scoop of strawberry ice cream


Nothing indicates the first sign of summer like strawberry season and this ice cream captures that fresh from the field sweetness all wrapped up in a rich creamy scoop.

Strawberry is much loved yet often falls short of its reputation as part of the iconic ice cream triad. Even second-rate vanilla and chocolate are still pretty delicious. Not so for strawberry. Bad strawberry ice cream is just, bad. The simplest solution is to simply let the berries do what they do best.

fresh strawberries in a pan

texture & flavor

That juiciness that makes strawberries so luscious is also their downfall in ice cream. Strawberries have a high water content which results in ice crystals and hard icy scoops. There are a variety of elaborate ways to solve this, but the simplest is to make a great jammy swirl exploding with fresh strawberry flavor and combine it with a super creamy slightly tart ice cream. Every bite rewards you with bursts of strawberries and cream.

Best of all, the swirl can be adjusted for the ripeness of your berries something that would be extremely difficult if they were blended into the ice cream base. A little less sugar for strawberries at their peak, a tad more for the under-ripe. Roast until jam-like. That simple.

The result is the best of both worlds, great berry flavor that doesn’t compromise the texture of the ice cream.



This is an ice cream that celebrates strawberry season to its fullest!  Big jammy swirls packing a big berry punch of flavor are surrounded by slightly tart rich cream cheese ice cream.  

A bit of hibiscus amplifies the strawberry flavor but if you don’t have it don’t let that stop you.  Just use a nice big strip of lemon zest and take it out right before pouring the syrup over the berries. 

  • Author: MJ
  • Yield: 1 quart – ish


strawberry swirl*

  • 50g (¼ cup)  sugar
  •     4g (1 TBS)  dried hibiscus 
  •   50g (2 TBS) organic light corn syrup
  •   25g (2 TBS) water
  • 225g (½lb)     strawberries hulled*

ice cream

  • 450g ( 2 cups) whole milk
  • 200g ( 1 cup) heavy cream
  • 150g  (¾ cup) sugar
  •  50g  ( 2 TBS) organic light corn syrup
  •    6g  (2 tsp) tapioca starch 
  •    1 tsp           vanilla paste (or extract)
  • 150g (¾ cup) cream cheese (room temp)*


strawberry swirl

  1. Preheat the oven to 350 degrees. Cut the strawberries into halves (or quarters if they are monster-sized) and place in a small shallow pan*. 
  2. Put the sugar, hibiscus, organic corn syrup, and water in a small pan over medium heat.  Stir until the sugar is fully dissolved.  Cook until the mixture just starts to boil.  Turn off the heat and let the syrup sit for 20 minutes then strain out the hibiscus, pressing down to squeeze all the juices.
  3. Pour the syrup over the strawberries in the roasting pan.  Make sure all the berries are coated in syrup and in a single layer.  Roast for 40-45 minutes until thick, soft, and jam-like. 
  4. Let the berries cool off.  Pour the warm berries into a blender or food processer (or use an immersion blender) and blitz until fully pureed.  Refrigerate until needed. 

ice cream

  1. Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by.
  2. Combine milk, cream, sugar, corn syrup, and tapioca starch in a saucepan.  Whisk to remove any lumps. Cook over medium-high heat for 8-10 minutes until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture while it cooks.
  3. Once it’s thick enough to coat the back of a wooden spoon, pour through a fine-mesh strainer into the bowl that is standing by.   
  4. Once the mixture is cooled to room temperature, add vanilla paste and cream cheese.   Blend with an immersion blender or in a standard blender until there are no lumps. 
  5. Place a piece of plastic wrap on the surface and refrigerate for a minimum of 4 hours or ideally overnight. 


  1. Process in an ice-cream maker according to the manufacturer’s instructions.  The ice cream is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) 
  2. Put a couple of large spoonfuls of the strawberry into the bottom of a container, followed by a layer of ice cream.  Alternate spoonfuls of strawberry and ice cream.   For a thick ripple effect, don’t swirl the strawberry sauce (the ice cream is too soft at melty at this point)  leave it layers, cover with plastic wrap and freeze until solid (3-4 hours depending on your freezer). 


  • this is a half recipe of Roasted Strawberry Swirl   Just double the amounts listed here if you want some extra to serve on top of your scoops
  • ½ lb is the weight of the strawberries AFTER they have been hulled (green tops removed).  However, if you have exactly 1lb of fresh strawberries with tops, just do your best to remove as little of fruit as possible when hulling `and continue with the recipe as written.  It will just be a tad sweeter and thinner. 
  • the cream cheese should regular (not whipped) at room temperature – very very soft. 
  • the pan should be small enough that all of the strawberries are snugged in a single layer and touching


  • Scott

    Quite possibly the best recipe I have tried to date. The creaminess and strawberry swirl combined to make a dessert that I hesitated to share. One of the easiest to prepare as well which was an added bonus. Not sure if this can be topped!

  • Scott Bean

    Quite possibly the best recipe I have tried to date. The creaminess and strawberry swirl combined to make a dessert that I hesitated to share. One of the easiest to prepare as well which was an added bonus. Not sure if this can be topped!

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