strawberry ice cream in light blue bowls on a white background
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3.25 from 4 votes

Homemade Strawberry Ice Cream

Take advantage of strawberry season with this simple, but creamy strawberry ice cream recipe. Cream, sugar, and fresh strawberries burst with every bite.
Course Desserts
Cuisine American
Prep Time 30 minutes
Chill Time 2 hours
Servings 10 people
Calories 253kcal
Author Lisa B.


  • 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.


Serving: 1cup | Calories: 253kcal | Carbohydrates: 36g | Protein: 4.2g | Fat: 11g | Saturated Fat: 6.9g | Sodium: 79mg | Fiber: 1.2g | Vitamin A: 420IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 0.3mg