Summer is here, it’s hot outside, and everyone’s screaming for ice cream, especially this Roasted Strawberry Ice Cream! What better way to satisfy that craving on hot summer days than with some luscious, creamy strawberry ice cream, made at home for way less than what you’d spend at the shop down the street?
Now, I know, you might be thinking, “Roasted strawberries? Why would you roast strawberries?” I promise you’ll wonder why you’ve never done it before! It makes for the best strawberry ice cream!
SAVE THIS ROASTED STRAWBERRY ICE CREAM TO YOUR FAVORITE PINTEREST BOARD!
Why You Need to Roast Your Strawberries
Usually, when you think about roasting things, savory dishes come to mind—roasted turkey, roasted vegetables, etc. You can roast anything, though!
Roasting strawberries is an extra step, but it makes a huge difference in this recipe because it deepens the flavor, giving the ice cream an intense strawberry flavor. I might be biased, but I think strawberry is the best flavor of ice cream!
Roasted Strawberry Ice Cream Ingredients
Before we make the ice cream, let’s make sure we have everything we need. Gather these simple ingredients:
- 16 ounces of fresh strawberries, washed, hulled, and sliced
- 3/4 teaspoons canola oil
- 1/8 teaspoon salt – for roasting the strawberries
- 3/4 cups whole milk
- 1/2 cup + 2 tablespoons sugar
- 1/8 rounded teaspoon salt – for the ice cream
- 1 cup half-and-half
- 1 1/2 teaspoon pure vanilla extract
- 1 1/4 cups heavy whipping cream
Unfortunately, you’re going to need an ice cream maker for this recipe. I’m thinking with all the wonderful recipes out there in the blogging world, a good percentage of you may already have one, but if not, I highly recommend this one that I use regularly. It even has the song from an ice cream truck when the batch is ready!
If you’re looking for something considerably less expensive, this one is a great option and I’ve heard will give you just as good a finished product as my Breville.
I highly recommend that you invest in one if you don’t have one in your pantry. Some of them aren’t that expensive, and I actually have a couple. I got our first one at Walmart a few years ago. I think it would be a wise investment if you’re even considering making it at home.
It will more than pay for itself, especially at a time when ice cream prices are rising, and the cartons are smaller! What gives? I made three quarts of this wonderful ice cream for about $4.50. WELL worth it, and it was homemade, so I knew everything that was going into it – fresh ingredients and no chemical preservatives that I can’t pronounce.
You also need a way to puree the strawberries; use a food processor or a high-powered blender. This one is the perfect size and you won’t have to pull out the big guns.
Roasting the Strawberries
We can’t make the ice cream until the strawberries are ready!
- Preheat your oven to 375 degrees F. Place sliced strawberries into a large bowl.
- Add canola oil and 1/8 teaspoon salt. Toss to coat. Then spread the strawberries into a single layer on a rimmed baking sheet sprayed with cooking spray.
- Roast strawberries for 15 minutes and allow them to cool.
Chop enough strawberries so that you have ¼ cup and set aside.
Place enough of the roasted strawberries into a food processor and puree so that you have 1 cup full; set aside for later. You can store the remainder to use for other desserts or to top your ice cream when it’s ready.
How to make Homemade Strawberry Ice Cream
- Pour the milk into a medium saucepan and heat over medium heat until scalding. As milk begins to steam, gradually add the sugar and salt, stirring constantly to dissolve. DO NOT BOIL!
- Remove from heat and stir in the half-and-half, vanilla extract, and heavy cream.
- Cover and let this warm cream mixture cool in the refrigerator for at least 30 minutes, but preferably an hour. If you’re rushed for time, you can transfer it to a 1-gallon Ziploc Freezer Bag and place it in an ice bath to cool.
- Be careful when removing the ice cream mixture from the fridge. The mixture does not thicken as it cools and will slosh all over the shelves if you remove it too quickly.
- Next, add the chopped strawberries and strawberry puree to the chilled milk and stir to combine. Carefully pour the ice cream base into the ice cream machine and prepare the ice cream following the manufacturer’s directions. It should come out with a soft-serve consistency.
- Place ice cream in a re-sealable shallow container like an ice cream bucket or similar airtight container and place it in the freezer for 3 hours. These are the ice cream storage containers I have and really like.
How long does Roasted Strawberry Ice Cream last?
Homemade ice cream stays good for 2-3 weeks. When in doubt, if it looks bad or icy, throw it out.
How do I scoop really hard ice cream?
If your ice cream is very hard, allow it to sit at room temperature for 15-20 minutes before scooping. I like to run a metal scooper under hot water, dry the scoop, and then use it to scoop ice cream.
My friend, Mary, of Barefeet in the Kitchen is like, THE master ice cream maker and absolutely LOVES this ice cream scoop. She gave me one, and now I reach for that one before all the others because it’s so easy and feels great, too!
Oh, and I HAVE to tell you that you most definitely NEED to make her Grapenut Ice Cream. I had a bowl when I went to visit her and it was un-freaking-believable!! WOW! One bite and I was instantly transported back to my childhood and the overfilled bowl of cereal with just a little bit of milk. 😂
But dang, Mary’s ice cream was incredible!
Is there any way to speed up the freezing process?
Make it easier for the ice cream maker by getting everything as cold as possible before we start churning. This includes the ingredients, the bowl, and the final container you’ll use to store the ice cream.
More Homemade Ice Cream Recipes
If you love making homemade ice cream, try one of these tasty recipes next time:
- Cake Batter Ice Cream
- Banana Cookie Butter Ice Cream
- It’s not homemade ice cream, but this Banana Split Ice Cream Cake is a show-stopper!
- If you prefer milkshakes, you might enjoy a Pina Colada Milkshake or a Double Chocolate Malted Milkshake!
- And to top any ice cream you make, this Homemade Hot Fudge Sauce is perfect!
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Roasted Strawberry Ice Cream
- 16 ounces strawberries washed, tops cut off and sliced about ¼-inch thick
- ¾ teaspoon canola oil
- ⅛ teaspoon salt
- ¾ cup milk
- ½ cup sugar
- 2 tablespoons sugar
- ⅛ rounded teaspoon salt
- 1 cup half and half
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cups heavy whipping cream
- ¼ cup chopped roasted strawberries
- 1 cup pureed roasted strawberries
Roast and puree strawberries
- Preheat oven to 375°F, and prepare a rimmed baking sheet by spraying it with cooking spray. Place sliced strawberries in a medium bowl, and add canola oil and salt. Toss to coat. Place strawberries on the prepared baking sheet in a single layer.
- Bake for 15 minutes, and allow to cool. Chop some of the strawberries so that you have ¼ cup and set aside. Place enough of the roasted strawberries into a food processor and puree so that you have 1 cup full; set aside. You can store the small remainder to top your ice cream when it's ready.
- In a medium saucepan, scald milk on medium heat. As milk begins to steam, gradually add the 1/2 cup + 2 tablespoons of sugar and salt, stirring constantly to dissolve. Do not boil!
- Remove from heat Stir in half and half, vanilla and heavy whipping cream.
- Cover and refrigerate for 30 minutes.
- Add the chopped and pureed strawberries to the chilled milk and stir to combine. Carefully pour mixture into the ice cream maker and prepare ice cream according to manufacturers directions.
- Place ice cream in a plastic container or similar, and place in freezer for 3 hours.
This post was originally published 5/9/2012. It has been updated with pictures and in format on 7/24/23.