Nothing says spring like fresh berries, right? I can’t believe that Spring is almost gone now. It is definitely starting to feel like summer outside here. We had to squeeze in at least one more springtime flavor before it’s all over.

Enter Roasted Strawberry Buttermilk with Pretzel Streusel. We loved the ice cream with buttermilk last time! It adds such a nice tang to the flavor. And roasting the strawberries really does just add a little extra depth of flavor. The flavor of this ice cream is nice and mild, with the most wonderful strawberry aftertaste! And the pretzel streusel adds a nice little hint of roasted saltiness. Such a lovely flavor!

Roasted Strawberry Buttermilk with Pretzel Streusel

Strawberries and cream never tasted so good!


  • Roasted Strawberry Buttermilk Base
  • 1 pint strawberries, sliced about 1/2 inch thick

  • 1/3 cup sugar

  • Juice of 1 lemon

  • 2 cups heavy cream

  • 1 cup buttermilk

  • 3/4 cup (minus 2 Tbs) sugar

  • 2 Tbs honey

  • 4 egg yolks

  • 1/4 cup skim milk powder

  • 1 Tbs vanilla

  • Dash of salt

  • Pretzel Streusel Chunks (adapted from Jeni’s Splendid Ice Creams at Home)
  • 1 stick butter, cut into cubes

  • 3/4 cup flour

  • 3/8 cup light brown sugar

  • 1/4 tsp salt

  • 1 cup small pretzel pieces


  • Preheat the oven to 375 degrees. Slice the strawberries and place them in an 8×8 baking dish.
  • Sprinkle the sugar over the strawberries and stir slightly.
  • Roast the strawberries in the oven for about 8 minutes, until just fork tender. Allow to cool a little bit.
  • Squeeze the lemon juice over the top of the berries and stir once more.
  • Add the berries to a blender, and blend until the berries are all well mashed and the syrup is smooth. Set aside until later
  • Whisk the egg yolks until they are light and fluffy, about 2 minutes. Slowly whisk in the sugar and honey until the color turns lighter and the consistency is smooth, about 2 minutes more. Add the powdered milk and whisk again until well blended.
  • Add the egg/sugar mixture to a sauce pan along with the buttermilk and cream. Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs.
  • Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes.
  • Add 2/3 cup of the strawberry mixture to the base (there will be more to save for later). Blend until well mixed.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • When ready, make in your ice cream maker based on the maker’s instructions.
  • During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your pretzel streusel chunks (make sure they are all about the size of a pea or smaller). Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
  • Move to the freezer until hardened (at least 4 hours).
  • Pretzel Streusel
  • Mix the flour, brown sugar, and salt. Cut the butter cubes into the flour mixture until it is the texture of course sand.
  • Add the pretzel pieces and mix thoroughly.
  • Bake in the oven for about 25-30 minutes, stirring about halfway through making sure the edges don’t burn.
  • Allow to cool completely before adding it to the ice cream.