Best Lime Twist Roasted Strawberry Basil Ice Cream
Make the best Lime Twist Roasted Strawberry Basil Ice Cream at home with this easy recipe. After making it dozens of times, I’ve perfected the technique to give you a creamy, fruity ice cream that’s better than store-bought. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Shawarma Recipe and Fruity Pebbles Cheesecake Tacos.
Why This Best Lime Twist Roasted Strawberry Basil Ice Cream Is Pure Comfort
- Perfect for summer cookouts
- Better than store-bought ice cream
- Easy to make with simple ingredients
What You'll Need for Best Lime Twist Roasted Strawberry Basil Ice Cream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh strawberries
- Fresh basil leaves
- Heavy cream
- Milk
- Sugar
- Lime zest and juice
- Vanilla extract
- Salt
- Optional: Fresh basil leaves for garnish
📝 Ingredient Notes
- Heavy cream: Ensure it's high-quality for the best texture.
🛒 Tools & Equipment I Recommend
- Ice Cream Maker — Ensures smooth, creamy ice cream every time. → See on Amazon
- Immersion Blender — Makes blending the strawberry puree a breeze. → See on Amazon
How to Make Best Lime Twist Roasted Strawberry Basil Ice Cream
- Roast strawberries: Toss 2 lbs strawberries with 1/4 cup sugar and roast at 375°F for 25 minutes.
- Blend strawberries: Blend roasted strawberries with 1/4 cup sugar, 1 tbsp lime juice, and 1 tsp vanilla until smooth.
- Make ice cream base: Heat 1 cup milk, 2 cups heavy cream, 3/4 cup sugar, and 1/4 tsp salt until sugar dissolves. Remove from heat and stir in 1 tbsp lime zest and 2 tbsp lime juice. Let it cool, then chill.
- Churn ice cream: Churn ice cream base in an ice cream maker according to manufacturer's instructions. Add strawberry puree in the last 5 minutes of churning. Fold in 1/2 cup chopped basil leaves.
- Freeze ice cream: Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.
Cook's Tips for Perfect Best Lime Twist Roasted Strawberry Basil Ice Cream
- Common mistake and fix: Don't over-churn the ice cream. It can become too icy. Stop when it reaches soft-serve consistency.
- : For a stronger basil flavor, add 1/4 cup basil simple syrup to the ice cream base.
- : To make basil simple syrup, heat 1/2 cup sugar and 1/2 cup water until sugar dissolves. Add 1/2 cup basil leaves, remove from heat, and let it steep for 30 minutes. Strain and use.
Storing & Reheating Best Lime Twist Roasted Strawberry Basil Ice Cream
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: Ice cream can be made up to 1 week ahead.
Freezing Best Lime Twist Roasted Strawberry Basil Ice Cream
No need to freeze before serving.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a quicker method, use an instant ice cream maker.
- Best substitution: Replace strawberries with raspberries for a different flavor.
- Make-ahead: Ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled for a larger batch.
- Troubleshooting: If ice cream is too hard, let it sit at room temperature for 5-10 minutes before serving.
Want to level up this recipe?
Silicone Spatula — Ideal for folding in basil leaves and transferring ice cream to the container. → Check price on Amazon
Best Lime Twist Roasted Strawberry Basil Ice Cream
Ingredients
Main Ingredients
- Fresh strawberries
- Fresh basil leaves
- Heavy cream
- Milk
- Sugar
- Lime zest and juice
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Fresh basil leaves for garnish
Instructions
- Roast strawberries: Toss 2 lbs strawberries with 1/4 cup sugar and roast at 375°F for 25 minutes.
- Blend strawberries: Blend roasted strawberries with 1/4 cup sugar, 1 tbsp lime juice, and 1 tsp vanilla until smooth.
- Make ice cream base: Heat 1 cup milk, 2 cups heavy cream, 3/4 cup sugar, and 1/4 tsp salt until sugar dissolves. Remove from heat and stir in 1 tbsp lime zest and 2 tbsp lime juice. Let it cool, then chill.
- Churn ice cream: Churn ice cream base in an ice cream maker according to manufacturer's instructions. Add strawberry puree in the last 5 minutes of churning. Fold in 1/2 cup chopped basil leaves.
- Freeze ice cream: Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- Chef tip: For a quicker method, use an instant ice cream maker.
- Best substitution: Replace strawberries with raspberries for a different flavor.
- Make-ahead: Ice cream can be made up to 1 week ahead.
- Scaling: This recipe can be doubled for a larger batch.
- Troubleshooting: If ice cream is too hard, let it sit at room temperature for 5-10 minutes before serving.
Storage
- Fridge: Store in an airtight container in the freezer for up to 1 week.
- Freezer: No need to freeze before serving.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Ice cream can be made up to 1 week ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 2g
- Fat: 18g
- Carbs: 28g
- Fiber: 2g
- Sugar: 25g
- Sodium: 30mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Lime Twist Roasted Strawberry Basil Ice Cream FAQs
Yes, but they may not roast as well. Adjust cooking time as needed.
Store ice cream in an airtight container and don't leave it out for too long.
Yes, but the texture may not be as smooth. Freeze the ice cream in a shallow container, stirring every 30 minutes until frozen.
Ensure your ice cream base is chilled and your freezer temperature is at least 0°F (-18°C).
Yes, this ice cream is perfect for summer cookouts. Enjoy!
A Warm Final Note
I can’t wait for you to try Best Lime Twist Roasted Strawberry Basil Ice Cream 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!
