There is nothing quite like the bright, warm scent of strawberries caramelizing in the oven, their sweetness deepening into something almost jammy, and the way that cream and cheese wrap around those berries in each cool, silky spoonfulthis Roasted Strawberry Ricotta Ice Cream tastes like summer folded into a jar of memories, with a whisper of tang from the ricotta and a soft, dreamy texture that makes you close your eyes. The roasted fruit gives little bursts of concentrated sweetness against the smooth ricotta base, and the whole bowl feels like a gentle, familiar hug after a long day.
This ice cream is the sort of comfort food that brings families to the table: it’s cool and soothing on a hot afternoon, yet rich enough to finish off a holiday meal without feeling heavy. It pairs well with simple sidesa slice of pound cake, a bowl of soup on a crisp evening, or a plate of fresh berries for companyand always manages to be both special and homey. If you like creamy frozen desserts but want something lighter than the usual custard, try a slice of lemon cake afterwards or offer a scoop alongside warm fruit compote; it’s perfect for passing bowls around the table and watching generations reach for seconds. For a no-fuss alternate frozen treat, you might enjoy a similar take on a no-churn strawberry mascarpone ice cream that’s quick when you need a shortcut.
This version is simple and foolproof, built on ingredients you probably already keep on hand. It’s forgiving: the roasted strawberries can be done a little longer for more caramel, or a touch less if you prefer fresher fruit notes. The method is straightforward so you can chat with family, clean up, and still have something elegant in the freezer before guests arrive. The satisfying part is folding the glossy roasted berries into the ricottawatching the pink streaks swirl through the creamy base feels almost like painting, and the reward is a deeply flavored, balanced frozen treat that everyone will ask for again.
Why this recipe works
Texture is the heart of a great ice cream, especially when you’re working with ricotta. Ricotta brings a gentle, velvety body without the heaviness of an all-cream base; it adds structure so the ice cream holds its shape but still melts easily on the tongue. When you roast the strawberries first, you concentrate their sugars and reduce excess water, which helps prevent icy crystals from forming during freezing. The slight caramelization also adds a rounded, almost toasted note that contrasts beautifully with the ricotta’s mild tang.
Ease of cooking is another reason this recipe shines. The steps are few and clear: roast, mix, churn, and freeze. There’s no tempering eggs, no custard to babysit on the stove, and the ingredient list is short. That simplicity means less room for mistakes and more time to enjoy company. The heavy cream and milk provide the necessary fat and liquid to carry flavor and ensure a smooth churn, while the small amount of added sugar and vanilla round out sweetness without masking the strawberries. A pinch of saltjust a whisperhelps bring all the flavors into balance by lifting the natural sweetness of the fruit and the creaminess of the cheese.
Each ingredient plays a distinct role. Fresh strawberries bring brightness and aroma; a little sugar during roasting helps draw out juices and encourages caramelization. Ricotta supplies body and a delicate tang that separates this from a standard strawberry ice cream; it gives a richness that feels like a homemade custard without the fuss. Heavy cream contributes silkiness and a luxurious mouthfeel, while milk lightens the base so it’s not too dense. The vanilla ties everything together with a familiar warmth. Together, these elements make a frozen dessert that’s texturally satisfying, tastefully balanced, and simple enough to turn out reliably every time.
How to prepare Roasted Strawberry Ricotta Ice Cream
Start by roasting your strawberriesthis is where the deepest flavor comes from, and it’s the most satisfying step to watch. While the berries soften and caramelize in the oven, you can whisk the creamy base together in a bowl; that hands-off roasting time feels like a little gift. Once the strawberries have cooled, folding them into the ricotta mix lets you control how streaky or swirled you want the final ice cream to be.
The most satisfying part is when you pour the mixture into the ice cream maker and hear the soft churn begin; that gentle hum promises a scoopable, creamy finish. Mix until smooth when you combine the dairy and ricotta, and be gentle folding the fruit so you keep some texture. If you don’t have an ice cream maker, the mixture can be frozen in a shallow container and stirred every 30 minutes for a few rounds to help keep it creamy. Remember to taste your base before churning; a little more sugar or a touch more vanilla can make a big difference, and the flavor should already sing of strawberries and cream before it ever hits the freezer.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon sugar (for roasting the strawberries)
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- Pinch of salt
These ingredients are straightforward and easy to scale. Using fresh strawberries gives the brightest flavor, but if your berries are very ripe, taste them firstroasting will intensify their sweetness. The ricotta should be full-fat for the best texture; if it’s grainy, press it through a fine sieve before mixing to make the base extra smooth. The small amount of salt heightens all other flavors without making the ice cream taste salty.
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the strawberries on a baking sheet.
- Sprinkle the strawberries with 1 tablespoon of sugar.
- Roast for about 15 to 20 minutes until the strawberries are soft and caramelized.
- Let the roasted strawberries cool.
- In a bowl, combine the ricotta cheese, heavy cream, milk, the remaining sugar, vanilla extract, and salt.
- Mix until smooth.
- Once the strawberries are cool, add them to the ricotta mixture.
- Gently fold the strawberries into the mixture to combine.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer to an airtight container.
- Freeze for at least 4 hours or until firm.
- Enjoy.
After churning, transferring the mixture to an airtight container and allowing it to firm up in the freezer gives the best scoopable texture. If you’d like cleaner slices for serving, let it harden fully; if you prefer a softer, scoopable texture, remove it from the freezer 10 to 15 minutes before serving.
Serving ideas
Roasted Strawberry Ricotta Ice Cream shines on its own but also loves company. Try these simple pairings:
- A slice of buttery pound cake for a comforting, old-fashioned dessert pairing.
- Fresh berries or a quick macerated berry compote to echo the roasted fruit flavor.
- Light cookies, like shortbread or butter cookies, for a crunchy contrast to the cream.
For a drink pairing, a lightly sweetened iced teaperhaps with a sprig of mintor a gentle sparkling water with a lemon twist complements the creamy sweetness without overpowering it. If you want something a touch more indulgent, a mild dessert wine served chilled will also be lovely, but keep it simple for family gatherings so everyone can enjoy a balanced plate. When serving to a crowd, present the ice cream in a pretty bowl with a scattering of roasted strawberries on top and a few fresh leaves of mint for color; it looks homemade and special without fuss.
Storing this recipe
In the fridge, any leftover ricotta mix that hasn’t been churned should be used within 24 hoursricotta is best fresh. Once churned and transferred to an airtight container, this ice cream will keep in the freezer for up to 2 weeks at peak texture. After that, it’s still safe to eat for up to a month, though it may develop a few ice crystals. To reduce freezer burn, press a piece of parchment directly on the surface before sealing the lid.
If the ice cream becomes very firm, let it sit at room temperature for 10 to 15 minutes before scooping to soften. For a quicker scoop, run your ice cream scoop under warm water for a few seconds and then dip; the warmth helps cut through the frozen surface. Avoid reheating ice cream like a custardyou’re simply loosening it for serving. If you find separation or ice crystals, a quick beat with a hand mixer after partial thaw can help restore creaminess before refreezing.
Recipe tips
Tip 1 Control moisture with roasting: One common mistake is using raw berries that are watery, which can create ice crystals. Roasting the strawberries concentrates their flavor and reduces free water. Spread them in a single layer so they roast rather than steam; if they’re crowded, they’ll release too much juice and won’t caramelize.
Tip 2 Smooth ricotta for a silky base: Ricotta can sometimes be slightly grainy. If you notice texture issues, press the ricotta through a fine-mesh sieve or whisk it vigorously with the sugars and liquids until it smooths out. Mix until smooth when combining the dairy and ricotta to give you a luxurious mouthfeel in the finished ice cream.
Tip 3 Balance sweetness before churning: Taste the base before you churnonce frozen, adjustments are harder. If the mixture tastes flat, a little more vanilla or a pinch more sugar can brighten it. If it’s too sweet, a squeeze of lemon will add lift without making it tart. Folding in the roasted strawberries while they’re cool helps prevent melting and keeps the swirl distinct.
Avoid over-churning in a machine not suited to the volume; smaller home ice cream makers can overwork a mix and introduce excess air. Aim for a soft-serve consistency before moving to the freezer to firm up. If you’re using frozen strawberries as a shortcut, thaw briefly and drain any excess liquid, or reduce the milk slightly to compensate. Finally, label your container with the date; homemade ice cream is often devoured quickly, but it’s nice to know how long it has been stored.
Recipe variations
Lemon-honey swirl: Add the zest of one lemon to the ricotta base and swirl in a tablespoon of honey with the roasted strawberries before freezing. The bright citrus lifts the flavors and makes the ice cream feel lighter and fresher.
Balsamic-roasted strawberries: Toss the strawberries with a teaspoon of aged balsamic before roasting for a slightly tangy-sweet depth that plays beautifully with ricotta. This works well when serving the ice cream with shortbread or a simple biscotti.
Chocolate and almond crunch: Fold in a half-cup of chopped toasted almonds and 1/3 cup of mini dark chocolate chips after churning for a textural contrast. The chocolate gives a classic pairing to strawberries, while the almonds add pleasant crunch without overwhelming the delicate ricotta flavor.
Each variation keeps the heart of the recipethe roasted fruit and ricotta basebut lets you tailor the dessert to different moods, seasons, or guests.
Frequently asked questions
Q: Can I make this without an ice cream maker?
A: Yes. Pour the mixture into a shallow, freezer-safe container and freeze. Every 30 to 45 minutes for the first 3 hours, remove and stir vigorously with a fork or whisk to break up ice crystals. Repeat until it’s evenly frozen and creamy.
Q: Will frozen strawberries work if fresh ones aren’t available?
A: You can use frozen strawberries, but thaw them first and drain off any excess liquid. Roast them briefly to concentrate flavor and reduce water content. Be aware the texture may be softer than with fresh berries.
Q: How do I prevent the ice cream from getting icy?
A: Roast the strawberries to reduce their water content, mix until smooth, and chill the base well before churning. Use an airtight container and press parchment to the surface before sealing to minimize exposure to air in the freezer.
Q: How long will this keep in the freezer?
A: For best texture and flavor, enjoy within two weeks. It will remain safe longer, but ice crystals can form and the texture may become grainy after extended storage.
Conclusion
This Roasted Strawberry Ricotta Ice Cream is a slice of summer that’s gentle enough for everyday treats and lovely enough for family gatherings. Its simple steps and thoughtful balance of ingredients make it a dependable choice when you want something homemade, comforting, and a touch elegant. For an eggless, similar take that may inspire a small twist on flavors or technique, see Ricotta Cheese Ice Cream With Roasted Strawberries (Eggless). Give it a try the next time strawberries are at their peakyou’ll find this recipe quietly becomes a favorite. Roasted Strawberry Ricotta Ice Cream has a way of bringing everyone together, one small scoop at a time.
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Roasted Strawberry Ricotta Ice Cream
- Total Time: 240 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and light frozen dessert made with roasted strawberries and ricotta cheese, perfect for summer gatherings.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon sugar (for roasting the strawberries)
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the strawberries on a baking sheet.
- Sprinkle the strawberries with 1 tablespoon of sugar.
- Roast for about 15 to 20 minutes until the strawberries are soft and caramelized.
- Let the roasted strawberries cool.
- In a bowl, combine the ricotta cheese, heavy cream, milk, the remaining sugar, vanilla extract, and salt.
- Mix until smooth.
- Once the strawberries are cool, add them to the ricotta mixture.
- Gently fold the strawberries into the mixture to combine.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer to an airtight container.
- Freeze for at least 4 hours or until firm.
- Enjoy.
Notes
For best texture, allow ice cream to sit at room temperature for 10 to 15 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American