Roasted strawberry ice cream, yogurt & honey

Roasted strawberry ice cream, yogurt & honey - Lilie Bakery
Roasted strawberry ice cream, yogurt & honey - Lilie Bakery
Roasted strawberry ice cream, yogurt & honey - Lilie Bakery

At the time of writing this article, a heat wave is flooding the country ... So what better than a recipe for Roasted strawberry ice cream, yogurt & honey to refresh itself ? And then the little homemade Eskimos are so practical, you can eat them everywhere!

For the ingredients, I didn't have to look for them very far… A strawberry picking awaited me in the vegetable garden… But I told myself that roasted they would have even more flavor once transformed into ice cream! The advantage of roasting your fruits before putting them in ice cream is also to remove as much water as possible, so that the crystals are reduced during cooling. And the smell that escapes from the oven is mouth watering, really!

In terms of preparation, it's fast! While your strawberries are roasting, you can take care of the mixture, yogurt and honey (with a hint of lime). If you don't like the taste of honey, you can use agave syrup. For Eskimos, you need these eskimo mussels super practical (I've been using them for years, I've already published several recipes on the blog).

In any case, I hope that these little ice creams will please you, do not hesitate to contact me tag on Instagram if you do, it always makes me happy to see your posts / stories :)

Roasted strawberry ice cream, yogurt & honey - Lilie Bakery
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Roasted strawberry ice cream, yogurt & honey

The sweet flavor of roasted strawberries in ice cream ...
Prep time15 minutes
Cook time25 minutes
Yield: 8 sticks


  • 310 g fresh strawberries
  • 4 tsp brown sugar
  • pinch of salt
  • 70 g miel or agave syrup
  • 570 g Greek yogurt smoother than other yogurts
  • 1 lime


  • Preheat the oven to 175 ° traditional heat.
  • In a bowl, combine the strawberries cut in half or four depending on their size, the sugar and a pinch of salt. Place on a baking sheet covered with baking paper then bake for about 25 minutes: be careful not to darken. Let cool for 10 minutes.
  • In a bowl, combine the Greek yogurt, lime juice and honey.
  • Add the roasted strawberries to the container with their juice. Using a wooden spoon, mix very lightly. so that the two textures do not mix too much.
  • Fill eskimo molds (link to mine at the bottom of the article), and plant sticks. Place at least 4 hours in the freezer. Quickly run the mussels under hot water to unmold them.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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1 comment

  1. Reply


    28th June 2020

    Mmmmmh it makes you want!


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