If you’re looking to delight your taste buds with something fresh, vibrant, and utterly indulgent, you have to try this Roasted Strawberries & Sweet Lime Basil Ice Cream. This magical combination takes sweet, slow-roasted strawberries and pairs them with a bright and herbaceous lime basil ice cream base, creating a perfect balance of creamy texture and zesty freshness. Every spoonful is like a summer garden party in your mouth, with layers of flavor unfolding alongside a cool, luscious texture. It’s not just ice cream; it’s an experience that lingers long after the last bite.

Roasted Strawberries & Sweet Lime Basil Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might look simple, but each one is crucial in building the rich, complex flavor of the Roasted Strawberries & Sweet Lime Basil Ice Cream. From the creamy dairy base to the bright acidity of lime and aromatic basil, every element plays a special role in creating this irresistible dessert.

Heavy cream (625 g): This gives the ice cream its rich and velvety texture that melts beautifully on the tongue.

Whole milk (250 g): Balances the creaminess and helps keep the ice cream smooth and scoopable.
Sugar (130 g): Essential to sweeten the ice cream base just right without overpowering the strawberries.

Vanilla beans (2 Tahitian): Adds deep, fragrant vanilla notes that elevate the ice cream’s flavor profile.
Corn starch (2 tsp): Helps to stabilize the ice cream, giving it a perfect creamy consistency.

Salt (1/4 tsp): Just a pinch to enhance all the natural flavors in the dish.
Strawberries (500 g, whole and cleaned): The star of the show, slowly roasted to concentrate their sweetness and develop jam-like richness.
Sugar (45 g): Sweetens the roasted strawberries gently for that luscious, jammy effect.

Vanilla paste (7 g): Intensifies the vanilla flavor in the roasted strawberries for extra depth.
Balsamic vinegar (2 tsp, good quality): Adds a subtle tang that complements the strawberries beautifully.
Basil leaves (35 g): Fresh and fragrant, basil brings an herby brightness to the lime basil emulsion.

Lime juice (from 1½ limes): Packs a zesty punch that brightens the ice cream with fresh citrusy notes.
Demerara sugar (2 tbsp): Adds a mild caramel flavor that enhances the sweet lime basil emulsion.
Extra virgin olive oil (1 tbsp): A surprising twist that adds silkiness and whispers of fruity complexity to the lime basil sauce.

How to Make Roasted Strawberries & Sweet Lime Basil Ice Cream

Step 1: Roast the Strawberries

Start by placing the whole cleaned strawberries on a baking tray. Add sugar, vanilla paste, and balsamic vinegar, then mix everything so that each strawberry is evenly coated. Roast them in the oven at 200ºC (392ºF) for about one hour. This slow roasting process evaporates the water and intensifies the fruit’s natural sugars, resulting in a creamy, jam-like texture with beautifully caramelized edges. Once done, allow the strawberries to cool down completely before lightly processing them to retain some chunky texture.

Step 2: Prepare the Vanilla Ice Cream Base

The ice cream base begins with blending a small amount of whole milk and corn starch until smooth, which prevents any lumps. In a pot, gently heat the heavy cream, the rest of the milk, sugar, salt, and the scraped seeds from the vanilla beans. Slowly bring this mixture to a simmer while whisking constantly. Once warm, incorporate the milk-corn starch blend and continue to cook for a minute until the mixture thickens slightly.

Step 3: Cool and Churn the Base

Remove the pot from the heat and let the vanilla custard cool at room temperature for at least an hour. Strain it into a clean bowl to remove any vanilla pod bits and pour cling film directly on the surface to avoid skin formation. Refrigerate until completely chilled, and then churn it in your ice cream machine according to the manufacturer’s instructions. Meanwhile, free the ice cream container by placing it in the freezer.

Step 4: Make the Sweet Lime Basil Emulsion

Roughly chop the fresh basil leaves and place them into a mortar with Demerara sugar and the juice from half a lime. Pound the ingredients until you create a creamy, cohesive emulsion. Add the remaining lime juice and extra virgin olive oil, mixing further until smooth and silky. This vibrant sauce will provide that signature punch of the Roasted Strawberries & Sweet Lime Basil Ice Cream.

Step 5: Assemble the Layers

Start layering your masterpiece in the ice cream container by beginning with the vanilla base layer. Next, add a layer of the sweet lime basil emulsion followed by a generous spoonful of the roasted strawberries. Repeat this process until all components are used, ideally finishing with a layer of the vanilla base on top. Use a thin knife to make zigzag patterns throughout the layers to swirl the flavors. Cover and freeze the assembled ice cream until firm.

How to Serve Roasted Strawberries & Sweet Lime Basil Ice Cream

Garnishes

A simple sprig of fresh basil or a few fresh strawberries make perfect garnishes. For an indulgent twist, drizzle a little balsamic reduction or sprinkle crushed Demerara sugar on top for an added crunch and burst of sweetness.

Side Dishes

This ice cream pairs wonderfully with light, buttery shortbread cookies or crisp meringue kisses, which add contrasting textures to the creamy richness. A glass of chilled sparkling wine also complements the dessert’s bright flavors beautifully.

Creative Ways to Present

For a stunning presentation, serve scoops in clear glass bowls to showcase the swirls of roasted strawberries and lime basil. You can also pipe the basil emulsion artistically around the ice cream or layer it in mini parfait glasses for an elegant individual serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Strawberries & Sweet Lime Basil Ice Cream in an airtight container, ensuring it’s well sealed to prevent ice crystal formation. Keep it in the coldest part of your freezer for optimal texture and flavor.

Freezing

This ice cream freezes well for up to two weeks. When storing, avoid frequent temperature changes to maintain that smooth texture we all love. Make sure to cover the surface with a layer of parchment or cling wrap directly on the ice cream before sealing the container.

Reheating

This dessert is best enjoyed chilled and should not be reheated. If softened too much, simply allow it to refreeze for a couple of hours to regain its perfect scoopable texture before serving again.

FAQs

Can I substitute the heavy cream for a lighter option?

While you can try substituting with half-and-half or evaporated milk, keep in mind the texture will not be as rich or creamy as the original. Heavy cream is key to achieving that luscious mouthfeel in this Roasted Strawberries & Sweet Lime Basil Ice Cream.

What’s the best way to pick strawberries for roasting?

Choose ripe, fragrant strawberries that are firm yet juicy. Small to medium-sized berries tend to roast evenly and develop great flavor without becoming mushy.

Can I make this recipe without an ice cream machine?

Yes, though the texture won’t be exactly the same. You can freeze the mixture in a shallow container and stir vigorously every 30-60 minutes to break up ice crystals until it’s creamy.

Is the olive oil flavor noticeable in the ice cream?

The olive oil adds a subtle fruity richness without overpowering the other flavors. Using high-quality extra virgin olive oil ensures it complements the lime basil emulsion beautifully.

How long does it take to roast strawberries properly?

Roasting takes about one hour at 200ºC (392ºF). This slow cooking time is crucial for developing the concentrated, jam-like consistency that’s so important to the Roasted Strawberries & Sweet Lime Basil Ice Cream.

Final Thoughts

If you want to impress your friends or simply treat yourself to something genuinely extraordinary, I encourage you to try making this Roasted Strawberries & Sweet Lime Basil Ice Cream. It’s a celebration of seasonal flavors with a delightful twist that you won’t soon forget. Creamy, tangy, sweet, and herbaceous—this recipe is pure joy in every scoop.

Roasted Strawberries & Sweet Lime Basil Ice Cream Recipe

★★★★★

5 from 23 reviews

Author: Mariam
Total Time: 8 hours (including chilling and freezing time)

Yield: Approximately 1.5 liters of ice cream (serves 8-10) 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and refreshing dessert featuring creamy vanilla ice cream layered with roasted strawberries and a zesty sweet lime basil emulsion. This recipe combines the richness of homemade vanilla ice cream with the tangy sweetness of roasted strawberries and the aromatic brightness of lime and basil, making a perfect treat for warm weather or any special occasion.

Instructions

Roast the Strawberries: Place the strawberries, sugar, vanilla paste, and balsamic vinegar on a baking tray. Mix well to evenly coat. Bake at 200ºC (392ºF) for about 1 hour or until the water evaporates and strawberries take on a jam-like creamy consistency. Let cool completely.

Process the Strawberries: Once cooled, lightly process the roasted strawberries using a small food processor or handheld mixer to slightly break them down while retaining some texture.
Prepare Cornstarch Mixture: Take 50 g of whole milk and mix with the corn starch in a small bowl until smooth and lump-free. Set aside.
Make the Vanilla Ice Cream Base: In a cooking pot, combine the remaining milk, heavy cream, sugar, salt, and vanilla beans (seeds scraped). Heat gently to simmer while whisking continuously. Add the cornstarch-milk mixture and whisk for 1 minute until thickened slightly. Turn off the heat and let the mixture rest on the counter for at least one hour.

Strain and Cool: Strain the custard into a clean glass bowl to remove vanilla bean solids. Cover with cling film directly on the surface to prevent skin formation and let cool completely.
Freeze Ice Cream Container: Place the empty ice cream container in the freezer ahead of churning to ensure effective freezing.
Churn the Ice Cream: Once the custard is chilled, churn it according to your ice cream machine’s instructions until creamy and soft-serve consistency is reached.

Make Sweet Lime Basil Emulsion: Roughly chop basil leaves and place in a mortar and pestle. Add 2 tbsp Demerara sugar and juice of ½ lime, pounding until creamy and well combined. Add the remaining lime juice (1 lime) and olive oil, mixing further until smooth and creamy.
Assemble the Ice Cream: Remove the ice cream container from the freezer. Layer the ingredients in the following order: vanilla ice cream base, lime basil emulsion, roasted strawberries. Repeat layers, finishing with a top layer of vanilla ice cream.
Create Swirls: Using a thin long knife, insert into the layers and make several zigzags along the ice cream to swirl the layers together artistically.

Freeze Until Firm: Cover the container and place it back into the freezer to freeze completely for several hours or overnight before serving.

Notes

Allow the roasted strawberries to cool completely before processing to avoid melting the ice cream during assembly.
Resting the custard base for at least an hour enhances the flavor and texture by allowing the ingredients to meld.

The lime basil emulsion adds a refreshing citrus herbal twist balancing the sweetness and richness of the ice cream and strawberries.
For best results, use good quality extra virgin olive oil and fresh basil to maximize flavor.
If unable to find Tahitian vanilla beans, substitute with equivalent amount of high-quality vanilla extract.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert

Method: Roasting, Churning, Layering
Cuisine: Contemporary Fusion

Nutrition

Serving Size: 1/8 of recipe (approx. 180 ml)

Calories: 320 kcal
Sugar: 28 g
Sodium: 50 mg

Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g

Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g

Protein: 4 g
Cholesterol: 90 mg

Keywords: roasted strawberries, sweet lime basil ice cream, homemade vanilla ice cream, fruity ice cream dessert, summer dessert, basil ice cream