Homemade Strawberry Ice Cream
Making your own strawberry ice cream at home doesn’t have to be complicated. This easy homemade ice cream recipe keeps things simple while delivering rich flavor and a creamy texture that rivals anything from the store.
Equipment
- Mixing Bowls
- Hand blender or food processor
- Whisk
- Measuring cups and spoons
- Ice Cream Maker
- Spatula
- Freezer-Safe Container
Ingredients
For the Strawberry Base
- 2 cups fresh strawberries hulled and chopped
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Strawberries
- Wash and hull the strawberries, then chop them into small pieces.
- Add the chopped strawberries to a bowl with 1/2 cup sugar and 1 teaspoon lemon juice.
- Let them sit for 15–20 minutes to macerate—this draws out their natural juices and intensifies the flavor.
- Pro Tip: Gently mash half the strawberries with a fork for a mix of smooth puree and little chunks. This adds great texture to your ice cream.
Step 2: Make the Ice Cream Base
- In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, and a pinch of salt.
- Heat over medium, stirring frequently until the sugar fully dissolves. Do not let it boil.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pro Tip: Whisk continuously to prevent lumps and ensure a silky smooth base.
Step 3: Combine Strawberries and Cream
- Let the cream mixture cool slightly.
- Slowly fold in the strawberry puree using a spatula, ensuring it’s evenly mixed.
- Taste and adjust sweetness if needed—add a little extra sugar if the strawberries are very tart.
Step 4: Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
- Pro Tip: Chilling the mixture thoroughly helps the ice cream churn evenly and creates a creamier texture.
Step 5: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker according to the manufacturer’s instructions.
- Churn for 20–25 minutes until it reaches a soft-serve consistency.
- Pro Tip: Avoid over-churning; stop when the ice cream is thick but still scoopable.
Step 6: Freeze Until Firm
- Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula.
- Cover tightly and freeze for at least 4 hours, or overnight, until firm.
- Before serving, let it sit at room temperature for 5–10 minutes for easier scooping.
Notes
Nutritional Value (per serving, approx.):
- Calories: 280–320 kcal
- Fat: 18–20 g
- Saturated Fat: 11–12 g
- Carbohydrates: 28–32 g
- Sugar: 25–28 g
- Protein: 3–4 g
- Fiber: 1–2 g
- Sodium: 40–50 mg