Best Roasted Strawberry Basil Ice Cream with a Lime Twist
Make the best Roasted Strawberry Basil Ice Cream with a Lime Twist at home. After making this many times, I’ve discovered the trick to perfectly roasted strawberries and a tangy lime twist. The result is a creamy, fresh, and cozy ice cream that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Mousse Dessert with Berries and Easy Crock Pot Creamy Chicken Parmesan Soup Recipe.
Why This Best Roasted Strawberry Basil Ice Cream with a Lime Twist Is Pure Comfort
- Easy to make with simple ingredients
- Better than store-bought or takeout
- Perfect for summer cookouts and parties
- Creamy texture with a tangy lime twist
What You'll Need for Best 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
- Basil leaves
- Limes
- Vanilla extract
- Salt
- Optional: Fresh basil leaves
- Optional: Lime zest
📝 Ingredient Notes
- Strawberries: Use ripe, in-season strawberries for the best flavor.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy ice cream every time. → See on Amazon
- Immersion Blender — Easily blend the strawberries and basil into the cream mixture. → See on Amazon
How to Make Best Roasted Strawberry Basil Ice Cream with a Lime Twist
- Roast Strawberries: Toss strawberries with sugar and vanilla, then roast at 400°F (200°C) for 20-25 minutes.
- Blend Strawberries and Basil: Blend roasted strawberries with basil leaves until smooth.
- Make Ice Cream Base: Whisk eggs, sugar, and salt. Cook over a double boiler, then strain and chill. Combine with heavy cream, milk, and strawberry-basil mixture.
- Churn Ice Cream: Churn the mixture in an ice cream maker according to the manufacturer's instructions. Add lime zest during the last minute of churning.
- Freeze: Freeze the ice cream for at least 4 hours before serving.
Cook's Tips for Perfect Best Roasted Strawberry Basil Ice Cream with a Lime Twist
- Common mistake and fix: Don't overcook the custard base. If it reaches 180°F (82°C), it may curdle.
- Pro tip: For a smoother ice cream, strain the custard base through a fine-mesh sieve before chilling.
- Pro tip: To make the ice cream without an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until frozen.
Storing & Reheating Best 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 Best Roasted Strawberry Basil Ice Cream with a Lime Twist
No need to freeze before serving.
Recipe Notes
- Chef tip: For a non-dairy version, use coconut cream instead of heavy cream.
- Best substitution: Replace basil with 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 soft, freeze for an additional hour or two.
Want to level up this recipe?
Ice Cream Scoop — Makes it easy to serve perfectly round scoops of ice cream. → Check price on Amazon
Best Roasted Strawberry Basil Ice Cream with a Lime Twist
Ingredients
Main Ingredients
- Strawberries
- Heavy cream
- Milk
- Sugar
- Eggs
- Basil leaves
- Limes
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh basil leaves
- Lime zest
Instructions
- Roast Strawberries: Toss strawberries with sugar and vanilla, then roast at 400°F (200°C) for 20-25 minutes.
- Blend Strawberries and Basil: Blend roasted strawberries with basil leaves until smooth.
- Make Ice Cream Base: Whisk eggs, sugar, and salt. Cook over a double boiler, then strain and chill. Combine with heavy cream, milk, and strawberry-basil mixture.
- Churn Ice Cream: Churn the mixture in an ice cream maker according to the manufacturer's instructions. Add lime zest during the last minute of churning.
- Freeze: Freeze the ice cream for at least 4 hours before serving.
Notes
- Chef tip: For a non-dairy version, use coconut cream instead of heavy cream.
- Best substitution: Replace basil with 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 soft, freeze for an additional hour or two.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before serving.
- Make ahead: Ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 17g
- Carbs: 30g
- Fiber: 2g
- Sugar: 25g
- Sodium: 40mg
- Cholesterol: 105mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Roasted Strawberry Basil Ice Cream with a Lime Twist FAQs
Yes, you can. Freeze the mixture in a shallow dish, stirring every 30 minutes until frozen.
This could be due to not churning the ice cream long enough or not freezing it for long enough. Make sure to follow the instructions closely.
While you can, using fresh, in-season strawberries will give the best flavor.
Store the ice cream in an airtight container and make sure it's completely frozen before serving.
Yes, this ice cream is perfect for summer cookouts and parties. The lime twist adds a refreshing touch.
A Warm Final Note
I can’t wait for you to try Best 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!
