Roasted Strawberry Lime Basil Ice Cream

This is the ice cream I make when strawberries are showing off and I’m feeling a little extra: roasted strawberries blitzed into a jammy swirl, bright lime cutting through the sweetness, and basil doing that whispery, herbaceous-what-is-that sorcery. It’s creamy, it’s tart-sweet, it’s wildly scoopable, and it tastes like a farmer’s market decided to become dessert. If you like a little grown-up twist to your summer treats, this one’s your new crush.

My husband is the kind of person who claims he “doesn’t really like desserts,” and then I find him in front of the freezer at 11:07 p.m. with a spoon and suspiciously pink lips. The first time I made this, we stood over the churn like two raccoons, scraping the dasher because patience is not our ministry. Now it’s a whole thing: I roast the berries while someone “accidentally” zests too much lime, and our kid steals basil leaves like it’s candy. It’s chaotic and sticky and we always end up eating a test scoop before it sets because we are who we are.

Why You’ll Love This Roasted Strawberry Lime Basil Ice Cream

– Roasting the berries makes them taste like strawberry jam met a campfire—in the best way.
– Lime zest and juice keep it bright, so it’s not cloying. Summer in a spoon.
– Basil is subtle, not “salad.” It’s perfume for your ice cream.
– It’s rich and scoopable but still super refreshing. Dangerous combination.
– Works with fresh or frozen strawberries, because life is chaotic and we shop how we shop.

How to Make It

Grab about 1½ pounds of strawberries, hull them, and toss with 1/3 cup sugar and a pinch of salt. Roast at 375°F for 20–25 minutes until they collapse and the juice goes glossy. Mash a bit, splash in 1 tablespoon lime juice, and let that cool. Try not to eat it all with a spoon.

While that’s cooling, warm 2 cups heavy cream and 1 cup whole milk in a saucepan with 3/4 cup sugar, a pinch of salt, the zest of 1 lime, and a packed cup of fresh basil leaves (just tear them in). Don’t boil—just steam-kiss it. Turn off the heat and let the basil steep for 20–30 minutes. It’ll smell like an herb garden had a baby with a creamsicle.

Whisk 6 egg yolks in a bowl. Rewarm the dairy until hot-but-not-simmering, then slowly whisk a ladle into the yolks (temper, temper). Pour the yolk mix back into the pot. Stir over medium-low heat until it coats the back of a spoon and a finger swipe leaves a line—about 170–175°F if you’ve got a thermometer. If you don’t, trust your eyes, not your panic.

Strain the custard to ditch the basil and any eggy bits, then stir in 1 more tablespoon lime juice. Chill completely—4 hours minimum, overnight if you can stand it. Cold base churns nicer, period.

Churn in your machine until it hits soft-serve. Fold in half the roasted strawberry puree, ripple the rest as you spoon it into a cold container. If you want it extra scoopable, stir in 1 tablespoon vodka (flavorless, promise). Freeze 4–6 hours until set. Try not to check it every 12 minutes. I fail every time.

Ingredient Notes

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– Strawberries: Roasting is the move—concentrates flavor and evaporates water so you don’t get icy bits. Fresh or frozen works; don’t skip the pinch of salt.
– Lime: Zest for perfume, juice for pop. Lemon works in a pinch, but lime makes the basil sing.
– Basil: Use fresh, not dried. Steep, then strain—no one wants green specks that turn brown.
– Heavy Cream + Whole Milk: That 2:1 ratio keeps it lush without feeling like butter. Half-and-half makes it icier; ask me how I know.
– Egg Yolks: Six gives body and custardy scoop. If you’re yolk-averse, see variations for a Philly-style base.
– Sugar: 3/4 cup in the base plus 1/3 cup for berries is the sweet spot for me. You can trim a little if your berries are super ripe.
– Vodka (optional): A tablespoon keeps it scoopable straight from the freezer. Skip if you’re serving kiddos.
– Salt: Tiny pinch wakes everything up—don’t be shy.

Recipe Steps

1. Roast strawberries at 375°F with 1/3 cup sugar and a pinch of salt for 20–25 minutes; mash, cool, and stir in 1–2 tablespoons lime juice.
2. Heat 2 cups cream, 1 cup milk, 3/4 cup sugar, lime zest, pinch salt, and 1 cup torn basil until hot; steep 20–30 minutes off heat.
3. Temper 6 egg yolks with warm dairy; cook custard over medium-low until it coats a spoon (170–175°F).
4. Strain custard, stir in remaining lime juice, and chill completely (4 hours or overnight).
5. Churn cold custard until soft-serve; fold in half the roasted strawberries and ripple in the rest.
6. Freeze 4–6 hours until set; scoop, garnish with basil or extra lime zest, and try not to inhale it.

What to Serve It With

– Waffle cones or sugar cones, obviously.
– Shortbread or lemon bars—tart meets creamy.
– A drizzle of thick balsamic glaze if you’re feeling fancy.
– Crushed pistachios or dark chocolate shards for crunch.
– Over warm pound cake or grilled peaches. Stop it.

Tips & Mistakes

– Don’t boil the custard. Gentle heat is your friend; curdled eggs are not.
– Let the basil steep, then strain. Over-steeping for hours can turn it bitter.
– Cool the roasted strawberries fully before churning or they’ll melt your base.
– Chill the base hard. Warm base = sad, icy texture.
– Ripple, don’t dump. Folding some in and swirling the rest gives you those pretty ribbons.

Storage Tips

Pop it in a loaf pan or quart container, press parchment right onto the surface, and lid it. Freezer for up to 2 weeks (flavor’s best in the first 7–10 days). It scoops straight from the freezer if you added vodka; otherwise give it 5 minutes on the counter. Also: yes, it’s outrageously good for breakfast. Zero shame, full joy.

Variations and Substitutions

– No-churn: Whip 2 cups cold heavy cream to soft peaks, fold in 1 can sweetened condensed milk + lime zest/juice + basil-steeped puree + roasted strawberries. Freeze 6 hours.
– Dairy-free: Use 2 cans full-fat coconut milk; bump lime to balance richness. It’s lush, different, and very good.
– Sweeteners: Honey or maple work—use a little less than sugar by volume and add to taste.
– Herb swap: Mint instead of basil is lovely; tarragon is wild but works if you’re brave.
– Citrus swap: Lemon is fine; orange gets a bit creamsicle-y and can fight the berries.
– Mix-ins: Dark chocolate chunks, crushed meringues, or a balsamic reduction swirl if you’re that person (I am sometimes).

Frequently Asked Questions

Roasted Strawberry Lime Basil Ice Cream

Silky custard ice cream swirled with intensely sweet roasted strawberries, brightened with fresh lime, and finished with fragrant basil for a summer-perfect scoop.

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Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound strawberries hulled and halved
• ▢ 0.75 cup granulated sugar divided
• ▢ 2 cup heavy cream
• ▢ 1 cup whole milk
• ▢ 5 large egg yolks
• ▢ 0.25 teaspoon kosher salt
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoon lime zest from about 2 limes
• ▢ 2 tablespoon fresh lime juice
• ▢ 2 tablespoon fresh basil finely chopped
• ▢ 1 tablespoon vodka optional, helps softer scoopability

Instructions

Preparation Steps

• Heat oven to 400°F. Toss strawberries with 0.25 cup of the sugar (from the total) and spread on a parchment-lined sheet. Roast 20 to 25 minutes until berries are jammy and juices thicken. Cool completely.
• Pulse cooled roasted strawberries in a blender to a chunky puree. Stir in 1.0 tablespoon lime juice. Set aside and chill.
• In a saucepan, combine heavy cream, whole milk, remaining 0.5 cup sugar, salt, and vanilla. Warm over medium heat until steaming but not boiling.
• In a bowl, whisk egg yolks until smooth. Slowly ladle in about 1.0 cup of the hot dairy, whisking constantly to temper.
• Pour yolk mixture back into the saucepan. Cook over medium-low, stirring constantly with a spatula, until the custard thickens and coats the back of the spoon or reaches 170°F to 175°F.
• Strain custard through a fine-mesh sieve into a clean bowl. Stir in the roasted strawberry puree. Add the remaining 1.0 tablespoon lime juice and the lime zest. Cover and chill until very cold, at least 4 hours or overnight.
• Churn the cold base in an ice cream maker according to manufacturer instructions until soft-serve consistency, about 18 to 25 minutes.
• During the last minute of churning, sprinkle in the chopped basil and the vodka (if using).
• Transfer to a freezer container, press parchment or plastic wrap directly on the surface, and freeze until firm, about 4 hours. Scoop and serve.

Notes

Adjust tartness with extra lime juice to taste. For a stronger basil note, infuse the basil in the warm custard for 10 minutes before chilling, then strain and add fresh chopped basil at the end for color. Store covered up to 2 weeks; let sit at room temperature 5 to 10 minutes before scooping.