You know what gets me every summer? Craving a cold treat but side-eyeing those artificial-tasting tubs at the store. That’s why this strawberries and cream ice cream recipe has become my personal hero. Playing around with homemade ice cream—especially with fresh berries—just hits different. I mean, what’s not to love about sweet, creamy goodness that actually tastes like real fruit? Oh, and no weird thickeners or anything you can’t pronounce (except the word “delicious”). If you love quick, tasty desserts, you might also enjoy this homemade mint chocolate chip ice cream for your next kitchen experiment.
Homemade Strawberry Ice Cream Recipe
Alright, let’s cut to the chase! Easy, straightforward stuff here. Grab your strawberries—almost-mushy ones from the fridge work perfect. You’ll need:
- 2 cups fresh strawberries, chopped (frozen is fine if it’s all you’ve got)
- 3/4 cup sugar
- Juice of half a lemon
- 1 cup whole milk
- 2 cups heavy cream
- Little pinch of salt
First, mash those strawberries (don’t pulverize ‘em) and mix with sugar and lemon. Let it sit for at least 20 minutes—it gets juicy and sweet.
Meanwhile, whisk together milk, cream, and salt in a big bowl. Pour in all those marinated berries, syrup and all. I try not to overmix—leaving a few berry chunks is actually the best bit.
Pour the whole thing into your ice cream machine (pre-chill if it’s old and cranky like mine). If you don’t have a machine, stick it in a freezer-safe dish and stir every hour or so, breaking up the ice crystals as it freezes. Not as “five-star restaurant” smooth, but hey—it’s still homemade heaven.
Let it freeze until scoopable. Now, try not to eat it straight from the tub in one go. I dare you.
I made this with strawberries from the farmer’s market last weekend. Easily the best ice cream I’ve ever had, and my kids asked for seconds—twice!
– Paula J., Ohio
Tips for Making the Perfect Strawberry Ice Cream
Listen, I wish I could say every batch comes out exactly like a TV ad, but ice cream is moody sometimes. Here’s what I’ve learned (usually the hard way):
Use fresh strawberries if possible—they’ve got more flavor than frozen ones, though I’ve broken that rule plenty.
Don’t skip the lemon! Something about that citrus makes the berry flavor pop real loud. Kind of magic, actually.
If you want a smoother texture, blend the strawberries before mixing, but personally, I’m team chunky every time.
Sugar matters. Don’t try to “healthy up” the recipe too much or the texture will go weird and icy.
For the creamiest results, let your mixture chill in the fridge before churning—overnight is best, but honestly, a couple hours works.
Also, one last thing: if you’re going to add extras (say, chocolate chunks), wait until the end of the churning process or they just sink to the bottom. Nobody wants a scoop with all the good stuff missing.
Variations and Add-Ins for Strawberry Ice Cream
Oh boy, here’s where you can get all wild or keep it classic. I’ve done a version with graham cracker bits for a “shortcake” vibe—so good. Another time, I mixed in roasted pistachios (because, why not). Even tried ribbons of caramel or drizzling in some homemade chocolate sauce. If you’re feeling splurgy, swirl in mascarpone cheese for a European twist. You could also toss in blueberries and blackberries for a full-on berry bash. My sister once dropped in little pieces of pound cake. Game changer.
There are really no rules (which I love) so use whatever’s in your pantry or what your heart wants that day. Just chop chunky add-ins small enough so every scoop gets some. Sometimes, experimentation leads to greatness—or at least, to a happy sugar coma.
Common Mistakes to Avoid When Making Ice Cream
Biggest lesson? Don’t rush the freezing stage. I’ve done it, thinking, “Oh, this’ll set up in a few hours.” Nope, all mush. Give it time. Another goof—forgetting to taste the berries before adding sugar. Depending on your fruit, you might want more or less sweetness and being flexible really pays off.
There was also the one time I forgot to chill my bowl and the mixture just spun around for half an hour, never thickened. Chilly gear really does matter. Don’t overmix once it’s churned, either. Too much stirring, and the ice cream can get dense and kinda weird.
And if you’re storing leftovers (assuming you don’t eat it all, which is rare in my house), keep the container tightly closed. Ice cream can pick up freezer smells—no thanks to strawberry-garlic situations. Let me just say, nobody’s signing up for that flavor combo.
| Mistake | What Happens | How to Fix | Expert Rating |
|---|---|---|---|
| Skipping chilling | Melt city | Always pre-chill everything | Bad idea! |
| Adding sugar too soon | Crunchy bits | Let sugar dissolve first | Could be better |
| Overmixing | Dense texture | Gentle mixing after churning | Not ideal |
Serving Suggestions for Strawberry Ice Cream
You wanna woo your friends? Or just yourself after a long day? Here’s what’s worked for me:
- Scoop onto warm brownies straight from the oven; seriously, it’s unreal.
- Sandwich between sugar cookies for an easy “wow” dessert.
- Top with crumbled shortbread and a pile of whipped cream.
- Add in a handful of fresh mint leaves when plating—it’s fancy, but also tastes great.
You can even drop a scoop into lemonade for a float that tastes like summer. Honestly, there are no rules here except “more is more.” It’s an occasion even if it’s just a Monday night.
Common Questions
Q: Can I use different fruit?
A: Yep! Raspberries, peaches, even blackberries. Works just the same—adjust sugar to taste.
Q: How should I store leftovers?
A: Airtight container in the freezer. If you can resist, that is.
Q: Is an ice cream machine necessary?
A: Nope. Freezer method works, but texture is a little less creamy. Still tasty, though.
Q: Can I make it dairy-free?
A: Yep—full-fat coconut milk swaps in instead of cream. Taste is slightly different but really good.
Q: How long will it last?
A: About a week—unless you have kids. Then it’s more like two days.
For more recipes check my
The Best Caramel Toffee Crunch Cake Recipe You’ll Ever Try
Best Ever Brownie Cake You’ll Love to Make
Summer Treats Put to the Test
If you’re still debating whether to try this strawberries and cream ice cream recipe, trust me: fresh, homemade stuff is unbeatable, and you totally don’t need a culinary degree. Just some ordinary kitchen magic and a sense of adventure. I’ve learned a lot from Strawberry Ice Cream – Like Mother, Like Daughter when I needed to troubleshoot, and sometimes I sneak tips from Strawberries & Cream Ice Cream – Life Made Simple for fun twists. Homemade ice cream doesn’t need to be intimidating—it’s a sweet reward that’s way more fun than anything from the freezer aisle. Give it a whirl. Honestly, I bet you’ll never look back.
Homemade Strawberry Ice Cream
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful and creamy homemade strawberry ice cream recipe that captures the sweet flavors of fresh strawberries without any artificial ingredients.
Ingredients
- 2 cups fresh strawberries, chopped
- 3/4 cup sugar
- Juice of half a lemon
- 1 cup whole milk
- 2 cups heavy cream
- Pinch of salt
Instructions
- Mash the strawberries and mix them with sugar and lemon juice. Let the mixture sit for at least 20 minutes to absorb the flavors.
- In a large bowl, whisk together the milk, cream, and salt. Then, add the marinated strawberries and syrup. Mix gently.
- Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. If you don’t have a machine, pour it into a freezer-safe dish and stir every hour until it reaches the desired consistency.
- Freeze until the ice cream is scoopable, then enjoy!
Notes
For added flavor, consider mixing in various add-ins such as chocolate chunks, graham cracker bits, or a swirl of caramel. Let the mixture chill in the fridge for better texture before churning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg