Roasted Strawberry–Buttermilk Sherbet

Name: Roasted Strawberry–Buttermilk Sherbet
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 4 cups strawberries; 1 cup sugar; ½ unit vanilla bean; 1½ cups buttermilk; ⅓ cup sour cream; 1 pinch kosher salt; 1 unit ice cream maker

A creamy and refreshing sherbet made with roasted strawberries, buttermilk, and sour cream. The roasting process intensifies the strawberry flavor while vanilla bean adds subtle warmth.

6 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•4 cups strawberries
•1 cup sugar
•½ unit vanilla bean
•1½ cups buttermilk
•⅓ cup sour cream
•1 pinch kosher salt
•1 unit ice cream maker

Cooking Instructions

1.
Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" 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.
20 min
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.
30 min
3.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
15 min