Roasted Strawberry Ripple Ice Cream
This homemade strawberry ice cream is made with roasted berries & is rippled with a flavourful strawberry sauce. It’s rich, creamy & easy to scoop!
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If you’re a strawberry fan, you’re going to love this homemade ice cream! It’s absolutely jam packed full of them…
First, let’s talk about the ice cream itself. Here, we’re making a custard style base which we’re going to be blending with a generous amount of jammy, roasted strawberries. Then once you churn it in an ice cream machine & let it chill out in the freezer for a few hours, you end up with a rich & creamy ice cream that’s super easy to scoop & packed full with as much strawberry flavour as possible.
Next, we have a homemade strawberry sauce that we’re going to be swirling through the churned ice cream, to make a strawberry ripple! This is made by cooking fresh strawberries with sugar & a splash of lemon juice, to make a thick, syrupy sauce. This recipe makes plenty of strawberry sauce, so any that doesn’t get used for the ripple can be served with the ice cream when you scoop it!
If you’re looking for more homemade ice creams to try then check out our ever growing collection of ice cream recipes! Or if there’s a flavour that you’d like to see on the blog, drop us a comment at the bottom of this post…
What You’ll Need
- Strawberries – For the best flavour, we’re using fresh strawberries for the ice cream & the ripple sauce. The recipe calls for the prepped weight of the strawberries, which just means that the green stems need to be trimmed off before they are weighed.
- Milk & Cream – We’re using whole milk & double cream for the ice cream custard base. These have the ideal fat content for a creamy, easy to scoop ice cream.
- Sugar – You’ll need caster sugar for both the ice cream & sauce.
- Glucose Syrup – Glucose syrup is used to add sweetness & make our ice cream easier to scoop. This is available to buy in most supermarkets.
- Milk Powder – Skimmed milk powder is used to make ice cream smoother & creamier. I like to use Marvel milk powder but any brand should work.
- Vanilla – A good quality vanilla bean or paste adds the best flavour to our custard base.
- Salt – A small amount of sea salt enhances the flavours in our ice cream. I use Maldon salt.
- Balsamic Vinegar – We’re adding a splash of balsamic vinegar to the roasted strawberries. A touch of acidity cuts through the sweetness from the fruit, enhancing & balancing the overall flavour.
- Honey – Roasting the strawberries with a small amount of honey adds sweetness & flavour. Any runny honey will work!
How To Make Roasted Strawberry Ripple Ice Cream
This batch of strawberry ice cream has 3 components; a roasted strawberry puree, a vanilla custard base & a strawberry sauce which is rippled through the churned ice cream. The key thing here, is to make all 3 components the day before churning which ensures that they’re all completely cold & also gives the flavours time to develop.
Roasted Strawberries
The strawberry part of this ice cream, is a puree that’s made with roasted strawberries & blended into the custard base. But because strawberries contain quite a lot of water, we need to roast the strawberries first to reduce the moisture. This also intensifies the strawberry flavour & gives us a chance to add in more flavour. In this case, we’re cooking the berries in sugar, honey, a splash of balsamic vinegar & a pinch of sea salt.
To prep the strawberries, we trim the green tops offs then cut them into quarters if they’re big & in half if they’re smaller (so that the pieces are all roughly the same size). We mix the strawberry pieces in a bowl with sugar, honey, balsamic vinegar & a pinch of salt then transfer to a baking tray. Then to cook, we roast them at 160°c/320°f for 20-35 minutes, until the fruit is soft & the juices are thick & syrupy.
Once cooked, we let the strawberries cool then chill them in the fridge overnight. We’ll be blending them with the custard just before churning.
Custard Ice Cream Base
This ice cream is made with an egg custard base! This is my preferred way to make ice cream as I find that it’s creamier, smoother & easier to scoop compared to different styles. This style of ice cream base is made like a regular custard, here’s how;
- Warm Milk
Add milk, caster sugar, milk powder, glucose syrup, sea salt & a half a vanilla pod (with the seeds scraped out) into a large saucepan, whisk to combine then set over a low heat. Leave to get steaming hot, stirring frequently. Don’t let the milk boil though! - Whisk Egg Yolks & Sugar
Whilst the milk is heating up, add egg yolks & sugar into a mixing bowl then whisk to combine. - Temper Yolks
Once the milk is warm, we pour half of it into the egg yolks, whisking constantly as we do so. This is called tempering the eggs & is done to prevent them from scrambling as we cook the custard. - Cook Custard
Next, we add the tempered eggs into the pan of milk then cook the custard over a low heat, stirring constantly until it reaches a temperature of 82°c/180°f (a digital food probe comes in handy here!). - Stir In Cream
Once the custard is cooked, we take it off the heat & stir in double cream. Then we give it a quick blitz with a stick blender before passing it into a container, through a sieve. - Overnight Chill
Next, we let the custard cool slightly then place a piece of baking parchment onto the surface (this stops a skin forming) then chill it in the fridge overnight. This matures the custard, improving the flavour & texture of the ice cream.
Strawberry Ripple Sauce
We’re making a strawberry sauce to swirl through our churned ice cream. This is made like a syrupy jam & contains a high percentage of sugar, to prevent it turning icy when it freezes.
To make our strawberry ripple sauce, we cook strawberries with lemon juice over a low heat until the fruit is soft then we stir in sugar & continue cooking to dissolve. Next, we increase the heat to medium-high, bring the fruit to the boil then cook until it reaches 104°c/219°f. This is the setting point of jam & gives the sauce a thick, syrupy consistency.
Once cooked, we pass the strawberry sauce into a container through a sieve then let it cool before chilling it overnight.
Churning & Assembly
The next day, it’s time to churn our ice cream! To do this, we first need to blend the roasted strawberries & custard together then pass the mix into a jug, through a sieve. Next, we churn the strawberry custard in an ice cream machine, until it reaches the consistency of soft scoop. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f.
Once our ice cream has churned, we can turn it into strawberry ripple! To do this, we drizzle some of our strawberry sauce into the bottom & around the sides of a 1 litre tub. Then we add a spoonful of the churned ice cream into the tub, drizzle more sauce on top then use a skewer to swirl the sauce through the ice cream. Then it’s just a case of repeating this process until the tub is full & we’ve used all of the ice cream. You might not need all of the sauce but any that’s leftover can be served with the ice cream!
Serving Suggestions
This homemade strawberry ice cream is great on its’ own but is just as good when served in a cone, as part of a ice cream sandwich, in ice cream sundaes or with desserts like chocolate fondants, fruit pies & brownies.
Tips & Tricks
- Chill the custard, roasted strawberries & strawberry sauce overnight so that they’re all completely cold before churning. An overnight chill also helps improve the flavour of the custard (this is called maturing the ice cream base).
- For the best flavour, use fresh strawberries for the ice cream & sauce.
- Roast the strawberries until they’re soft & jammy. This reduces the amount of water in the strawberries, which gives the ice cream a smoother texture, without ice crystals. If we used uncooked strawberries, the ice cream would have an icy texture!
- Set your freezer to 18°c/-1°f for the best set. This makes the ice cream easier to scoop.
- Dip your scoop in warm water for easier scooping!
Frequently Asked Questions
For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!
Frozen strawberries can be used for ice cream but for the most flavour, fresh strawberries are best. If you’re using frozen strawberries, make sure to defrost them before using. You’ll also need to cook them for longer, as frozen berries release more juice.
Homemade strawberry ice cream will keep in the freezer for up to 2 weeks. After this time, large ice crystals will start to form, affecting the texture of the ice cream.
Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.
This recipe will make 1 litre of homemade ice cream!
Equipment Used
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
- Cuisinart Ice Cream Maker Review
- Ice Cream Machine
- Thermapen Food Probe
- The Ice Cream Tubs That I Use
- Ice Cream Scoop
More Homemade Ice Creams To Try!
- Raspberry Ripple Stracciatella Ice Cream
- Vanilla Ice Cream
- Hazelnut Stracciatella Ice Cream
- Halva Ice Cream
- French Toast Ice Cream
- Toffee Apple Crumble Ice Cream
- Coffee Stracciatella Ice Cream
If you have enjoyed this strawberry ripple ice cream recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Roasted Strawberry Ripple Ice Cream
Equipment
- Ice Cream Machine
- Digital Food Probe
- Stick Blender
- Saucepan
- Sieve
- Jug Blender
- 1 Litre Tub
- Ice Cream Scoop
Ingredients
Roasted Strawberries
- 400 g Trimmed Fresh Strawberries (Prepped Weight – See Notes)
- 40 g Caster Sugar
- 20 g Honey
- 5 g Balsamic Vinegar
- A Pinch Of Sea Salt
Custard Ice Cream Base
- 270 g Whole Milk
- 100 g Caster Sugar
- 50 g Skimmed Milk Powder
- 40 g Glucose Syrup
- ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
- ¼ tsp Fine Sea Salt
- 50 g Egg Yolks
- 300 g Double Cream
Strawberry Ripple
- 300 g Trimmed Fresh Strawberries (Prepped Weight)
- 2 tbsp Lemon Juice
- 225 g Caster Sugar
- A Pinch Of Sea Salt
Instructions
Roasted Strawberries
- Preheat an oven to 160°c/140°c fan (320°f/284°f).
- Cut the trimmed strawberries into quarters if they're big & in half if they're small.
- Place the strawberries into a mixing bowl, along with the sugar, honey, balsamic vinegar, toss to combine then transfer to a baking tray.
- Roast the strawberries in the preheated oven for 20-25 minutes, until the fruit is soft & the juices are thick & syrupy. Make sure to stir the strawberries every 10 minutes or so, to keep them from catching on the tray.
- Once the strawberries are cooked, transfer them to a container, let them cool then chill overnight.It's best to transfer the strawberries into a container whilst they're still warm. Otherwise, they'll begin to set on the tray!
Custard Ice Cream Base
- Place the milk, 50g of the caster sugar, the skimmed milk powder, glucose syrup, vanilla & salt into a large saucepan.If you're using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming hot but don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the milk is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk to combine.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
- Once cooked, take the custard off the heat & stir in the double cream. If you've used a vanilla pod, take this out of the custard at this point. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
- Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.
Strawberry Ripple
- Cut the strawberries into quarters if they're big & in half if they're small then place into a saucepan along with the lemon juice.
- Set the pan over a low heat then cook, stirring frequently until the fruit is soft & is starting to break down. This will take 5-10 minutes.
- Stir in the sugar & salt then continue cooking gently until the sugar has dissolved.
- Next, turn the heat up to medium-high & bring the strawberries to a boil. Cook the sauce, stirring occasionally until it reaches a temperature of 104°c/219°f. This will take 5-10 minutes & the fruit will have roughly reduced by half.
- Once cooked, pass the sauce into a container through a sieve, leave to cool then chill in the fridge overnight.
Churning
- The next day, place the roasted strawberries into a jug blender with a quarter of the custard then blend smooth. Then pour the remaining custard into the blender & blend again, to combine. Pass the custard through a sieve, into a jug once it has been blended.If you haven't got a jug blender, a stick blender will work as well!
- Churn the custard in an ice cream machine, until it reaches the consistency of soft scoop. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f.
- Next, drizzle a good amount of the strawberry ripple into the bottom & around the sides of a 1 litre tub. Add a spoon of the ice cream into the tub, drizzle more sauce on top then use a skewer to ripple the sauce through the ice cream.
- Continue spooning ice cream into the tub, rippling sauce through each spoonful, until you've used up all the ice cream. If there's any sauce leftover, it can be served with the ice cream!
- Place the tub of ice cream into a freezer & leave to set for at least 4 hours before serving.
