Why I’ll Love This Recipe
I love how this recipe uses simple ingredients to create an incredibly creamy and flavorful ice cream. I appreciate that I can control the sweetness and use fresh, ripe strawberries for the best taste. I also enjoy making it ahead of time so I always have a homemade frozen dessert ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh strawberries, hulled and sliced
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Pinch of salt
Directions
- I place the sliced strawberries in a bowl and sprinkle them with half of the sugar.
- I let the strawberries sit for about 20–30 minutes until they release their juices.
- I mash the strawberries with a fork or blend them lightly, depending on whether I want small fruit pieces or a smoother ice cream.
- I whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, lemon juice, and salt until the sugar dissolves.
- I stir the strawberry mixture into the cream mixture until everything is well combined.
- I chill the mixture in the refrigerator for at least 2 hours.
- I pour the chilled mixture into an ice cream maker and churn it according to the manufacturer’s instructions, usually 20–25 minutes.
- I transfer the soft ice cream to a freezer-safe container and freeze it for 2–4 hours until firm enough to scoop.
- I let the ice cream sit at room temperature for a few minutes before serving if it becomes very firm.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Chilling Time: 2 hours
- Churning Time: 25 minutes
- Freezing Time: 3 hours
- Total Time: Approximately 5 hours 45 minutes
Variations
I sometimes mix in white chocolate chips, dark chocolate chunks, or crushed cookies for extra texture. I also enjoy adding a swirl of strawberry jam before freezing for a more intense berry flavor. When I want a richer dessert, I use vanilla bean paste instead of vanilla extract. I occasionally substitute raspberries or mixed berries for part of the strawberries to create a delicious berry blend.
Storage/Reheating
I store the ice cream in an airtight freezer-safe container for up to 2 weeks. I place a piece of plastic wrap directly on the surface before sealing the container to help reduce ice crystals. I let the ice cream soften at room temperature for 5–10 minutes before scooping for the best texture. Since this is a frozen dessert, reheating is not necessary.
FAQs
Can I use frozen strawberries?
Yes. I thaw and drain the frozen strawberries before using them so they blend smoothly into the ice cream base.
Do I need an ice cream maker?
I prefer using an ice cream maker for the creamiest texture, but I can also use a no-churn method by folding the strawberry mixture into whipped cream and sweetened condensed milk before freezing.
How can I make the strawberry flavor stronger?
I use very ripe strawberries and sometimes add a swirl of strawberry puree or strawberry jam before freezing for an extra burst of flavor.
Why is my homemade ice cream icy?
I make sure the mixture is thoroughly chilled before churning and avoid adding too much extra liquid, which helps create a smoother, creamier texture.
What can I serve with strawberry ice cream?
I enjoy serving it with fresh strawberries, chocolate sauce, whipped cream, waffle cones, brownies, pound cake, shortcake, or crisp cookies.
Conclusion
I always enjoy making Strawberry Ice Cream because it is fresh, creamy, and full of natural berry flavor. I appreciate how simple ingredients come together to create a homemade dessert that tastes far better than many store-bought varieties. Whether I serve it in a bowl, a cone, or alongside my favorite desserts, it is always a refreshing treat that everyone enjoys.
PrintStrawberry Ice Cream Recipe
This homemade Strawberry Ice Cream is rich, creamy, and bursting with the fresh, sweet flavor of ripe strawberries. It’s a refreshing frozen dessert that’s perfect for warm days, celebrations, or anytime you’re craving a classic treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Place the sliced strawberries in a bowl and sprinkle them with half of the sugar.
- Let the strawberries rest for 20–30 minutes until they release their juices.
- Mash the strawberries with a fork or lightly blend them, depending on your preferred texture.
- In a separate bowl, whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, lemon juice, and salt until the sugar dissolves.
- Stir the strawberry mixture into the cream mixture until well combined.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- Transfer the soft ice cream to a freezer-safe container and freeze for 2–4 hours until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Notes
- Use ripe, fresh strawberries for the best flavor.
- Frozen strawberries can be used if thawed and drained well.
- Swirl in strawberry jam before freezing for a more intense berry flavor.
- Add white chocolate chips, dark chocolate chunks, or crushed cookies for extra texture.
- Store in an airtight freezer-safe container for up to 2 weeks with plastic wrap pressed against the surface to reduce ice crystals.
- Allow the ice cream to soften for 5–10 minutes before scooping for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
