This homemade strawberry ice cream is rich, creamy, and bursting with the natural sweetness of fresh strawberries. It’s the perfect frozen dessert for warm days or anytime you crave a refreshing, fruity treat you can easily make at home.
Why You’ll Love This Recipe
This recipe delivers classic strawberry ice cream with a smooth, luscious texture and vibrant fruity flavor. It uses simple, fresh ingredients and requires minimal effort. Whether you prefer your ice cream silky smooth or slightly chunky with bits of real strawberries, this recipe offers customization and a reliable, delicious result every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
Directions
Combine the sliced strawberries and ½ cup of the sugar in a medium bowl. Gently mash with a fork to release juices and let the mixture sit for 30 minutes to macerate.
Blend the macerated strawberries in a blender or food processor until smooth, or leave slightly chunky for texture.
In a large bowl, whisk together the remaining ½ cup sugar, heavy cream, whole milk, vanilla extract, and lemon juice until the sugar dissolves.
Stir in the blended strawberry mixture until evenly combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Use diced fresh strawberries folded in after churning for extra fruit texture.
Add a swirl of strawberry or chocolate sauce before freezing for layered flavor.
Make it dairy-free by substituting coconut cream for the heavy cream and almond milk for the whole milk.
Add a touch of honey or maple syrup for additional natural sweetness.
For a softer texture, reduce the freeze time slightly and serve as soft-serve.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly on top of the ice cream before sealing the lid to help prevent ice crystals. Let the ice cream sit at room temperature for 5–10 minutes before scooping to achieve a smoother, creamier texture.
FAQs
How long does homemade strawberry ice cream last in the freezer?
Homemade ice cream stays fresh for up to 2 weeks when stored properly in an airtight container.
Can I use frozen strawberries instead of fresh?
Yes, thaw frozen strawberries first and drain excess liquid before macerating.
Do I need an ice cream maker?
An ice cream maker gives the best texture, but you can freeze the mixture and stir every 30 minutes for 3 hours to reduce ice crystals.
Can I make this recipe less sweet?
Yes, you can reduce the sugar slightly, but keep in mind that sugar helps maintain a creamy texture.
Can I make this ice cream chunkier?
Use half blended strawberries and half diced strawberries folded in after churning.
How can I make the ice cream softer?
Allow it to sit at room temperature for a few minutes before scooping.
Can I use low-fat milk?
You can, but the texture will be less creamy. Whole milk and heavy cream produce the best results.
Can I add other fruits?
Yes, raspberries or blueberries work well, but adjust sweetness depending on their tartness.
Why does my homemade ice cream get icy?
It may freeze too long or lack fat content. Ensure the mixture is well blended and stored in an airtight container.
Can I double the recipe?
Yes, as long as your ice cream maker can accommodate the larger volume.
Conclusion
This homemade strawberry ice cream is a refreshing, creamy delight that highlights the natural sweetness of fresh strawberries. With simple steps, customizable texture, and a rich flavor, it’s a dessert you’ll want to make again and again. Enjoy it on its own or paired with your favorite toppings for the perfect chilled treat.
This homemade strawberry ice cream is rich, creamy, and full of real strawberry flavor. Made with simple ingredients, it’s the perfect summer dessert and can be customized for texture and sweetness.
Ingredients
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
Combine the strawberries with ½ cup sugar in a bowl. Mash lightly and let sit for 30 minutes to release juices.
Blend the strawberry mixture until smooth or leave it slightly chunky, as desired.
In a separate bowl, whisk the remaining ½ cup sugar, heavy cream, milk, vanilla extract, and lemon juice until the sugar dissolves.
Stir in the blended strawberry mixture.
Pour into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
Transfer to an airtight container and freeze for at least 4 hours, or until firm.
Notes
For extra texture, stir in diced strawberries after churning.
Reduce sugar slightly for a less sweet version, but be aware it affects creaminess.
Place parchment paper on top before sealing to prevent ice crystals.
Let sit at room temperature 5–10 minutes before scooping.
