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Roasted strawberry and buttermilk ice cream - Jeni's Ice Creams recipe. The perfect strawberry ice cream. // 40 Aprons

Roasted Strawberry Buttermilk Ice Cream

The best strawberry ice cream I've ever tasted--balanced perfectly with tart buttermilk and so smooth, thanks to the roasting and puréeing.
Course Dessert
Cuisine American
Keyword buttermilk, ice cream, roasted, strawberry
Prep Time 4 hours 30 minutes
Cook Time 11 minutes
Total Time 4 hours 41 minutes
Servings 6 people
Calories 825kcal
Author Cheryl Malik


  • 1 pint fresh strawberries , hulled and sliced
  • 1 cup ⁄2 cup sugar
  • 3 tablespoons lemon juice
  • 1 1 cup ⁄2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 ounces cream cheese , softened
  • 1 tsp ⁄8 teaspoon fine sea salt
  • 1 1 cup ⁄4 cups heavy cream
  • 2 cup ⁄3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 cup ⁄4 cup buttermilk


  • Preheat oven to 375 degrees F. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1 cup of the pureed berries; refrigerate the rest of the puree for another use.
  • Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
  • Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  • Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.


Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.


Calories: 825kcal | Carbohydrates: 123g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 532mg | Potassium: 362mg | Fiber: 2g | Sugar: 116g | Vitamin A: 1500IU | Vitamin C: 50mg | Calcium: 211mg | Iron: 1mg | Net Carbs: 121g