Why You’ll Love This Recipe

I love this strawberry ice cream because the strawberries are the star of the recipe. Macerating them with sugar draws out their juices and intensifies their flavor before I mix them into the creamy base.

I also like being able to control the texture and sweetness when I make ice cream at home. I can leave small pieces of strawberry for extra texture or blend the fruit completely when I want a smoother result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries
Granulated sugar
Fresh lemon juice
Heavy whipping cream
Whole milk
Vanilla extract
Pinch of salt

I prefer ripe, fragrant strawberries because they give me the strongest natural flavor and color. A little lemon juice brightens the berries without making the finished ice cream taste noticeably lemony.

Directions

I wash and hull the strawberries, then cut them into small pieces.
I place the strawberries in a bowl with some of the granulated sugar and the lemon juice. I stir everything together and let the berries sit for about 20–30 minutes. This gives the sugar time to draw out their juices.
I mash the strawberries with a fork or potato masher when I want noticeable fruit pieces. For smoother ice cream, I blend the strawberries until they reach my preferred consistency.
In a separate bowl, I whisk the heavy cream, whole milk, remaining sugar, vanilla extract, and a small pinch of salt until the sugar has mostly dissolved.
I stir the strawberry mixture and all of its juices into the cream mixture.
For the best texture, I cover the mixture and refrigerate it for at least 1–2 hours, or until thoroughly chilled.
I pour the cold mixture into my ice cream maker and churn it according to the manufacturer’s instructions. This generally takes about 20–30 minutes, depending on the machine.
Once the ice cream reaches a thick, soft-serve consistency, I transfer it to a freezer-safe container.
I cover the surface and freeze the ice cream for about 3–4 hours, or until it becomes firm enough to scoop.
Before serving, I let the container sit at room temperature for about 5–10 minutes so I can scoop the ice cream more easily.

Servings and Timing

I usually get about 1½ quarts of strawberry ice cream from one batch, which gives me approximately 8 servings.

Prep time: 15 minutes
Macerating time: 20–30 minutes
Chilling time: 1–2 hours
Churning time: 20–30 minutes
Freezing time: 3–4 hours
Total time: about 5–7 hours
Servings: approximately 8

Variations

For Strawberry Cheesecake Ice Cream, I add small pieces of cream cheese and crushed graham crackers near the end of churning. I can also swirl strawberry preserves through the finished ice cream before freezing it.

For a strawberry chocolate version, I fold mini chocolate chips or finely chopped dark chocolate into the ice cream during the final few minutes of churning.

When I want even more berry flavor, I combine strawberries with raspberries or blueberries. I can also swirl extra mashed strawberries through the churned ice cream before transferring it to the freezer.

For a richer dessert, I add crushed shortbread cookies or vanilla wafers. I fold them in at the end so they maintain some of their texture.

Storage/Reheating

I transfer my Strawberry Ice Cream to a shallow, freezer-safe airtight container and keep it in the coldest part of my freezer. For the best flavor and creamy texture, I like to enjoy homemade ice cream within about 2 weeks.

I press parchment paper or plastic wrap directly against the surface before closing the container when I want additional protection against ice crystals.

Ice cream doesn’t require reheating, but it can become quite firm in the freezer. I leave the container at room temperature for about 5–10 minutes before scooping. I avoid microwaving it because uneven melting can affect the creamy texture when the ice cream is refrozen.

FAQs

Can I make Strawberry Ice Cream without an ice cream maker?

Yes. I can pour the prepared mixture into a shallow freezer-safe container and freeze it, stirring or whisking it vigorously every 30–45 minutes during the first few hours. The texture won’t be exactly the same as churned ice cream, but regular stirring helps me reduce large ice crystals.

Can I use frozen strawberries?

Yes. I thaw the frozen strawberries first and drain off excessive liquid if necessary. I then mash or blend them before adding them to the ice cream base. I find that fresh, ripe strawberries usually provide the brightest flavor, but frozen berries work well when strawberries aren’t in season.

How do I keep homemade strawberry ice cream from becoming icy?

I start with a well-chilled ice cream mixture and make sure I use enough sugar and fat, since both contribute to a softer texture. I also store the finished ice cream in an airtight container and minimize repeated thawing and refreezing.

Why do I macerate the strawberries with sugar?

I macerate the strawberries because sugar draws out their natural juices and softens the fruit. This gives me a flavorful strawberry syrup that blends easily into the cream base and helps distribute the berry flavor throughout the ice cream.

How can I make the strawberry flavor stronger?

I start with very ripe strawberries and let them macerate before using them. When I want an even more concentrated flavor, I can puree the berries rather than leaving large pieces, or add a small amount of strawberry preserves to the mixture.

Conclusion

Homemade Strawberry Ice Cream is a simple dessert that lets me enjoy the fresh flavor of strawberries in a rich, creamy form. I love the combination of juicy berries, vanilla, and smooth cream, especially on a warm day. Whether I serve it in a bowl, pile it into a cone, or pair it with cake or pie, this classic strawberry ice cream is a refreshing homemade treat I look forward to making whenever strawberries are at their best.

Homemade Strawberry Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy homemade strawberry ice cream made with fresh, juicy strawberries, rich cream, and a hint of vanilla. Macerating the berries first creates a vibrant strawberry flavor and naturally beautiful pink color.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 5–7 hours
Yield: 1 1/2 quarts, approximately 8 servings
Category: Dessert
Method: Churning
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups fresh strawberries, hulled and chopped
3/4 cup granulated sugar, divided
1 tablespoon fresh lemon juice
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Wash and hull the strawberries, then cut them into small pieces.
Place the strawberries in a bowl with 1/4 cup of the granulated sugar and the lemon juice. Stir and let the berries macerate for 20–30 minutes to release their juices.
Mash the strawberries with a fork or potato masher for ice cream with noticeable fruit pieces. For a smoother texture, blend the strawberries to the desired consistency.
In a separate bowl, whisk together the heavy whipping cream, whole milk, remaining 1/2 cup granulated sugar, vanilla extract, and salt until the sugar has mostly dissolved.
Stir the strawberry mixture and all of its juices into the cream mixture until evenly combined.
Cover and refrigerate the ice cream mixture for 1–2 hours, or until thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20–30 minutes.
When the ice cream reaches a thick, soft-serve consistency, transfer it to a freezer-safe airtight container.
Cover the surface and freeze for 3–4 hours, or until firm enough to scoop.
Let the ice cream sit at room temperature for 5–10 minutes before serving for easier scooping.

Notes

Use ripe, fragrant strawberries for the strongest natural strawberry flavor and color.
For Strawberry Cheesecake Ice Cream, add small pieces of cream cheese and crushed graham crackers near the end of churning.
Mini chocolate chips or finely chopped dark chocolate can be added during the final few minutes of churning.
Raspberries or blueberries can be combined with the strawberries for a mixed berry variation.
Crushed shortbread cookies or vanilla wafers can be folded into the churned ice cream before freezing.
Frozen strawberries can be used after thawing. Drain excessive liquid before mashing or blending if necessary.
Without an ice cream maker, freeze the mixture in a shallow container and stir or whisk vigorously every 30–45 minutes during the first few hours.
Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
Press parchment paper or plastic wrap directly against the surface to help reduce ice crystal formation.

Nutrition

Serving Size: About 3/4 cup
Calories: 350 kcal
Sugar: 27 g
Sodium: 55 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg