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Roasted Strawberry Basil Ice Cream

Maria G. Brooks
A creamy, refreshing ice cream featuring roasted strawberries and aromatic lime basil.
Easy to make at home, it layers rich vanilla, zesty lime-basil emulsion, and sweet roasted strawberries for a vibrant, gourmet dessert.
Perfect for summer, family gatherings, or anytime you crave a healthy, indulgent treat.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Churn Time 30 minutes
Total Time 2 hours 20 minutes
Course Dessert, Frozen Treat
Cuisine Gourmet, Modern, Summer
Servings 11

Equipment

  • Medium cooking pot – 1
  • Large baking tray with parchment paper – 1
  • Small food processor – 1
  • Ice Cream Maker – 1
  • Ice cream container – 1
  • Spatula (1)
  • Whisk (1)
  • Ice cream scoop – 1

Ingredients
  

Base Vanilla Ice Cream

  • 625 g heavy cream
  • 250 g whole milk
  • 130 g sugar
  • 2 Tahitian vanilla beans
  • 2 tsp corn starch
  • ¼ tsp salt

Roasted Strawberries

  • 500 g whole strawberries cleaned
  • 45 g sugar
  • 7 g vanilla paste
  • 2 tsp high-quality balsamic vinegar

Sweet Lime Basil Emulsion

  • 35 g fresh basil leaves
  • 1½ limes juice only
  • 2 tbsp Demerara sugar
  • 1 tbsp extra virgin olive oil

Instructions
 

  • Prepare the Roasted Strawberries: Preheat your oven to 200°C (392°F).
    Wash and leave the strawberries whole, ensuring they are clean and dry.
    Place them on a large baking tray lined with parchment paper.
    Sprinkle the sugar evenly over the strawberries, then add the vanilla paste and drizzle the balsamic vinegar.
    Using a spatula or your hands, gently toss the strawberries so that every piece is coated with the sugar, vanilla, and balsamic mixture.
    Place the tray in the preheated oven and roast for approximately 1 hour.
    Check periodically; the strawberries should release their juices and reduce into a creamy, jam-like consistency while developing a slightly caramelized color.
    Once roasted, remove the tray and allow the strawberries to cool completely at room temperature.
    After cooling, transfer the strawberries to a small food processor or use a handheld mixer to lightly pulse them into a smooth but slightly textured puree.
    Set aside.
  • Prepare the Cornstarch Mixture: Measure 50 g of whole milk and place it in a small bowl.
    Gradually add the 2 teaspoons of corn starch while stirring continuously to avoid lumps.
    Ensure the mixture is smooth and completely combined.
    Set this aside; it will be used later to thicken the vanilla ice cream base.
  • Make the Creamy Vanilla Base: In a medium cooking pot, combine the heavy cream, remaining whole milk, sugar, salt, and the seeds scraped from the Tahitian vanilla beans (reserve the pods for extra flavor infusion).
    Place the pot over medium heat and whisk continuously until the sugar dissolves and the mixture is just beginning to simmer.
    Be careful not to let it boil. Once simmering, slowly pour in the cornstarch-milk mixture while whisking constantly.
    Maintain a gentle simmer for about 1 minute to allow the mixture to thicken slightly.
    Remove the pot from heat. For an enhanced vanilla flavor, leave the mixture at room temperature for at least an hour with the vanilla bean pods still in the pot.
    This allows the aromatic vanilla to fully infuse into the cream.
  • Strain and Cool the Base: After the resting period, remove the vanilla bean pods and strain the mixture through a fine-mesh sieve into a clean glass bowl.
    This ensures a silky smooth ice cream base, free of any lumps or residual vanilla bean strings.
    Cover the surface with cling film directly touching the mixture to prevent a skin from forming.
    Allow it to cool completely at room temperature.
    For faster cooling, you may place the bowl in an ice bath.
  • Chill the Ice Cream Container: While the base is cooling, place your empty ice cream container in the freezer.
    Pre-chilling ensures the ice cream churns more quickly and maintains a smooth, creamy texture.
  • Churn the Vanilla Ice Cream Base: Once the base is fully cooled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25–30 minutes, until it reaches a thick, soft-serve consistency.
    While the ice cream is churning, you can prepare the lime basil emulsion.
  • Make the Sweet Lime Basil Emulsion: Roughly chop the fresh basil leaves and place them in a mortar and pestle.
    Add 2 tablespoons of Demerara sugar and the juice of half a lime.
    Pound and crush the mixture until it forms a creamy, aromatic paste.
    Gradually incorporate the remaining lime juice and drizzle in 1 tablespoon of extra virgin olive oil, continuing to mix until the emulsion has a smooth, slightly thick texture.
    Note that small bits of basil may remain, which adds natural texture and bursts of flavor to the ice cream.
  • Assemble the Ice Cream Layers: Remove the pre-chilled ice cream container from the freezer.
    Begin layering the ice cream in the following order:
    A layer of the churned vanilla base.
    A layer of the sweet lime basil emulsion.
    A layer of the roasted strawberry puree.
    Repeat these layers until all components are used, finishing with a layer of vanilla ice cream on top for a visually appealing presentation.
  • Create the Marbled Effect: Using a long, thin knife, gently insert it into the ice cream and make several zigzag motions throughout the layers.
    This will create a beautiful marbled effect, blending the flavors slightly without fully mixing them, giving each scoop a gourmet look and taste.
  • Freeze Until Firm: Cover the ice cream container with a lid or cling film and place it in the freezer for at least 4–6 hours, or overnight, until fully firm.
    This ensures the ice cream sets properly and the flavors meld together beautifully.
  • Serve and Enjoy: Use an ice cream scoop to serve the ice cream into bowls or cones.
    For added flair, garnish with a few fresh basil leaves or a drizzle of balsamic reduction.
    Each bite will deliver the creamy vanilla, zesty lime-basil, and sweet roasted strawberries in perfect harmony.

Notes

  • Roasted strawberries can be made ahead of time and stored in an airtight jar in the refrigerator for up to 3–4 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
  • When preparing the vanilla base, leaving the vanilla bean pods in the mixture while cooling enhances the flavor dramatically. Don’t worry about milk skin forming; it will disappear when you strain the mixture.
  • The sweet lime basil emulsion may retain small bits of basil. This is intentional and adds texture and bursts of fresh herb flavor. Freezing will soften the leaves, making them nearly unnoticeable.
  • Pre-chilling your ice cream container is essential for smooth churning and ensures a creamy, soft-serve texture before freezing.
  • Always allow the ice cream to freeze completely after assembling to ensure proper firmness and flavor melding.
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