Kitchenaid Strawberry Ice Cream
This KitchenAid Strawberry Ice Cream recipe brings the sweetness of fresh, ripe strawberries into a creamy, indulgent homemade treat. With the help of your KitchenAid stand mixer and ice cream maker attachment, you can easily make smooth, rich strawberry ice cream that rivals any store-bought version. Simple ingredients like heavy cream, milk, and sugar are enhanced by the natural sweetness of strawberries, resulting in a refreshing dessert that’s perfect for any occasion. Add a swirl of vanilla or a dash of lemon juice for extra depth of flavor!
Equipment
- KitchenAid Stand Mixer: 1 unit
- KitchenAid Ice Cream Maker Attachment: 1 unit
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Mixing Bowl: 1 unit
- Small Saucepan (optional): 1 unit
- Freezer-Safe Container – 1 unit
Ingredients
- 1 pound 450g Fresh Strawberries
- 1 cup 240 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150g Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Lemon Juice optional
Instructions
Prepare the Strawberries:
- Wash the strawberries thoroughly, remove the stems, and slice them into small pieces. In a bowl, sprinkle the sliced strawberries with 1/4 cup of sugar and let them sit for 10-15 minutes to draw out the juices. You can then mash the strawberries or blend them into a puree, depending on your desired texture.
Combine Cream, Milk, and Sugar:
- In a saucepan or large mixing bowl, combine the heavy cream, whole milk, and remaining 1/2 cup sugar. If using a saucepan, gently heat the mixture over low heat, stirring until the sugar has completely dissolved. If using a bowl, simply whisk until the sugar dissolves completely. Allow the mixture to cool to room temperature.
Mix Strawberry Puree and Vanilla:
- Once the cream mixture has cooled, combine it with the mashed or pureed strawberries. Add the vanilla extract and lemon juice (if using) to enhance the flavor, and stir until evenly combined.
Chill the Mixture:
- Cover the mixture and place it in the refrigerator to chill for at least 2-3 hours, or overnight for best results.
Churn the Ice Cream:
- Once the mixture is well-chilled, attach your KitchenAid Ice Cream Maker Attachment to the KitchenAid stand mixer. Turn the mixer to a low speed and gradually pour the chilled mixture into the ice cream maker bowl. Let the ice cream churn for 20-25 minutes, or until it reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream into a freezer-safe container. Smooth the top and cover it with a tight-fitting lid. Freeze the ice cream for at least 4-6 hours to firm up before serving.
Serve and Enjoy:
- Once the ice cream has frozen to a scoopable consistency, serve it in bowls, cones, or alongside your favorite desserts. Enjoy!
Notes
- Storage: Homemade strawberry ice cream will stay fresh for about 1-2 weeks if stored properly in an airtight container. Be sure to let it sit at room temperature for a few minutes if it becomes too hard to scoop.
- Sweetness: Adjust the sugar to your taste. If you’re using very sweet strawberries, you may want to reduce the sugar slightly.
- Add-ins: Feel free to mix in chocolate chips, crushed cookies, or fresh strawberry chunks during the last few minutes of churning for added texture.
- Vegan Option: Swap the heavy cream and whole milk for coconut milk or almond milk for a dairy-free version. You can also use a non-dairy sweetener like agave or maple syrup.