Strawberry Ice Cream
This homemade strawberry ice cream is smooth, creamy, and bursting with real strawberry flavor. Made with simple, fresh ingredients, it’s the perfect treat to cool off during summer—or any time you’re craving something sweet and fruity. No artificial colors, just pure, pink perfection.Nutrition Facts (Per Serving)Calories: 250–300 kcal , Total Fat: 18g, Saturated Fat: 11g, Cholesterol: 65mg, Sodium: 40mg, Total Carbohydrates: 24g, Sugars: 22g, Protein: 3g, Calcium: 10% DV, Vitamin C: 25% DVEstimated based on one serving (assuming 8 servings per batch)
Equipment
- Ice cream maker (or loaf pan for no-churn)
- Blender or food processor
- Medium mixing bowl
- Whisk or spatula
- Measuring cups & spoons
- Fine mesh strainer (optional)
- Airtight Container (for freezing)
Ingredients
Step 1: Macerate the Strawberries
- Place chopped strawberries in a bowl and sprinkle with ¼ cup of the sugar and the lemon juice. Toss to coat then let sit for 15–30 minutes until juicy.
Step 2: Blend the Base
- Transfer the strawberry mixture to a blender. Blend until smooth or leave some chunks if you like texture. Pour the puree into a bowl and stir in the remaining ½ cup sugar, milk, heavy cream, and vanilla extract. Add vodka if using.
Step 3: Chill the Mixture
- Cover and refrigerate the mixture for at least 2 hours or overnight. The colder the mixture, the better the texture of your ice cream.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions usually about 20–25 minutes.
Step 5: Freeze Until Firm
- Transfer the churned ice cream to an airtight container. Press a layer of parchment or plastic wrap directly on the surface seal, and freeze for at least 4 hours before serving.
Instructions
Step 1: Macerate the Strawberries
- Place chopped strawberries in a bowl and sprinkle with ¼ cup of the sugar and the lemon juice. Toss to coat, then let sit for 15–30 minutes until juicy.
Step 2: Blend the Base
- Transfer the strawberry mixture to a blender. Blend until smooth (or leave some chunks if you like texture). Pour the puree into a bowl and stir in the remaining ½ cup sugar, milk, heavy cream, and vanilla extract. Add vodka if using.
Step 3: Chill the Mixture
- Cover and refrigerate the mixture for at least 2 hours, or overnight. The colder the mixture, the better the texture of your ice cream.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
Step 5: Freeze Until Firm
- Transfer the churned ice cream to an airtight container. Press a layer of parchment or plastic wrap directly on the surface, seal, a
Notes
- No Ice Cream Maker? Pour the chilled mixture into a loaf pan and freeze, stirring every 30–45 minutes for 3–4 hours to break up ice crystals.
- Stronger Strawberry Flavor: Cook down the strawberries into a jammy reduction before blending.
- Sweetness Adjustments: Taste your strawberry mixture before churning. If your berries are very sweet, you can slightly reduce the sugar.
- Chunky Variation: Reserve ½ cup of chopped strawberries and stir them in after churning for a fruity bite.
- Storage Tip: Use parchment directly on the ice cream surface to prevent freezer burn.