Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe

This homemade strawberry ice cream is made with sweet strawberries and a no-cook ice cream base. This simple recipe is an old-fashioned summer dessert that everyone loves!

Prep Time: 10

Churn Time: 40

Total Time: 50

Servings:

Ingredients

3 cups diced strawberries (ripe and juicy)
1 cup granulated sugar , divided
2 cups heavy cream
2 cups whole milk
1 ½ teaspoons vanilla extract
Pinch Kosher salt

Instructions

In a large bowl, mash the strawberries and 1/4 cup sugar until well mashed and combined. I like to blend 1 to 2 cups strawberries (reserving 1 cup mashed) in a blender to puree them. If you don't want any chunks, blend all of the strawberries.
Stir the remaining 3/4 cup sugar, heavy cream, milk, vanilla, and salt into the strawberry mixture.
Churn cream mixture according to instructions on your ice cream maker 20 to 40 minutes (depending on machine), or until it looks like frozen yogurt and stops churning.
Transfer to a 9x5-inch loaf pan or an airtight container and place in the freezer to chill until firm. Enjoy while cold!

Notes

Quantity: This recipe makes a little over a quart.

Expert tips:

Mash your strawberries or puree them really well. There's nothing worse than biting into a big frozen strawberry.

Plan time to freeze the mixture for several hours to get scoop-able ice cream. If you like soft serve, you can enjoy some right when it's done churning.

Add a few drops of red food coloring to turn the cream a light pink color. Don't add too much or it will become too bright.

Try adding in another fruit like peaches or mango for a flavor variation.

Add in extras like graham cracker crumbs or chocolate shavings for additional flavor and texture.

Storage: Store in an airtight container in the freezer up to 3 months.

Nutrition