Strawberry Ice Cream
A luscious, five-ingredient strawberry ice cream that’s creamy, naturally sweet, and simple to make. No eggs, no artificial colors, and perfect for a homemade frozen treat that’s rich, satisfying, and freezer-friendly.
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.
