Hey y’all! Craving something cool, creamy, and bursting with fruity flavor? This Homemade Strawberry Ice Cream hits all the right notes, delivering luscious, fresh strawberries in every scoop. It’s a breeze to prepare, making it perfect for summer parties, family nights, or when you just want to treat yourself. Ready for a sweet adventure? Let’s get cooking!
Why You’ll Love This
- Ultra-creamy texture and bright, fresh Strawberry flavor in every bite.
- No artificial ingredients—just fresh fruit, real cream, and love!
- Perfect make-ahead dessert for summer BBQs, birthdays, or picnics.
- Simple base recipe that’s customizable to your taste and dietary preferences.
- Kid-friendly and a fun way to use up extra strawberries!
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 3/4 cup sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
Step 1: Macerate the Strawberries
In a medium bowl, combine the chopped strawberries with 1/4 cup of sugar and the lemon juice. Stir well and let them sit for 20–30 minutes until juicy.
Step 2: Blend the Strawberries
Using a blender or food processor, pulse the strawberries (including juices) until you reach your desired consistency—smooth for a classic texture or slightly chunky for bits of fruit.
Step 3: Make the Ice Cream Base
In a large mixing bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, vanilla extract, and salt until the sugar dissolves.
Step 4: Combine & Chill
Stir in the blended strawberries. Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
Step 5: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until thick and creamy.
Step 6: Freeze
Spoon the churned ice cream into a freezer-safe container. Cover with plastic wrap or an airtight lid and freeze for 3–4 hours, until firm enough to scoop.
Notes
- For a more intense strawberry flavor, use very ripe strawberries.
- You can add extra chopped berries during the last few minutes of churning for more texture.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir vigorously every 30 minutes until creamy.
Variations
- Vegan Strawberry Ice Cream: Substitute coconut cream and plant-based milk for dairy and use maple syrup instead of sugar.
- Strawberry Swirl: Fold in a Homemade strawberry jam or sauce just before freezing for a lovely ribbon effect.
- Strawberry Cheesecake Ice Cream: Add crushed graham crackers and a swirl of cream cheese during the last few minutes of churning.
Required Equipment
- Ice cream maker
- Blender or food processor
- Mixing bowls
- Whisk
- Freezer-safe container
Storage Instructions
Store the finished ice cream in an airtight, freezer-safe container. It will keep well for up to 2 weeks, though best enjoyed within the first week for optimal creaminess. Let it sit at room temperature for 5–10 minutes before scooping.
Serving Suggestions
- Top with fresh sliced strawberries and mint leaves for a vibrant presentation.
- Serve alongside warm brownies or buttery shortbread cookies.
- Turn into delicious strawberry ice cream floats with sparkling lemonade or soda.
Pro Tips for Creamy Strawberry Ice Cream
- For ultra-smooth ice cream, strain the blended strawberries before adding to the base.
- Always chill your mixture thoroughly before churning—it helps achieve a creamier texture.
- Don’t skip the pinch of salt; it enhances and balances the sweetness of the strawberries.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, just thaw and drain them well before using so the ice cream doesn’t get icy.
Do I need an ice cream maker?
While an ice cream maker makes it easier and creamier, you can still make this recipe using the freeze-and-stir method—it just takes a little longer.
How can I make it less sweet?
Reduce the sugar to 1/2 cup and add a bit more lemon juice to amplify the strawberry tang.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 3 large egg yolks
Instructions
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1In a medium bowl, combine strawberries and 1/4 cup sugar. Mash lightly and let sit for 15 minutes to release juices.
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2In a saucepan over medium heat, combine heavy cream, milk, remaining 1/2 cup sugar, and salt. Heat until hot but not boiling.
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3In a separate bowl, whisk egg yolks. Slowly pour hot cream mixture into yolks, whisking constantly. Return mixture to saucepan and cook over low heat, stirring, until mixture thickens and coats the back of a spoon.
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4Remove from heat and stir in vanilla extract. Let the custard cool to room temperature, then chill in the refrigerator for at least 2 hours.
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5Puree the macerated strawberries with lemon juice. Stir strawberry puree into chilled custard.
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6Pour the mixture into an ice cream maker and churn according to manufacturer’s directions. Freeze for at least 4 hours or until firm before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260 caloriescal
Protein:
4gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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