Fresh Strawberry Ice Cream

Why You’ll Love This Recipe

Fresh Strawberry Ice Cream is a creamy, dreamy dessert packed with real strawberries and the perfect balance of sweetness and tartness. It’s a refreshing summer treat that’s easy to make at home with just a few simple ingredients. Unlike store-bought versions, this ice cream bursts with authentic fruit flavor and a velvety smooth texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarsaltlemon juiceheavy creamwhole milkvanilla extract

directions

Hull and slice the strawberries, then place them in a bowl with sugar and lemon juice. Let them macerate for 20–30 minutes to release their juices.

Mash or blend the strawberries to your desired texture—chunky or smooth.

In a separate bowl, whisk together the heavy cream, milk, vanilla extract, a pinch of salt, and a bit more sugar if needed.

Add the strawberry mixture to the cream base and stir until fully combined.

Chill the mixture in the refrigerator for at least 2 hours, or until thoroughly cold.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).

Transfer the churned ice cream to a lidded container and freeze for at least 2–4 hours to firm up before serving.

Servings and timing

This recipe yields about 1 quart of ice cream.Servings: 6–8Preparation time: 30 minutesChilling time: 2 hoursChurning time: 20–25 minutesFreezing time: 2–4 hoursTotal time: approx. 5 hours

Variations

Add mini chocolate chips or white chocolate chunks for texture.

Mix in crushed graham crackers or cookie crumbs for a strawberry cheesecake vibe.

Use roasted strawberries for a deeper, jammy flavor.

Swirl in a strawberry compote or jam after churning for a ribboned effect.

Add a splash of balsamic vinegar to the strawberries for an unexpected twist.

storage/reheating

Store in an airtight container in the freezer for up to 2 weeks.Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals.If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them well before using.

Do I need an ice cream maker?

It’s recommended for best texture, but you can freeze the mixture in a shallow dish and stir every 30 minutes for a few hours until creamy.

Can I use low-fat milk or cream?

Full-fat dairy gives the creamiest result, but substitutions can be made with slightly icier outcomes.

Can I make it dairy-free?

Yes, swap dairy with coconut milk and a plant-based cream substitute.

Why is my ice cream icy?

Ensure ingredients are well-chilled before churning, and avoid adding too much water-based fruit puree.

How long does it last in the freezer?

Best eaten within 1–2 weeks for peak freshness and texture.

Can I reduce the sugar?

Yes, but keep in mind sugar helps with texture and softness.

What if I don’t have vanilla extract?

You can skip it or replace with almond extract for a different flavor.

Is it safe for kids?

Yes, it’s a great family-friendly treat with real fruit.

Can I add other berries?

Absolutely! Blueberries, raspberries, or blackberries can be used alongside or instead of strawberries.

Conclusion

Fresh Strawberry Ice Cream is a homemade classic that delivers real fruit flavor and indulgent creaminess in every scoop. It’s the perfect dessert for summer days, celebrations, or just a sweet ending to any meal. Try it once, and it may become your new favorite go-to ice cream recipe.

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