Homemade Strawberry Ice Cream
Homemade strawberry ice cream is naturally flavored with fresh strawberries. The churned ice cream is silky smooth and creamy!
Summer calls for ice cream and one of my favorite flavors is strawberry. I love the bright pink hue and bits of berries in every bite. This homemade strawberry ice cream recipe makes a fruity creamy ice cream that is churned for the perfect consistency. I suggest making this ice cream when strawberries are in season for the best flavor!
Why this recipe works: When it comes to ingredients, this recipe uses the classics. Milk, cream, sugar and vanilla make the most delicious ice cream base. Fresh in-season strawberries make for a natural fruity flavor.
How to make strawberry ice cream
- Prepare strawberries: Toss strawberries in 1/4 cup sugar and let them sit. This helps the strawberries release their juices. For a more pink effect, mash about a third of the berries after they’ve sat for 20 minutes.
- Heat cream and sugar: Place 1 cup cream, sugar and vanilla bean paste in a saucepan and heat until sugar dissolves. Remove from heat and whisk in the rest of the cream and milk. Let mixture cool.
- Chill ingredients: Pour wet ingredients over strawberries and place bowl in the refrigerator to chill for an hour.
- Churn ice cream: Pour mixture into ice cream maker and churn according to manufacturer’s instructions. Transfer finished ice cream to an airtight container and freeze for at least 4 hours.
Use fresh ingredients. This will make the ice cream last longer and taste fresher! The flavor also improves when the ingredients chill before churning. Use the full hour here to let the mixture sit. You’ll also want to bowl frozen before churning. This helps achieve that creamy texture. Finally, forget the fat and calories. Using whole ingredients makes for a creamier, richer ice cream. After all, it is a treat!
Frequently Asked Questions
Yes, but the ice cream won’t have as much strawberry flavor.
Yes, but it won’t be as creamy. You can try combining the ingredients in a blender instead of churning it. The freezing time will be longer.
Strawberry ice cream will last in an airtight container or covered in the refrigerator for up to 3 weeks.
Homemade ice cream is the best in warm summer months. My simplest homemade ice creams are banana peanut butter ice cream made in a blender or no churn chocolate ice cream. If you’re feeling a little more ambitious, try this unique recipe for cereal milk ice cream, which also uses an ice cream maker. For a dose of nostalgia, make your own Chipwich, a chocolate chip cookie ice cream sandwich.
Strawberry ice cream is delicious on its own, but you could also go a little crazy with toppings. Try homemade whipped cream and some sprinkles, or add a drizzle of hot fudge sauce for a chocolate-covered strawberry effect.
Whatever way you enjoy this ice cream, be sure to share the love by leaving a review and tagging @ifyougiveablondeakitchen on social media.
Homemade Strawberry Ice Cream
- 1 pound fresh strawberries, diced
- ¾ cup (150 g) granulated sugar, divided
- 1 ¾ cups (414 ml) heavy cream
- Pinch sea salt
- ½ tablespoon vanilla bean paste, or extract
- 1 ¼ cup (295 ml) whole milk
- Place the diced strawberries in a large bowl. Sprinkle ¼ cup of sugar over them and allow them to sit for 15-20 minutes, until the strawberries have begun to release their juices. Mash about ⅓ of the berries if you’d like a nice pink end product.
- Meanwhile, pour 1 cup of cream into a large saucepan set over medium heat and add the remaining sugar, salt and vanilla bean paste. Warm the mixture just until the sugar dissolves, then remove the saucepan from the heat and whisk in the remaining cream and milk.
- Allow the mixture to cool for 15 minutes, then pour it over the prepared strawberries, stir, and chill, uncovered, in the refrigerator for at least 1 hour.
- When ready to churn, give the mixture a stir and pour into an ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer for at least 3 hours, until solid.