanilla bean. You can replace the vanilla extract with one vanilla bean, sliced and scraped of its seeds. Just add it to the cream mixture before bringing it to a simmer.

How To Serve

On a hot summer day, roasted strawberry vanilla ice cream is perfect just scooped into a bowl! But here are some other ideas you might enjoy.

• Sundae style. Top with hot fudge, whipped cream, and a cherry.
• Ice cream sandwiches. Serve sandwiched between two chewy chocolate chip cookies for a delicious roasted strawberry ice cream sandwich.
• Strawberry milkshake. Blend with milk or cream for a fun milkshake.

Storage Tips

Store roasted strawberry ice cream in a freezer-safe container. Homemade ice cream will keep for up to two weeks in the freezer. After that, ice crystals can form. Allow your ice cream to thaw slightly before scooping.

FAQ

Please leave a starred rating and comment below if you make this Roasted Strawberry Vanilla Ice Cream. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

Roasted Strawberry Ice Cream

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5 from 1 review

• Author: Maria
• Total Time: 5 hours 15 minutes
• Yield: 1 quart 1x

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Description

Homemade roasted strawberry vanilla ice cream begins with a simple vanilla base and roasted fresh strawberries mixed in. Made with 7 simple ingredients, this strawberry ice cream is sweet, creamy, and bursting with a rich strawberry flavor.

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Ingredients

Scale 1x2x3x

Roasted Strawberries

• 454 g (1 pound) fresh strawberries, stems removed and quartered
• 55 g (¼ cup) granulated sugar
• 3.5 g (1 teaspoon) pure vanilla extract

Ice Cream

• 360 g (1 ½ cups) heavy cream
• 360 g (1 ½ cups) whole milk
• 147 g (⅔ cup) granulated sugar, divided
• 9 g (1 tablespoon) pure vanilla extract
• pinch of salt
• 120 g (6 large) egg yolks

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Instructions

Roasted Strawberries

1. Preheat the oven to 350°F/177°C with a rack set in the middle of the oven.
2. Line a rimmed baking sheet with parchment paper. Place cut strawberries on the baking sheet and sprinkle with the sugar and vanilla. Gently toss to coat the berries and arrange them in a single layer.
3. Roast for about 30-40 minutes or until the strawberry juices have thickened. Do not overbake, or else the juices will burn.
4. Allow the strawberries to cool to room temperature while you prepare the ice cream base.

Ice Cream

1. In a medium saucepan, bring heavy cream, milk, half of the sugar, vanilla, and salt to a simmer over medium heat.
2. In a medium bowl, whisk the egg yolks and the remaining sugar together.
3. Temper the yolk mixture by vigorously whisking half of the hot cream mixture into the eggs. Whisk the yolk mixture back into the cream mixture and reduce heat to low. Use a wooden spoon to stir the mixture until it reaches 175°F/80°C.
4. Pour the custard into a medium mixing bowl and set the bowl over an ice-water bath. Stir until the mixture has cooled. Pour the custard through a fine-mesh sieve into a clean bowl.  Mash the strawberries with a fork until there are no longer large pieces.  Add the mashed strawberries to the custard and mix until just combined.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Churn the custard in an ice cream machine according to manufacturers’ instructions. Freeze until ready to serve.

Notes

• Storage: Store in a freezer-safe container for up to 2 weeks in the freezer.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Ice cream