Homemade Strawberry Ice Cream
A quick and forgiving recipe for delicious homemade strawberry ice cream using fresh strawberries and pantry staples.
Ingredients
Essentials
- 2 cups fresh strawberries, hulled and chopped Choose ripe, fragrant berries for the best flavor.
- 1 cup heavy cream Provides rich, creamy body.
- 1 cup whole milk Balances the cream and ensures good freezing.
- 3/4 cup sugar Split into 1/4 cup for macerating fruit and 1/2 cup for the base.
- 1 teaspoon vanilla extract Brightens flavor.
Optional Add-ons
- 1/2 teaspoon fresh lemon juice Adds brightness.
- a pinch of salt Enhances sweetness.
- mini chocolate chips or chopped dark chocolate For a crunchy texture.
- fresh mashed banana mixed with strawberries For creamier sweetness.
- crushed graham crackers or shortbread For a crumble ribbon.
- 1 tablespoon fruit jam (strawberry or raspberry) Swirled in for fruit pockets.
Instructions
Macerate the strawberries
- Toss the chopped strawberries with 1/4 cup sugar in a medium bowl and let sit for about 30 minutes.
- Stir once after 10 minutes to encourage juice extraction.
Mix the cream base
- In a separate bowl, whisk together the heavy cream, whole milk, remaining sugar, and vanilla extract until mostly dissolved.
- Alternatively, use a jar with a tight lid and shake vigorously to dissolve sugar.
Combine berry juices with cream
- Pour the strawberry mixture into the cream and stir gently to combine.
Chill the mixture
- Chill the mixture in the fridge for 15-30 minutes if you have time, to improve texture.
Churn
- Pour the mixture into your ice cream maker and churn until soft-serve consistency.
Firm up in the freezer
- Transfer the churned ice cream to a lidded container and freeze until firm, at least 4 hours.
Serve
- Let the ice cream sit at room temperature for 2-5 minutes before scooping.
Notes
For a lower-sugar option, reduce the sugar by 1/4 cup and add honey or maple to taste. Use one bowl when possible to cut down on dishes.