This roasted strawberry ice cream is packed with fresh strawberry flavor and swirled with delicious dark chocolate sauce.
Ice cream is amazing. There are so many flavors, textures, and dietary-restriction friendly options. There’s gelato, sorbet, parfait, (not the yogurt kind) frozen yogurt, and even healthy vegan ice cream made from fruits, coconut milk, almond milk, soy milk, and even oat milk.
The good news is that this chocolate swirled roasted strawberry ice cream is full of amazing strawberry flavor and super easy to make. The hardest part is roasting the strawberries.
Why even bother roasting the strawberries? This helps the flavor of the strawberry really come through. Also roasting the strawberries helps them break down slightly
How To Roast Strawberries
If you can throw some strawberry slices, lemon juice, and sugar on a pan, you can roast strawberries. If you have doubts about your ability to roast strawberries here is how to do it.
Slice your strawberries into slices that are in between 1/4 and 1/2 inch thick. Stir in a sprinkle of sugar and a squeeze of lemon juice. Plop the mixture on a sheet pan lined with parchment paper or a Silpat mat. Bake the strawberries at 350˚ Farienhiet (180˚ Celcius) for twenty minutes stirring halfway through. You did it! You roasted strawberries! It’s not that hard
When you roast strawberries, they should not brown at all and should just be a slightly darker pink than they were before. If the strawberries start browning, just pull them out of the oven. It is okay to let them bake a little less if necessary because everyone has a different oven which bakes things differently.
How to Make Perfect Ice Cream
Most people think the process of making ice cream is intimidating. Luckily, ice cream is not very hard to make. One of the most important aspects of making ice cream is making sure your ice cream maker bowl is completely frozen before you start otherwise your ice cream will not fully churn. Keeping all of your ingredients cold also helps the ice cream churn more easily.
One common mistake that people make when they make ice cream is that they do not whip the milk and sugar together long enough. Whisking the milk and sugar together is important because it helps the ice cream stay smooth and not be granular.
Chocolate Swirled Roasted Strawberry Ice Cream
- 1 cup Milk
- 1 cup 2 tsp Sugar (divided)
- 1 tsp Vanilla
- 1 1/2 cups Cream
- 1/8 tsp Salt
- 1 1/2 cups Strawberries
- 1 tsp Lemon Juice
- 2 tbsp Chocolate Sauce
- Preheat the oven to 350˚ Fahrenheit (180˚ Celcius) Line a sheet pan with parchment or a Silpat mat.
- Slice the strawberries into slices between 1/4-1/2 inch thick. Combine them in a bowl with 2 teaspoons of the sugar and the lemon juice.
- Spread the strawberries out on the sheet pan. Bake for 20 minutes stirring halfway through. The strawberries should not brown but they will lose a little bit of color. Allow the strawberries to cool to room temperature.
- In a separate bowl combine the sugar and the milk. Whisk until the sugar is completely dissolved. (3-5 minutes)
- Pour the cream, salt, and vanilla into the milk. Whisk until completely combined. Place the mixture in the refrigerator.
- Chop the strawberries until they are a mush with a few chocolate-chip-sized chunks.
- Stir the strawberries into the milk mixture. Pour the ice cream into your ice cream maker and churn according to manufacturers’ instructions. The churning should take about 20 minutes.
- When the ice cream is done churning, place half of it in an airtight container. Swirl the ice cream in the airtight container with half of the chocolate. Pour the remaining ice cream on top and swirl with the other half of the chocolate.
- Freeze the ice cream for at least 3 hours. The ice cream will keep in the freezer for 7-10 days.