This homemade strawberry ice cream is delightfully creamy, naturally sweet, and made with just five wholesome ingredients.
Rich in good fats from heavy cream and packed with fresh strawberries, it offers a nutrient boost along with a satisfying, protein-friendly treat.
Quick to prepare and freezer-friendly, it’s a simple, fuss-free dessert perfect for everyday indulgence or entertaining guests.
Strawberry Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Mixing Bowl
- 1 Whisk
- Measuring cups and spoons
Ingredients
- 1 ½ cups fresh strawberries diced and chilled
- 1 cup sugar plus 2 tablespoons for macerating
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Strawberries: Start by washing and dicing 1 ½ cups of fresh strawberries into small, bite-sized pieces. Place the diced strawberries in a medium bowl and sprinkle 2 tablespoons of sugar evenly over them. Using a spoon, gently toss the strawberries to coat them in sugar. This process, called macerating, helps draw out their natural juices and intensifies their sweetness. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
- Combine the Base Ingredients: While the strawberries are chilling, prepare the ice cream base. In a separate large mixing bowl, pour 1 cup of whole milk. Add 1 cup of sugar to the milk and whisk vigorously until all the sugar granules dissolve completely. The mixture should be smooth and slightly thickened. Next, pour in 2 cups of heavy cream, followed by 1 teaspoon of pure vanilla extract. Whisk all the ingredients together gently but thoroughly to ensure a uniform, creamy mixture. Place the bowl in the fridge for 10–15 minutes to chill. Cold base mixtures churn more efficiently and produce a smoother texture.
- Set Up the Ice Cream Maker: Before starting, ensure your ice cream maker is clean and fully assembled according to the manufacturer’s instructions. Most machines require pre-chilling the bowl if it has a freezer insert. Check that the motor is working properly and that the paddle is securely in place. Have a spatula and small mixing bowl ready for adding strawberries later.
- Begin Churning the Ice Cream: Turn on the ice cream maker and slowly pour in the chilled milk and cream mixture. Allow the machine to churn, following the manufacturer’s guidelines. This process usually takes 25–30 minutes. During churning, the mixture will thicken gradually as air incorporates and ice crystals form. You’ll notice the texture transform from liquid to soft, luscious ice cream.
- Add the Strawberries: During the last 5–10 minutes of churning, carefully drain the macerated strawberries to remove excess liquid. Slowly fold them into the ice cream while the machine continues to churn. The strawberries will evenly distribute throughout the mixture, giving every scoop bursts of natural sweetness and a fresh fruit texture.
- Transfer and Freeze: Once churning is complete, use a spatula to transfer the soft ice cream into an airtight container. Smooth the top with the spatula, cover, and place in the freezer for 2–3 hours. This allows the ice cream to firm up to the perfect scoopable consistency. For immediate enjoyment, you can serve soft-serve style directly after churning, but for the classic creamy texture, freezing is recommended.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and serve immediately. For an extra indulgent treat, drizzle with hot fudge sauce, sprinkle with crushed nuts, or add fresh fruit on top. Store any leftovers in the freezer in an airtight container for up to 1 week, scooping as needed.
Notes
- Measure ingredients precisely to prevent overflow in your ice cream maker.
- Use ripe, fresh strawberries for the sweetest flavor; frozen berries can work but pulse them in a blender and do not thaw.
- The ice cream base (milk, cream, sugar, and vanilla) can be prepared a day in advance for convenience; whisk again before churning.
- Macerating strawberries enhances their natural sweetness and texture, but if using frozen berries, skip this step.
- Natural fruit juice can be added for a pink color, though it is optional and does not affect taste.
- Soft-serve style ice cream can be served immediately after churning, but freezing for 2–3 hours improves firmness and scoopability.
Chef’s Secrets For Perfect Texture
The key to creamy, smooth ice cream lies in temperature and timing.
Always ensure the base mixture is well-chilled before pouring it into the ice cream maker.
Cold ingredients churn faster, producing smaller ice crystals and a silkier texture.
Avoid overfilling the machine to allow proper aeration, which creates lightness without losing richness.
Gently fold in the strawberries at the very end to maintain their shape and bursts of flavor.
For a naturally vibrant pink hue, consider adding a teaspoon of strawberry or beet juice—this subtle trick enhances presentation without compromising flavor.
Serving Suggestions For Maximum Enjoyment
Strawberry ice cream pairs wonderfully with a variety of toppings and desserts.
Serve it in bowls with a drizzle of hot fudge or chocolate sauce for a decadent sundae.
Fresh mint leaves or crushed nuts add texture and visual appeal.
For a lighter treat, layer it with fresh berries and a sprinkle of granola.
It’s also excellent as an accompaniment to warm desserts such as brownies, sponge cakes, or apple crisps, balancing hot and cold sensations in a single bite.
Storage Tips To Keep Fresh
Store leftover ice cream in an airtight container to prevent freezer burn and maintain its creamy texture.
For best results, press a layer of parchment paper or plastic wrap directly onto the surface before sealing.
Keep the freezer at a consistent temperature of 0°F (-18°C).
Softened ice cream can be gently stirred and refrozen to regain smoothness, but avoid repeated thawing, which creates ice crystals.
Properly stored, this ice cream remains fresh for up to one week.
Always use a clean scoop to prevent introducing extra moisture or bacteria.
Frequently Asked Questions
1. Can I use frozen strawberries instead?
Yes, frozen strawberries can be used, but they should be pulsed in a blender until roughly chopped and added directly to the ice cream during churning. Do not thaw them, as excess water can make the ice cream icy and reduce its creamy texture.
2. How long should I chill the ice cream base?
Chilling the milk, cream, sugar, and vanilla mixture for at least 10–15 minutes improves the texture and allows for smoother churning. If prepared in advance, refrigerate overnight and whisk again before use.
3. Can I make this ice cream without an ice cream maker?
Yes! You can pour the base into a shallow, freezer-safe container and stir every 30 minutes for 2–3 hours to break up ice crystals. While this method produces good results, the texture will be less creamy than with a machine.
4. How can I make the ice cream firmer?
After churning, transfer the ice cream to an airtight container and freeze for 2–3 hours. Using a higher-fat cream helps create a denser, creamier texture, while over-churning should be avoided as it can make the mixture too stiff.
5. Can I add other fruits or flavors?
Absolutely! Berries like blueberries, blackberries, or raspberries work well. You can also experiment with swirls of chocolate, caramel, or fruit purees. Just add delicate ingredients at the end of churning to maintain their texture and flavor.
