Roasted Strawberry Buttermilk Sherbet – the perfect summer dessert!

roasted strawberry buttermilk sherbetDid you know that July is National Ice Cream month?  I do not need a specifically designated month to celebrate my love of ice cream.  I have always had an intense love of ice cream, and I like to enjoy it all year round.  Even in the dead of winter, I will get a hankering for the stuff and drag out my ice cream maker to whip up a batch.  With this particularly chilly winter, and while being pregnant, I discovered a warm way to enjoy ice cream: the Oberweis latte.  That’s right, they make them with ICE CREAM!  So creamy and delicious.  Definitely not a post-baby indulgence while I’m trying to get back into shape though!

Since owning an ice cream maker, I’ve come a long way in my ice cream making abilities.  I used to be a little put off by recipes with egg yolks, but now I have a go-to base recipe that I use to whip up batches in no time.  The creaminess you get from using eggs in your ice cream base just does not compare with those quick recipes I used to use!

This recipe does not require you to cook any egg yolks, but you do have to take that extra step to roast the strawberries.  It is so worth it though!  The sweetness of the strawberries pairs perfectly with the tang of the buttermilk.  And although, sherbet isn’t technically ice cream, this recipe is good enough to celebrate with!

Roasted Strawberry Buttermilk Sherbet, adapted from Epicurious

Roasted Strawberry Buttermilk Sherbet


  • 4 cups strawberries (about 1 pound), hulled, halved or quartered if large
  • 1 cup sugar
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1 1/2 cups buttermilk
  • 1/3 cup Greek yogurt
  • Pinch of kosher salt


Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan, toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Puree berries, buttermilk, yogurt, vanilla, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

This entry was posted in Desserts, Recipes and tagged , , , , . Bookmark the permalink.