This homemade strawberry ice cream is a creamy delight that captures summer in every bite. With fresh strawberries and a simple mix of cream and sugar, it’s so easy to whip up!
I love the way this ice cream melts in my mouth, and the fresh strawberry flavor makes it feel special. Plus, no ice cream maker? No problem! Just freeze and scoop—yum! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are best for this recipe, as they provide the sweetest, juiciest flavor. If you can’t find fresh ones, you can use frozen strawberries, but thaw them and drain excess liquid before using.
Sugar: Granulated sugar is common, but if you’re looking for alternatives, you can use coconut sugar or a sugar substitute like stevia or erythritol. Keep in mind that different sweeteners may change the final taste and texture a little.
Heavy Cream & Whole Milk: This combination gives a rich and creamy texture. If you want a lighter version, try using half-and-half or whole milk only, but keep in mind it’ll be less creamy. For dairy-free options, use coconut cream or almond milk.
Vanilla Extract: Pure vanilla extract adds depth to the ice cream. You could swap it with vanilla bean paste for a more intense flavor, or even almond extract for a different twist.
How Do You Get the Best Texture in Homemade Ice Cream?
The secret to creamy ice cream lies in the churning process. When you churn the mixture in your ice cream maker, it incorporates air, which helps create a light texture. Make sure your ice cream maker is well-chilled, as a warm mixture won’t freeze properly.
- Follow your machine’s instructions closely for the best results.
- Keep an eye on the mixture while it’s churning – stop when it’s a soft-serve consistency.
- Let it sit at room temp for a few minutes before scooping. This makes serving easier and keeps the scoops smooth!
How to Make Homemade Strawberry Ice Cream
Ingredients You’ll Need:
For The Ice Cream:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This delightful homemade strawberry ice cream takes approximately 15 minutes of prep time and about 4 hours to freeze until firm. You’ll spend a few minutes mixing and churning, then just let it set in the freezer. It’s a simple and refreshing treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing the sliced strawberries in a mixing bowl. Add 1/4 cup of the granulated sugar to the strawberries and toss them gently. Let this mixture sit for about 10 minutes. This will allow the strawberries to release their sweet juices, making a delicious base for your ice cream.
2. Mash the Strawberries:
After the strawberries have sat for 10 minutes, use a fork or a potato masher to mash them slightly. You want some chunks to stay intact for texture, so don’t mash them too much!
3. Combine the Cream Mixture:
In another bowl, whisk together the remaining 3/4 cup of granulated sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir until the sugar is fully dissolved—this will be the creamy base of your ice cream.
4. Mix in the Strawberries:
Add the mashed strawberries along with their juicy goodness to the cream mixture. Stir everything together gently until well combined. You’re creating a tasty mixture that will transform into ice cream!
5. Churn the Ice Cream:
Pour the strawberry mixture into an ice cream maker. Follow the manufacturer’s instructions, churning until the ice cream reaches a soft-serve consistency. This usually takes about 20-25 minutes, depending on your machine.
6. Freeze the Ice Cream:
Once churned, transfer the ice cream to an airtight container. Place it in the freezer for at least 4 hours, or until it firms up nicely. Patience is key here—good things come to those who wait!
7. Serve and Enjoy:
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Then scoop out your delicious homemade strawberry ice cream, and enjoy every creamy spoonful!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw them completely first. Drain off any excess liquid before mixing with sugar to ensure the right consistency in your ice cream. You may need to adjust the sugar a bit since frozen strawberries can be sweeter.
Can I Make This Ice Cream without an Ice Cream Maker?
Absolutely! Pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir it with a fork to break up the ice crystals until it reaches a creamy texture. This process usually takes about 3-4 hours.
How to Store Leftover Ice Cream
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it from becoming icy, press a piece of plastic wrap directly on the surface of the ice cream before sealing the container. Remember to let it sit out for a few minutes before scooping for easier serving!
Can I Substitute Almond Milk for Whole Milk?
Yes, you can use almond milk as a substitute! However, since almond milk is thinner, the texture might be less creamy. To compensate, you might want to add a bit more heavy cream or a thickener like cornstarch to maintain a rich consistency.
