Strawberry Ice Cream Recipe
If you’re looking for that pure taste of summer — cool, creamy, fruity bliss in every bite — Strawberry Ice Cream absolutely delivers. This classic treat is the essence of sunny days, made with just a handful of everyday ingredients. You’ll taste real strawberries, a hint of citrusy lemon, and heavenly vanilla, all swirled together in pink perfection. Trust me, once you try homemade Strawberry Ice Cream, store-bought pints will never quite satisfy you the same way! Let’s roll up our sleeves and dive into this irresistible summer favorite.
Ingredients You’ll Need
Every ingredient in this recipe pulls its weight, working together to create a Strawberry Ice Cream that bursts with natural flavor, lush texture, and that beautiful blush-pink color. With ingredients this simple, quality really shines through, so pick the ripest strawberries and the freshest dairy you can find.
- Fresh Strawberries: These deliver vibrant color and that unmistakable fruity flavor — use the juiciest berries you can find!
- Granulated Sugar: Sweetens the ice cream and brings out the strawberries’ natural juices; dividing the sugar ensures every layer is balanced.
- Lemon Juice: Just a touch brightens up the berries and makes the flavor pop without being tart.
- Heavy Cream: Adds rich, luxurious texture and that necessary creaminess that makes ice cream decadent.
- Whole Milk: Keeps things light enough to scoop easily while still creamy and luscious.
- Vanilla Extract: A little vanilla warmth complements the strawberries perfectly, rounding out the flavor.
- Pinch of Salt: Just enough to balance the sweetness and enhance all the other flavors.
How to Make Strawberry Ice Cream
Step 1: Macerate the Strawberries
Start by hulling and chopping your fresh strawberries, then toss them in a bowl with 1/3 cup of sugar and a splash of lemon juice. Let them soak for about 15–20 minutes — this gives the sugar time to draw out their natural juices and deepen the flavor. The lemon keeps things bright and fresh, so don’t skip it.
Step 2: Mash or Puree
Once your berries are juicy, mash them with a fork if you want glorious strawberry bits in every spoonful. Prefer a smoother finish? Hit them with a blender or immersion blender until they’re as smooth as you like. Either way, you’re making a robust fruit base for your ice cream.
Step 3: Mix the Cream Base
In a separate large bowl, whisk together the rest of the sugar, heavy cream, milk, vanilla extract, and salt. Whisk until everything is fully dissolved and the mixture looks perfectly smooth. This creamy concoction is about to become the backbone of your Strawberry Ice Cream.
Step 4: Combine and Chill
Gently stir your luscious strawberry mixture into the creamy base until everything is beautifully united. Cover the bowl and refrigerate for at least two hours. This chilling step is essential — it lets the flavors meld and the base chill deeply, which means a silkier scoop later.
Step 5: Churn the Ice Cream
Pour your well-chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20 to 25 minutes. Watch as it thickens and transforms into soft-serve magic before your eyes!
Step 6: Freeze Until Firm
Transfer the soft ice cream into an airtight container and pop it in the freezer for at least four hours. This final freeze gives you that perfect, scoopable consistency — and yes, the wait is so worth it.
How to Serve Strawberry Ice Cream
Garnishes
The simplest toppings often taste the best! Drop a few extra slices of fresh strawberry on each scoop, sprinkle with chopped pistachios for a pop of color and crunch, or add a sprig of fresh mint. A light drizzle of balsamic glaze also brings a gourmet twist that pairs beautifully with the creamy sweetness.
Side Dishes
This Strawberry Ice Cream loves the company of buttery shortbread cookies, waffles, or a slice of airy angel food cake. Serve it in a homemade waffle cone or nestle a scoop next to a warm brownie for an over-the-top sundae that will steal the show at any summer gathering.
Creative Ways to Present
Try making ice cream sandwiches with soft sugar cookies, layering scoops with sliced berries and whipped cream in parfait glasses, or spooning it onto mini pavlovas for individual berry-cloud desserts. For a playful spin, scoop your Strawberry Ice Cream into fun molds and top with colorful sprinkles or freeze-dried strawberry bits.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Ice Cream in a tightly sealed, airtight container in your freezer. Press a piece of parchment or plastic wrap directly onto the surface before sealing to help prevent icy crystals and keep the texture creamy and fresh.
Freezing
This ice cream holds up beautifully in the freezer for up to two weeks. Just be sure to avoid frequent temperature swings, which can cause those unwelcome ice crystals. Deep freeze is your best friend here — tuck the container toward the back where it stays nice and cold.
Reheating
Ice cream isn’t meant to be reheated, but if your homemade Strawberry Ice Cream is too hard straight from the freezer, let it sit at room temperature for 5 to 10 minutes. This softens it up just enough for perfect, dreamy scoops that slide onto cones or bowls with ease.
FAQs
Can I use frozen strawberries if fresh aren’t available?
Absolutely! Just make sure you thaw and drain them well before starting. Frozen strawberries can be wonderfully sweet when out of season, and will give your Strawberry Ice Cream delicious flavor and pretty color.
Do I need an ice cream maker for this recipe?
While an ice cream maker produces the creamiest result, you can make Strawberry Ice Cream without one by periodically stirring the mixture as it freezes. This helps break up ice crystals, but the finished texture may be slightly less smooth.
Can I make this dairy-free?
Yes! Substitute full-fat coconut milk and coconut cream for the dairy, and use your favorite plant-based milk for a lighter component. The result will have a subtle coconut undertone, which is actually delicious alongside strawberries.
How long does homemade Strawberry Ice Cream last?
When stored in an airtight container in the coldest part of your freezer, it keeps its best texture for up to two weeks. After that, it may develop some iciness, but it’ll still taste great!
Can I add mix-ins like chocolate or nuts?
Definitely! Fold in chopped chocolate, crushed cookies, or toasted nuts just after churning, before the final freeze. For chunkier strawberry bits, set aside a handful of diced berries and add them at the same time.
Final Thoughts
Homemade Strawberry Ice Cream is one of those nostalgic joys that never gets old, and it’s much easier to make than you might think. Whether you’re savoring it on a hot afternoon or sharing scoops with friends, you’ll love this irresistible recipe. Give it a try, and let your summer shine a little sweeter!
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Strawberry Ice Cream Recipe
- Total Time: 4 hours 25 minutes
- Yield: 1 1/2 quarts 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the sweet and refreshing goodness of homemade Strawberry Ice Cream. This creamy treat is bursting with the flavors of fresh strawberries and is the perfect dessert for a hot summer day.
Ingredients
Fresh Strawberry Mixture:
- 2 cups fresh strawberries, hulled and chopped
- 2/3 cup granulated sugar (divided)
- 2 teaspoons lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Strawberry Mixture: In a medium bowl, combine chopped strawberries, 1/3 cup sugar, and lemon juice. Let sit for 15–20 minutes to macerate. Mash or puree to desired consistency.
- Make Ice Cream Base: In a large bowl, whisk together remaining 1/3 cup sugar, heavy cream, milk, vanilla extract, and salt until sugar dissolves. Stir in the strawberry mixture.
- Chill and Churn: Cover and refrigerate for at least 2 hours. Churn in an ice cream maker for 20–25 minutes. Freeze for 4 hours before serving.
Notes
- For a chunkier texture, reserve some chopped strawberries to fold in after churning.
- You can also use frozen strawberries, just thaw and drain them first.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 25mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
