This strawberry ice cream recipe is creamy, flavorful, and made with roasted strawberries for a rich, fresh strawberry flavor. It’s churned in an ice cream maker for the perfect homemade texture.
Equipment
Ingredients
For the Roasted Strawberry Puree
- 1 pound (454 g) fresh strawberries washed, hulled, and halved
- 1/3 cup (67 g) granulated white sugar
- 1 tablespoon lemon juice
- Pinch of salt
For the Ice Cream Base
- 2 cups (480 g) heavy cream
- 1 cup (240 g) whole milk
- 2/3 cup (133 g) granulated white sugar
- 1 tablespoon (20 g) light corn syrup optional
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- about 3/4 cup (about 180 g) thick roasted strawberry puree
Instructions
- Preheat the oven to 375°F. Add the strawberries, sugar, lemon juice, and salt to a baking dish. Toss until combined.
- Roast for 30 to 35 minutes, stirring a few times, until the strawberries are soft, syrupy, and slightly reduced. This step is important, as it removes water from the strawberries, preventing icy ice cream.
- Let the strawberries completely cool, then blend until smooth. You should have a thick puree. Measure out about 3/4 cup for the ice cream base.
- In a large bowl, whisk together the whole milk, sugar, corn syrup, vanilla bean paste, and salt until the sugar is mostly dissolved. Gently stir in the heavy cream and cooled roasted strawberry puree.
- For best results, cover the base and refrigerate for at least 4 hours, preferably overnight. The base should be very cold before churning. If you're short on time. you can skip this step, but the ice cream may not be as rich and flavorful.
- Pour the chilled base into your ice cream machine and churn according to the manufacturer’s instructions, usually 25 to 30 minutes, or until it reaches a thick soft-serve consistency.
- Transfer the ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly against the surface, cover, and freeze for 4–6 hours, or until firm and scoopable. If frozen longer, let the ice cream sit out for 10 minutes or so to slightly soften. Enjoy!
Video
Notes
- For the best flavor, roast the strawberries until they are syrupy, jammy, and slightly reduced. This concentrates the strawberry flavor and helps prevent icy ice cream.
- If your strawberry puree looks thin or watery after blending, simmer it for a few minutes until thickened. A loose puree can make the ice cream icy.
- The corn syrup is optional but helps keep the ice cream smooth and scoopable.
Tried this recipe?Let us know how it was!