July is National Ice Cream Month!  (To celebrate, I try to have just a little spoonful daily.) I came across this recipe from July’s issue of Bon Appetit Magazine, and thought this would be a great way to use up the leftover buttermilk I usually buy to make cakes. As the weather continues to heat up, I couldn’t wait any longer to make this delicious sherbet.

I know technically this is not an “ice cream” since it is eggless and is considered fruit-based, but I like to think of it as a fruity ice cream. Actually, it’s like a hybrid of ice cream, frozen yogurt, and sorbet. The buttermilk with sour cream combo give a tart, yogurt-like taste, which balance perfectly with the sweetness of the roasted strawberries.

I find that it’s unnecessary to add a whole cup of sugar since the strawberries are in season and are extremely sweet. Feel free to adjust the amount to your own liking.

Roasted Strawberry-Buttermilk Sherbet

Adapted from Bon Appetit Magazine July 2013 Issue

Preparation

• Preheat oven to 425°. Combine strawberries, sugar, and vanilla extract in a 13x9x2 inches baking pan. Toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
• Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Refrigerate the mixture for at least 2 hours so that it’s nice and cold for the ice cream maker.
• Process mixture in an ice cream maker according to manufacturer’s instructions (about 20 minutes for me.) Transfer sherbet to an airtight container and freeze until ready to serve.
• DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

I also made a delicious milk shake with 1 banana, crushed ice, 2 scoops of strawberry sherbet, and 1 scoop of vanilla ice cream. (Add a bit of milk if you don’t like thick shakes.)