Introduction
Strawberry Ice Cream is one of those timeless desserts that instantly brings a sense of nostalgia and comfort. Made with real strawberries, it delivers a fresh, fruity flavor that store-bought versions often fail to capture. I started making this recipe when strawberries were in peak season and overly ripe, and the results were far better than anything I had bought before. The natural sweetness of the fruit shines through, while the creamy base creates a smooth and luxurious texture. This ice cream is refreshing without being icy, rich without being heavy, and bursting with genuine strawberry flavor. Whether served in a cone, a bowl, or alongside a slice of cake, it always feels special. What makes this recipe particularly appealing is its simplicity; it relies on basic ingredients and allows the strawberries to be the star. Once you try homemade Strawberry Ice Cream, it quickly becomes a summer staple you will want to return to year after year.
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Strawberry Ice Cream: A Creamy Homemade Summer Classic
- Total Time: 3 hours
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and refreshing homemade strawberry ice cream made with real strawberries and rich cream, delivering a naturally sweet and fruity frozen dessert.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions
- In a bowl, mash the chopped strawberries with 1/4 cup of the sugar and lemon juice.
- Let the mixture sit for 15–20 minutes to release the juices.
- Blend the strawberry mixture until smooth or leave slightly chunky if preferred.
- In another bowl, whisk together heavy cream, milk, remaining sugar, and vanilla extract until sugar dissolves.
- Stir in the strawberry puree until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
- Scoop and serve cold.
Notes
- For a smoother texture, strain strawberry seeds if desired.
- Frozen strawberries can be used when fresh are unavailable.
- Store covered in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Why You’ll Love This Recipe
This recipe is creamy, naturally flavored, and free from artificial additives. It highlights fresh fruit, has a smooth texture, and can be adapted to suit different dietary needs. It is perfect for warm weather and special occasions alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Strawberries are the heart of this ice cream. Fresh, ripe strawberries provide natural sweetness, vibrant color, and authentic flavor. The riper they are, the better the final result.
Sugar enhances the natural sweetness of the strawberries and helps create a smooth texture by lowering the freezing point of the mixture.
Heavy cream gives the ice cream its rich, creamy body. It is essential for achieving a luxurious mouthfeel.
Milk lightens the cream slightly, balancing richness while maintaining smoothness.
Vanilla extract adds warmth and depth, complementing the fruit without overpowering it.
Lemon juice subtly brightens the strawberry flavor and prevents it from tasting flat.
Salt enhances all the flavors and balances the sweetness.
Directions
Begin by washing, hulling, and finely chopping the strawberries. Combine them with sugar and lemon juice in a bowl and allow them to rest until the strawberries release their juices. Mash lightly for a smoother texture or leave small chunks for added bite.
In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and salt. Stir in the strawberry mixture, including all the juices, until fully combined.
Chill the mixture thoroughly, then churn according to your ice cream maker’s instructions until thick and creamy. Transfer the ice cream to a container and freeze until firm enough to scoop.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately six servings. Preparation takes about 15 minutes, chilling time is 2 to 4 hours, and churning takes around 20 minutes. Total time is approximately 4 to 5 hours.
Storage/reheating
Store Strawberry Ice Cream in an airtight container in the freezer for up to two weeks. For best texture, allow it to sit at room temperature for a few minutes before scooping. Reheating is not recommended.
Variations and Customizations
Strawberry Ice Cream is easy to customize. For a smoother consistency, blend the strawberries completely before mixing them into the base. If you enjoy texture, fold in small strawberry chunks after churning.
You can add a swirl of strawberry jam for a ripple effect or mix in white chocolate chips for extra sweetness. For a dairy-free version, substitute coconut cream and almond milk, which pair surprisingly well with strawberries.
For a lighter dessert, reduce the cream slightly and increase the milk, though the ice cream will be less rich. Each variation preserves the fresh strawberry flavor while offering a unique twist.
Nutrition and Dietary Info
This ice cream provides natural fruit sugars, calcium from dairy, and fewer preservatives than store-bought versions. It can be adapted for dairy-free diets and enjoyed in moderation as part of a balanced lifestyle.
Expert Tips & Customizations
Strawberry intensity
Use very ripe strawberries for the strongest flavor.
Texture control
Chill the mixture thoroughly before churning for smoother ice cream.
Flavor balance
A small amount of lemon juice enhances fruit flavor without adding tartness.
FAQs
Can I use frozen strawberries?
Yes, thaw them completely and drain excess liquid before using.
Do I need an ice cream maker?
An ice cream maker is recommended for best texture, but no-churn versions are possible.
How do I make it extra creamy?
Use a higher ratio of cream and avoid reducing sugar too much.
Can I reduce the sugar?
Yes, but reducing it significantly may affect texture.
Why is my ice cream icy?
Insufficient fat or sugar can cause ice crystals.
Can I add chunks of fruit?
Yes, add them after churning to maintain texture.
How long does homemade ice cream last?
Best enjoyed within two weeks.
Can I add food coloring?
It is unnecessary when using ripe strawberries.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Can I use honey instead of sugar?
Yes, but it will slightly change the flavor and texture.
Conclusion
Strawberry Ice Cream is a fresh, creamy dessert that celebrates the natural flavor of real strawberries. Simple to prepare and endlessly customizable, it is a rewarding homemade treat that delivers pure summer enjoyment in every scoop.
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