Best Creamy Lime Roasted Strawberry Basil Ice Cream
Creamy Lime Roasted Strawberry Basil Ice Cream is the perfect summer treat! After making this many times, I discovered that roasting the strawberries brings out their natural sweetness and intensifies the flavor. The lime twist adds a refreshing zing, while the basil gives it a unique, sophisticated touch. Keep reading for my best tips, including how to prevent icy ice cream. If you love recipes like this, you’ll also enjoy Creamy Ají Amarillo Chicken and Easy Crockpot Hawaiian Chicken Recipe with Pineapple.
Why This Best Creamy Lime Roasted Strawberry Basil Ice Cream Is Pure Comfort
- The roasting process intensifies the strawberry flavor
- The lime twist adds a refreshing zing
- The basil gives it a unique, sophisticated touch
- Easy to make with an ice cream maker
What You'll Need for Best Creamy Lime Roasted Strawberry Basil Ice Cream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup fresh basil leaves
- 1/2 lime, zested and juiced
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: Fresh basil leaves for garnish
📝 Ingredient Notes
- strawberries: Use ripe, fresh strawberries for the best flavor.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy ice cream every time → See on Amazon
- Immersion Blender — Makes blending the strawberries and basil easy → See on Amazon
How to Make Best Creamy Lime Roasted Strawberry Basil Ice Cream
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway through.
- Make Ice Cream Base: In a saucepan, heat milk, heavy cream, and remaining sugar until hot but not boiling. In a bowl, whisk egg yolks. Slowly pour hot milk mixture into yolks, whisking constantly. Return to saucepan and cook over medium heat until thickened.
- Blend and Chill: In a blender, combine roasted strawberries, basil, lime zest, lime juice, and vanilla. Blend until smooth. Strain into the ice cream base. Chill in the refrigerator for at least 2 hours.
- Churn Ice Cream: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Best Creamy Lime Roasted Strawberry Basil Ice Cream
- Common mistake and fix: Not churning the ice cream long enough can lead to icy ice cream. Make sure to churn until the mixture reaches the consistency of soft-serve.
- Pro tip: For a fun twist, add some crumbled graham crackers or chocolate chips to the ice cream before freezing.
- Pro tip: To prevent ice crystals, store the ice cream in an airtight container with a piece of parchment or wax paper pressed against the surface before sealing.
Storing & Reheating Best Creamy Lime Roasted Strawberry Basil Ice Cream
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 Creamy Lime Roasted Strawberry Basil Ice Cream
No need to freeze before serving.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a smoother ice cream, strain the strawberry mixture through a fine-mesh sieve before adding it to the ice cream base.
- Best substitution: You can substitute the 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 your ice cream is not churning properly, it may be too warm. Freeze the ice cream maker bowl for a few more hours before using.
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Best Creamy Lime Roasted Strawberry Basil Ice Cream
Ingredients
Main Ingredients
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup fresh basil leaves
- 1/2 lime, zested and juiced
Seasonings
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Fresh basil leaves for garnish
Instructions
- Roast Strawberries: Preheat oven to 375°F. Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway through.
- Make Ice Cream Base: In a saucepan, heat milk, heavy cream, and remaining sugar until hot but not boiling. In a bowl, whisk egg yolks. Slowly pour hot milk mixture into yolks, whisking constantly. Return to saucepan and cook over medium heat until thickened.
- Blend and Chill: In a blender, combine roasted strawberries, basil, lime zest, lime juice, and vanilla. Blend until smooth. Strain into the ice cream base. Chill in the refrigerator for at least 2 hours.
- Churn Ice Cream: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a smoother ice cream, strain the strawberry mixture through a fine-mesh sieve before adding it to the ice cream base.
- Best substitution: You can substitute the 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 your ice cream is not churning properly, it may be too warm. Freeze the ice cream maker bowl for a few more hours before using.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before serving.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 15g
- Carbs: 28g
- Fiber: 2g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Creamy Lime Roasted Strawberry Basil Ice Cream FAQs
Yes, you can. It will take longer to freeze, and you'll need to stir it every 30 minutes until it reaches the consistency of soft-serve.
This could be due to not churning the ice cream long enough, or not chilling the ice cream base enough before churning. Make sure to follow the instructions carefully.
While you can, fresh strawberries will have a better flavor. If using frozen, make sure they are thawed and drained before using.
Yes, this ice cream is perfect for summer cookouts! The lime twist adds a refreshing zing that's perfect for hot summer days.
Yes, you can make this ice cream up to 1 week ahead. Store it in an airtight container in the freezer.
A Warm Final Note
I can’t wait for you to try Best Creamy Lime Roasted Strawberry Basil Ice Cream 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!
