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The Ultimate Creamy Homemade Strawberry Ice Cream

Close-up of four scoops of creamy strawberry ice cream with visible fruit swirls in a white bowl.
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Make rich, creamy homemade strawberry ice cream packed with fresh strawberry flavor. This recipe delivers a classic, scoopable dessert perfect for summer.

Ingredients

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  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for macerating)
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar (for base)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the sliced strawberries, 1/2 cup sugar, and lemon juice in a bowl. Gently stir. Let the mixture sit at room temperature for at least 30 minutes to macerate the berries and release their juices.
  2. Lightly mash about half of the strawberries with a fork to create a thicker puree while leaving some pieces whole for texture.
  3. In a separate large bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar is mostly dissolved.
  4. Stir the macerated strawberries and their juices into the cream mixture. Mix until just combined.
  5. Chill the entire mixture in the refrigerator for at least 2 hours, or until very cold. This step is important for the best texture.
  6. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions, usually 20 to 30 minutes, until the ice cream reaches a soft-serve consistency.
  7. Transfer the soft ice cream to an airtight freezer-safe container. Press plastic wrap directly onto the surface to prevent ice crystals.
  8. Freeze for at least 4 hours, or until firm enough to scoop. Allow it to sit on the counter for 5 to 10 minutes before serving for the best scoopable texture.

Notes

  • For a richer, old-fashioned style, you can temper 3 egg yolks into the milk/cream mixture before chilling, cooking it gently until it coats the back of a spoon, then chilling completely before churning.
  • If you do not have an ice cream maker, you can use the no-churn method: Whip the heavy cream to stiff peaks, gently fold in the chilled strawberry mixture and milk, then freeze, stirring every 45 minutes for the first 3 hours.
  • Use ripe, sweet strawberries for the strongest natural flavor.

Nutrition

Find it online: https://cookerycommand.com/strawberry-ice-cream-recipe/