Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
Better Than Takeout Roasted Strawberry Lime Basil Ice Cream is the perfect summer treat. After making this many times, I discovered the trick to getting that perfect creamy texture is to roast the strawberries first. This brings out their natural sweetness and intensifies the flavor. The warm, fresh scent of this ice cream will make your kitchen feel like a cozy ice cream parlor. Speaking of cozy, try serving it with my Easy Lentil and Rice Stuffed Cabbage Rolls for a comforting dinner. If you love recipes like this, you’ll also enjoy Easy Lentil and Rice Stuffed Cabbage Rolls Recipe and Creamy Smoked Salmon Gnocchi Dinner Recipe.
Why This Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe Is Pure Comfort
- Bursting with fresh, roasted strawberry flavor
- Creamy texture that's better than store-bought
- Easy to make without an ice cream maker
- Perfect for summer cookouts and family gatherings
What You'll Need for Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Strawberries
- Heavy cream
- Whole milk
- Sugar
- Lime zest
- Lime juice
- Fresh basil leaves
- Vanilla extract
- 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 texture every time → See on Amazon
- Immersion Blender — Makes blending the strawberries and cream a breeze → See on Amazon
How to Make Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
- Roast the strawberries: Preheat oven to 375°F (190°C). Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway.
- Blend the ingredients: In a blender, combine roasted strawberries, heavy cream, milk, remaining sugar, lime zest, lime juice, vanilla, and salt. Blend until smooth.
- Chill and churn: Chill the mixture in the refrigerator for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
- Common mistake and fix: Don't over churn the ice cream. It can become too hard to scoop. If this happens, let it sit at room temperature for a few minutes before serving.
- Pro tip: For a fun twist, add some crumbled graham crackers or chocolate chips to the ice cream before freezing.
- Pro tip: To make this recipe without an ice cream maker, pour the chilled mixture into a shallow dish and freeze. Every 30 minutes, remove from the freezer and stir. Once frozen, serve immediately.
Storing & Reheating Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
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: Can be made up to 1 day ahead. Freeze until ready to serve.
Freezing Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
Safe to freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a smoother ice cream, strain the strawberry mixture through a fine-mesh sieve before churning.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: The strawberries can be roasted and the mixture chilled up to 1 day ahead.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If the ice cream is too soft, refreeze for an additional hour before serving.
Want to level up this recipe?
High-quality strawberries — Pays for itself vs buying ice cream at the store → Check price on Amazon
Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe
Ingredients
Main Ingredients
- Strawberries
- Heavy cream
- Whole milk
- Sugar
- Lime zest
- Lime juice
- Fresh basil leaves
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh basil leaves for garnish
Instructions
- Roast the strawberries: Preheat oven to 375°F (190°C). Toss strawberries with 1/4 cup sugar and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway.
- Blend the ingredients: In a blender, combine roasted strawberries, heavy cream, milk, remaining sugar, lime zest, lime juice, vanilla, and salt. Blend until smooth.
- Chill and churn: Chill the mixture in the refrigerator for at least 2 hours. Then, churn in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the ice cream 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 churning.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: The strawberries can be roasted and the mixture chilled up to 1 day ahead.
- Scaling: This recipe can be doubled or halved to suit your needs.
- Troubleshooting: If the ice cream is too soft, refreeze for an additional hour before serving.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: Safe to freeze for up to 3 months.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Can be made up to 1 day ahead. Freeze until ready to serve.
Nutrition Per Serving
- Calories: 240
- Protein: 2g
- Fat: 18g
- Carbs: 24g
- Fiber: 2g
- Sugar: 22g
- Sodium: 30mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe FAQs
Yes, you can. Follow the pro tip in the recipe for instructions.
This could be due to over churning or not chilling the mixture enough before churning. Make sure to follow the recipe instructions closely.
While you can, fresh strawberries will give you the best flavor. If using frozen, make sure they are thawed and drained before using.
Serve the ice cream on a chilled plate or in a chilled bowl to help it stay firm longer.
Yes, pour the mixture into popsicle molds and freeze for at least 4 hours before serving.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Roasted Strawberry Lime Basil Ice Cream Recipe 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!
