The most intensely fruity Roasted Strawberry Ice Cream. Churned to creamy pink perfection with all the flavour of a quintessential Strawberries and Cream British summer.
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Roasted Strawberry Ice Cream – It’s very, very strawberry!
Do you love strawberries? Yes? Then my Roasted Strawberry Ice Cream is the ice cream recipe of your dreams. It’s the most intensely strawberry ice cream you’ll ever taste… Not oversweet, but fresh and very fruity.
It was originally created back in 2013, when I titled the blog post ‘Very, Very Strawberry Ice Cream’, because that seemed to be the most accurate description I could come up with. But it’s also very creamy, very pink and very delicious! I would say that it sums up the essence of British summer… Quintessential strawberries and cream. Seriously… It may be a little more effort than making a ‘no churn’ ice cream. But I guarantee that it will have you swooning over every pink spoonful.
What is churned ice cream and is it better than ‘no churn’ ice cream?
I’m a huge fan of ‘no churn’ ice cream, because it’s super-quick and super-easy. It’s made by whipping cream and folding it with condensed milk and flavouring before freezing. But sometimes, the process of churning is worth the effort. So, what exactly is ‘churned’ ice cream and is it better than ‘no churn’ ice cream?
Put simply, churned ice cream is made by churning a base liquid ‘custard’ as it cools and freezes. That is… The liquid custard is moved, turned or agitated vigorously, which prevents the formation of large ice crystals, resulting in an ice cream that is smooth and creamy.
Often, churned ice creams (like this one) are made using a cooked egg custard and an ice cream maker/machine. It is, however, possible to churn ice cream by hand as well (see below).
As for whether it’s better? Sometimes yes and sometimes no. It’s different. Like all food, it will depend on the ingredients used, their quality and how they are combined in the recipe. I’ve had the most luxuriously flavoured and decadently silky churned ice creams as well as horrendous, watery, insipid ones. But I’ve also had the most incredible no churn ice creams too… My Baileys Ice Cream and Rhubarb Ice Cream being possibly my favourites.
As for ‘churned’ recipes? My Roasted Strawberry Ice Cream is up there with the best!
Why you should roast strawberries to make ice cream…
Which brings us to strawberries… And whether to roast or not to roast…
Standard strawberry ice cream recipes use puréed strawberries that have simply been whizzed in a blender, or have been cooked in a saucepan. But honestly… It’s a no brainer. Making strawberry ice cream with roasted strawberries is a game-changer. Why? Because the process of roasting, naturally reduces the liquid content of the strawberries and massively intensifies the flavour of the pulp that is left. It’s rich and fruity, tangy and sweet all at the same time. Roasted Strawberry Ice Cream is altogether better. And once you’ve tried it, you’ll wonder why you didn’t find it sooner.
How to roast strawberries
If you’ve never roasted strawberries before, it’s really very simple to do…
- Wash and hull some yummy ripe, fresh strawberries (you’ll need 400g for a batch of Roasted Strawberry Ice Cream)
- Line a shallow, large oven-proof dish with foil (so that it contains all the yummy sticky, reduced syrupy strawberries when cooked)
- Pop the strawberries in the foil-lined dish and sprinkle with a little sugar (to help the strawberries caramelise). Then leave to stand for 20 minutes or so before cooking.
- Pre-heat the oven to 200 C/400 F/Gas 6
- Give the strawberries a little stir and then pop in the oven to roast for 50 to 60 minutes, stirring intermittently.
- Roasted strawberries are done when they are soft and sticky and the juice has reduced to a syrup… At this point they can be removed from the oven and left to cool completely in the tray.
- Use to make my delicious Roasted Strawberry Ice Cream… Or spoon onto waffles, pancakes, stir into yoghurt or just scoop onto a spoon and enjoy.
Can I make Roasted Strawberry Ice Cream without an ice cream maker?
While it definitely requires a little more personal attention and is quite time-consuming, churning Roasted Strawberry Ice Cream by hand is an option. However, it is worth noting that a purpose-designed ice cream maker will generally whip a greater amount of air into the custard than is possible through standard hand-churning.
How to hand-churn Roasted Strawberry Ice Cream…
Once the Roasted Strawberry Ice Cream custard is made and chilled…
- Pour into a large, freezer-safe container and freeze until it is starting to become a little mushy.
- Beat (with an electric hand mixer) until the ice crystals are broken down.
- Return to the freezer and freeze until more mushy, before beating again.
- Repeat the freezing and beating process another 2 to 3 times, before freezing a final time ready to eat.
Buying an Ice Cream Maker – is it worth it?
Good-quality ice cream makers aren’t exactly cheap. But if ice cream is your thing, I personally think they are a good investment, be it for the quality, variation and price of the ice cream you’ll ultimately be eating. Not only can you make any flavour you’d ever wish for, but you will know exactly what is in there… No nasty preservatives or unnecessary ingredients.
As a stand-alone ice cream maker, I would recommend the Cuisinart Ice Cream and Gelato Maker. However, if you have a stand mixer, it may well have an ice cream making attachment option that will do the job. I have a KitchenAid Stand Mixer, with a separate, fabulous Ice Cream Maker Bowl.
How to serve Roasted Strawberry Ice Cream
My Roasted Strawberry Ice Cream is so delicious that it needs nothing alongside. It’s packed full of strawberry, with no ambiguity of flavour and is completely natural, both for colour and flavour. The texture is totally ‘scoopable’ and doesn’t melt instantly. In my humble opinion, it’s perfect on its own… Scooped into a bowl and devoured (or savoured) spoon by spoon.
However… If you prefer ice cream ‘with’ something, then I can verify it’s delicious served…
- With freshly-made Gluten Free Waffles
- On top of super-easy Blender Pancakes
- With deliciously crunchy gluten free Hazelnut Shortbread Biscuits or melty Viennese Fingers
- In a yummy gluten free ice cream cone (the Barkat Waffle Cones are my favourites, but Tesco also now do a version in the UK)
- Served with bananas or other fruit
- Made into a sumptuous ice cream sandwich between two Chocolate Puddle Cookies (made with or without a little espresso). Trust me on this one. It works!
Ready to make my Roasted Strawberry Ice Cream?
Hopefully, that gives you a flavour of my Roasted Strawberry Ice Cream and you’re ready to give it a go. Sure, it’s a little effort, but it really is SO worth it.
If you do make it, leave a comment below the post and let me know what you thought. If you love it, be sure to give the recipe a delicious 5 stars ⭐️⭐️⭐️⭐️⭐️ and take a photo to make everyone drool on social media. Don’t forget to tag me in! You can find me on Facebook, Instagram, Twitter or Pinterest.
And if you want lots more homemade ice cream inspiration (churned AND no churn), pop over to our dedicated Ice Cream Index…
For everything else… the Gluten Free Recipe Index is our main search hub… And the start point to a whole world of amazing gluten free food that you can make at home… And 🤫🤫 it’s WAY better than anything you’ll find in the free from aisles of the supermarket.
All shared for FREE with my love
Other fabulous Strawberry Recipes at Gluten Free Alchemist
Roasted Strawberry Ice Cream (Churned)
Key equipment
- oven-proof dish
- kitchen foil
- sharp vegetable knife
- oven + hob
- large air-tight freezer-safe container
- fridge and freezer
- large heavy-based saucepan
- sieve
Ingredients
Roasted Strawberries
- 400 g fresh strawberries washed & hulled (to make approx 175 to 200 ml (with juice/syrup))
- 2 tsp caster sugar (sprinkle)
Ice Cream Custard Base
- 250 ml/g double cream
- 100 ml/g milk
- 90 g caster sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
Roasted Strawberries
- Completely line a shallow oven-proof dish with foil.
- Wash and hull the strawberries. Cut into halves or leave whole as you choose (and dependent on the size of the strawberries).
- Transfer the strawberries to the prepared dish and sprinkle with a little sugar. Leave to stand for 20 minutes or so at room temperature.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Give the strawberries a little stir, before placing them in the oven.
- Roast for 50 to 60 minutes, stirring intermittently, until the strawberries are soft and sticky and the juice has reduced to a syrup.
- Remove from the oven and leave to cool in the tray.
Ice Cream Custard Base
- Place the final freezer-safe storage container for the ice cream in the freezer, to chill before starting.
- Whisk the egg yolks, sugar and vanilla in a bowl until pale. Set aside.
- Warm the milk and cream in a large heavy-bottomed saucepan until it is steaming and slightly frothy, but not quite boiling. Remove from the heat.
- While continuously whisking the egg-sugar mixture, slowly pour about half of the cream-milk mix into the bowl, and continue to whisk until well combined, light and airy. Do this little by little and very slowly, so that the egg doesn't curdle.
- Pour the mix back into the pan with the remaining cream-milk and (stirring continuously), heat to 80 C/176 F. (Use a suitable food thermometer)
- Remove immediately from the heat and pour through a strainer into a large, clean bowl.
Making it into roasted strawberry ice cream
- Lightly mash a few of the roasted strawberries to break them up a little.
- Add all the roasted strawberries to the egg-custard mix and stir well until the mixture is blended.
- Cool and chill the batter in the fridge thoroughly, before churning in an ice cream maker, following the manufacturer’s instructions.
- Once the ice cream has reached the required consistency, spoon immediately into a chilled freezer container and place in the freezer to harden for a few hours.
To make the ice cream WITHOUT an ice cream maker…
- Once the Roasted Strawberry Ice Cream custard is made and chilled…
- Pour into a large, freezer-safe container and freeze until it is starting to become a little mushy (about 45 minutes to an hour).
- Beat (with an electric hand mixer) until the ice crystals are broken down, but still mushy.
- Return to the freezer and freeze for a further 30 to 45 minutes (more mushy), before beating again.
- Repeat the freezing and beating process another 2 to 3 times, before freezing a final time ready to eat.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Roasted Strawberry Ice Cream shared with
- What’s for Dinner #362 with The Lazy Gastronome
- Full Plate Thursday #586 with Miz Helen’s Country Cottage
- Cook Blog Share Week 16 2022 with NOMSS
- Fiesta Friday #427 with Angie
I love the idea of roasting the strawberries to intensify the flavour – genius!
Thanks Janice. Roasting also reduces the amount of liquid, so is the perfect trick for anything baked with strawberries too x
This sounds so good!! Strawberry is my favorite ice cream. Pinning and getting my ice cream maker dusted off for the up coming strawberry season!! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing.
Thanks Helen. You have to try this. It’s the most ‘strawberry’ ice cream I’ve ever eaten xx