Why You'll Love It
- - Fresh strawberry flavor that sings
- - No ice‑cream maker needed, just patience
- - Creamy texture without heavy additives
- - Perfect for customizing with mix‑ins
“The strawberry ice cream turned my simple dinner into a celebration—so smooth and fragrant!”
Essential Ingredient Guide
- Fresh strawberries: Choose ripe, deep‑red berries; they give natural sweetness and vibrant color.
- Heavy cream: Full‑fat cream creates that luxurious mouthfeel; chill it before use.
- Granulated sugar: Adjust to taste; too much masks the berry’s natural tang.
- Vanilla extract: A splash deepens flavor without overwhelming.
- Lemon juice: A tiny dash brightens the berries and balances sweetness.
- Optional add‑ins (chocolate chips, nuts): Add texture after the ice cream has set for extra crunch.
Complete Cooking Process
-
Ingredient Readiness:
Wash strawberries, hull them, and puree; chill cream and sugar mixture.
-
Flavor Development:
Combine strawberry puree with cream, sugar, vanilla, and lemon; let the blend rest.
-
Texture Control:
Churn slowly in a freezer‑safe bowl, breaking up ice crystals as they form.
-
Finishing Touches:
Fold in any optional mix‑ins, then freeze until firm.
-
Serving Timing:
Allow the ice cream to sit for 5 minutes at room temperature before scooping for a silky bite.
- Freeze your mixing bowl for at least 30 minutes – it speeds up churn.
- Taste the base before freezing; adjust sugar or lemon if needed.
- Cover the surface with plastic wrap before the final freeze to prevent ice crystals.
- Store in an airtight container to keep flavors bright.
Pro Tips
Well, after you’ve followed those steps, you’ll notice how the ice cream feels smooth, almost like it’s melting in your mouth. It’s those quiet moments—when the kitchen is still, the spoon glides, and the strawberry scent lingers—that make this recipe a gentle celebration of simple pleasures. I’ve found that sharing a bowl with friends brings a quiet joy, a reminder that the best desserts are those made with love and a steady hand.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use fully ripe berries for natural sweetness
- Chill all components before mixing
- Stir gently to avoid grainy texture
Frequently Asked Questions
→ Can I use frozen strawberries?
Yes, thaw them fully and drain excess liquid before pureeing to keep the ice cream from turning watery.
→ Do I need an ice‑cream machine?
No, a simple freezer method works; just stir every 30 minutes for the first two hours.
→ How long can I store the ice cream?
Keep it sealed in the freezer for up to two weeks; let it soften slightly before serving.
→ What if I’m dairy‑free?
Swap heavy cream with coconut cream and use a plant‑based milk; the texture will stay rich.
→ Can I add chocolate chips?
Fold them in after the ice cream has set but before the final freeze for a pleasant crunch.
→ Is this recipe suitable for kids?
Absolutely—just ensure any mix‑ins are age‑appropriate and supervise the chopping of strawberries.
Chef's Tips
If the ice cream feels grainy, let it sit at room temperature for a few minutes before the final stir.,For an extra burst of flavor, swirl in a spoonful of strawberry jam just before the final freeze.,A pinch of salt can enhance the sweetness and balance the fruit’s acidity.
Nutrition Facts
per serving
210
Calories
3g
Protein
24g
Carbs
12g
Fat
Taste Profile
Bright, fruity sweetness balanced by creamy richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides a dairy‑free richness; the flavor will be slightly coconutty.
Use unsweetened almond milk; may result in a lighter texture.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper and a drizzle of honey for a subtle heat.
Mediterranean Style
Stir in crumbled feta and chopped fresh basil after the ice cream sets.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑sweetening – the strawberries are already sugary.
- Not chilling the mixture – it prolongs freezing and can create graininess.
- Leaving the surface uncovered – leads to ice crystals forming.
Meal Prep & Storage
Make Ahead Tips
Puree and chill the strawberry mixture up to 24 hours ahead; keep covered in the refrigerator.
Leftover Ideas
Scoop into a bowl, let sit a few minutes, then enjoy; the texture remains smooth.
Perfect Pairings
Serve this with...
Cooking Timeline
Wash, hull, and puree strawberries; whisk cream, milk, sugar, vanilla, and lemon.
Combine puree with cream mixture; chill the blend.
If using an ice‑cream maker, churn; otherwise, begin manual freezing.
Stir every 30 minutes to break up ice crystals.
Final freeze until firm; add optional mix‑ins before the last hour.
Homemade Strawberry Ice Cream Recipe
A velvety strawberry ice cream that captures the bright, sun‑kissed flavor of fresh berries, perfect for a summer cool‑down or a comforting dessert any time of year.
Timing
Prep Time
20 Minutes
Cook Time
0 Minutes
Total Time
4 Hours (including freezing)
Recipe Details
Ingredients
Base
- 01 2 cups fresh strawberries, hulled and pureed
- 02 1 cup heavy cream
- 03 1 cup whole milk
- 04 3/4 cup granulated sugar
- 05 1 tsp vanilla extract
- 06 1 tsp lemon juice
Optional Add‑Ins
- 01 1/2 cup mini chocolate chips
- 02 1/4 cup toasted almond slivers
Instructions
Wash the strawberries, hull them, then blend until smooth. If you prefer a texture with tiny bits, pulse instead of puree.
In a bowl, whisk together heavy cream, whole milk, sugar, vanilla, and lemon juice until the sugar dissolves.
Stir the strawberry puree into the cream mixture until fully incorporated; taste and adjust sweetness if needed.
Cover the bowl with plastic wrap, press the wrap directly onto the surface, and chill for at least 30 minutes.
If you have an ice‑cream maker, pour in the chilled mixture and churn according to the machine’s instructions. If not, transfer to a shallow freezer‑safe pan.
Place the pan in the freezer; every 30 minutes for the first two hours, stir vigorously with a fork or whisk to break up ice crystals.
Once the mixture is thick but still soft, fold in any optional add‑ins like chocolate chips, then smooth the top with a spatula.
Cover tightly and freeze for at least 2 more hours, or until firm enough to scoop.
Notes & Tips
- 1 If the ice cream feels grainy, let it sit at room temperature for a few minutes before the final stir.
- 2 For an extra burst of flavor, swirl in a spoonful of strawberry jam just before the final freeze.
- 3 A pinch of salt can enhance the sweetness and balance the fruit’s acidity.
Tools You'll Need
-
Blender or food processor
-
Mixing bowls
-
Whisk
-
Spatula
-
Freezer‑safe container
-
Plastic wrap
Must-Know Tips
- Don’t over‑sweeten; strawberries are naturally sweet.
- Use a chilled bowl for the cream mixture to speed up setting.
- Cover the surface with plastic wrap to prevent ice crystals.
Professional Secrets
- Chill all ingredients to the same temperature for even freezing.
- Stir gently but consistently to create fine ice crystals.
- Add a splash of vodka (optional) to keep the ice cream from becoming too hard—oops, I remember a friend’s tip, but we’ll skip the alcohol here.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime