Roasted Strawberry and Lavender Ice Cream is a luxurious, homemade treat bursting with flavor. Fresh strawberries are roasted to intensify their sweetness and blended into a custard base that’s infused with fragrant dried lavender and real vanilla. The result is an ice cream with rich depth, floral undertones, and bright berry swirls—perfect for summer and special occasions.

Full Recipe: 

Ingredients

Roasted Strawberries

• 1 pound strawberries, hulled and halved

• ¼ cup granulated sugar

• Zest of ½ a lemon

• 1 teaspoon vanilla extract

Custard Base

• 1½ cups whole milk

• 1½ cups heavy cream

• 1 teaspoon dried lavender flowers

• 1 vanilla bean (split and scraped) or 2 tablespoons vanilla bean paste

• 2 large eggs

• 3 large egg yolks

• ¾ cup granulated sugar

Directions

1. In a bowl, combine strawberries with sugar, lemon zest, and vanilla extract. Let sit for 15 minutes.

2. Preheat oven to 400°F (200°C). Transfer strawberries to a baking dish and roast for 25–30 minutes until soft.

3. Blend ⅔ of the roasted strawberries into a thick purée. Chill in the fridge. Reserve remaining strawberries for folding in later.

4. In a bowl, combine milk, cream, and dried lavender. Let steep for at least 1 hour (or overnight).

5. Transfer milk mixture to a saucepan. Add vanilla bean seeds. Bring to a gentle boil over medium heat, then reduce to a simmer for 30 minutes.

6. In a separate bowl, beat eggs, yolks, and sugar until thick and pale.

7. Slowly whisk 1 cup of the hot milk into the egg mixture (tempering it), then pour everything back into the saucepan.

8. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

9. Strain the custard through a fine sieve into a clean bowl. Cover with plastic wrap touching the surface. Chill completely.

10. Once cold, whisk together the strawberry purée and custard. Churn in an ice cream maker according to the manufacturer’s instructions.

11. Fold in the remaining roasted strawberries. Freeze the finished ice cream for at least 3 hours or overnight.

12. Let sit at room temperature for 10 minutes before scooping.

Nutrients (Per serving, estimated for 8 servings)

• Calories: ~310

• Fat: ~22g

• Carbohydrates: ~26g

• Sugar: ~24g

• Protein: ~5g

• Fiber: ~1g

Why Roasting the Strawberries Makes All the Difference

Fresh strawberries are naturally juicy and sweet, but roasting them brings their flavor to a whole new level. The heat caramelizes their natural sugars, concentrates their juices, and adds depth that raw berries simply can’t deliver. When these strawberries are then pureed and folded into the ice cream base, they provide a robust, slightly jammy essence that’s rich but never overpowering.

Roasting also helps remove excess moisture, which is especially important in ice cream making—too much water leads to iciness. By roasting first, the resulting puree has a thicker, more syrup-like texture that blends perfectly with the custard, ensuring a creamier final product.

The Elegant Role of Lavender

Lavender is a powerful ingredient, and when used correctly, it elevates desserts with its clean, herbaceous aroma. In this recipe, dried lavender flowers are steeped gently in warm milk and cream, creating a subtle, calming floral backdrop that complements rather than competes with the strawberries.

Too much lavender can taste soapy or overpowering, but the infusion method used here ensures that the flavor remains light and sophisticated. It’s a botanical whisper that adds dimension to the ice cream, making it taste like something straight out of a Parisian patisserie.

Lavender also enhances the visual and emotional appeal of this dessert. It’s often associated with relaxation, elegance, and nature—all qualities that align beautifully with a slow-churned, hand-crafted ice cream made for savoring.

Vanilla Bean for Richness and Balance

Vanilla is a classic pairing for strawberries and adds a creamy warmth to the floral tones of lavender. The use of vanilla bean—or high-quality vanilla paste—introduces a depth of flavor and aromatic richness that rounds out the entire ice cream. The visible flecks of vanilla in the custard also add to the visual appeal, making the ice cream look artisanal and luxurious.

Vanilla serves as the bridge between the berry brightness and floral perfume, anchoring both with its familiar sweetness. Together, these three primary flavors—strawberry, lavender, and vanilla—form a balanced, nuanced profile that feels indulgent yet fresh.

The Custard Base: A Labor of Love

This recipe uses a traditional French custard base, combining egg yolks, cream, and sugar into a thick, velvety mixture. Though it takes more effort than no-churn or milk-only bases, the result is a rich, ultra-creamy texture that’s worth every moment. The custard acts as the foundation for the infused flavors and roasted fruit, creating an ice cream that is smooth on the tongue and dense with flavor.

The custard also helps the ice cream maintain a stable, scoopable consistency after freezing. With the right balance of eggs, sugar, and fat from the cream, it resists crystallization and remains soft and silky, even days after being made.

A Visual and Textural Experience

Beyond taste, this ice cream offers a visually stunning presentation. The strawberry purée gives the base a soft blush tone, while the swirled-in roasted strawberry chunks create vivid streaks of red throughout. When served, it’s not just a treat—it’s a statement.

Texture is also key. The creamy custard contrasts beautifully with the occasional burst of roasted berry, creating a multi-sensory experience that’s both smooth and dynamic. Whether scooped into a waffle cone, layered between two shortbread cookies for a dreamy ice cream sandwich, or served alongside fresh fruit, it stands out as something truly special.

Perfect for Celebrations and Seasonal Menus

Roasted Strawberry and Lavender Ice Cream makes an ideal centerpiece for summer events. Its flavor profile is elegant enough for a bridal shower or Mother’s Day lunch but comforting enough for a casual family cookout. It can be made a day or two ahead, giving hosts more time to focus on other dishes or decorations.

This ice cream also fits beautifully into seasonal menus. In spring and summer, it highlights fresh berries and edible flowers. In cooler months, it pairs wonderfully with warm desserts like almond cake, shortbread, or even a drizzle of honey for contrast.

Creative Serving Ideas

There are countless ways to serve this ice cream to elevate its charm even more:

With Shortbread or Lavender Cookies – Add crunch and enhance the lavender notes.

In a Tart Shell – Serve scoops in mini graham cracker tart shells for an elegant plated dessert.

Topped with Fresh Mint – A refreshing contrast that adds visual flair and flavor.

With Lemon Curd or Balsamic Reduction – For an adventurous gourmet pairing.

As Part of an Ice Cream Flight – Serve alongside other floral or fruit-based ice creams like rose, raspberry, or hibiscus.

Storage Tips

For best results, store the ice cream in a tightly sealed container in the coldest part of your freezer. Press a piece of parchment paper or plastic wrap directly on the surface before sealing to prevent freezer burn and maintain creaminess. Let it sit at room temperature for about 10 minutes before scooping to soften slightly.

Homemade ice cream is best enjoyed within one to two weeks for optimal flavor and texture, but chances are it won’t last that long!

Conclusion

Roasted Strawberry and Lavender Ice Cream is a masterclass in balancing flavors and elevating a classic into something extraordinary. It’s not just dessert—it’s a sensory experience that combines the earthy perfume of lavender, the deep sweetness of roasted berries, and the luxurious texture of a classic French custard. Whether served at a garden gathering or savored slowly in a quiet moment, this ice cream is an invitation to indulge in elegance and embrace the season’s finest ingredients.

Once you’ve tried it, it’s sure to become a staple in your summer repertoire—and a showstopper everyone asks for again and again.