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Roasted Strawberry Ice Cream

Creamy homemade ice cream with roasted strawberries throughout.
Prep Time20 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


  • 1 Roasted strawberries see notes
  • 2 C heavy cream divided
  • 1 C whole milk
  • 3/4 C granulated sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 5 large egg yolks


  • Place 1 cup heavy cream in a medium bowl, set aside.
  • In a medium saucepan over medium-low heat, heat remaining 1 cup heavy cream with milk, sugar, salt and vanilla. Stir to dissolve sugar. Cook over until steaming.
  • In a small bowl, whisk egg yolks. Slowly drizzle a third of the hot liquid into egg yolks while whisking constantly. Pour egg mixture into saucepan. Stir with a rubber spatula or wooden spoon until mixture coats the back. Pour through a mesh strainer into the reserved 1 cup of heavy cream. Stir over an ice bath to cool liquid. Transfer to a covered container. Chill for 24 hours.
  • Churn ice cream according to manufacturer's directions, adding drops of roasted strawberries within the last 5-10 minutes of churning. Transfer to a freezer safe container, cover and freeze until firm.
  • Serve with additional roasted strawberries and sauce.


Use 1 batch homemade roasted strawberries.
An original recipe from Baked by Rachel