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Strawberry Ice Cream Recipe

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4.1 from 3 reviews

This homemade strawberry ice cream recipe combines fresh, macerated strawberries with a creamy vanilla base, churned to perfection for a rich, smooth texture. It’s a delightful dessert that can be made using an ice cream maker and requires a few hours of chilling and freezing for the best results.

Ingredients

Strawberries

  • 1 1/2 cups fresh strawberries, diced and chilled
  • 2 tablespoons sugar (for macerating strawberries)

Ice Cream Base

  • 1 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Slice: Dice the fresh strawberries and combine them with 2 tablespoons of sugar to macerate. Place them in the refrigerator to chill for up to 1 hour, allowing the strawberries to release their natural juices and develop flavor.
  2. Whisk: In a separate bowl, whisk together the whole milk and 1 cup of sugar until the sugar has fully dissolved. Then stir in the heavy cream and vanilla extract. Whisk the mixture well to combine all ingredients, and place the bowl in the fridge to chill for 10-15 minutes, ensuring a very cold base for the ice cream maker.
  3. Churn: Turn on your ice cream maker and pour the chilled milk and cream mixture into it. Follow your ice cream maker’s instructions to churn the mixture, generally about 25-30 minutes until it starts to thicken.
  4. Add Strawberries: When there are about 5-10 minutes left in the churning process, add the drained macerated strawberries to the ice cream. This will evenly distribute the fruit pieces throughout the ice cream without breaking them down too much.
  5. Freeze: Once churning is complete, transfer the soft ice cream to a freezer-safe container. Freeze it for 2-3 hours to allow it to firm up to the perfect scoopable consistency.

Notes

  • For best texture, ensure the milk and cream mixture is very cold before churning.
  • You can macerate the strawberries for up to 1 hour but not less than 15 minutes to allow the sugar to draw out their natural juices.
  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes to break up ice crystals.
  • Adjust sugar slightly based on the sweetness of your strawberries.

Find it online: https://cookedbysarah.com/strawberry-ice-cream-recipe/