Roasted Strawberry Basil Ice Cream with a Lime Twist
After making this Roasted Strawberry Basil Ice Cream with a Lime Twist dozens of times, I’ve discovered the perfect balance of sweet strawberries and tangy lime that makes this dessert a summer favorite. The roasting process intensifies the strawberry flavor, while the fresh basil adds a unique twist. It’s like a taste of summer in every creamy bite. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Fruity Pebbles Cheesecake Tacos and Crispy Chipotle Honey Chicken Thighs.
Why This Roasted Strawberry Basil Ice Cream with a Lime Twist Is Pure Comfort
- Intensely flavorful roasted strawberries
- Creamy and smooth ice cream base
- Tangy lime twist for a refreshing finish
- Easy to make with an ice cream maker
What You'll Need for 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.
- Strawberries
- Heavy cream
- Milk
- Sugar
- Eggs
- Fresh basil
- Lime zest
- Vanilla extract
- Salt
- Optional: Fresh mint leaves
- Optional: Lime wheels
📝 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 a breeze. → See on Amazon
How to Make Roasted Strawberry Basil Ice Cream with a Lime Twist
- Roast Strawberries: Toss strawberries with sugar and lime juice. Roast at 400°F (200°C) for 20-25 minutes.
- Blend Strawberries: Blend roasted strawberries with basil and lime zest until smooth.
- Make Ice Cream Base: Heat milk, sugar, and vanilla. Temper eggs, then whisk in heavy cream. Cook until thickened.
- Chill and Churn: Chill the strawberry mixture and ice cream base separately. Churn the ice cream base, then fold in the strawberry mixture.
- Freeze: Freeze the ice cream for at least 4 hours before serving.
Cook's Tips for Perfect Roasted Strawberry Basil Ice Cream with a Lime Twist
- Common mistake and fix: Avoid overcooking the ice cream base to prevent curdling. If it happens, blend in a bit of cream cheese to save the batch.
- Pro tip: For a non-dairy version, use full-fat canned coconut milk instead of heavy cream.
- Pro tip: Freeze the ice cream in a loaf pan for easy portioning and storage.
Storing & Reheating 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: Ice cream can be made up to 1 week ahead.
Freezing Roasted Strawberry Basil Ice Cream with a Lime Twist
No need to freeze before storing.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a boozy twist, add a splash of limoncello or vodka to the strawberry mixture.
- Best substitution: Substitute the basil with fresh mint for a different flavor profile.
- Make-ahead: Ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If the ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.
Want to level up this recipe?
Digital Thermometer — Ensures accurate temperature for cooking the ice cream base. → Check price on Amazon
Roasted Strawberry Basil Ice Cream with a Lime Twist
Ingredients
Main Ingredients
- Strawberries
- Heavy cream
- Milk
- Sugar
- Eggs
- Fresh basil
- Lime zest
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh mint leaves
- Lime wheels
Instructions
- Roast Strawberries: Toss strawberries with sugar and lime juice. Roast at 400°F (200°C) for 20-25 minutes.
- Blend Strawberries: Blend roasted strawberries with basil and lime zest until smooth.
- Make Ice Cream Base: Heat milk, sugar, and vanilla. Temper eggs, then whisk in heavy cream. Cook until thickened.
- Chill and Churn: Chill the strawberry mixture and ice cream base separately. Churn the ice cream base, then fold in the strawberry mixture.
- Freeze: Freeze the ice cream for at least 4 hours before serving.
Notes
- Chef tip: For a boozy twist, add a splash of limoncello or vodka to the strawberry mixture.
- Best substitution: Substitute the basil with fresh mint for a different flavor profile.
- Make-ahead: Ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled or halved depending on your ice cream maker's capacity.
- Troubleshooting: If the ice cream is too hard to scoop, let it sit at room temperature for 5-10 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.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 18g
- Carbs: 30g
- Fiber: 2g
- Sugar: 25g
- Sodium: 30mg
- Cholesterol: 75mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Strawberry Basil Ice Cream with a Lime Twist FAQs
Yes, you can make this ice cream without an ice cream maker using the plastic bag method or the freeze-and-stir method. However, the texture may not be as smooth.
Ice crystals form when ice cream freezes too quickly or is not churned enough. Make sure to chill the ice cream base thoroughly and churn it according to the manufacturer's instructions.
While you can use frozen strawberries, fresh strawberries will yield the best flavor. If using frozen, thaw them before roasting.
Serve the ice cream on a chilled plate or in a chilled bowl. You can also place the serving dish in the freezer for a few minutes before adding the ice cream.
Yes, this ice cream recipe is gluten-free. Always double-check your ingredients to ensure they are gluten-free.
A Warm Final Note
I can’t wait for you to try 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!
