Cuisinart Strawberry Ice Cream
This Cuisinart Strawberry Ice Cream is a creamy, homemade dessert bursting with the natural sweetness of fresh strawberries. The rich combination of heavy cream, whole milk, and fresh strawberries comes together effortlessly in your Cuisinart ice cream maker. This recipe results in smooth, velvety ice cream that’s perfect for any occasion—whether you’re enjoying it on its own, in a sundae, or as part of a creative dessert. With simple ingredients and a straightforward method, this strawberry ice cream is an easy way to elevate your homemade dessert game.
Equipment
- Cuisinart Ice Cream Maker (such as the Cuisinart ICE-21, 1.5-quart capacity)
- Mixing bowl (for preparing the ice cream base)
- Measuring Cups and Spoons
- Chopping knife and cutting board (for slicing strawberries)
- Airtight container (for storing ice cream)
Ingredients
- 2 cups Heavy cream 473 mL
- 1 cup Whole milk 240 mL
- 3/4 cup Granulated sugar 150 g
- 1 tsp Vanilla extract 5 mL
- 2 cups Fresh strawberries about 300 g, hulled and chopped
- 1 tbsp Lemon juice optional, 15 mL
Instructions
Prepare the strawberries:
- Wash and hull the strawberries, then chop them into small pieces. Place them in a bowl, and if desired, mix with 1 tablespoon of sugar. Allow them to sit for 10-15 minutes to macerate and release their juice.
Make the ice cream base:
- In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar is fully dissolved. Add the vanilla extract and optional lemon juice, and mix well.
Blend the strawberries:
- After the strawberries have macerated, blend them into a puree using a blender or food processor. You can leave some small chunks if you prefer a chunkier texture or blend until smooth for a smoother ice cream.
Churn the mixture:
- Pour the ice cream base into your pre-chilled Cuisinart ice cream maker. Turn on the machine and churn for 15-20 minutes or until the ice cream thickens and reaches a soft-serve consistency.
Incorporate the strawberries:
- Once the ice cream has thickened, add the strawberry puree to the mixture while the ice cream maker continues to churn. Let it mix for an additional 3-5 minutes to evenly distribute the strawberries throughout the ice cream.
Freeze the ice cream:
- Transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up.
Serve:
- When ready to serve, allow the ice cream to soften at room temperature for 5-10 minutes before scooping. Enjoy!
Notes
- For a smoother texture: Blend the strawberries into a smooth puree. If you prefer chunks of fruit in your ice cream, pulse the strawberries a few times in the blender or food processor, leaving some pieces intact.
- Adjust sweetness: If you like your ice cream sweeter, you can add more sugar to the base. Taste the base before churning and adjust according to your preference.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. To prevent ice crystals, cover the surface of the ice cream with plastic wrap before sealing the container.
- Dairy-Free Option: Substitute the heavy cream and milk with coconut cream or almond milk for a dairy-free version. The texture may vary slightly, but the flavor will still be delicious.