Name: Strawberry Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb fresh strawberries (hulled and chopped); ¾ cup granulated sugar (divided); 2 teaspoons lemon juice; 1 cup whole milk; 2 cups heavy cream; 1 teaspoon vanilla extract; Pinch of salt

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I still remember the first time I made strawberry ice cream from scratch. It was one of those mid-June afternoons when the sun felt like it was settling in for a long visit, and the strawberries from the roadside stand just down the hill were practically begging to be used up. I had no fancy machine, no experience with custards or churning, but I did have a bowl full of ruby-red berries, a bit of cream, and a stubborn desire to make something sweet with my own hands. That first batch wasn’t perfect—the texture leaned more icy than creamy, and I think I over-pureed the berries—but I remember how my youngest son, barefoot and pink-cheeked from playing outside, declared it “the best ice cream ever.” That’s the kind of memory that sticks. Over the years, I’ve tweaked and refined my method, learned from every misstep, and come to treasure this recipe for its simple magic. It’s become a summer ritual now, as familiar as sunburned noses and porch-sitting after dinner.

Table of Contents

Why You’ll Love This Recipe:

Made with real strawberries and no artificial flavor
No fancy equipment needed (though an ice cream maker helps)
Perfect balance of creamy texture and bright berry flavor
Kid-approved and endlessly adaptable
A nostalgic summertime treat that’s surprisingly easy

Ingredients You’ll Need:

Fresh strawberries (1 pound) – The star of the show. I prefer local or organic when I can find them, especially during peak season. If you’re using store-bought, give them a quick taste; if they’re a bit tart, you may want to bump up the sugar a touch.
Granulated sugar (¾ cup) – You’ll macerate the berries with this to pull out their juices and deepen the flavor. I’ve tried honey once—delicious, but it did slightly dull the berry brightness.
Heavy cream (1½ cups) – For that rich, creamy mouthfeel. Don’t skimp here—half-and-half or milk just won’t give you the same result.
Whole milk (1 cup) – Balances out the cream without making it too heavy.
Vanilla extract (1 teaspoon) – Rounds out the flavor. I’ve forgotten it once, and the ice cream felt a little flat—so I always keep a bottle on hand.
Lemon juice (1 tablespoon, optional) – This is something I started adding after a neighbor’s tip. It perks up the strawberry flavor and adds a fresh note. Not strictly necessary, but lovely.

How to Make It (Step-by-Step Instructions):

Start by washing and hulling your strawberries. I know it’s tempting to skip hulling when you’re in a rush, but trust me—removing that tough green core makes a difference in both texture and flavor. Once they’re clean and trimmed, slice them into halves or quarters and toss them in a bowl with the sugar. Let them sit for about 30–40 minutes. You’ll start to see juices pooling at the bottom—this is exactly what we want. It draws out the essence of the berries and creates a natural syrup.

After macerating, I like to blend about two-thirds of the strawberries into a smooth puree and roughly mash the rest with a fork. This gives the finished ice cream a nice contrast—smooth and creamy with little pockets of soft fruit. At this point, stir in the lemon juice if you’re using it. Taste the mixture. If it sings, you’re on the right track.

In a separate bowl, mix together your heavy cream, milk, and vanilla extract. Then stir in the strawberry mixture until everything is well combined. If you’re using an ice cream maker, chill the mixture for at least two hours before churning. If you skip the chilling step, the final texture may be less creamy—it’s worth the wait, I promise.

Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Mine takes about 20–25 minutes. When it reaches that soft-serve stage, transfer it to a lidded container and freeze for at least 4 hours to firm up. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan, freeze it, and stir every 30 minutes for a few hours to break up ice crystals. It’s a little more labor, but the result is still wonderful—homemade always is.

Expert Tips for the Best Results:

The ripeness of your strawberries makes or breaks this recipe. Under-ripe berries can taste watery, while overly ripe ones can make the texture a bit syrupy. Aim for firm but fragrant berries with a deep red hue. Always chill your base thoroughly before churning; it not only improves the texture but also helps it freeze faster, which leads to fewer ice crystals. And don’t skip the lemon juice unless you truly don’t have it—it’s subtle, but it sharpens the strawberry flavor in a way that makes people pause between bites and say, “What’s in this?”

Variations & Substitutions:

There was one summer when I was out of heavy cream and ended up using coconut cream instead. The result was a lusciously tropical strawberry ice cream that reminded me of a beach vacation. I’ve also folded in a swirl of balsamic reduction once—just a little—for a grown-up twist, and it got rave reviews. My kids love it when I toss in mini chocolate chips during the last few minutes of churning. You can even use frozen strawberries in the off-season; just thaw and drain them well first. It’s not quite the same, but still hits the spot on a gray day when summer feels far away.

Serving Suggestions:

This strawberry ice cream is lovely on its own, scooped into cones or little bowls out on the porch. I also love spooning it between two shortbread cookies for an impromptu ice cream sandwich. It pairs beautifully with a warm berry crisp or a slice of lemon pound cake. We’ve even used it as a topper for waffles during brunch—melting slightly into the nooks, it becomes its own kind of sauce. Honestly, it’s one of those things that doesn’t need much dressing up. It brings a bit of joy wherever it lands.

Storage & Reheating Instructions:

Store the ice cream in an airtight container in the coldest part of your freezer. I like to press a piece of parchment directly on the surface before sealing—it helps prevent ice crystals from forming. It’s best within the first week, though we’ve stretched it to two without complaints. If it becomes too hard to scoop, let it sit on the counter for 10 minutes before serving. And while “reheating” doesn’t really apply here, I will say that a quick blitz in the blender with a splash of milk makes a lovely strawberry milkshake.

Recipe FAQs (Answered by Clara):

Can I make this without an ice cream maker?
Absolutely. Just pour the mixture into a shallow pan and freeze it, stirring every 30 minutes for a few hours. The texture won’t be quite as creamy, but the flavor is still wonderful.

How do I know if my strawberries are sweet enough?
Give one a taste before you start. If it’s bright and flavorful, you’re good to go. If it’s bland, you may want to add a little extra sugar or lemon to perk things up.

Can I use low-fat milk or cream?
I’ve tried, and while it does work, the texture turns out a bit icier and less rich. If you’re going for indulgence, stick with the full-fat versions.

Is it possible to make this dairy-free?
Yes, and I’ve done it! Use full-fat canned coconut milk in place of the cream and milk. Just know it will have a slight coconut flavor—but that’s part of its charm.

Can I double the recipe?
Yes, though you may need to churn in batches depending on your machine’s size. I’ve doubled it many times when we’re hosting, and there’s never been a drop left.

I hope this strawberry ice cream brings a little of that slow, sweet summer joy into your kitchen—whether you’re serving it at a birthday party, sneaking a spoonful straight from the freezer, or handing a cone to a sticky-fingered child on a hot day. This recipe has grown with me over the years, and it’s one I return to every season without fail. If you give it a try, I’d love to hear how it turned out for you—what tweaks you made, who you shared it with, or even if you just ate it all yourself. That’s the joy of home cooking—it’s personal, imperfect, and always worth the effort. Thanks for stopping by my kitchen today.

Nutrition Information (Per ½ cup serving):

Calories: ~210
Fat: 14g
Carbohydrates: 20g
Protein: 2g
Sugar: 18g
Fiber: 1g