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Strawberry Ice Cream Recipe

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4.5 from 311 reviews

A refreshing homemade strawberry ice cream recipe that combines fresh macerated strawberries with creamy milk and cream, flavored delicately with vanilla. This no-bake dessert is churned in an ice cream maker to create a smooth, creamy texture perfect for enjoying the natural sweetness of summer berries.

Ingredients

Strawberries

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)

Ice Cream Base

  • 3/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Macerate Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Let them sit for about 30 minutes to macerate, which helps release their natural juices and enhances sweetness.
  2. Puree Strawberries: Using a blender or food processor, puree the macerated strawberries until smooth, leaving some small chunks if you prefer a bit of texture in your ice cream.
  3. Prepare Cream Mixture: In a separate mixing bowl, whisk together the heavy cream, whole milk, remaining 3/4 cup sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved and the mixture is smooth.
  4. Combine Mixtures: Gently fold the strawberry puree into the cream mixture until fully combined, ensuring an even distribution of fruit flavor throughout the base.
  5. Churn Ice Cream: Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically about 20-30 minutes.
  6. Freeze: Transfer the churned ice cream into an airtight container, cover, and freeze for at least 4 hours or until firm for optimal texture.
  7. Serve: Scoop and enjoy your homemade, fresh strawberry ice cream, a perfect treat for warm days or any time you crave a sweet, fruity dessert.

Notes

  • For chunkier ice cream, pulse the strawberries less when pureeing.
  • You can substitute half-and-half for heavy cream to reduce fat content, but texture may be less creamy.
  • If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
  • Adjust sugar levels based on the sweetness of your strawberries or personal taste.
  • Use ripe, fresh strawberries for the best flavor and color.
  • Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.

Find it online: https://alinacooks.com/strawberry-ice-cream-recipe/