Strawberry Ice Cream
Treat yourself to a scoop of homemade strawberry ice cream that bursts with flavor and brings joy to every bite. This creamy dessert, made with fresh strawberries, is not only easy to prepare but also a refreshing treat in the summer heat. Whether served in a cone or as a topping for your favorite dessert, this strawberry ice cream is sure to impress family and friends.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and the ice cream will need to chill for at least 4 hours or overnight.
Nutritional Value
Each serving of strawberry ice cream (1/2 cup) contains approximately 200 calories, 12g fat, 20g carbohydrates, 2g protein, and 16g sugar. This is for one person.
Step-by-Step Cooking Process
- Wash and hull the strawberries, then slice them.
- In a bowl, combine sliced strawberries and lemon juice; let sit for 10 minutes to macerate.
- In a blender, puree the strawberries until smooth.
- In a separate bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
- Add the strawberry puree to the cream mixture and stir to combine.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container.
- Freeze for at least 4 hours or until firm.
- Scoop and serve with fresh strawberries on top.
Alternative Ingredients
If you want a lighter version, substitute half-and-half for heavy cream. For a dairy-free option, use coconut milk or almond milk instead of whole milk and cream. You can also sweeten with honey or agave syrup instead of sugar.
Serving and Pairings
This strawberry ice cream pairs beautifully with chocolate sauce, fresh fruit, or a sprig of mint. It’s also delicious served alongside a slice of chocolate cake or as a topping for cheesecake.
Storage and Reheating
Store strawberry ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for about 5-10 minutes. Do not refreeze once it has been melted.
Cooking Mistakes
- Not letting the mixture chill before churning.
- Over-churning the ice cream, leading to a grainy texture.
- Not using fresh, ripe strawberries for the best flavor.
- Skipping the maceration step, which enhances sweetness.
- Storing ice cream in an unsealed container, causing freezer burn.
Helpful Tips
- Use a high-speed blender for a smoother puree.
- Chill your ice cream maker bowl in advance for better results.
- Add a splash of vodka to keep the ice cream creamy and scoopable.
- Experiment with other fruits for different flavors.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them before blending to ensure they blend well.
How can I make it vegan?
To make vegan strawberry ice cream, use coconut milk and a plant-based sweetener like agave syrup.
How long does it take to churn?
Churning usually takes about 20-30 minutes, depending on your ice cream maker.
Can I add mix-ins?
Absolutely! Chocolate chips, nuts, or pieces of fruit can be added during the last few minutes of churning.
What if I don’t have an ice cream maker?
You can freeze the mixture in a shallow dish and stir it every 30 minutes until it reaches the desired consistency.
Conclusion
Making strawberry ice cream at home is a delightful way to enjoy fresh strawberries. With simple ingredients and a bit of time, you can create a creamy, refreshing treat that is perfect for warm days. Enjoy this homemade ice cream straight from the freezer, and savor every delicious bite!

Strawberry Ice Cream
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Wash and hull the strawberries, then slice them.
- In a bowl, combine sliced strawberries and lemon juice; let sit for 10 minutes to macerate.
- In a blender, puree the strawberries until smooth.
- In a separate bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until sugar is dissolved.
- Add the strawberry puree to the cream mixture and stir to combine.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container.
- Freeze for at least 4 hours or until firm.
- Scoop and serve with fresh strawberries on top.