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Roasted Strawberry-Buttermilk Sherbet

4.2

(88)

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Image may contain Food Creme Dessert Cream Ice Cream Icing and Cake
Marcus Nilsson

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Ingredients

6 Servings

4

cups strawberries (about 1 pound), hulled, halved or quartered if large

1

cup sugar

1

/2 vanilla bean, split lengthwise

1

1/2 cups buttermilk

1

/3 cup sour cream

Pinch of kosher salt

Special equipment

An ice cream maker

Preparation

  1. Step 1

    Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.

    Step 2

    Discard pod. Purée berries, buttermilk, sour cream, 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.

    Step 3

    DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 160 Fat (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 15 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 31 Protein (g) 3 Sodium (mg) 150
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Reviews (88)

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  • I was pleasantly surprised with this recipe! I had leftover buttermilk and strawberries, but no ice cream maker. I used the kitchn 's hand mixer method to make the ice cream and it came out great! great balance of tartness, sweetness and creaminess.

    • clack

    • Atlanta, GA

    • 2/7/2021

  • One of my favorite summer ice cream recipes. If it's too hot to turn on the oven, I simmer the strawberries and 1/2 cup sugar in a saucepan to reduce a bit. Then puree in a blender, and strain the seeds. I also sub 5% Greek yogurt for the sour cream. The sugar number in the nutritional data is way off! More like 40g, not 2g. Looks like fiber and sugar numbers got switched.

    • Anonymous

    • Chicago

    • 7/16/2020

  • Fantastic! So much lighter than custard based ice cream, but I don’t miss the fat. The tangy taste of buttermilk is great with the sweet strawberries. As others have mentioned, it will fill your ice cream maker up to the top. It never overflowed, but it was definitely full. Try this. You won’t be disappointed.

    • samomom

    • Santa Monica, Ca

    • 6/8/2020

  • Quick and easy. Super strawberry flavor resulting from the roasting. Completely filled the ice cream maker bowl to the brim. Will definitely make again, might try it with other fruits. Thanks.

    • Anonymous

    • Orange, CA

    • 5/24/2020

  • Fantastic and easy. I pureed the roasted berries and did strain them to remove excess seeds before adding the buttermilk and sour cream. Will be making this again and again. Nice tart sweet balance and refreshing.

    • Anonymous

    • Los Angeles

    • 4/20/2020

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