The Ultimate Homemade Strawberry Ice Cream Recipe

Nothing says summer like homemade strawberry ice cream! This recipe gives you two foolproof methods: a rich custard base for traditional ice cream makers, and an easy no-churn version requiring just 5 ingredients.

Using fresh strawberries (never artificial flavoring!), this dessert is creamy, bursting with berry flavor, and customizable to your sweetness preference. Perfect for BBQs, birthdays, or beating the heat!

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Recipe Preparation Equipment

For Custard Style (Ice Cream Maker):

• Ice cream maker
• Medium saucepan
• Fine mesh strainer
• Mixing bowls
• Whisk
• Plastic wrap

For No-Churn Version:

• Hand mixer/stand mixer
• Loaf pan or airtight container
• Food processor (for strawberry puree)

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Ingredients

Custard Base (Traditional):

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 6 large egg yolks
• 1 tbsp vanilla extract
• ¼ tsp salt

Strawberry Component (Both Versions):

• 1 lb fresh strawberries, hulled & chopped
• ¼ cup sugar (adjust to berry sweetness)
• 1 tbsp lemon juice

No-Churn Shortcut:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract

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How to Make Strawberry Ice Cream

Step 1: Macerate the Strawberries

1. Toss chopped strawberries with ¼ cup sugar and lemon juice.
2. Let sit 30 minutes, then mash with a fork or blend into a chunky puree.

For Custard Base (Ice Cream Maker):

Step 2: Heat Dairy

• Warm cream, milk, and ½ cup sugar in a saucepan until steaming (not boiling).

Step 3: Temper Eggs

• Whisk egg yolks with remaining ¼ cup sugar.
• Slowly pour 1 cup hot cream into yolks while whisking.

Step 4: Thicken Custard

• Return mixture to saucepan. Cook on low heat, stirring constantly, until it coats the back of a spoon (170°F).
• Strain into a bowl, add vanilla and salt, then chill 4+ hours.

Step 5: Churn

• Mix custard with strawberry puree, pour into ice cream maker, and churn 25-30 minutes.
• Transfer to a container and freeze 4+ hours.

For No-Churn Version:

Step 2: Whip Cream

• Beat heavy cream to stiff peaks.

Step 3: Fold

• Gently mix in condensed milk, vanilla, and strawberry puree.

Step 4: Freeze

• Pour into a loaf pan, swirl extra puree on top, and freeze 6+ hours.

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Variations

✅ Dairy-Free: Use coconut cream and cashew milk.
✅ Sugar-Free: Substitute erythritol or monk fruit sweetener.
✅ Extra Creamy: Add 2 tbsp cream cheese to no-churn base.
✅ Adult Version: Swirl in 2 tbsp balsamic glaze.

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Cooking Notes

⚠ Prevent ice crystals: Press plastic wrap directly on the surface before freezing.
⚠ Berry sweetness: Taste your strawberries first—adjust sugar accordingly.
⚠ Smoother texture: Strain seeds from puree if preferred.

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Serving Suggestions

🍽 Pair with:

• Waffle cones
• Fresh berry compote
• Pound cake (for strawberry shortcake sundaes)

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Helpful Tips

🔹 Room temp ingredients: Ensures even mixing (especially eggs for custard).
🔹 Pre-chill bowls: For faster whipping of no-churn cream.
🔹 Layer chunks: Add chopped strawberries halfway through churning.

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Prep Time: 30 mins

Chilling/Freezing Time: 6+ hours

Total Time: 6 hours 30 mins

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Nutritional Information (½ cup):

Calories: 280 | Fat: 18g | Carbs: 26g | Protein: 4g

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FAQs

1. Can I use frozen strawberries?

Yes! Thaw and drain excess liquid first.

2. Why is my ice cream icy?

Too much water in the base—ensure proper custard thickness or use full-fat dairy.

3. How long does it keep?

2 weeks in an airtight container (though it’s best within 5 days).

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Conclusion

This strawberry ice cream is summer in a scoop—creamy, fruity, and customizable. Whether you churn or no-churn, it’s guaranteed to be a hit!

Pro Tip: For rippled texture, reserve ¼ cup puree to swirl in before freezing. Now, who’s ready for seconds? 🍓🍨

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