Name: Homemade Strawberry Ice Cream
Prep time: PT-485567H20M57S
Cook time: 25 min
Total time: PT-485567H20M57S
Ingredients: 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐍𝐞𝐞𝐝𝐞𝐝 𝐟𝐨𝐫 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦; • 2 cups fresh strawberries, hulled and sliced• 3/4 cup granulated sugar• 1 cup heavy cream• 1 cup milk (whole milk preferred for creaminess)• 1 teaspoon vanilla extract

There’s something irresistibly nostalgic and heartwarming about Homemade Strawberry Ice Cream. With its creamy texture, vibrant pink hue, and the natural sweetness of ripe strawberries, this frozen treat embodies the essence of summer in every spoonful. Unlike store-bought varieties, this version bursts with the fresh, authentic flavor of strawberries, complemented by the velvety richness of cream and a whisper of vanilla that ties everything together. It’s a simple recipe, but one that delivers extraordinary results—perfect for family cookouts, special celebrations, or as a cool-down indulgence on a hot day. What makes this ice cream particularly special is the balance between fruitiness and creaminess: it’s neither too icy nor too rich, hitting that sweet spot that keeps you coming back for more. Whether served in a crisp waffle cone or piled high in a bowl with toppings, Homemade Strawberry Ice Cream brings back memories and creates new ones all at once. The inspiration behind this recipe comes from the desire to highlight fresh seasonal produce in its purest form. Strawberries, when in season, are juicy, fragrant, and intensely flavorful, making them the perfect star for this dessert. This ice cream is churned to perfection, resulting in a smooth and airy texture that melts delicately on the tongue. You’ll love the way the strawberries shine through, not masked by artificial flavors or excessive sugar, but supported by a minimalist blend of cream, milk, and vanilla. It’s this purity that makes it stand out. Whether you’re a seasoned ice cream lover or making your first homemade batch, this recipe is a joy to prepare and even more of a joy to eat.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐍𝐞𝐞𝐝𝐞𝐝 𝐟𝐨𝐫 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦

• 2 cups fresh strawberries, hulled and sliced
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 1 cup milk (whole milk preferred for creaminess)
• 1 teaspoon vanilla extract

𝐒𝐭𝐞𝐩-𝐛𝐲-𝐒𝐭𝐞𝐩 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦

Step 1:

Begin by placing the sliced strawberries in a mixing bowl and sprinkling them with 1/2 cup of the sugar. Stir well to combine.
Let the strawberries sit at room temperature for about 30 minutes. During this time, the strawberries will macerate—releasing their juices and softening naturally, which enhances the flavor and texture in the final ice cream.

Step 2:

After the strawberries have softened, use a blender or food processor to puree them. If you prefer a smoother ice cream, puree them thoroughly. If you like chunks of fruit in your ice cream, pulse the mixture briefly, leaving some pieces intact.
In a large bowl, whisk together the heavy cream, milk, remaining 1/4 cup of sugar, and vanilla extract until the sugar has dissolved and the mixture is smooth.

Step 3:

Add the strawberry puree to the cream mixture and stir until well combined. Cover and refrigerate for at least 2 hours, or preferably overnight. The chilling process ensures the mixture is cold enough for churning and allows the flavors to meld beautifully.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes until it reaches a soft-serve consistency. Transfer the churned ice cream into a freezer-safe container, smooth the top, and freeze for at least 4 hours to firm up completely before serving.

𝐕𝐚𝐫𝐢𝐚𝐭𝐢𝐨𝐧𝐬

• Strawberry Swirl: Reserve 1/4 cup of the strawberry puree and swirl it into the churned ice cream just before freezing for a marbled effect.
• Strawberry Cheesecake: Add small cubes of cream cheese or swirl in graham cracker crumbs for a strawberry cheesecake twist.
• Dairy-Free Version: Replace the cream and milk with full-fat coconut milk and use maple syrup instead of sugar for a vegan alternative.
• Strawberry-Basil Fusion: Add finely chopped fresh basil leaves to the strawberry mixture for a sophisticated, herbal undertone that enhances the fruit’s natural sweetness.

𝐂𝐎𝐎𝐊𝐈𝐍𝐆 𝐍𝐨𝐭𝐞

• Use ripe, in-season strawberries for the best flavor. Out-of-season strawberries may lack sweetness and intensity, requiring adjustments to sugar.
• Chilling the base mixture thoroughly before churning results in a creamier texture and more efficient churning process.
• Do not overfill your ice cream maker; give the mixture room to expand as it freezes.

𝐒𝐞𝐫𝐯𝐢𝐧𝐠 𝐒𝐮𝐠𝐠𝐞𝐬𝐭𝐢𝐨𝐧𝐬

• Serve scoops in a waffle cone with a fresh strawberry slice and a dollop of whipped cream.
• Top a warm brownie or slice of cake with a scoop for an indulgent dessert.
• Layer in a parfait glass with crushed cookies, whipped cream, and fresh berries.

𝐇𝐞𝐥𝐩𝐟𝐮𝐥 𝐓𝐢𝐩𝐬

• If your strawberries are very juicy, you can reduce the puree slightly in a saucepan over low heat to intensify flavor and reduce wateriness.
• Store ice cream in an airtight container and place a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals.
• Allow the frozen ice cream to sit at room temperature for 5–10 minutes before scooping to soften slightly.
• Taste your base mixture before churning and adjust sweetness if needed, depending on how sweet your strawberries are.

𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞:
𝐇𝟑 10 minutes (plus 2+ hours chilling)

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞:
𝐇𝟑 25 minutes (churning)

𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞:
𝐇𝟑 About 4 hours 45 minutes (including freezing)

𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐈𝐧𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧 (𝐏𝐞𝐫 𝐒𝐞𝐫𝐯𝐢𝐧𝐠)

• 𝐂𝐚𝐥𝐨𝐫𝐢𝐞𝐬: 220
• 𝐏𝐫𝐨𝐭𝐞𝐢𝐧: 2g
• 𝐒𝐨𝐝𝐢𝐮𝐦: 30mg

𝐂𝐨𝐦𝐦𝐨𝐧 𝐌𝐢𝐬𝐭𝐚𝐤𝐞𝐬 𝐭𝐨 𝐀𝐯𝐨𝐢𝐝

• Skipping the chilling step before churning—this leads to poor texture and longer freezing time.
• Using under-ripe or over-ripe strawberries—flavor balance depends on the fruit’s peak ripeness.
• Not blending the strawberries thoroughly or leaving too many large chunks, which can turn icy.
• Over-churning the ice cream, which can lead to a buttery or gritty consistency.

𝐂𝐨𝐧𝐜𝐥𝐮𝐬𝐢𝐨𝐧

Homemade Strawberry Ice Cream is more than just a dessert—it’s an experience. From selecting the freshest strawberries to that first creamy bite, every step in the process brings joy. With a short, straightforward ingredient list and simple preparation method, this recipe is both approachable and customizable, making it ideal for beginner cooks and seasoned pros alike. Whether you’re making it for a family celebration or a quiet weekend indulgence, the flavor payoff is huge. This is the kind of dessert that tastes like summer, feels like home, and leaves everyone asking for another scoop.

𝐅𝐫𝐞𝐪𝐮𝐞𝐧𝐭𝐥𝐲 𝐀𝐬𝐤𝐞𝐝 𝐐𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 (𝐅𝐀𝐐𝐬)

Q: Can I use frozen strawberries instead of fresh?
A: Yes, but thaw them completely and drain excess water before blending to avoid a watery base.

Q: Do I need an ice cream maker for this recipe?
A: While an ice cream maker yields the creamiest results, you can freeze the mixture in a loaf pan and stir every 30 minutes for a no-churn alternative.

Q: How long will this ice cream last in the freezer?
A: When stored properly, it will stay fresh for up to two weeks, though the texture may harden slightly over time.

Q: Can I reduce the sugar?
A: Yes, but sugar not only sweetens the ice cream, it also affects the texture. Reducing too much may result in icier texture. Taste before adjusting.