Homemade Strawberry Ice Cream
This Homemade Strawberry Ice Cream is the perfect dessert for strawberry lovers. Made with fresh, ripe strawberries, creamy milk, and a touch of sweetness, it’s a smooth, velvety treat you can enjoy all year long. Whether you’re using an ice cream maker or opting for a no-churn method, this recipe delivers delicious, homemade ice cream with a burst of natural strawberry flavor. You can even experiment with different variations or serve it in fun, creative ways.
Equipment
- Ice Cream Maker (optional): 1 unit
- Blender or Food Processor: 1 unit
- Mixing Bowl: 1 medium
- Rubber Spatula: 1 unit
- Airtight Storage Container: 1 unit
- Measuring cups and spoons (1 set)
Ingredients
- 2 cups 475 ml Fresh Strawberries, hulled and chopped
- 1 cup 240 ml Heavy Cream
- 1 cup 240 ml Whole Milk (or a dairy-free alternative)
- 3/4 cup 150 g Granulated Sugar
- 1 teaspoon 5 ml Vanilla Extract
- 1 tablespoon 15 ml Fresh Lemon Juice (optional, for enhanced flavor)
- 1 tablespoon 15 ml Cornstarch (optional, for thicker texture)
Instructions
Prepare the Strawberries:
- Hull and chop the strawberries. If you want some chunks of strawberry in your ice cream, save a handful and set them aside. For smoother ice cream, puree all the strawberries in a blender or food processor until smooth.
Sweeten the Strawberries:
- In a mixing bowl, combine the pureed strawberries and sugar. Stir to combine, then let the mixture sit for about 10-15 minutes to draw out the natural strawberry juices. If you want extra sweetness or flavor, add a tablespoon of fresh lemon juice.
Make the Ice Cream Base:
- In another bowl, whisk together the heavy cream, whole milk, and vanilla extract. If you’re using cornstarch, dissolve it in a small amount of cold milk and whisk it into the milk and cream mixture to thicken it slightly.
Combine the Strawberry Mixture with the Cream:
- Once the strawberries have macerated, pour the strawberry mixture into the milk and cream base. Stir to combine. Taste the mixture and adjust sweetness as necessary by adding more sugar if desired.
Chill the Mixture:
- For best results, refrigerate the mixture for 1-2 hours, or until it’s very cold. This step helps the flavors meld together and ensures a smooth texture when churning.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This process typically takes 20-25 minutes. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up any ice crystals.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container, folding in the reserved chunks of strawberry if desired. Cover the top with plastic wrap or parchment paper to prevent ice crystals from forming, and freeze for at least 4-6 hours, or overnight, until firm.
Serve and Enjoy:
- Once the ice cream has set, scoop it into bowls or cones and enjoy your homemade strawberry ice cream!
Notes
- Sweetness Adjustments: Strawberries vary in sweetness depending on their ripeness, so feel free to adjust the sugar to suit your taste.
- Dairy-Free Version: To make this recipe dairy-free, use coconut milk or almond milk in place of the cream and milk. Ensure you use a plant-based sweetener if desired.
- Thicker Texture: If you want a thicker, custard-like texture, you can add a couple of egg yolks to the base and cook it gently over the stove, creating a custard before chilling and churning.
- Chunky Ice Cream: For chunks of strawberry in your ice cream, reserve a few whole berries, chop them, and add them at the end of the churning process. You can also swirl in a strawberry compote for added flavor and texture.