Strawberry Ice Cream

Creamy homemade Strawberry Ice Cream recipe made with fresh strawberries, heavy cream, whole milk, egg yolk and sugar. Make with or without ice cream maker!

When it comes to Frozen Treats like homemade ice cream, you can’t beat the classic trio of ChocolateVanilla, and Strawberry Ice Creams.

Strawberry Ice Cream scoops on cone

STRAWBERRY ICE CREAM

This Strawberry Ice Cream recipe starts with a custard ice cream base so it is extra rich and creamy. The whole pound fresh berries gives intense strawberry flavor. The extra steps of preparing the custard and making homemade strawberry puree give you a decadent Strawberry Custard Ice Cream that would rival a gourmet ice cream shop! 

Whether you have an ice cream machine or not, you can easily make this amazing homemade Strawberry Ice Cream. Simply follow the recipe card to make the vanilla ice cream custard base and strawberry puree. If you have an ice cream machine, continue to follow the recipe instructions. If not, check below the variations section for 2 ways to make this Strawberry Custard Ice Cream without an ice maker. The shaken rock salt ice cream method is great activity for kids during the summer!

Strawberry Ice Cream base in pot with case of strawberries

Making homemade Strawberry Ice Cream means you get to adjust the flavors to make it exactly like you want it! Add chunks of fresh or frozen strawberries in the end for the most intense strawberry flavor. You can also try different flavor combinations like chocolate and strawberry or add mix-ins like nuts or candy.

Homemade Strawberry Ice Cream Tips

  • You want to use heavy cream or whipping cream and whole milk because of the high fat content. The higher the fat content, the creamier and more decadent this Strawberry Ice Cream will be.
  • For more intense vanilla flavor, soak whole vanilla beans in the heavy cream overnight. Use 1 teaspoon vanilla paste instead of vanilla extract.
  • Be sure to read your ice cream maker instructions before you begin making ice cream. Some ice cream machines require you to freeze the bowl beforehand and you don’t want to skip this step. For best results, freeze the bowl at least a day ahead so that your ice cream freezes quickly.
  • If adding mix-ins like nuts, candy, Hot Fudge or Salted Caramel Sauce, add halfway through once the ice cream base has begun to freeze.
  • If you are adding boozy mix ins (rum or cognac would be delicious with strawberries), add 2 tablespoons max. Liquor can prevent the ice cream from freezing if you add too much.

MORE EASY SUMMER FRUIT DESSERTS

Strawberry Ice Cream strawberry puree in pot

VARIATIONS ON STRAWBERRY ICE CREAM

  • Berries: You can make this recipe with any fresh or frozen berries that you like. Replace 1 cup of strawberries with other berries for a Mixed Berry Ice Cream. Depending on the season, try a Blueberry Ice Cream or Blackberry Ice Cream too.
  • Chocolate Covered Strawberry: Fold in chocolate chunks and frozen strawberry pieces halfway through the mixing process in the ice cream machine. Wait 10 minutes and while machine is mixing slowly drizzle in Chocolate Ganache.
  • Strawberry Cheesecake Ice Cream: Use a leftover batch of Cheesecake Bars or buy a small cheesecake from the grocery store. Cut cheesecake into ¼ inch pieces and add ½ cup cheesecake pieces to ice cream once it begins to freeze.
  • Other Mix-Ins: Other delicious add ins for Strawberry Ice Cream are Shortbread Cookie pieces, salted pretzel twists, white chocolate chips, or fresh fruit pieces.

Strawberry Ice Cream base in pot

No Churn Strawberry Ice Cream

  • Freeze a large metal bowl or glass mixing bowl overnight (at least 12 hours).
  • Prepare the Strawberry Ice Cream mixture as usual.
  • Pour strawberry mixture into frozen bowl and freeze in back of the freezer for 30 minutes.
  • After 30 minutes, beat with electric mixer on medium high speed for 2-3 minutes then place back in freezer.
  • Repeat mixing and freezing every 30 minutes until mixture is too stiff to mix. Freeze for 4 hours and serve.

Strawberry Ice Cream in ice cream churner

Shaken Strawberry Ice Cream

  • You need a container large enough to easily hold a gallon size plastic bag with plenty of room for ice and salt that has tightly sealed lid.
  • Fill the container half way with ice cups and ¼ cup rock salt.
  • Prepare the Strawberry Ice Cream base and pour into a gallon sized plastic bag. Remove any air before sealing tightly.
  • Nestle bag with ice cream mixture into the ice and salt mixture and seal lid.
  • Shake or roll the container for at least 10 minutes, until the ice cream forms.
  • Remove bag from container and transfer ice cream to frozen bowl with a lid or other freezer safe airtight container and freeze.

MORE TASTY EASY FROZEN TREATS!

HOW TO STORE STRAWBERRY ICE CREAM

  • Serve: Freezes your Strawberry Ice Cream for at least 4 hours, until firm, before serving. Cover ice cream container with plastic wrap and wipe down as much moisture on lid and container to reduce ice crystals. The best containers are shallow and flat, like a metal loaf plan or glass baking dish.
  • Freeze: Freeze Strawberry Ice Cream for up to 2 months in an airtight container that is secured tightly to keep out moisture. Plastic wrap between lid and ice cream  will prevent ice crystals. Store ice cream in the back of the freezer so the temperature stays consistent.

Strawberry Ice Cream in ice cream freezer carton

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Strawberry Ice Cream

Creamy homemade Strawberry Ice Cream recipe made with fresh strawberries, heavy cream, whole milk, egg yolk and sugar. Make with or without ice cream maker!
Yield 12 servings
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 large egg yolks , lightly beaten
  • 1 cup sugar , divided
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 pound strawberries , tops trimmed off
  • 1 tablespoon lemon juice

Instructions

  • In a medium bowl whisk eggs well with ¼ cup sugar
  • In a medium saucepan add the ½ cup sugar, heavy cream, whole milk, vanilla extract and salt on medium heat.
  • Whisk nonstop and bring to a simmer, then reduce heat to low.
  • Add ½ cup vanilla bean mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
  • Pour the egg custard mixture into the pot slowly while whisking constantly.
  • Cook until mixture is thickened, about 8-10 minutes (do not let boil or milk will taste scalded).
  • Turn off heat and pour into a metal bowl or other heat proof bowl.
  • Let cool completely, then refrigerate (covered) for 2 hours.
  • Add ½ the strawberries, ¼ cup sugar and 1 tablespoon lemon juice to a saucepan.
  • Mash and cook (stirring often) on medium heat until thickened and strawberries are broken down, about 8-10 minutes.
  • Add cooked strawberries and rest of the fresh strawberries to a food processor and pulse until mostly smooth.
  • Remove custard from refrigerator, stir in strawberries and add to ice cream machine (per machine instructions).
  • Freeze for at least 3 hours to harden before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 85mg | Potassium: 148mg | Fiber: 1g | Sugar: 21g | Vitamin A: 740IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 1mg
Keyword: Strawberry Ice Cream

Strawberry Ice Cream photo collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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