This easy homemade strawberry ice cream recipe is fresh, creamy and so delicious. The simple ice cream base can be made in about 20 minutes and then frozen for a wonderful frozen dessert.

 

Cool and creamy desserts like ambrosia salad, Robert Redford dessert and yum yum pie are wonderful for Spring and Summer. Homemade ice cream, like banana pudding ice cream, has become another summertime favorite.

This strawberry ice cream flavor is one of our favorites to make with our new Cuisinart ice cream maker. Fresh, ripe strawberries combined with creamy vanilla base, yes please!

What makes this so good

Easy: This is an eggless strawberry ice cream so no need to make a custard which means it’s a little faster to make.

Homemade: There is nothing like fresh, homemade ice cream. You can really taste the difference in this super creamy ice cream compared to store bought.

Ingredients needed

Fresh strawberries – Fresh, ripe strawberries, cleaned and chopped. You could also use thawed frozen strawberries, just let them thaw.

Heavy whipping cream – Base of the ice cream. Using heavy cream really gives you the most creamy ice cream.

Half and half – Part of the cream base.

Sugar – Granulated sugar. This helps to sweeten the strawberries and the ice cream.

Vanilla extract – Adds some extra sweetness to the recipe.

Lemon juice – Adds a little balance to the sweetness and also helps to release the natural sugars from the strawberries.

How to make homemade strawberry ice cream

1. Strawberries: Wash and dry the strawberries. Remove the green tops and then chop the strawberries.
2. Mix the chopped strawberries, sugar and lemon juice in a bowl. Let them sit at room temperature for about 20-30 minutes. This helps to soften the strawberries.
3. Place the strawberry mixture in a food processor or blender and pulse until smooth.
4. Stir together heavy whipping cream, half and half, sugar, vanilla extract and strawberry mixture.
5. Churn: Pour the mixture in an ice cream maker and churn for 20 minutes or according to manufacturer directions.
6. If you like chunks of strawberry in the ice cream, add an extra half cup of chopped strawberries the last five minutes of churning.
7. You can serve after it’s finished churning or cover and freeze for 3-4 hours to help thicken it up.

How to store

This simple strawberry ice cream will keep in the freezer for about one month. Store in an airtight container, like this reusable ice cream container. ***Tip, to help keep your ice cream from forming ice crystals, add in 1-2 tablespoons of vodka into the ice cream base.

Recipe Tips

Don’t forget to put your ice cream maker bowl in the freezer the night before making so that it’s chilled and ready to churn.

If you would like more pink color, mix in 1-2 drops of red food coloring to the base ingredients.

For larger strawberry pieces, chop an extra 1/4-1/2 cup strawberries and add them in the last 4-5 minutes of churning.

This can be eaten right after churning. It will be like a soft serve texture. Freezing it for 6 hours to overnight will give you that true ice cream texture.

Let the ice cream sit out for about 5 minutes before serving. This helps to soften it, making it easier to scoop.

This recipe makes about 7 cups of ice cream.

More strawberry recipes

• Strawberry cake mix cookies
• Strawberry cheesecake pancakes
• Strawberry mimosa
• Strawberry coconut bars
• Strawberry lemonade
• Strawberry bars

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