Three waffle cones filled with strawberry ice cream sitting in a blue teapot.

Strawberry Ice Cream

  • Author: Nicole Cutchall
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes (not included chill time)
  • Yield: 1 Quart 1x


Creamy homemade ice cream packed with deliciously sweet roasted strawberries.



For Roasting the Strawberries

  • 1 ½ lbs fresh strawberries, washed & halved
  • Juice of ½ lemon
  • ½ to 1 tbsp sugar (optional)

For the Ice Cream Base

  • 2 c heavy cream
  • c whole milk
  • c sugar
  • ⅛ tsp kosher salt
  • 4 egg yolks
  • 1 tsp vanilla extract


For Roasting the Strawberries

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine strawberries and lemon juice. If your strawberries are very tart, add ½ to 1 tbsp of sugar, and toss to coat. *See note
  3. Spread the strawberries on a half sheet pan lined with parchment paper. Roast for 20 to 25 minutes until the strawberries are soft and their juice thickens.
  4. Remove from the oven and let cool at room temperature.
  5. Once cool, add the strawberries and their juices to a medium bowl. Blend very lightly with an immersion blender (2-3 pulses). *See note
  6. Set aside until ready to add to the ice cream base.

For the Ice Cream Base

  1. While the strawberries are roasting, make the ice cream base. In a medium saucepan set over medium heat, add the heavy cream, whole milk, and ⅓ cup of sugar. Whisk to combine, and cook until mixture barely simmers.
  2. Meanwhile in a medium heat-proof bowl, whisk the egg yolks. Gradually add in the other ⅓ cup of sugar and whisk until pale and fluffy. You will know they are fully whisked when you lift the whisk and the mixture falls off in ribbons.
  3. Take a third of the simmering milk mixture and slowly whisk it into the eggs. This will temper the eggs so they do not scramble.
  4. Add the tempered eggs to the saucepan with the remaining milk. Cook over low heat until mixture thickens, about 10 minutes. To test if the mixture is the right consistency, dip a spoon into the custard. Run your finger down the middle of the back of the spoon. If the custard does not run into the line you made with your finger, then the custard is finished.
  5. Strain the custard through a fine mesh strainer into a large bowl.
  6. Cool to room temperature. Add in the vanilla, salt, and cooled strawberry puree.
  7. Cover the custard with plastic wrap, making sure to press the plastic wrap to the surface of the custard. Refrigerate for at least 4 hours; chilling overnight is preferable.
  8. Churn according to the instructions of you ice cream machine. Remove from the ice cream machine. Freeze in a freezer safe container for 3 to 4 hours for the ice cream to harden.


For Roasting the Strawberries

  • Taste your strawberries before adding the optional sugar. As they roast, the natural sweetness of the strawberries with come out, so if they are on the border of tart and sweet, don’t add the optional sugar.
  • Gently blend the strawberries with an immersion blender. You aren’t trying to blend them into a puree. You want the strawberries to remain chunky to add texture to the ice cream, but you don’t want large chunks of strawberries because they will become icy when frozen. You can also use a blender or food processor in place of an immersion blender. The back of a fork or potato mash would do they job too.
  • Category: Dessert
  • Cuisine: American

Keywords: farmers market strawberries, fresh strawberry ice cream, creamy homemade ice cream, roasted strawberries, custard ice cream base