Take advantage of strawberry season with this simple, but creamy strawberry ice cream recipe. Cream, sugar, and fresh strawberries burst with every bite.
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A few weeks ago, Louisiana strawberries started showing up at my farmer’s market. Every year I buy a whole flat (sometimes even two). In my opinion, Louisiana strawberries are the best and I always panic that I won’t have enough to get me through until next spring when I can stock up again.
I like to freeze my strawberries by washing them, letting them dry, removing the hull, and then laying them out on single layer on a cookie sheet. Usually within 24 hours or less, they are frozen and I can dole them out into pint-sized portions in a vacuum seal bag.
Not long after I put up my latest stash, I started craving strawberry ice cream. I mean literally, it was just about all I could think about. I finally decided to just give in one night after work and make my own. The Husband thought I was nuts. It was probably eight o’clock at night before I got started and believe me I was exhausted from working all day. But I HAD TO have it RIGHT THEN. Forty-five minutes later I had a bowl of soft serve homemade ice cream sitting in my hand and let me tell you it was probably the best bowl of strawberry ice cream I have ever eaten.
This recipe is super simple. It doesn’t involve making a custard, which can take more time. It was just a matter of mixing together some cream and sugar and throwing it in the ice cream maker. I store my freezer bowl in the bottom of my deep freezer to ensure that I am ready to go should the mood strike me.
How to Make This Strawberry Ice Cream Recipe
If you have fresh strawberries on hand — great! But if you don’t, frozen strawberries will work just fine. You don’t need to thaw them. Start by combining the strawberries with a few tablespoons of lemon juice and 1/2 cup of sugar. Mix together and let stand for about 2 hours to allow the sugar time to draw out all the juices from the strawberries. Afterwards, strain the strawberries through a colander and reserve the juice. If you like chunks of strawberries in your ice cream like I do, reserve half the strained strawberries. Mash the rest.
In another mixing bowl, whisk together whole milk and sugar Keep whisking until you are sure the sugar is dissolved. Then add heavy cream, the reserved strawberry juice, all the strawberries and a little vanilla extract. Pour this mixture into the FROZEN bowl of your ice cream maker. Turn it on and walk away. In about 30 minutes, you should have ice cream resembling soft serve. If the thought of homemade ice cream is making you salivate, you can eat it now. Otherwise, scoop it out into a freezer safe container and let it firm up in the freezer for a few hours.
More ice cream recipes:
Fresh Strawberry Ice Cream
- 3 cups fresh or frozen strawberries stemmed and sliced
- 4 tablespoons freshly squeezed lemon juice
- 1-1/2 cup sugar divided
- 1-1/4 cups whole milk
- 2-3/4 cups heavy cream
- 1-1/2 teaspoons pure vanilla extract
- In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir until combined and set aside for at least two hours. Strain the strawberries through a colander and reserve the juice. If you like big chunks of strawberries in your ice cream, set aside half of the strawberry mixture.
- In a medium mixing bowl, whisk together milk and remaining sugar just until sugar is dissolved.
- Add the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
- Pour mixture into a prepared ice cream maker. Turn the machine on and allow the mixture to process about 25 – 30 minutes until ice cream is thick and resembles soft serve. About five minutes before mixing is completed, add the remaining strawberries.
- You can eat the ice cream at this point. However, if you would like a firmer consistency, transfer the ice cream to an airtight freezer container and freeze for about two hours.