Name: Strawberry Ice Cream Recipe
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and chopped; 2/3 cup granulated sugar (divided); 2 teaspoons lemon juice; 2 cups heavy cream; 1 cup whole milk; 1 teaspoon vanilla extract; pinch of salt

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If the very thought of creamy, homemade Strawberry Ice Cream makes you smile, get ready for a treat! This classic dessert is made with real strawberries, heavy cream, and a touch of vanilla, capturing everything you love about summer in every bite. The flavor is bright and fresh, the color is gorgeous, and it’s all made from scratch—no complicated steps, just pure strawberry joy. Whether you’re a seasoned ice cream enthusiast or a first-time churner, this Strawberry Ice Cream is about to become your go-to favorite for any warm day!

Strawberry Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a wonderful purpose—fresh strawberries for that iconic flavor, a bit of sugar to sweeten, and luscious cream to provide that dreamy texture. You don’t need a long shopping list to create something truly magical; a few well-chosen items come together to make Strawberry Ice Cream that truly shines.

Fresh Strawberries: Bring the brightest, real-fruit flavor and beautiful rosy color—use the ripest you can find for maximum sweetness!
Granulated Sugar: Sweetens not just the cream base but also helps draw out the strawberries’ natural juices for deeper flavor.
Lemon Juice: Adds a fresh, zesty note and enhances the strawberries’ natural tartness.
Heavy Cream: The backbone of all great ice cream, it delivers that luxuriously thick, smooth mouthfeel.
Whole Milk: Lightens the cream a bit for scoopable, not-too-heavy texture that’s delightful to eat.
Vanilla Extract: Rounds out and enhances both the cream and the strawberries without overpowering their flavor.
Pinch of Salt: Just enough to balance sweetness and make all the other flavors really pop.

How to Make Strawberry Ice Cream

Step 1: Macerate the Strawberries

Begin by placing your hulled, chopped strawberries in a medium bowl. Add 1/3 cup of the sugar and all the lemon juice. Stir everything together gently, then let the strawberries rest for about 15 to 20 minutes. This simple trick draws out the natural juices, breaks down the berries just a little, and gives your Strawberry Ice Cream a bright, robust flavor.

Step 2: Blend or Mash the Berries

Once your strawberries have softened and become syrupy, decide how chunky or smooth you want your ice cream to be! For rustic chunks, use a fork or potato masher. For a smoother, more uniform base, blend the strawberries until pureed. There’s no wrong way—just follow your personal strawberry dreams!

Step 3: Mix the Cream Base

In a separate large bowl, whisk together the remaining 1/3 cup sugar, heavy cream, whole milk, vanilla extract, and that tiny but essential pinch of salt. Stir until the sugar completely dissolves—the mixture should look silky and smooth.

Step 4: Combine and Chill

Pour your strawberries (and every bit of their syrupy juice) into the cream mixture, stirring gently to combine. Cover the bowl and refrigerate it for at least two hours. This step chills the mixture and allows all the flavors to mingle. Be patient—a well-chilled base means creamier Strawberry Ice Cream!

Step 5: Churn to Perfection

Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s directions, typically about 20 to 25 minutes. Watch as it transforms from liquid to soft, billowy ice cream right before your eyes. If you like, fold in extra chopped strawberries for delicious bursts of berry in every spoonful.

Step 6: Freeze Until Firm

Transfer your freshly churned Strawberry Ice Cream to an airtight container and pop it in the freezer for at least four hours. This final stretch firms up the texture, giving you perfectly scoopable, homemade ice cream that holds up beautifully in a cone or bowl.

How to Serve Strawberry Ice Cream

Garnishes

A scoop of homemade Strawberry Ice Cream is pretty on its own, but why not add a little flourish? Top it with sliced fresh strawberries, a sprig of mint, or even a drizzle of homemade strawberry sauce for a presentation that feels as special as it tastes. A dash of sparkling sugar or a few white chocolate shavings never hurt, either!

Side Dishes

Pair your Strawberry Ice Cream with buttery shortbread cookies, crisp waffle cones, or a slice of pound cake for a simple but indulgent treat. A handful of roasted almonds or candied pecans on the side offers a delightful crunch that contrasts beautifully with the creamy ice cream.

Creative Ways to Present

If you’re serving guests, let your imagination run wild! Try making individual ice cream sandwiches with strawberry ice cream and vanilla cookies, or assemble a classic sundae bar with whipped cream, sauces, and all your favorite toppings. Even a simple scoop perched atop grilled peaches or balsamic-glazed strawberries feels restaurant-fancy.

Make Ahead and Storage

Storing Leftovers

Any extra Strawberry Ice Cream keeps wonderfully in the freezer, so don’t worry about eating it all at once. Store it in an airtight container, and press a layer of plastic wrap or parchment directly onto the surface before sealing to help prevent ice crystals from forming. This little trick keeps every batch as creamy as the first.

Freezing

Homemade Strawberry Ice Cream tastes best eaten within two weeks for the optimal flavor and texture. After that, it’s still delicious, but can sometimes get a bit icy. Be sure your container is tightly sealed, and store it at the back of the freezer to avoid temperature swings that can cause freezer burn.

Reheating

Ice cream straight from a deep freeze can be rock solid! For dreamiest scooping, simply let the Strawberry Ice Cream sit at room temperature for 5 to 10 minutes before serving. Resist the urge to microwave—it can cause uneven melting and compromise that luscious, creamy texture.

FAQs

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

Absolutely! After mixing your base, pour it into a loaf pan, cover tightly, and freeze. Stir vigorously every 30 minutes for the first 2-3 hours to break up ice crystals and mimic churning. The texture will be a bit different, but it’s still deliciously creamy and packed with strawberry flavor.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries if fresh aren’t in season. Just let them thaw completely and drain off any excess liquid before using. This simple swap makes Strawberry Ice Cream accessible all year round without sacrificing taste.

How do I keep my ice cream from being icy?

A well-chilled base and high-fat dairy are key to creamy results. Pressing plastic wrap directly onto the surface before putting the lid on helps, too. Also, avoid letting your Strawberry Ice Cream melt and refreeze repeatedly—this causes large ice crystals to form.

Can I add mix-ins or other flavors?

Definitely! Fold in mini chocolate chips, crumbled cookies, or toasted nuts just after churning but before freezing for extra delight. You might also try swirling in a ribbon of strawberry jam or mixing in a touch of balsamic for a grown-up twist.

Is this Strawberry Ice Cream gluten-free?

Yes, the classic recipe as written is naturally gluten-free. Just make sure any cookies or toppings you serve with it also meet your gluten-free needs for a 100% worry-free treat.

Final Thoughts

I hope you feel just as excited as I do to make this dreamy Strawberry Ice Cream at home! With its bright berry flavor, creamy texture, and gorgeous color, it’s truly a celebration in a scoop. Gather your ingredients, get churning, and treat yourself or your loved ones to something special—because everyone deserves a little homemade Strawberry Ice Cream joy!

Strawberry Ice Cream Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 1 1/2 quarts 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the creamy, fruity goodness of homemade Strawberry Ice Cream. This refreshing treat is perfect for cooling off on a hot summer day.

Ingredients

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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

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Instructions

Prepare Strawberry Mixture: Combine chopped strawberries, 1/3 cup sugar, and lemon juice. Let sit for 15–20 minutes. Mash or puree to desired consistency.
Make Ice Cream Base: In a separate bowl, whisk together remaining sugar, heavy cream, milk, vanilla extract, and salt until sugar dissolves. Stir in strawberry mixture.
Chill: Cover and refrigerate for at least 2 hours until well chilled.
Churn: Transfer mixture to ice cream maker and churn for 20–25 minutes.
Freeze: Transfer to airtight container and freeze for at least 4 hours before serving.