Homemade Strawberry Ice Cream

I’m excited to share my Homemade Strawberry Ice Cream—a creamy, fruity treat made with fresh strawberries, rich cream, and just the right amount of sweetness for a perfectly refreshing dessert.

Why I’ll Love This Recipe

I love this ice cream because it captures the pure flavor of ripe strawberries in every bite. It’s smooth, creamy, and tastes so much fresher than store-bought versions. Plus, I can control the sweetness and texture to make it exactly how I like it.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Fresh strawberries, hulled and chopped

• Granulated sugar

• Heavy cream

• Whole milk

• Vanilla extract

• Lemon juice

• Pinch of salt

Directions

1. I place the strawberries in a bowl with half the sugar and lemon juice, then let them sit for about 15–20 minutes to release their juices.

2. I mash or blend the strawberries to my preferred texture—chunky for more bites of fruit, or smooth for a uniform base.

3. In a separate bowl, I whisk together the remaining sugar, heavy cream, milk, vanilla extract, and salt until the sugar dissolves.

4. I stir the strawberry mixture into the cream base.

5. I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

6. I transfer the churned ice cream to a freezer-safe container and freeze for at least 2–4 hours to firm up before serving.

Servings and Timing

• Servings: About 6–8 servings

• Prep time: 20 minutes

• Churn time: 20–25 minutes

• Freeze time: 2–4 hours

• Total time: About 3–5 hours

Variations

• I sometimes swirl in strawberry jam for extra fruit flavor.

• I add mini white chocolate chips for a creamy, sweet bite.

• I mix in crushed graham crackers for a strawberry cheesecake twist.

• I replace half the strawberries with raspberries for a tangier flavor.

Storage/Reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To make scooping easier, I let it sit at room temperature for 5 minutes before serving. Since it’s ice cream, I never reheat it.

FAQs

Can I make this without an ice cream maker?

Yes—I freeze the mixture in a shallow dish, stirring every 30–45 minutes until it’s thick and creamy.

Do I need to strain the strawberry puree?

Only if I want a smoother texture without seeds.

Can I use frozen strawberries?

Yes—I thaw them completely and drain excess liquid before using.

How do I make it sweeter?

I simply add more sugar or swirl in sweetened condensed milk before freezing.

Can I make it dairy-free?

Yes—I use coconut milk and coconut cream in place of dairy.

Conclusion

I love making Homemade Strawberry Ice Cream because it’s fresh, flavorful, and so simple to prepare. It’s a summertime favorite that tastes like pure strawberry bliss in every scoop.