Mastering the classic sweet cream base is the perfect start to customizing your own ice cream flavors all summer long – this roasted strawberry jam just happened to be the perfect farm fresh swirl to put it over the top. Grab a spoon, this roasted strawberry ice cream is perfect long after picking season has ended!

Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl | Kita Roberts

Looking for a delicious homemade ice cream recipe?

This roasted strawberry ice cream recipe is perfect for anyone who wants to elevate their dessert game. Roasting the strawberries intensifies their flavor, creating a jammy swirl that’s out of this world. Plus, the sweet cream ice cream base is rich and creamy, making every bite a fruity surprise. It’s a homemade ice cream experience that’s miles beyond store-bought varieties!

Our Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl is the perfect sweet summer scoop in a sugar cone or in a bowl with more fresh berries sliced and served over top with a dollop of whipped cream. Feeling bold? Mix in a scoop of my Limoncello Gelato with Vanilla Bean Lemon Curd for a delicious tart combo.

Want to make this a stunning dessert for company? Whip up this amazing Million Dollar Pound cake and serve a scoop of this on top!

What Is Roasted Strawberry Ice Cream?

This recipe takes things to the next level by featuring roasted strawberries. Unlike typical ice cream with blended fresh strawberries, roasting the strawberries first intensifies their flavor. And with our homemade sweet cream base, you can make the best strawberry ice cream you’ve ever had. 

Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl | Kita Roberts

What you’ll love about this recipe:

  • INTENSIFIED FLAVOR – Roasted strawberry ice cream boasts a richer, deeper strawberry taste because roasting concentrates the natural sugars and flavors of the berries. This creates a more complex and exciting flavor profile compared to ice cream made with fresh berries.
  • EASY-TO-FIND INGREDIENTS – This recipe is perfect for anyone who loves homemade ice cream but wants to avoid complicated ingredients. It uses simple ingredients like fresh strawberries, sugar, milk, and cream, making it an easy recipe for beginner ice cream makers.

What You Need to Make Roasted Strawberry Ice Cream

  • Strawberries & Optional Berries: They bring sweetness and fruity flavor. We used raspberries because we had them on hand but you could use other berries if you like or keep it simple with strawberries. 
  • White Sugar: Sweetens the jam and ice cream base. For a depth of flavor, use brown sugar. 
  • Vanilla bean pod: Adds a touch of vanilla flavor to the jam. You can also use vanilla bean paste or vanilla extract. 
  • Salt: Balances the sweetness in both the jam and ice cream base.
  • Lemon juice & zest: Brightens the flavors in the jam and adds a touch of tang.
  • Milk: The base of the ice cream that creates a creamy texture.
  • Cream cheese: Thickens and adds richness to the ice cream base.
  • Heavy cream: Adds extra creaminess and fat for a luxurious mouthfeel.
  • Corn syrup: Helps prevent ice crystals from forming in the ice cream.
  • Cornstarch: Thickens the jam slightly.

How to Make Roasted Strawberry Ice Cream

  • Preheat oven to 325°F. Toss berries, sugar, salt, vanilla bean seeds, lemon juice, and zest. Let sit 10 minutes.
  • Spread berries on a glass dish or rimmed baking sheet and roast for 35-40 minutes, stirring occasionally, until thickened.
  • Pulse in a food processor until smooth. Store jam in a sealed container.
  • Set aside 2 tablespoons of milk. Heat remaining milk, cream, sugar, and corn syrup in a large saucepan on medium heat until simmering.
  • Whisk reserved milk and cornstarch into a slurry. Add to hot mixture and bring to a rolling boil for 1 minute, stirring constantly. The mixture should coat the back of a spoon when done. 
  • Chill cream cheese in a large bowl over an ice bath. Whisk in the hot milk mixture until smooth. Chill for 4 hours.
  • Churn the ice cream base according to your ice cream machine’s instructions (about 30 minutes).
  • Layer ice cream and jam in a container, swirling with a knife. Freeze for at least 4 hours. Enjoy!

Expert Recipe Tips

  • This recipe is a great base for exploring different flavors. Stone fruit like peaches, plums, or cherries work well when roasted. You can even get creative and combine fruits for a mixed-berry ice cream.
  • Frozen strawberries can be used in place of fresh. Thaw them completely and drain any excess liquid before using.
  • Don’t want to roast the strawberries? Try this ice cream recipe with homemade Strawberry Chia Jam instead!
Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl | Kita Roberts

How to Store Roasted Strawberry Ice Cream

Homemade ice cream is best enjoyed fresh, but it can be stored in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

Grab a spoon and savor the taste of summer in every scoop of your homemade roasted strawberry ice cream! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl | Kita Roberts

Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl

Mastering the classic sweet cream base is the perfect start to customizing your own ice cream flavors all summer long - this roasted strawberry jam just happened to be the perfect farm fresh swirl to put it over the top.
4.55 from 22 votes
Print Pin Rate
Author: Kita Roberts
5 hours 30 minutes
Serves: 1 quart


For the Roasted Strawberry Jam:

  • 1 lbs fresh strawberries - hulled and sliced
  • 1/2 lbs fresh other berries if desired - I used raspberries just because they were fresh and on hand
  • 1/2 cup sugar
  • 1 vanilla bean - pod cut in half and seeds scraped out
  • pinch of salt
  • juice from 1 lemon - plus zest

For the Sweet Cream Ice Cream base:

  • 2 cups milk
  • 1 1/2 oz cream cheese - room temperature
  • pinch of salt
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 1 tbs plus 1 tsp cornstarch


  • Preheat the oven to 325. In a bowl, toss the berries with the sugar, salt, vanilla bean seeds lemon juice, and zest. Allow to sit for 10 minutes.
  • Pour the berries into a single layer in a glass backing dish and roast in the oven for 35 to 40 minutes, until liquids have really gotten thick and everything looks really broken down, stirring once or twice when checking.
  • When cool enough to handle, pulse the jam in a food processor until smooth. Place in a resealable container until ready to use.
  • Meanwhile, make the sweet cream ice cream base. Reserve 2 tablespoons of the milk and pour the rest into a heavy pot. Whisk in the heavy cream, sugar, and corn syrup. Bring to a gentle boil and allow to cook for about 4 to 5 minutes, stirring. Remove from heat.
  • Quickly whisk the reserved 2 tablespoons of milk with the cornstarch. Stir into the cream base and return to a boil allowing the mixture to cook, stirring, for a minute or two longer. The liquid will have thickened a bit.
  • Remove from heat. In a large bowl, whisk the cream cheese and place the bowl over an ice bath. Whisk the hot milk into the cream cheese until smooth. Cover and chill the mixture in the refrigerator for at least 4 hours.
  • When ready to churn the ice cream, churn the sweet cream base according to the manufacturers directions until thick and creamy, about 30 minutes. Spoon 1/4 of the sweet cream base into an air tight mixture. Dollop a few heaping tablespoons on the roasted strawberry jam on the ice cream and swirl with a butter knife. Repeat 3 more times with the remaining ice cream, swirling in as much or as little jam as desired.
  • Place a sheet of wax paper directly over the ice cream and seal. Freeze over night or at least 4 hours before serving.



Serving: 1g | Calories: 382kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 117mg | Fiber: 3g | Sugar: 43g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

No problem! There are alternative methods for churning ice cream at home. The “bucket method” involves layering the ice cream base in a container with ice and rock salt, then stirring frequently until frozen. It’s a bit more labor-intensive, but it can still yield delicious results.

Airtight containers are key! Look for a container with a tight-fitting lid to prevent freezer burn. Shallow containers are ideal for scooping, while square or rectangular containers can maximize freezer space.

Nope! This recipe is egg free.

Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl
4.55 from 22 votes (22 ratings without comment)

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