Roasted and Fresh Strawberry Ice Cream

Name: Roasted Strawberry Cream Ice Cream
Prep time: 30 min
Cook time: 25 min
Total time: 9 h 30 min
Yield: About 1 1/2 quarts, 10 servings
Cuisine: International
Ingredients: 1 pound fresh strawberries, hulled and halved or quartered if large, about 3 cups prepared; 1/4 cup granulated sugar; 1 tablespoon fresh lemon juice; 1/8 teaspoon fine sea salt; 1 cup cold whole milk; 3/4 cup granulated sugar; 2 tablespoons nonfat dry milk powder; 1 tablespoon light corn syrup; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt; 1/8 teaspoon xanthan gum, optional but recommended for an extra-smooth texture; 2 cups cold heavy cream; 8 ounces fresh strawberries, hulled and cut into 1/4-inch dice, about 1 1/2 cups diced; 2 tablespoons granulated sugar; 1 teaspoon fresh lemon juice

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: About 1 1/2 quarts, 10 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 9 hours 30 minutes, including chilling and freezing

Quick Ingredients

Roasted strawberries: 1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1/8 teaspoon fine sea salt
Cream base: 2 cups cold heavy cream, 1 cup cold whole milk, 3/4 cup granulated sugar, 2 tablespoons nonfat dry milk powder, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, 1/8 teaspoon xanthan gum, optional
Fresh strawberry pieces: 8 ounces fresh strawberries, 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if required by your machine.
2. Roast 1 pound strawberries with sugar, lemon juice, and salt at 375°F for 22 to 25 minutes, then cool for 20 minutes.
3. Reserve 1/2 cup roasted strawberry pieces and syrup for folding in later.
4. Dice the fresh strawberries, toss with sugar and lemon juice, macerate for 20 minutes, then drain and pat dry.
5. Blend milk, sugar, dry milk, corn syrup, vanilla, salt, optional xanthan gum, and the remaining roasted strawberries; whisk in cream and chill 4 to 24 hours.
6. Churn 20 to 25 minutes, then fold in the drained fresh strawberries and reserved roasted strawberries.
7. Pack into a freezer container, press parchment on top, and freeze at least 4 hours before scooping.

Why You’ll Love This Recipe

Big strawberry flavor: Roasting concentrates the berries so the ice cream tastes bright, fruity, and naturally sweet.
Fresh fruit pieces throughout: Small diced strawberries add little juicy bites without making the ice cream overly icy.
Naturally pink and pretty: No food coloring is needed; the roasted strawberry puree gives the base a soft blush-pink color.
Creamy without eggs: This simple dairy base stays fresh-tasting and smooth, letting the strawberries shine.

Grocery List

Produce: 1 1/2 pounds fresh strawberries, 1 lemon
Dairy: Heavy cream, whole milk, nonfat dry milk powder
Pantry: Granulated sugar, light corn syrup, pure vanilla extract, fine sea salt, xanthan gum if using

Full Ingredients

Roasted Strawberries

1 pound fresh strawberries, hulled and halved or quartered if large, about 3 cups prepared
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon fine sea salt

Creamy Strawberry Base

1 cup cold whole milk
3/4 cup granulated sugar
2 tablespoons nonfat dry milk powder
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/8 teaspoon xanthan gum, optional but recommended for an extra-smooth texture
2 cups cold heavy cream

Fresh Strawberry Pieces

8 ounces fresh strawberries, hulled and cut into 1/4-inch dice, about 1 1/2 cups diced
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

Roasted and Fresh Strawberry Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Prepare the equipment and preheat the oven

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. Place a 9-by-5-inch loaf pan or a 1 1/2-quart freezer-safe container in the freezer to chill while you make the ice cream. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.

Step 2: Roast the strawberries until jammy

In a medium bowl, combine the 1 pound hulled strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1/8 teaspoon fine sea salt. Toss until the berries are evenly coated, then spread them in a single layer on the prepared baking sheet.

Roast at 375°F for 22 to 25 minutes, stirring once halfway through, until the strawberries are soft, glossy, and surrounded by a ruby-red syrup. The berries should look jammy but not dry or browned. Let them cool on the baking sheet for 20 minutes.

Step 3: Reserve some roasted strawberry pieces

Once the roasted berries have cooled, spoon out 1/2 cup of the roasted strawberry pieces with some of their syrup. Place this reserved portion in a small bowl, cover, and refrigerate. These pieces will be folded into the churned ice cream for concentrated roasted strawberry pockets.

Step 4: Macerate the fresh strawberry pieces

Place the 8 ounces diced fresh strawberries in a bowl with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice. Stir gently and let the berries sit for 20 minutes. This draws out extra liquid and lightly sweetens the fruit, which helps reduce iciness in the finished ice cream.

After 20 minutes, drain the strawberries well through a fine-mesh sieve. Spread them on a paper towel or clean kitchen towel and pat them dry. Cover and refrigerate until you are ready to fold them into the churned ice cream.

Step 5: Blend the strawberry cream base

In a blender, combine the cold whole milk, 3/4 cup granulated sugar, nonfat dry milk powder, light corn syrup, vanilla extract, 1/4 teaspoon fine sea salt, optional xanthan gum, and all of the roasted strawberries except the reserved 1/2 cup. Blend for 45 to 60 seconds, until the sugar is dissolved and the roasted strawberries are completely pureed.

Pour the mixture into a large bowl, then whisk in the 2 cups cold heavy cream until smooth. Avoid blending the heavy cream for a long time, as over-blending can give the base a slightly buttery texture. The base should be creamy, fragrant, and naturally pink.

Step 6: Chill the base thoroughly

Cover the bowl and refrigerate the strawberry cream base for at least 4 hours, or up to 24 hours. The base should be very cold, ideally 40°F or colder, before churning. This chilling time improves the texture and helps the ice cream freeze quickly in the machine.

Step 7: Churn the ice cream

Stir the chilled base well, then pour it into your ice cream maker. Churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until the ice cream has the texture of thick soft serve. It should mound softly on a spoon and pull away from the sides of the machine.

Step 8: Fold in the roasted and fresh strawberries

Transfer the churned ice cream to a chilled bowl. Using a flexible spatula, gently fold in the reserved 1/2 cup roasted strawberry pieces and the drained fresh strawberry pieces. Fold just until evenly distributed so the ice cream keeps its airy churned texture and the berry pieces remain visible.

Step 9: Freeze until scoopable

Spoon the ice cream into the chilled loaf pan or freezer-safe container. Smooth the top, press a piece of parchment paper directly against the surface, and cover tightly with a lid or plastic wrap. Freeze at 0°F for at least 4 hours, or until firm enough to scoop.

For the best texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls or cones, with extra sliced strawberries on top if you like.

Pro Tips

Dice the fresh strawberries small: Aim for 1/4-inch pieces. Large fruit chunks freeze harder and can taste icy.
Do not skip draining the fresh berries: Removing excess juice keeps the texture creamy instead of crunchy or watery.
Roast until syrupy: The roasted berries should look glossy and concentrated. This step is what gives the ice cream its deep berry flavor and pink color.
Chill the base completely: A very cold base churns faster, creating smaller ice crystals and a smoother scoop.
Use the xanthan gum if you have it: Just 1/8 teaspoon helps prevent iciness, especially because this recipe includes real fruit.

Variations

Strawberry cheesecake ice cream: Blend 4 ounces softened cream cheese into the milk mixture before adding the heavy cream, then fold in 1/2 cup crushed graham crackers while packing the ice cream.
Strawberry balsamic cream ice cream: Add 2 teaspoons aged balsamic vinegar to the roasted strawberries after they come out of the oven for a subtle tangy depth.
Chocolate strawberry ice cream: Fold in 3/4 cup finely chopped dark chocolate or mini chocolate chips along with the strawberry pieces.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container at 0°F with parchment pressed directly against the surface to reduce ice crystals. It is best within 2 weeks, but it will keep for up to 1 month. The strawberry cream base can be made and refrigerated up to 24 hours before churning. The roasted strawberries can also be prepared 1 day ahead and kept covered in the refrigerator. For the best texture, macerate and drain the fresh strawberry pieces the same day you churn the ice cream.

Nutrition (per serving)