Experience the magic of summer with this Homemade Strawberry Ice Cream, blending ripe strawberries, fresh cream, and a touch of vanilla for a delectable treat. Its authentic flavor and engaging texture are perfect for enlivening family gatherings or enjoying a moment of indulgence on your own. Delight in every luscious spoonful.

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I recently decided to try my hand at a homemade strawberry ice cream recipe that totally exceeded my expectations. I gathered 1 lb fresh strawberries, hulled and sliced, and combined them with about half of 1 cup granulated sugar to let the flavors really come alive.

Then I mixed in 1 cup whole milk, 2 cups heavy cream, a teaspoon of vanilla extract and a pinch of salt. I was amazed at how the real bits of strawberries added this cool texture to the smooth, creamy ice cream when churned with my ice cream maker.

This isn’t your run-of-the-mill dessert its one of the best homemade ice cream experiences ive ever made. Its a twist on a strawberry ice cream recipe that brings a fresh take on a classic favorite while still being a bit simple and surprisingly fun to make.

Give it a try and enjoy every bite.

Why I Like this Recipe

I like this recipe cuz the fresh strawberries really shine when you macerate them. They release their juices and make every spoonful taste natural and sweet.

I love how super easy it is to put together even if you’re not a pro in the kitchen. It doesnt take hours and you can adjust the sugar or salt to match your taste.

I also like that the heavy cream and whole milk blend creates a rich, creamy texture that makes the ice cream feel extra smooth even if it has little bits of mashed strawberries mixed in.

Ingredients

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Fresh strawberries are bursting with natural vitamins and fiber.
They add brightness and a hint of tartness.
Sugar gives the mix its wholesome sweetness in form of simple carbs.
Some satsfies the berries and some the cream.
Whole milk provides creaminess along with proteins and calcium which helps blend the flavors.
Heavy cream delivers rich fat making the ice cream silky and indulgent, upping the smooth texture.
Vanilla extract boosts aroma and offers a subtle, warm sweetness that rounds out the taste.
A pinch of salt sharpens flavors ensuring every bite is well balanced and tasty.

Ingredient Quantities

1 lb fresh strawberries, hulled and sliced

1 cup granulated sugar, divided (about half for macerating the berries and half for the cream mix)

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

a pinch of salt

How to Make this

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1. Start by putting the sliced strawberries in a bowl with half a cup of the sugar. Let them sit for about 15 minutes so they get nice and juicy.

2. Once they’ve softened, you can mash some of them lightly with a fork if you want a mix of textures.

3. In another large bowl, mix together the whole milk, heavy cream, the rest of the sugar, vanilla extract and a pinch of salt. Stir until the sugar is mostly dissolved.

4. Pour the mashed strawberries along with their juices into the cream mix and stir it all together well.

5. Give it a quick taste to see if it needs a little more sugar or salt to balance out the flavors.

6. Transfer the mixture into your ice cream maker.

7. Churn according to the machine’s instructions, usually around 20 to 25 minutes, until it looks thick and creamy.

8. Once it’s done churning, put the ice cream in an airtight container.

9. Freeze it for at least 2 hours to firm up before serving.

10. Scoop out a serving and enjoy your homemade strawberry ice cream!

Equipment Needed

1. A medium-sized bowl to mix the sliced strawberries with sugar for macerating
2. A fork for lightly mashing some of the softened strawberries
3. A large mixing bowl to stir together the whole milk, heavy cream, sugar, vanilla extract, and salt
4. Measuring cups and spoons for the accurate measurements of milk, cream, sugar, and vanilla extract
5. A whisk or spoon to mix the ingredients until the sugar is mostly dissolved
6. An ice cream maker to churn the mixture until it’s thick and creamy
7. An airtight container to store the churned ice cream before freezing
8. An ice cream scoop for serving the final product
9. A freezer to firm up the ice cream for at least 2 hours before eating

FAQ

Q: Do I really need to macerate the strawberries?

A: Yeah its a good idea to mix half the sugar with the strawberries for about 30 minutes. it helps get out the flavors and a little juice for a better texture.

Q: Can I use frozen strawberries instead of fresh?

A: You can, but fresh ones work way better since frozen strawberries may make the ice cream a bit watery when they thaw.

Q: Can I swap heavy cream with something else?

A: kinda, you could use half and half or a lower fat cream but keep in mind it might change the creaminess of your final batch.

Q: Do I have to use an ice cream maker?

A: Not really, you can stir the mix every 30 minutes in the freezer till its firm enough but an ice cream maker definitely gives a smoother texture.

Q: How long will this ice cream last in my freezer?

A: The homemade stuff is best in about 1-2 weeks, though quality may drop over time.

Homemade Strawberry Ice Cream Recipe Substitutions and Variations

If fresh strawberries arent available, you might use frozen ones (just make sure they thaw enough so the extra water doesnt mess with the texture) or even try raspberries if you’re feeling adventurous.
You can swap out some of the granulated sugar with brown sugar to give it a richer flavor, or use about 3/4 cup honey but it might change the taste a bit.
Instead of whole milk, almond milk is a good dairy-free alternative which gives a slightly nutty twist to the ice cream.
If you cant get heavy cream, try making a mix of half-and-half with a little melted butter to reach a similar richness, or use full fat coconut milk for an interesting tropical note.

Pro Tips

1. One thing you can do is let the strawberries sit a wee bit longer if you like more juice in your ice cream. Trust me, the extra time really helps intensify the flavor, but dont go overboard or you might get too watery a texture.
2. When mixing up the cream and milk, make sure that sugar is completely dissolved. I’ve seen people rush this part and end up with grainy bits that ruin the smooth vibe of your ice cream.
3. If you notice a too strong strawberry hit, try addin a splash more milk or even a little extra cream. It helps balance the flavors and gives the ice cream a silkier consistency.
4. Lastly, give the mixture a little taste test before churning. Sometimes you might need to tweak it with a pinch more salt or sugar, dependin on how sweet or tart your berries are that day.

Homemade Strawberry Ice Cream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

341

kcal

Equipment: 1. A medium-sized bowl to mix the sliced strawberries with sugar for macerating
2. A fork for lightly mashing some of the softened strawberries
3. A large mixing bowl to stir together the whole milk, heavy cream, sugar, vanilla extract, and salt
4. Measuring cups and spoons for the accurate measurements of milk, cream, sugar, and vanilla extract
5. A whisk or spoon to mix the ingredients until the sugar is mostly dissolved
6. An ice cream maker to churn the mixture until it’s thick and creamy
7. An airtight container to store the churned ice cream before freezing
8. An ice cream scoop for serving the final product
9. A freezer to firm up the ice cream for at least 2 hours before eating

Ingredients

1 lb fresh strawberries, hulled and sliced
1 cup granulated sugar, divided (about half for macerating the berries and half for the cream mix)
1 cup whole milk
2 cups heavy cream
1 teaspoon vanilla extract
a pinch of salt

Directions

Start by putting the sliced strawberries in a bowl with half a cup of the sugar. Let them sit for about 15 minutes so they get nice and juicy.
Once they've softened, you can mash some of them lightly with a fork if you want a mix of textures.
In another large bowl, mix together the whole milk, heavy cream, the rest of the sugar, vanilla extract and a pinch of salt. Stir until the sugar is mostly dissolved.
Pour the mashed strawberries along with their juices into the cream mix and stir it all together well.
Give it a quick taste to see if it needs a little more sugar or salt to balance out the flavors.
Transfer the mixture into your ice cream maker.
Churn according to the machine's instructions, usually around 20 to 25 minutes, until it looks thick and creamy.
Once it’s done churning, put the ice cream in an airtight container.
Freeze it for at least 2 hours to firm up before serving.
Scoop out a serving and enjoy your homemade strawberry ice cream!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.