Strawberry Ice Cream

Ingredients

• 454 g (1 lb)strawberries, washed and hulled; halve large strawberries
• 175 g (¾ cup plus 2 tablespoons)sugar
• 1 tablespoon (15 ml)vanilla extract
• 473 ml (2 cups)half-and-half
• 57 g (4 tablespoons)butter, melted
• 1 tablespoon (15 ml)Aperol or Campari
• 1 tablespoon (15 ml)honey
• A pinchsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Season the strawberries

   In a large bowl, combine the strawberries with the vanilla and 2 tablespoons of the sugar. Spread the mixture on a baking sheet lined with baking parchment and roast for 30 minutes.

3. 3

   Collect the berries

   Take the strawberries out of the oven and scrape them into a large bowl, making sure to gather as much of the sticky juices as possible.

4. 4

   Blend the base

   Put the half-and-half, melted butter, Aperol or Campari, honey, salt and remaining sugar in a blender.

5. 5

   Add some strawberries

   Add about half of the roasted strawberry mixture to the blender and set the rest aside. Blend until smooth.

6. 6

   Churn the ice cream

   Churn the mixture in an ice cream maker according to its instructions, adding the reserved strawberries towards the end.

7. 7

   Freeze before serving

   Transfer the churned ice cream to a container and freeze for 4–6 hours before serving.

What is strawberry ice cream?

Strawberry ice cream is a frozen dairy dessert flavoured with strawberries. This version roasts the berries before blending, concentrating their flavour and making their juices part of the base.

The method combines a smooth strawberry-and-cream mixture with fruit stirred in near the end of churning. Aperol or Campari gives it a lightly bitter edge alongside the sweet berries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1930 calories, 18g protein, 227g carbs, 98g fat.

Most of the carbohydrates come from the sugar, strawberries and honey; the half-and-half and butter contribute most of the fat, while the dairy supplies most of the protein. Serve a scoop with fresh fruit or alongside a lighter dessert to balance the richness of the plate.

Why roast the strawberries?

Roasting: The oven softens the berries and releases their juices, which turn sticky as they cook. Scrape all of that syrup from the baking sheet into the bowl so it contributes to the flavour.

Vanilla: The recipe roasts the vanilla with the strawberries, letting it flavour the fruit before it goes into the ice cream base.

Getting a smooth base

Blending: Blend about half of the strawberries with the dairy and other base ingredients until smooth. This spreads their flavour through the ice cream.

Butter: Add it melted, as directed, so it combines more readily with the other ingredients. Blend thoroughly to make the mixture as even as possible.

Churning and texture

Ice cream maker: Follow your machine’s instructions for churning; the recipe does not specify a fixed churn time. Add the reserved berries towards the end so they remain in pieces rather than being blended into the whole base.

Freezing: The churned ice cream needs another 4–6 hours in the freezer before serving. This firms it up after churning.

Choosing the aperitif

Aperol or Campari: Either is listed as an option, bringing a bitter, aromatic note to balance the sweet fruit and sugar. Choose whichever you have to hand.

Serving ideas

Serve the ice cream in a chilled bowl or cone, on its own or alongside a simple slice of cake. Let it stand briefly at room temperature if it is too firm to scoop straight from the freezer.

Recipe notes & tips

• Line the baking sheet with baking parchment before adding the strawberries.
• Scrape the baking sheet carefully to collect the roasted juices as well as the fruit.
• Set aside roughly half of the roasted strawberries before blending the base.
• Check your ice cream maker’s instructions before you start churning.
• Use a freezer-safe container for the churned ice cream.

Variations

• Use orange liqueur: Substitute it for the Aperol or Campari for a different aromatic note.
• Add citrus zest: Stir a little finely grated lemon zest into the blended base for a brighter flavour.
• Make it berry-rich: Replace some of the strawberries with another berry and roast them in the same way.
• Add a crunchy finish: Scatter chopped toasted nuts over each serving.
• Serve with shortbread: Add a biscuit alongside the ice cream for a contrasting texture.

Common mistakes to avoid

• Leaving juices on the tray: Scrape the baking sheet thoroughly so the roasted syrup is not wasted.
• Blending all the fruit: Reserve about half to add near the end of churning for pieces of strawberry.
• Skipping the roast: Roast the strawberries for the stated 30 minutes to develop the fruit mixture.
• Adding fruit too early: Fold in the reserved strawberries towards the end of churning, as directed.
• Serving straight from the machine: Freeze the churned ice cream for 4–6 hours before serving.

How to store

Keep the ice cream in a covered, freezer-safe container in the freezer. For easier scooping, leave it at room temperature briefly before serving; the recipe does not specify a storage duration.

Frequently asked questions