Dessert

Roasted Strawberries & Lime Basil Ice Cream Recipe

Name: Roasted Strawberries & Lime Basil Ice Cream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and halved; 2 tablespoons granulated sugar or honey; 1 teaspoon lime zest; 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; 5 large egg yolks; 1 teaspoon pure vanilla extract; 1 tablespoon freshly squeezed lime juice; 1 teaspoon lime zest; 2 tablespoons fresh basil leaves, finely chopped; Fresh basil leaves; Thinly sliced lime wedges; A drizzle of strawberry syrup or honey

ByJulian Dempsey April 10, 2026April 10, 2026

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Introduction

Roasted Strawberries & Lime Basil Ice Cream is a sophisticated yet playful dessert that perfectly balances sweet, tangy, and herbal flavors. The lush, caramelized roasted strawberries pair beautifully with the creamy, citrusy lime basil ice cream, creating a fresh and vibrant treat. Whether for a warm day or a special occasion, this dessert promises an unforgettable experience.

Three round scoops of pale pink ice cream with red strawberry bits and small green flecks are placed inside a white bowl. The scoops show a creamy texture with some frost on the surface. A bright red strawberry with green leaves sits beside the ice cream on the right edge of the bowl. The bowl is set on a white marbled surface with a blurred silver spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Roasted Strawberries:

2 cups fresh strawberries, hulled and halved
2 tablespoons granulated sugar or honey
1 teaspoon lime zest

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons fresh basil leaves, finely chopped

For Garnishing (optional):

Fresh basil leaves
Thinly sliced lime wedges
A drizzle of strawberry syrup or honey

Instructions

Step 1: Preheat your oven to 375°F (190°C). Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and lime zest. Roast for 20 minutes, stirring halfway through for even caramelization. Let cool, then blend into a puree or mash for your preferred texture.
Step 2: In a medium saucepan, combine heavy cream, milk, and half the sugar. Heat over medium-low, stirring occasionally until warm but not boiling.
Step 3: In a bowl, whisk egg yolks with remaining sugar until pale and creamy. Gradually temper yolks by adding a small amount of warm cream mixture while whisking. Slowly pour tempered yolks back into the saucepan, whisking constantly.
Step 4: Cook over low heat, stirring continuously until mixture thickens and coats the back of a spoon. Avoid boiling to prevent curdling. Remove from heat once thickened.
Step 5: Stir chopped basil into the warm custard. Let steep for 15 minutes, then strain through a fine-mesh sieve to remove solids.
Step 6: Mix the cooled roasted strawberry puree into the custard. Add lime juice, lime zest, and vanilla extract. Cover with plastic wrap pressed onto the surface and chill for at least 4 hours.
Step 7: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency, about 20-25 minutes.
Step 8: Transfer ice cream to an airtight container. Cover surface with parchment paper or plastic wrap and freeze for at least 4 hours until firm.
Step 9: Serve scoops garnished with fresh basil, lime slices, or a drizzle of strawberry syrup or honey as desired.

Tips & Variations

Roast strawberries in smaller batches for more even caramelization.
Adjust sugar amounts in the strawberries and custard to suit your sweetness preference.
Use fresh, ripe strawberries and fragrant basil for optimal flavor.
If you don’t have an ice cream maker, freeze custard in a shallow dish and stir every 30 minutes until creamy.
For a vegan version, substitute heavy cream and milk with coconut cream and almond milk, and omit or replace egg yolks.
Try adding raspberries or blueberries for a berry medley twist.
Replace basil with fresh mint for a refreshing variation.
Enhance lime flavor with a touch of orange zest or juice.
Fold in melted dark chocolate before freezing for a chocolate swirl.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a layer of plastic wrap or parchment paper directly on the surface before sealing. When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

Three scoops of pale pink ice cream with red strawberry bits and small green herb pieces mixed throughout sit inside a white bowl. On the right side, a bright red strawberry with green leaves rests against the ice cream, and a fresh green herb sprig leans on the strawberry. The bowl is placed on a white marbled surface with two more strawberries nearby. The ice cream texture appears creamy and slightly frosty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ice cream without an ice cream maker?

Yes, you can pour the custard into a shallow dish and freeze it. Stir vigorously every 30 minutes to break up ice crystals until the mixture is creamy and firm, which usually takes 3–4 hours.

How do I ensure the custard base doesn’t curdle?

Cook the custard over low heat and stir constantly. Avoid boiling the mixture, as high heat can cause the eggs to curdle. Temper the egg yolks carefully by gradually adding warm cream before combining everything.