This homemade roasted strawberry ice cream is bursting with sweet, creamy strawberry flavor and it’s so easy to make with only 6 simple ingredients and no egg custard base! It’s a must-have dessert this summer! (gluten-free)
1 2-inch piece vanilla bean pod, beans scraped out (or 2 tsp vanilla bean paste or extract)
Freeze bowl of an ice cream maker for at least 12 hours.
Heat oven to 400° F.
Place strawberries in a baking dish with lemon juice and stir to coat. Roast 25-30 minutes. Remove form oven and let cool before mashing with a potato masher.
In a mixing bowl, whisk milk, half and half, sugar, and vanilla beans. Stir in cooled strawberries.
Pour mixture into bowl of an ice cream maker and follow manufacturer’s instructions to churn. (mine took about 20 minutes).
If you like a soft-serve texture, enjoy now.
If you like a firmer ice cream, freeze mixture for a couple of hours before serving. You may have to thaw for a few minutes before scooping into bowls.
Ice cream is only as good as the ingredients you use to make it. Make sure you use high-quality fresh ingredients if you want the best tasting ice cream.
Don’t overfill your ice cream maker. I recommend filling it three-quarters full for the best results, any more than that and the ice cream won’t churn properly.
The length of time it takes to make homemade ice cream varies depending on your ice cream maker. Usually, it can take anywhere from 20-40 minutes of churning to reach the right consistency.
Store your ice cream in a shallow, flat container (an air-tight container works best). Not only does this keep the ice cream an even consistency, but it makes it easier to scoop. To prevent ice crystals from forming, place a piece of plastic wrap on the surface of the ice cream before freezing. Homemade ice cream can be stored for up to one week, any longer than that and it will start to lose quality.