Roasted Strawberry Buttermilk Sherbet

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"Easily the best ice cream I've ever had! There's something about roasting the strawberries with a vanilla pod that is just magical - it intensifies the strawberry flavor and gives the sherbet a smooth, creamy feel. The tangyness of the buttermilk and sour cream contrasts with the sweetness of the strawberries, making you want!!! Make this, you won't be sorry! Did I mention it's super easy to make? PREP TIME INCLUDES 30 MINUTES CHURNING TIME. Adapted from Bon Appetit."

Original recipe yields 6 servings


  • Serving Size: 1 (199.5 g)
  • Calories 238.1
  • Total Fat - 4.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 11.2 mg
  • Sodium - 75.3 mg
  • Total Carbohydrate - 49.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 44.4 g
  • Protein - 3.7 g
  • Calcium - 99.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inch glass baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 20-25 minutes. Let cool.

Note: I roast the strawberries the day before, then refrigerate overnight before blending with remaining ingredients.

Step 2

Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth.

Step 3

Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

Tips & Variations

No special items needed.