This homemade strawberry ice cream is even better than my favorite store-bought brand! It’s sweet and creamy, made with puréed frozen strawberries and no eggs. There are 5 ingredients in total and the recipe comes together easily in the ice cream maker!
I love recreating my favorite ice cream flavors at home, from strawberry to peach maple walnut ice cream. And if you’re looking for a homemade recipe that you can make without an ice cream machine, try this creamy pumpkin ice cream.
This post is sponsored by ADA Mideast. All opinions are my own.
Easy Strawberry Ice Cream Recipe
Making homemade ice cream is such a treat. It takes a bit of patience and a little planning, but the process itself is actually so easy. This homemade strawberry ice cream needs just 6 ingredients and my ice cream maker and it turns out ultra-creamy and full of strawberry flavor. I love that I can make this recipe year-round with frozen strawberries!
We’re celebrating National Dairy Month with my friends at the American Dairy Association Mideast. The month of June is when most ice cream is produced. Did you know it takes about 12 pounds of milk to make one pound of ice cream? The average American eats about 20 quarts of ice cream a year, so I may as well do my part to contribute, am I right?
You can learn more about how ice cream is made and how it makes its way to your freezer. I love watching the containers be filled! But making homemade ice cream is equally as fun and a bit simpler, so let’s dive in.
Why You Should Make Homemade Ice Cream
- Delicious any time of the year. Of course, strawberry ice cream is the perfect frozen treat to enjoy in the summertime. Thanks to the frozen strawberries in this recipe, though, I always have the ingredients to make it year-round.
- Easy to make. You’ll need an ice cream maker for this recipe, but it’s worth it! This strawberry ice cream comes out so rich and creamy, better than even my favorite brand from the store.
- No custard base. I make this ice cream without a custard base, so no eggs! There are just 5 ingredients, including heavy cream and strawberries. Everything you need is easy to find in the supermarket and you likely have most of it in the fridge already.
Ingredient Notes
You need only a handful of ingredients to make the most amazing homemade strawberry ice cream. I’ve included some notes on the key ones here. Scroll to the recipe card for a printable list with the full recipe details.
- Heavy Cream – Full-fat heavy whipping cream is the best choice for the creamiest homemade ice cream. You can’t swap it for out whole milk because milk alone doesn’t have the same fat content as heavy cream and the results will be quite different (which is why nearly all homemade ice cream recipes call for both!). This recipe uses just heavy cream, resulting in the smoothest, creamiest texture.
- Strawberries – I recommend frozen strawberries in this recipe as they’re frozen at peak freshness, which means guaranteed flavor.
- Lemon Juice – A squeeze of fresh lemon makes the strawberry flavors pop.
- Sugar – Along with granulated sugar, I add light brown sugar for some extra caramelized flavor. If you don’t have brown sugar, you can use only granulated sugar
Frozen vs. Fresh Strawberries
I almost always use frozen strawberries for this homemade ice cream. Frozen berries are frozen at peak ripeness and have the most flavor, plus, I never have to wait for local strawberries to be in season.
If you’d rather make your strawberry ice cream with fresh strawberries, they’ll also work in this recipe. You may notice that the flavor isn’t quite as sweet, especially if the berries weren’t picked at full ripeness.
How to Make Strawberry Ice Cream
This churned strawberry ice cream is ready in 5 easy steps. The main thing is to budget enough time for the strawberry mixture to chill in the fridge, and for the ice cream to freeze after churning. Follow along here, and scroll to the recipe card for printable instructions.
- Make the strawberry purée. First, blend frozen strawberries with lemon juice to make a grainy purée.
- Combine. Next, add the strawberry purée to a saucepan with 2 cups of heavy cream and sugar. Let that come to a simmer, then stir in the rest of the heavy cream and vanilla once you remove it from the stove.
- Chill. Now, you’ll cover the ice cream base and chill it in the refrigerator for at least 2 hours or until fully chilled. Remember to stir before you churn it.
- Churn. Pour your strawberry ice cream mixture into the ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker takes about 15-20 minutes to churn the ice cream to a soft serve-like consistency.
- Freeze. Finally, scoop the finished ice cream into a freezer-safe container and place it into the freezer for 4-6 hours, until firm.
Recipe Tips
- Make-ahead tip: If you’d like to get a headstart on this recipe, you can prepare the strawberry ice cream base 12-24 hours in advance. Keep it in the fridge until you’re ready to churn it.
- Pre-freeze your ice cream maker. Unless you keep your ice cream machine stored in the freezer, refer to the instruction manual to know how long it needs to pre-freeze before you use it. Many models can take take up to 24 hours.
- Ice cream base must be chilled. A warm liquid could result in the ice cream not fully churning. If the consistency from the ice cream maker is too soft, you can expect the end results to be the same.
- Take the ice cream out ahead of time. You can also take your strawberry ice cream out of the freezer about 20 minutes ahead of time so that it can soften for serving.
Frequently Asked Questions
Why is my homemade strawberry ice cream icy?
I mentioned it in the Ingredients Notes earlier, but the high-fat content in heavy cream is the secret to smooth, creamy homemade ice cream. When churned, the mixture forms ice crystals. In order to reduce the size of the ice crystals, ice cream needs to be spun at a higher speed. Homemade ice cream makers can usually only be slowly churned. Ice crystals also expand when frozen, so you may not notice them when it’s freshly churned, but once it’s be refrozen, they’ll expand. (Source: Food52)
Can I use different fruit?
Yes! I love the classic strawberry flavor in this ice cream, but you can use any type of frozen berries. The rest of the recipe stays the same. Try a version with blueberries, blackberries, raspberries, or another frozen fruit, like peaches. Play around with a blend of fruits to create your own unique flavors!
Can I make this recipe without an ice cream maker?
Unfortunately not. You’ll need an ice cream maker for this strawberry ice cream in order to churn it to a thick, smooth consistency. Be sure to read over the instructions for your machine, including the recommended time it takes to pre-freeze. If you’re looking for an easy no-churn ice cream recipe, try this no-churn tiramisu ice cream!
How to Store Homemade Ice Cream
Store and freeze your strawberry ice cream in a freezer-safe container with a tight-fitting lid. I usually use Tupperware or old ice cream cartons for convenience. A loaf pan works too as long as you wrap it tightly with plastic wrap. Properly stored, homemade ice cream lasts about 2 weeks in the freezer.
For more information about dairy nutrition, delicious new recipes, and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram, and Pinterest.
More Ice Cream Recipes
Print
Strawberry Ice Cream
- Prep Time: 3 hours
- Cook Time: 4 hours (chill time, up to 6 hours)
- Total Time: 9 hours
- Yield: 6 cups
- Category: Ice Cream
- Method: No-Bake
- Cuisine: American
Description
This homemade strawberry ice cream is sweet and creamy, made with puréed frozen strawberries. All it takes is 5 ingredients (no custard!) and the recipe comes together easily in the ice cream maker.
Ingredients
- 12 ounces frozen strawberries
- 2 tablespoons lemon juice
- 3 cups heavy whipping cream, divided
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Pre-freeze your ice cream maker according to the manufacturer’s instructions (usually overnight).
- Combine the frozen strawberries and lemon juice in a food processor and pulse until the berries are a granular consistency.
- In a medium-sized saucepan, combine 2 cups of heavy whipping cream with the sugar and brown sugar and the strawberries. Heat over medium heat, stirring frequently just until the mixture starts to boil.
- Remove from the heat and transfer to a heat-proof bowl. Stir in the remaining 1 cup heavy whipping cream and the vanilla extract and stir to combine. Cover the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. Mixture may thicken, restir prior to churning.
- Add your mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 8-10 minutes or until the mixture is thickened to a soft-serve like consistency.
- Transfer to a freezer-safe container and freeze for 4-6 hours until firm. I recommend allowing the ice cream to soften for about 20 minutes before serving.
Equipment
Buy Now → Notes
- Fresh strawberries: This recipe has been tested using fresh strawberries. I found the flavor is better with frozen strawberries.
- Ice cream maker: Note the ice cream maker should be pre-frozen according to the manufacturer’s instructions. The liquid mixture is about 4 cups and it produces 6 cups prepared.
- Make ahead and storage suggestions: The ice cream mixer can be made 12-24 hours in advance. After it’s been churned, store in a covered, freezer-safe container. It is best served within 2-3 days of making.
- Heavy whipping cream alternatives: This recipe has not been tested with whole milk, but if you do not have heavy whipping, whole milk is the next best option.
- Light brown sugar: If you don’t have brown sugar, just replace that amount with additional granulated sugar
Nutrition
- Serving Size: 1/2 cup
- Calories: 263
- Sugar: 15.9g
- Sodium: 18.1mg
- Fat: 21.5g
- Saturated Fat: 13.7g
- Carbohydrates: 17.3g
- Fiber: .6g
- Protein: 1.8g
- Cholesterol: 67.2mg
Hi!! I was wondering if I could exchange the heavy whipping cream with half and half. Also can I use imitation vanilla instead? Thanks!!
Hi there, yes both substitutions should work
Absolutely delicious!
Looks fabulous! My foray into homemade ice cream was no-churn ice cream made with whipped cream and condensed milk, and that was delicious; now perhaps I should give churned ice cream a try. My brother makes it often, and his Aztec hot chocolate flavor is to die for. It’s decadent chocolate ice cream with cinnamon and chili powder-absolutely amazing combination, and it’s so cool when you have cold ice cream in your mouth, yet that intense burn from the chili 😀
That does sound delicious!