Homemade Strawberry Ice Cream

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This Strawberry Ice Cream is a homemade, slow-churned ice cream recipe bursting with strawberry flavor. With only 6 ingredients, you can make this easy ice at home to satisfy your craving.

This post is sponsored by ADA Mideast. All opinions are my own.

A polka dot bowl with 3 scoops of strawberry ice cream

If you’ve never made homemade ice cream, you’re in a real treat. It’s so much easier than you’d think, you just need a little bit of time and patience. I am going to show you just how easy it is!

We’re also celebrating National Diary Month with my friends at the American Dairy Association Mideast. The month of June is the month when most ice-cream is produced.

The average American eats about 20 quarts of ice cream a year and I mind as well do my part to contribute. Am I right?

My Strawberry Ice Cream only has 6 ingredients and is a slow-churned using an ice cream machine. The ice cream is a little bit tart and a little bit sweet but bursting with strawberry flavor.

A cookie scoop filled with a scoop of strawberry ice cream

For this recipe, you’ll start by heating some heavy cream with sugar and frozen strawberries, which essentially allows the sugars to dissolve and the flavors of the berries to really absorb into the cream.

Once the mixture has cooled, you just have to grab your ice cream machine and get to work churning it, but it’s only takes a few minutes.

Honestly, I love it as a soft-serve consistency, but I usually freeze it for a couple hours to let it firm back up.

I definitely snuck into the freezer with my spoon in my hand for several days sneaking a few bites at a time because this ice cream was so so good! 

An ice cream scoop digging into a container of strawberry ice cream

I only wish I could share with my dairy farming friends in Ohio and West Virginia. I have always really appreciated the hard-working farmers who never take a day off, care deeply for their cattle and help to keep our bellies full of cheese, yogurt ice cream and of course, milk.

Did you know in an average year, Ohio and West Virginia dairy cows produce approximately 5.6 billion pounds, or about 656 million gallons of milk from over 2000 dairy farms.

Did you know it takes about 12 pounds of milk to make one pound of ice cream? In the past, I have visited a few ice cream production facilities, and I always thought ice cream production was such a fun and interesting process. You can learn more about ice cream is made and how it makes it way to your freezer. I love watching the containers be filled! But making homemade ice cream is equally as fun and a bit simpler. Let’s dive in.

An overhead shot of a container of strawberry ice cream

6 simple ingredients for Strawberry Ice Cream

  • Heavy whipping cream contains the highest percentage of milk fat making it the best option for homemade ice cream. If you don’t have heavy cream, you can use whole milk.
  • Frozen strawberries are best because they are frozen at peak freshness, so you get the most flavor. Plus you don’t have to wait for strawberries to be in season. Fresh strawberries can be used but the flavor is not the same.
  • Lemon Juice for a little bit of tartness to bring out the strawberry flavor
  • Granulated sugar to sweeten the ice cream
  • Light brown sugar to offer a little bit of caramelization. If you don’t have brown sugar use all white granulated sugar
  • Vanilla extract is just never a bad idea

How to make Strawberry Ice Cream

  • Pre-freeze your ice cream maker according to the manufacturer’s instructions, this usually takes 12+ hours
  • Combine the frozen strawberries and lemon juice in a food processor and pulse until the berries are a granular consistency. 

A spatula holding ground up frozen strawberries

  • Combine 2 cups of heavy whipping cream with the granulated sugar, brown sugar and the strawberries, and heat the mixture until it’s lightly boiling.
  • Remove from the heat and stir in the remaining 1 cup of 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. The mixture will thicken, just restir it prior to churning.
  • 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. 

An overhead shot of a KitchenAid mixer with churned ice cream inside

How to store homemade ice cream 

It’s best to store the churned ice cream in a freezer-safe container or Tupperware that can be tightly sealed.  If needed, divide the mixture up between two containers.

Since this recipe uses frozen strawberries, you can enjoy this recipe all year round instead of waiting for strawberries to be in season! You know what else is always in season? Dairy farming.

A wide angle shot of a polka dot bowl with 3 scoops of strawberry ice cream

For more information about dairy nutrition, to find 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.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 
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A wide angle shot of a polka dot bowl with 3 scoops of strawberry ice cream

Homemade Strawberry Ice Cream

  • Author: Beyond Frosting
  • Prep Time: 3 hours
  • Cook Time: 4 hours (chill time, up to 6 hours)
  • Total Time: 9 hours
  • Yield: 6 cups

Description

This Strawberry Ice Cream is a homemade, slow-churned ice cream recipe bursting with strawberry flavor. With only 6 ingredients, you can make this easy ice at home to satisfy your craving.

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

  1. Pre-freeze your ice cream maker according to the manufacturer’s instructions (usually overnight).
  2. Combine the frozen strawberries and lemon juice in a food processor and pulse until the berries are a granular consistency.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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 Information:
1/2 cup
263
15.9g
18.1mg
21.5g
13.7g
17.3g
.6g
1.8g
67.2mg
  • Category: Ice Cream
  • Method: No-Bake
  • Cuisine: American

Keywords: Strawberry Ice Cream, homemade ice cream, how to make homemade ice cream, homemade strawberry ice cream

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3 Responses
  1. Erin

    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 😀

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