A small bowl of strawberry ice cream

Homemade Strawberry Ice Cream

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


Made with just 6 ingredients, this Homemade Strawberry Ice Cream is a little bit tart and a little bit sweet but completely bursting with strawberry flavor. Enjoy in the summer months or year-round, thanks to the frozen strawberries.


  • 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


  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.


  • 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
  • Category: Ice Cream
  • Method: No-Bake
  • Cuisine: American

Keywords: homemade ice cream, churn ice cream, easy strawberry ice cream