Homemade strawberry ice cream is creamy, sweet, and filled with fresh or frozen strawberries. This is a family favorite that never lasts long! It’s so easy to make, making it a perfect summertime treat or birthday dessert.
Homemade strawberry ice cream is creamy, sweet, and filled with fresh or frozen strawberries. This is a family favorite that never lasts long! It’s so easy to make, making it a perfect summertime treat or birthday dessert.
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In the summertime, hunting for strawberries in local fields is how we enjoy fresh fruit everyday.
With two strawberry hunting children, we’re able to get baskets full of berries for half the price of the grocery store, which I don’t complain about!
This homemade strawberry ice cream is a great way to use up fresh or frozen strawberries, summertime cream, and farm fresh eggs.
Health Benefits of Homemade Ice Cream
I’ve always loved ice cream, especially in the summer, but I started to have concerns about buying it from the store.
When I became a mom, reading ingredient labels became even more important, and ice cream became a lot less appealing! In your average store-bought ice cream carton, you can find high fructose corn syrup, artificial flavors and dyes, a wide variety of gums, and other additives that I don’t want to consume.
There are a few brands with better ingredients, but they can be quite pricey! I prefer to make my own from scratch. Not only is it more affordable, but I can hand-select the quality of each ingredient. Plus, homemade ice cream tastes so much better!
This simple ice cream recipe is made with just cream, milk, sugar, eggs, vanilla extract, sea salt, and strawberries. Compare it with the long, complicated list of ingredients in ice cream from the store, and you’ll be so glad you’re making it yourself!
Why We Love This Homemade Strawberry Ice Cream
We love the real strawberry flavor without needing strawberry syrup or artificial flavoring. Using an immersion blender helps mix the strawberries into the ice cream, so there are fresh berries in every bite.
Using milk with the heavy cream makes it creamy and rich without being too overly heavy.
This recipe is so simple to make and uses just a few ingredients that we usually always have on hand.
This is a great summer dessert recipe when strawberries are in season, but we’ve also made it with frozen strawberries in fall and spring.
Tips for Making Homemade Strawberry Ice Cream
While frozen berries work well, we love to use fresh strawberries when they’re in season. If using frozen, let them thaw first so they’ll blend more easily into the ice cream.
Make sure to pre-freeze your ice cream maker bowl. I like to cover it with a plastic bag and put it in the freezer the night before I’m planning to make ice cream.
Chill the ice cream mixture for 3-4 hours before churning to get a creamier texture.
Once the ice cream is done churning, you can serve right away for a soft-serve texture or transfer it to a freezer-safe container and freeze until firm.
More Ice Cream Recipes From the Homestead
Naturally Sweetened Raspberry Ice Cream
Tools Needed
Ice cream maker
Freezer safe storage container
Homemade Strawberry Ice Cream Ingredients
2 cups heavy cream
2 cups whole milk
3/4 cup cane sugar
2 TBSP vanilla extract
1/2 tsp sea salt
2 egg yolks
2-3 cups fresh or frozen strawberries
How to Make the Best Homemade Strawberry Ice Cream
Make sure your ice cream maker bowl is completely frozen. I like to place mine in the freezer the night before with a plastic bag over it.
Add all of the ingredients except the egg yolks and strawberries to a medium size saucepan. Heat over medium-low heat until warm and steaming, but do not allow it to boil.
In a separate bowl, separate the egg yolks.
Once the milk reaches at temp of 160°F, turn off the heat and pour the egg yolks in. This step is to temper the egg yolks, which kills bacteria and creates a rich creamy texture and flavor to the ice cream! Whisk constantly until well combined.
Remove the saucepan from the heat and add the strawberries.
Use an immersion blender to blend the mixture until smooth. You can blend it completely or leave a few small pieces of strawberry for texture.
At this point I like to transfer the mixture to a bowl in the fridge to cool it down before adding to the ice cream maker. Note: Ideally, let it cool 3-4 hours and stir it about every hour to prevent clumping if possible.
Pour the chilled strawberry ice cream mixture into the frozen bowl of your ice cream maker. Churn for 30-45 minutes, or until ice cream has almost doubled in size and is soft and fluffy. It should be almost pouring out of the top of the ice cream maker.
Serve immediately, or transfer to a freezer safe container for later. Note: the ice cream will hold its fluffy texture really well in the freezer! When you first eat it, it may taste more like soft serve, but will harden more in the freezer.
Enjoy!
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More Summertime Favorites From the Homestead
Sourdough Whole Grain Blueberry Cobbler
Kefir Popsicles with Fresh Berries
Sourdough Einkorn Peach Cobbler
Best Homemade Strawberry Ice Cream
Enjoy the best homemade strawberry ice cream with fresh or frozen berries and just a handful of ingredients. This is a family favorite that never lasts long! It's so easy to make, making it a perfect summertime treat or birthday dessert.
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup cane sugar
- 2 TBSP vanilla extract
- 1/2 tsp sea salt
- 2 egg yolks
- 2-3 cups fresh or frozen strawberries
Instructions
- Make sure your ice cream maker bowl is completely frozen. I like to place mine in the freezer the night before with a plastic bag over it.
- Add all of the ingredients except the egg yolks and strawberries to a medium size saucepan. Heat over medium-low heat until warm and steaming, but do not allow it to boil.
- In a separate bowl, separate the egg yolks.
- Once the milk reaches at temp of 160°F, turn off the heat and pour the egg yolks in. This step is to temper the egg yolks, which kills bacteria and creates a rich creamy texture and flavor to the ice cream! Whisk constantly until well combined.
- Remove the saucepan from the heat and add the strawberries.
- Use an immersion blender to blend the mixture until smooth. You can blend it completely or leave a few small pieces of strawberry for texture.
- At this point I like to transfer the mixture to a bowl in the fridge to cool it down before adding to the ice cream maker. Note: Ideally, let it cool 3-4 hours and stir it about every hour to prevent clumping if possible.
- Pour the chilled strawberry ice cream mixture into the frozen bowl of your ice cream maker. Churn for 30-45 minutes, or until ice cream has almost doubled in size and is soft and fluffy. It should be almost pouring out of the top of the ice cream maker.
- Serve immediately, or transfer to a freezer safe container for later. Note: the ice cream will hold its fluffy texture really well in the freezer! When you first eat it, it may taste more like soft serve, but will harden more in the freezer.
- Enjoy!
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