There’s something special about making ice cream at home, especially when it involves fresh strawberries. With just a few simple ingredients, you can create a deliciously creamy and refreshing treat that transcends any store-bought alternative. The homemade strawberry ice cream is a delightful blend of fresh strawberries, cream, and sugar, all combining to please your palate with a natural sweetness perfect for any dessert lover.
Homemade Strawberry Ice Cream Recipe
6
servings1
hour20
minutes25
minutes258
kcal1
hour45
minutesKeep the screen of your device on
Ingredients
300 g 1 1/2 cup Fresh Strawberries
150 g 3/4 cup Granulated Sugar
240 ml 1 cup Heavy Cream
240 ml 1 cup Whole Milk
1 teaspoon 1 teaspoon Vanilla Extract
1 teaspoon 1 teaspoon Lemon Juice
Salt
Equipment
Mixing bowls- Blender
- Ice cream maker
- Spatula
- Freezer-safe container with lid
Directions
- Step 1: Prepare the Strawberry Puree
- In a mixing bowl, combine the diced strawberries with the sugar and the lemon juice. Let this mixture sit for about 10-15 minutes, allowing the strawberries to release their natural juices.
- Blend the strawberries until smooth using a blender or food processor. For a chunkier texture, pulse a few times instead of fully blending. Set aside.
- Step 2: Make the Ice Cream Base
- In a separate bowl, combine the remaining the sugar, heavy cream, milk, vanilla extract, and a pinch of salt. Whisk until the sugar dissolves completely.
- Gently fold the strawberry puree into the cream mixture, stirring until evenly combined. Cover the mixture with plastic wrap and chill in the refrigerator for at least 1 hour.
- Step 3: Churn the Ice Cream
- Once chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn, which should take around 20-25 minutes.
- The ice cream should have a soft-serve consistency when done churning. For a firmer texture, transfer it to a freezer-safe container, cover with a lid, and freeze for 2-3 hours.
- Step 4: Serve and Enjoy!
- Scoop and serve this delightful strawberry ice cream in bowls or on cones. Garnish with fresh strawberries for a beautiful finish.
Notes
- Don’t Skip the Chilling Time: Chilling the mixture before churning helps the ice cream achieve a creamy consistency.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before pureeing them.
Do I need an ice cream maker to make this recipe?
While an ice cream maker is recommended for best results, you can make ice cream without one. Pour the mixture into a shallow dish, freeze, and stir every 30 minutes until it reaches your desired consistency.
How long can I store homemade strawberry ice cream in the freezer?
It’s best consumed within 2 weeks for optimal flavor and texture. Store it in an airtight container to prevent ice crystals from forming.
Can I substitute the heavy cream with a lighter alternative?
For a lower-fat option, you can use half-and-half or a mix of whole milk and light cream, but this might affect the creaminess.
What can I do if my ice cream is too hard to scoop?
Allow it to sit at room temperature for a few minutes before scooping. Adding a tablespoon of vodka during the mixing process can also help keep the texture softer.
How can I intensify the strawberry flavor in my ice cream?
For a more robust strawberry flavor, try reducing the strawberry puree on the stove before mixing it with the other ingredients, or add a bit of strawberry extract.
