Strawberry Ice Cream

Indulge in a delicious and creamy treat with this easy, homemade strawberry ice cream recipe. Made with fresh strawberries and simple ingredients, it’s the perfect dessert for a hot summer day.

Homemade Strawberry Ice Cream

This delicious Strawberry ice cream is made with simple ingredients like heavy whipping cream, milk, and fresh strawberries in your ice cream maker. It truly brings out the best that strawberries and cream offer, and it is one of our favorite summer treats. Maybe you even have your own patch of these delicious berries. Whether you eat it on a cone or spoon it from a dish, ice cream makes hot summer days much more enjoyable. Unlike custard base, this ice cream mixture does not use egg yolks, nor does it need to simmer or boil in a saucepan. 

Easy Ingredients – Great Strawberry Ice Cream

• Heavy cream
• Whole milk
• Strawberries – fresh or frozen
• Granulated Sugar
• Vanilla extract – the pure stuff, please

How to Make Strawberry Ice Cream

First, split the strawberries in half. Next, puree half of the strawberries in a blender. Add enough milk to get the recipe whirling. Slice the remaining strawberries and place them in a large, wide-based medium bowl. Sprinkle the sugar over the top and let it sit for a while so the strawberries become soft and juicy. Once they are nice and juicy, smash them with an old-fashioned potato masher.

Add the pureed strawberries, the heavy cream, the rest of the milk, and vanilla extract to the bowl with the mashed strawberries. Stir it together and pour it into your ice cream maker’s freezer bowl. Follow the manufacturer’s instructions for your ice cream maker. Check the ice cream after about 25 minutes to see if it is ready, as you can over-mix it. It is done churning when it is a soft serve texture. Spoon the mixture into a loaf pan or airtight container. Press a piece of plastic wrap right on the top of the ice cream to prevent ice crystals from forming. Chill it for several hours.

Recipe Tips

• Make sure you have the supplies for your ice cream maker. Most ice cream makers require ice cream rock salt and crushed ice.
• I always have frozen strawberries for my husband’s protein shakes in my freezer. If you have them, use them for the puree portion of this recipe. Frozen strawberries are sweeter than fresh ones, as they are allowed to sweeten naturally on the vine.
• Heavy whipping cream and whole milk work best with this recipe.
• Add a few drops of red food coloring for a brighter red color.
• Top a scoop of this ice cream with homemade chocolate sauce or fresh strawberry sauce.
• Check on the Strawberry ice cream after 25 minutes of churning. Over-churning can produce an icy texture versus a creamy texture.

Reader Comment

“This is the best ice cream I’ve ever made and tasted. I was skeptical about the amount of sugar, but at the end, it all ties together to make a binge-worthy treat. Hands down, Beth👌”

Flavor Variations

• Chocolate Strawberry: Add 1/2 cup mini chocolate chips to the ice cream mixture during the last ten minutes of churning.
• Strawberry Banana: Instead of pureeing strawberries or frozen strawberries, puree 2-3 bananas and the proceed with the rest of the recipe.
• Strawberry Lemonade: Add the zest and juice of one lemon at the same time that you add the other ingredients to the bowl and omit the vanilla.

More Strawberry Recipes

Strawberry Ice Cream Recipe

An easy family friendly five ingredient creamy Strawberry Ice Cream that is finished in an ice cream maker.  You are going to love all the fresh strawberry flavor with little bits of sweetened smashed strawberries mixed in.

5 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Servings: 8 servings

Calories: 266kcal

Author: Beth Pierce

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2 1/2 cups strawberries hulled with half sliced and half whole see notes
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract

Instructions

• Puree the whole strawberries (frozen if you have them) in a blender; add enough of the milk in the recipe to get it whirling.  Place the sliced strawberries in a large wide based bowl; sprinkle the sugar over them.  Let them sit for 30-40 minutes. Smash them with an old fashioned potato masher.
• In the same bowl that you mashed the strawberries in add the pureed strawberries, the heavy cream, the rest of the milk and vanilla extract.  Stir it all together and pour into the freezer bowl of the ice cream maker.  Follow the instructions for your ice cream maker.
• Check the ice cream after 25 minutes to see if it is ready.  It is ready when it is soft serve texture.  Spoon the mixture into a loaf pan or airtight container.  Press a piece of plastic wrap right on the top of the ice cream to prevent ice crystals from forming. 

Notes

• Make sure you have the supplies for your ice cream maker.  Most ice cream makers require ice cream rock salt and crushed ice.
• I always have frozen strawberries in my freezer for my husband’s protein shakes.  If you have them use them for the puree portion of this recipe  I really think that frozen strawberries are sweeter than fresh as they are allowed to sweeten on the vine since they will be quickly flash frozen.
• For the sliced/smashed strawberry portion of this recipe use fresh sun-ripened organic sweet strawberries.
• Let the sugar sit on the sliced strawberries for 30-40 minutes before mashing them.
• Heavy whipping cream and whole milk work best with this recipe.
• Top a scoop of this ice cream with homemade chocolate sauce or fresh strawberry sauce.
• Check on the Strawberry ice cream after 25 minutes of churning.  Over churning can produce an icy texture versus a creamy texture.

Nutrition

Calories: 266kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 30mg | Potassium: 181mg | Fiber: 1g | Sugar: 24g | Vitamin A: 736IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 0.2mg

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