There’s nothing quite like the sweet, tangy symphony of flavors that comes together in my Roasted Strawberries & Basil Lime Ice Cream. Picture this: the aroma of strawberries caramelizing in the oven, mingling with the fragrant notes of fresh basil and a hint of zesty lime. It’s a sensory delight that transports me straight to sun-kissed days and warm evenings spent basking in the glow of laughter and good company.
This creamy, dreamy dessert emerged from an unexpected moment of creativity. While pondering how to elevate my classic vanilla ice cream, I found a basket of ripe strawberries begging to be showcased. A sprinkle of balsamic, a dash of lime, and a handful of basil transformed my humble ingredients into an extraordinary treat that has everyone asking for seconds.
Whether you’re hosting a summer gathering or simply wanting to indulge after a long day, this luscious dessert offers the perfect balance of flavors while being a breeze to prepare. Get ready to impress your friends and family with this unforgettable flavor experience that feels just as indulgent as it is delightful!
Why is Roasted Strawberries & Lime Basil Ice Cream a must-try?
Uniquely refreshing: This ice cream combines the sweetness of roasted strawberries with the vibrant zing of lime and aromatic basil, creating a flavor explosion.
Simple preparation: With just a few steps, you can whip up this gourmet treat at home, making it accessible for any skill level.
Creative twist: This isn’t your everyday ice cream – the balsamic vinegar elevates the fruit, inviting a delightful complexity to the classic dessert.
Perfect for gatherings: Its eye-catching layers and unique taste make it a crowd-pleaser, ensuring you’ll be the star of any summer soirée.
Time-efficient: While the strawberries roast, you can prep other ingredients, maximizing your time in the kitchen.
Indulge in this irresistible dessert that’s sure to be a hit! And if you love ice cream as much as I do, check out my guide on how to make perfect homemade ice cream.
Roasted Strawberries & Lime Basil Ice Cream Ingredients
For the Ice Cream Base
- 625 g heavy cream – Provides a luxurious creaminess that makes each scoop irresistible.
- 250 g whole milk – Balances the richness of the heavy cream for a perfectly smooth texture.
- 130 g sugar – Sweetens the mixture beautifully; feel free to adjust for personal taste!
- 2 vanilla beans (Tahitian) – Infuses a warm, aromatic flavor throughout the ice cream.
- 2 tsp corn starch – Helps thicken the mixture for a creamier consistency.
- 1/4 tsp salt – Enhances the flavors and balances the sweetness.
For the Roasted Strawberries
- 500 g strawberries (cleaned, left whole) – Their natural sweetness is intensified when roasted, bringing vibrant flavor.
- 45 g sugar – A sprinkle enhances the strawberries’ natural sweetness during roasting.
- 7 g vanilla paste – Adds depth and enhances the overall sweetness of the strawberries.
- 2 tsp balsamic vinegar (good quality) – Elevates roasted strawberries with an intricate tanginess that surprises the palate.
For the Lime Basil Emulsion
- 35 g basil leaves – Adds a fresh, herbal note that complements the strawberries beautifully.
- 1½ limes, juice only – Provides a bright, zesty contrast that lifts the strawberry flavors.
- 2 tbsp Demerara sugar – Introduces a hint of caramelized sweetness to the basil mixture.
- 1 tbsp olive oil (extra virgin) – Adds a rich, silky texture that balances the tartness of the lime.
This Roasted Strawberries & Lime Basil Ice Cream is not only a stunning centerpiece for your summer gatherings, but it also delivers a refreshing flavor burst that will leave everyone craving more!
How to Make Roasted Strawberries & Lime Basil Ice Cream
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Prepare the Strawberries: Place the strawberries on a baking tray, and add the sugar, vanilla paste, and balsamic vinegar. Mix until the strawberries are evenly coated, enhancing their natural sweetness.
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Bake: Roast them in a preheated oven at 200ºC (392ºF) for about 1 hour. The strawberries should become jam-like and start to caramelize. Let them cool completely before using.
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Process Strawberries: Once cooled, slightly process the strawberries using a small food processor or hand-held mixer, creating a luscious, spreadable mixture.
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Mix Corn Starch: In a small bowl, combine 50 g of whole milk with the corn starch. Mix well until no lumps remain and set aside.
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Heat Ice Cream Base: In a cooking pot, combine the heavy cream, remaining whole milk, sugar, and split vanilla beans. Bring to a simmer while whisking continuously to prevent burning.
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Thicken Mixture: Stir in the corn starch and milk mixture, whisking while cooking for another minute until the mixture thickens slightly.
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Cool Down: Turn off the heat and let the mixture cool on your kitchen counter for at least 1 hour to develop the flavors.
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Strain the Base: Strain the cooled mixture into a clean glass bowl, covering it with cling film to prevent a milk skin from forming. Allow it to cool completely.
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Chill the Container: Place your empty ice cream container in the freezer to chill while you prepare the rest of your ingredients.
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Churn Ice Cream: Once the mixture is fully cooled, churn it in your ice cream machine according to the manufacturer’s instructions until it’s creamy.
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Prepare Lime Basil Emulsion: Chop the basil leaves roughly and place them in a mortar & pestle. Combine with Demerara sugar and the juice of ½ lime, pounding until a creamy texture forms.
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Mix Remaining Ingredients: Add the remaining lime juice and extra virgin olive oil to the basil mixture, stirring until fully combined and creamy.
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Layer the Ice Cream: In your chilled container, create layers: start with the vanilla ice cream base, then add lime basil emulsion, followed by roasted strawberries. Repeat until all ingredients are used, ending with the vanilla base.
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Swirl the Mixture: Use a thin, long knife to make playful zig-zags along the ice cream for a marbled effect.
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Freeze Completely: Cover the container and place it in the freezer. Let it freeze completely, solidifying that delicious flavor!
Optional: Top with fresh basil leaves before serving for an extra pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Strawberries & Lime Basil Ice Cream
Fridge: Keep any leftover ice cream in an airtight container in the fridge for up to 3 days. This ensures it stays creamy without developing ice crystals.
Freezer: For long-term storage, freeze the ice cream in a well-sealed container for up to 2 months. Allow it to sit at room temperature for about 10 minutes before scooping for easier serving.
Reheating: If the ice cream hardens too much, simply leave it out for 5–10 minutes, or microwave for a few seconds to soften slightly.
Layer Integrity: When freezing, make sure to add a layer of parchment paper on top before sealing to help maintain the flavor and texture of your Roasted Strawberries & Lime Basil Ice Cream.
Roasted Strawberries & Lime Basil Ice Cream Variations
Feel free to explore these delightful twists to make this ice cream truly yours!
- Nut-Free: Swap out the olive oil for extra lime juice to enhance the refreshing flavor without any nuts.
- Dairy-Free: Use coconut cream and almond milk in place of heavy cream and whole milk for a plant-based delight. Creamy and rich, it’s perfect for all ice cream lovers!
- Extra Fruity: Mix in other roasted fruits, like peaches or mangoes, for a whirlwind of seasonal flavors. The possibilities are endless, making each batch a unique surprise!
- Herb-Infused: Experiment with different herbs like mint or rosemary instead of basil for an unexpected flavor profile that will pique everyone’s interest.
- Sweetener Swap: Try honey or maple syrup instead of sugar for a more natural sweetness that adds a unique, warm flavor. Adjust according to taste for the best experience!
- Chocolate Indulgence: For chocoholics, fold in dark chocolate shavings or chunks just before freezing for a rich chocolatey surprise in every scoop. The pairing complements the strawberries wonderfully!
- Spicy Kick: Add a pinch of cayenne pepper or sliced fresh jalapeño to the lime basil emulsion for a delightful heat that elevates the sweetness of the ice cream.
- Vegan Wonders: Use aquafaba (chickpea water) to create a lighter, egg-free alternative that doesn’t skimp on creaminess, all while keeping it plant-friendly.
Let your creativity flow and enjoy this ice cream any way you like!
Expert Tips for Roasted Strawberries & Lime Basil Ice Cream
Use Ripe Strawberries: Choose strawberries that are fully ripe for the best flavor; under-ripe berries won’t caramelize as wonderfully.
Avoid Overbaking: Watch the strawberries closely while roasting to prevent them from becoming too dry; they should remain jam-like and juicy.
Strain Efficiently: When straining the ice cream base, ensure you use a fine mesh sieve to achieve a super smooth texture, crucial for a luxurious feel.
Chill Everything: Make sure your ice cream container and mixture are well-chilled before churning; this helps maintain the right consistency.
Layer Generously: Don’t skimp on the layers! Plenty of roasted strawberries and lime basil emulsion ensures every bite of your Roasted Strawberries & Lime Basil Ice Cream is a delightful explosion of flavor.
Make Ahead Options
These Roasted Strawberries & Lime Basil Ice Cream are perfect for busy weeknights and make-ahead meal planners! You can roast the strawberries up to 3 days in advance for optimal flavor, storing them in an airtight container in the refrigerator to maintain their vibrant taste. The ice cream base can also be prepared up to 24 hours ahead, cooling it completely before refrigerating. When you’re ready to serve, simply churn the base, layer it with your prepared lime basil emulsion and roasted strawberries, then freeze completely. This way, you ensure that your delightful dessert is just as delicious, saving you valuable time without sacrificing any quality!
What to Serve with Roasted Strawberries & Basil Lime Ice Cream?
Looking to create an unforgettable dining experience with your creamy and colorful ice cream creation?
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Fresh Mint Berries: A medley of blueberries, raspberries, and mint adds a burst of vibrant color and a refreshing taste that contrasts beautifully with the rich ice cream. A fruit salad can really brighten up your serving dish.
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Shortbread Cookies: These buttery, crumbly cookies provide a delightful crunch that pairs perfectly with the creamy texture of the ice cream, making every bite even more enjoyable.
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Light Sparkling Wine: The bubbles of a crisp Prosecco or a refreshing Moscato complement the sweet and tangy flavors in your ice cream, adding a celebratory touch to any occasion.
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Homemade Lemonade: Serve with a glass of chilled lemonade; its refreshing acidity balances the richness of the ice cream while enhancing the citrusy notes. There’s nothing quite like that sweet-tart combination!
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Chocolate Drizzle: A drizzle of rich dark chocolate over the ice cream adds a layer of indulgence, creating an elegant, decadent dessert that will tantalize your taste buds.
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Vanilla Pound Cake: This moist, buttery cake serves as a fantastic base for the ice cream. Slice it and top it with a scoop, ensuring that each forkful is filled with flavor and texture.
Turn your Roasted Strawberries & Lime Basil Ice Cream into an extraordinary dessert experience by pairing it with these delightful options that elevate the essence of each bite!
Roasted Strawberries & Lime Basil Ice Cream Recipe FAQs
What should I look for in ripe strawberries?
Absolutely! For the best flavor in your Roasted Strawberries & Lime Basil Ice Cream, choose strawberries that are fully ripe. Look for ones that are vibrant red with no dark spots and firm to the touch. Under-ripe strawberries won’t caramelize as beautifully and can result in a less flavorful ice cream.
How should I store the ice cream, and for how long?
You can store any leftover ice cream in an airtight container in the fridge for up to 3 days. This keeps it creamy without developing unwanted ice crystals. For long-term storage, freeze the ice cream in a well-sealed container for up to 2 months. Just make sure to let it sit at room temperature for about 10 minutes before scooping to make serving easier.
Can I freeze the Roasted Strawberries & Lime Basil Ice Cream?
Absolutely! To freeze it, just make sure your ice cream is in a well-sealed container. It can be stored in the freezer for up to 2 months. I suggest placing a layer of parchment paper on top before sealing to help maintain the flavor and texture. When you’re ready to enjoy, let it sit out for 10–15 minutes before scooping for easier serving.
What should I do if my ice cream is too hard to scoop?
Very common! If the ice cream hardens too much, simply leave it at room temperature for about 5–10 minutes. Alternatively, you can microwave it for a few seconds to soften it slightly, making it much easier to scoop. Remember, this helps to avoid any breakage of the ice cream container!
Are there any dietary considerations for this ice cream?
It’s great to double-check ingredients! This Roasted Strawberries & Lime Basil Ice Cream contains dairy and sugar, making it unsuitable for those with lactose intolerance or those following a strict vegan diet. For a dairy-free alternative, consider using coconut milk or almond milk instead of heavy cream and milk. Just keep in mind the flavor and texture might change slightly.
Delightful Roasted Strawberries & Lime Basil Ice Cream Recipe
Ingredients
Equipment
Method
- Prepare the Strawberries: Place the strawberries on a baking tray, and add the sugar, vanilla paste, and balsamic vinegar. Mix until the strawberries are evenly coated, enhancing their natural sweetness.
- Bake: Roast them in a preheated oven at 200ºC (392ºF) for about 1 hour. The strawberries should become jam-like and start to caramelize. Let them cool completely before using.
- Process Strawberries: Once cooled, slightly process the strawberries using a small food processor or hand-held mixer, creating a luscious, spreadable mixture.
- Mix Corn Starch: In a small bowl, combine 50 g of whole milk with the corn starch. Mix well until no lumps remain and set aside.
- Heat Ice Cream Base: In a cooking pot, combine the heavy cream, remaining whole milk, sugar, and split vanilla beans. Bring to a simmer while whisking continuously to prevent burning.
- Thicken Mixture: Stir in the corn starch and milk mixture, whisking while cooking for another minute until the mixture thickens slightly.
- Cool Down: Turn off the heat and let the mixture cool on your kitchen counter for at least 1 hour to develop the flavors.
- Strain the Base: Strain the cooled mixture into a clean glass bowl, covering it with cling film to prevent a milk skin from forming. Allow it to cool completely.
- Chill the Container: Place your empty ice cream container in the freezer to chill while you prepare the rest of your ingredients.
- Churn Ice Cream: Once the mixture is fully cooled, churn it in your ice cream machine according to the manufacturer's instructions until it's creamy.
- Prepare Lime Basil Emulsion: Chop the basil leaves roughly and place them in a mortar & pestle. Combine with Demerara sugar and the juice of ½ lime, pounding until a creamy texture forms.
- Mix Remaining Ingredients: Add the remaining lime juice and extra virgin olive oil to the basil mixture, stirring until fully combined and creamy.
- Layer the Ice Cream: In your chilled container, create layers: start with the vanilla ice cream base, then add lime basil emulsion, followed by roasted strawberries. Repeat until all ingredients are used, ending with the vanilla base.
- Swirl the Mixture: Use a thin, long knife to make playful zig-zags along the ice cream for a marbled effect.
- Freeze Completely: Cover the container and place it in the freezer. Let it freeze completely, solidifying that delicious flavor!