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.



You're right, Lori, this is good stuff! I used 1% low-fat buttermilk (well, because they never carry whole fat buttermilk in the supermarkets) and also used low-fat sour cream, but by tasting it, it tastes rich and delightful. The flavor of the strawberries are ever delicious partnered with the tang of the dairy products results in awesome flavors. Thanks so much for sharing, Lori!

review by:
(2 Aug 2021)