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There’s nothing quite as satisfying as a homemade dessert made with simple, wholesome ingredients. This homemade strawberry ice cream delivers a smooth, velvety texture and a deliciously natural strawberry flavor that highlights the fresh fruit. By making this dessert in your kitchen, you control everything from sweetness to creaminess, ensuring every bite is tailored to your preferences.
It pairs beautifully with other fruity delights like this moist strawberry cake or can be served alongside a fresh spinach and strawberry salad for a vibrant, seasonal treat.
Ingredients
To create this creamy Homemade Strawberry Ice Cream Recipe, gather the following:
- 2 cups fresh strawberries, hulled and sliced
- ¾ cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon lemon juice (for added brightness)
- Optional: 2–3 drops red food coloring (for a deeper pink hue)
Equipment You’ll Need For Homemade Strawberry Ice Cream
- Blender or food processor
- Mixing bowls
- Ice cream maker (or freezer-safe container if using the no-churn method)
- Fine mesh sieve (optional for smoother texture)
- Spatula
- Loaf pan or an airtight freezer-safe container
Preparing the Strawberries
Start by getting the most flavor out of your strawberries:
- Combine the sliced strawberries with ½ cup of sugar in a mixing bowl.
- Mix thoroughly, allowing the berries to release their natural juices for about 15–20 minutes until softened.
- Pulse the mixture in a food processor or blender until you reach your preferred level of smoothness. For a chunkier finish, blend lightly or reserve some chopped strawberries to stir in later.
- For a silkier texture, strain the mixture through a sieve to remove the seeds.
Creating the Ice Cream Base
- In a separate bowl, combine:
- 2 cups heavy cream
- 1 cup whole milk
- The remaining ¼ cup of sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Add the prepared strawberry puree and stir to combine.
- You can also mix in lemon juice or food coloring at this stage.
- Cover and refrigerate the mixture for at least 2 hours, or overnight for best flavor and texture.
Freezing and Churning
Using an Ice Cream Maker:
- Once chilled, pour the mixture into your machine and churn until it reaches a thick, spoonable texture—this usually takes about 20 to 25 minutes, depending on your machine’s capacity and power.
- Transfer the churned mixture into a freezer-safe container for additional firming and freeze for another 2–4 hours.
No-Churn Method:
- In a cold mixing bowl, beat 2 cups of heavy cream until it becomes fluffy and light.
- Fold in the chilled strawberry base carefully to maintain the volume.
- Spread the mixture evenly into a loaf tin or similar freezer-safe dish, smoothing the surface with a spatula.
- Cover the dish securely using plastic wrap or a fitted lid to keep air out and moisture in.
- Let the ice cream firm up in the freezer until solid—this typically takes at least six hours, though overnight is ideal for a firmer texture.
Toring and Serving
Proper storage is key to great texture:
- Use a tight-sealing container to maintain freshness and consistency.
- Lay plastic wrap against the ice cream surface before closing with the lid—this helps protect it from freezer exposure and keeps it smooth.
- Before serving, let it thaw slightly on the counter for about 5 to 10 minutes so it’s easier to scoop and serve.
Try it with this chewy and colorful pineapple and strawberries candy for a complete fruity dessert plate.
Flavor Variations
Here are a few twists you can try for added excitement:
- Add chopped dark or white chocolate pieces into the mixture before freezing.
- Swirl in strawberry preserves or honey for an extra fruity layer.
- Fold in crushed cookies or graham crackers for a cheesecake-style version.
- For a plant-based version, use full-fat oat cream or coconut cream and sweeten naturally with maple syrup or agave.
Nutritional Information (Per ½ cup)
- Calories: ~210
- Fat: 12g
- Carbohydrates: 22g
- Sugar: 18g
- Protein: 2g
FAQs About Homemade Strawberry Ice Cream Recipe
Can I use frozen strawberries?
Yes, but let them thaw and drain them first to prevent extra water from thinning your base.
How can I keep my Homemade Strawberry Ice Cream Recipe from developing ice crystals?
Keep your base well chilled before freezing, and store the finished ice cream in an airtight container with minimal air exposure. Avoid repeated thawing and refreezing to maintain smoothness.
Can I make this dairy-free?
Absolutely! Substitute the cream and milk with a non-dairy alternative like coconut or oat cream and use a natural sweetener to suit your taste.
What’s the shelf life of the Homemade Strawberry Ice Cream Recipe in the freezer?
It typically keeps well for 2 to 3 weeks if stored properly in an airtight container, though the best flavor and texture are enjoyed in the first week.
Final Thoughts
Making homemade strawberry ice cream is a rewarding way to capture the flavors of summer in your kitchen. With minimal ingredients and a little planning, you’ll have a refreshing dessert that rivals anything from the store.