Roasted Strawberry Ice Cream


My two favorite things to grow in my backyard as a kid were strawberries and sunflowers. I loved the sight of those gigantic yellow flowers and the added bonus of sun-dried treats inside! And there was nothing quite as joyful on a hot summer day than taking a dip in the pool and grabbing a sun-ripened strawberry straight from the dirt.

Even though strawberries are now grown year-round in California (yes – our Farmer’s Market sells strawberries in January), there’s still not quite anything like the taste of the summer berries! And since we loaded up on quite a few at last week’s market, I thought we’d make some ice cream to welcome summer in the right way.

This recipe comes from the oh-so-fabulous recipe book Jeni’s Splendid Ice Creams at Home — but I’ve doubled the strawberry to make it much richer than her regular recipe! Happy strawberry summers to all!

Roasted Strawberry Ice Cream
Recipe Type: Dessert
Author: kimberly michelle
Prep time:
Cook time:
Total time:
Serves: 1 quart
The perfect strawberry ice cream for every summer day!
  • Roasted Strawberries
  • 2 cups strawberries, hulled and sliced
  • 1/3 cup sugar
  • 3 T lemon juice
  • Ice Cream
  • 1 1/2 cups milk (whole preferred)
  • 2 T cornstarch
  • 1/8 tsp sea salt
  • 4 T cream cheese, softened
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 T light corn syrup
  • 1/4 cup buttermilk
  • Ice (for an ice bath)
  • 1 Freezer Ziploc bag
Roasted Strawberries
  1. Preheat the oven to 375 degrees F. Mix the sugar and the strawberries in a glass dish (8×8 works great!) and bake for 8-10 minutes.
  2. Use a food processor to blend the strawberries and lemon juice together.
  3. Measure 1 cup of the strawberry mixture for the ice cream, and reserve the rest for toppings or other uses.
Ice Cream
  1. Create a slurry by whisking together 2 T of the milk with 2 T of cornstarch.
  2. Mix the softened cream cheese with the salt in a medium bowl.
  3. Cook the milk, cream, sugar and corn syrup in a medium sized saucepan over medium-high heat until boiling. After 4 minutes, remove it from the heat and add the cornstarch/milk mixture. Heat it over medium-high heat again until boiling for an additional minute.
  4. Slowly pour the hot mixture over the cream cheese and whisk until combined and smooth. Add the strawberry mixture and buttermilk to the bowl and stir.
  5. Prepare an ice bath large enough to submerge a freezer bag. (hint: I like to use one half of my sink)
  6. Pour the ice cream base into a freezer-sized Ziploc bag and submerge the bag in your ice bath for 30 minutes.
  7. Use your ice cream maker to prepare and freeze your ice cream base as directed.
  8. When your ice cream is ready, place it in a storage container and seal it to be air-tight in your freezer. For maximum freshness, press a piece of parchment paper directly against the ice cream before sealing it.



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