Hey, I am Lilly Mathuse and this homemade strawberry ice cream with basil pesto is my go to summer treat. I made it one chaotic afternoon when Ellie would not stop tugging my sleeve and Muffin kept nosing the counter. It started as a way to use up berries and turned into something we all ask for again and again.
The real star is the balsamic roasted strawberries. They caramelize in the oven, their juices bubbling down into jammy bits that taste a bit posh, not just sweet. Then there is the sweet basil lime pesto that cuts through the cream with a fresh zing. The vanilla base holds it all together. The best part? It tastes fancy but is dead simple to make, and it makes a lovely gourmet summer dessert for when you want something a bit special without fuss.
I love how surprising this is. Kids like the sweetness. Adults notice the herb. Everyone eats fast. True story: Ellie once refused cake but ate two bowls of this. I still do a little victory dance in the kitchen. Small wins.
Preheat the oven to 390 ℉.
To a baking dish, add 1 pound quartered strawberries, ¼ cup sugar, and vanilla seeds scraped from 2 vanilla beans and gently toss to combine.
Roast the strawberries for about 45 minutes or until they are soft and jam-like. Remove from the oven and let cool completely in the dish.
Once cooled, purée the roasted strawberries using a food processor or a hand blender. Set aside.
In the meantime, make the vanilla ice cream base. In a small bowl, whisk together ¼ cup whole milk and 2 teaspoons cornstarch until there are no lumps. Set aside.
In a saucepan, combine the remaining ¼ cup whole milk, 22 fluid ounces heavy cream, 2 vanilla pods, and ¼ teaspoon salt. Whisking constantly, bring to a simmer.
Pour in the milk and cornstarch mixture, whisking constantly, and simmer for 1 minute. Remove from the heat and leave to cool, uncovered, for at least 1 hour.
Strain the mixture into a glass bowl.
Cover the bowl with plastic wrap in contact with the surface. Chill the ice cream base in the fridge for at least 2 hours (or up to overnight).
Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
In a mortar and pestle, add 1 ¾ cups roughly chopped basil leaves, 1 tablespoon lime juice, and 2 tablespoons Demerara sugar and pound to a paste.
Add in the remaining 2 tablespoons lime juice and 1 tablespoon extra-virgin olive oil and pound until creamy.
To a pre-cooled ice cream container, add ⅓ of the vanilla ice cream base and spread it evenly over the bottom. Top it evenly with the sweet basil lime pesto.
Add another ⅓ of the vanilla ice cream base and top it with the roasted strawberry sauce.
Add the remaining ⅓ of the vanilla ice cream base. Use a thin long knife to make swirls throughout the ice cream. Cover and freeze for at least 2 hours to firm.
Serve and enjoy!
First up, you will need an oven to roast the fruit. Mine is just a standard one, nothing fancy, cranked to 390 degrees Fahrenheit. A sturdy baking dish, glass or ceramic, works best so the strawberries can spread out and get nice and jammy without fuss. For puréeing, a hand blender or food processor is handy. I reach for my hand blender when Ellie is underfoot because it is quicker to wash.
This is written as an ice cream maker recipe, so if you have an ice cream maker, dust it off now. It makes the whole thing creamier and quicker. If not, the manual churn method works, but expect denser scoops. Other basics: a medium heavy bottom saucepan for the cream, a whisk, a small bowl for the milk and cornstarch mix, a fine mesh strainer for silky results, and a glass bowl to cool the base before chilling. A mortar and pestle is brilliant for the pesto but a small food processor will do in a pinch. Oh, and a sharp knife and cutting board for the berries and basil.
One quick note: freeze your container ahead of time if you can. I forget this a lot. Oh wait, freeze the container first. It helps the ice cream set faster.
Here are the tricks I use when I want the best results without drama. Toss the strawberries gently with sugar, the vanilla seeds, and a splash of balsamic vinegar before roasting. The balsamic roasted strawberries get deeper and more interesting this way, almost like the best part of a strawberry pie but a little posher. Roast at the temperature above until the fruit is soft and bubbling and the juices have reduced down to that jammy stuff we all want.
Chill everything properly. This part is super important. A cold base churns quicker which gives you smaller ice crystals and a creamier texture instead of icy bits. Trust me, I learned this after a rushed batch that turned out grainy. Patience pays.
For the sweet basil lime pesto: pound the basil leaves with demerara sugar and a splash of lime juice to bruise the leaves and release their fragrance, then add the oil. I like a bit of texture so I do not blitz it to oblivion. Those little flecks of herb make the whole thing feel like a unique ice cream flavor that surprises people.
When you layer, go easy with the swirl. Start with a third of the vanilla base, add some pesto, then another third with the roasted strawberry purée, and finish with the last third. Use a long thin knife to make gentle swirls. If you over swirl you will end up with one big pink blob and nobody wants that.
I tinker with this recipe depending on the mood and what is in the fridge. Try swapping the dairy for coconut milk and coconut cream to make a dairy free dream. It gives a light tropical note that sits nicely with the berries. It may set a little softer so freeze a bit longer.
Add other berries like raspberries or blueberries to the roast for a berry bonanza. Roasting them together with the strawberries changes the raid of flavors and gives lovely color. If you do this, you might want to reduce the puree a little on the stove if it seems watery.
Try swapping some basil for mint in the pesto to make a cooler herb note. Half basil and half mint with lime and sugar gives a refreshing twist. Balance is key or the mint can take over.
Scooped into warm waffle cones it is a playful treat, the crunch against the creamy swirls is a small bit of heaven. Serve in chilled bowls with crushed pistachios on top for a nutty contrast, or alongside buttery shortbread for a lovely crunch and scoop combo. A drizzle of balsamic reduction looks fancy and echoes the roasted berries, or just garnish with a few fresh basil leaves and a curl of lime zest.
For drinks, a crisp white wine or iced herbal tea keeps things light. I once paired this with sparkling water and frozen strawberries for a simple, refreshing match that made everyone smile.
how to make vanilla bean ice cream base
No vanilla pods? No panic. Use a good vanilla extract, maybe two teaspoons, stirred in after you take the cream off the heat. It will not have the speckled look but the flavour is still comforting. I have done this when my pantry was empty and it still turned out lovely.
What if my balsamic roasted strawberries turn out too runny?
If they are runny, simmer the purée for a few minutes to reduce and thicken. This concentrates the flavour and helps avoid icy swirls in the frozen final product. It happens, so do not stress.
Can I skip the ice cream maker in this ice cream maker recipe?
Yes, but you will need to pour the base into a shallow dish and freeze, stirring every 30 minutes to break up crystals until set. It will be denser than churned ice cream but still tasty. I did this during a power outage and the kids did not care one bit.
what to do with fresh strawberries that are not ripe enough?
Leave them on the counter for a day or two to ripen. If they stay tart, bump up the sugar slightly when roasting. Ripe berries roast sweeter and justify the balsamic pairing.
How long will this last in the freezer?
Stored airtight it keeps well for up to two weeks. After that the flavours fade and the texture gets icy. I label mine with dates so we eat the good stuff first.
Break out your ice cream maker and make this Roasted Strawberry Ice Cream! Delightfully delicious and so refreshing, it’s the perfect recipe to celebrate the strawberry season! Made this recipe? Let us know what you think in the comments below!
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