This creamy homemade strawberry ice cream is loaded with fresh strawberries, making it the perfect spring/summer dessert.

Who doesn't love ice cream? From graham cracker ice cream to malted cookie dough ice cream to vanilla bean ice cream, you will never run out of flavors. But I love making recipes with what is in season.
And here in Maryland, is officially strawberry season. So what does that mean? It means finding a local farm and picking fresh strawberries. Let's be honest too. When you go, you'll bring back way too many strawberries.
So while you can use some to make a strawberry gin smash or low sugar strawberry jam, there isn't much better than fresh ice cream.
Why This Recipe Works
- Strawberry lovers - If you love strawberries, this ice cream is like strawberries on steroids.
- Better than store-bought - The appeal of making homemade ice cream comes from knowing exactly what ingredients are used, creating a flavor that surpasses any store-bought variety.
- Impress guests - By making enough for 10-12 scoops, depending on their size, you'll have plenty of ice cream for a party.
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Recipe Ingredients
- Strawberries - Choose ripe, juicy strawberries for the best flavor. Organic strawberries are preferable to avoid pesticide residues.
- Granulated - Helps macerate the strawberries but also adds sweetness to the custard.
- Heavy cream - This provides the creamy and rich texture to the ice cream. Look for heavy cream with a high fat content for the best results.
- Milk - Adds a creamy consistency.
- Eggs - Important in stabilizing the ice cream and adds extra richness.
- Vanilla extract - Enhances the overall flavor. Choose pure vanilla extract for the best taste.
- Salt - Just a pinch of salt helps to enhance the flavors and balance the sweetness.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- If fresh strawberries are out of season, frozen ones can be used. Thaw and drain them before use to avoid excess water in the mixture. You could also replace the strawberries with raspberries, blueberries or blackberries for a different berry flavor.
- I use granulated sugar in this ice cream recipe, but light brown sugar is a good substitute and offers a slightly different flavor.
- Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy. You can also go with non-dairy alternatives such as coconut milk, almond milk, or cashew milk.
- Swap vanilla extract with almond extract for a nutty undertone.
- Add fresh mint leaves for a refreshing, herbal twist. Blend them with the strawberries before mixing.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a medium bowl, combine the strawberries with ⅓ cup of sugar, stirring well to ensure they are evenly coated. Allow the mixture to rest for 15 minutes so the strawberries release their natural juices. Puree the strawberries and set aside.
Add cream and milk to a saucepan over medium-low heat and heat until it reaches 165°F. Whisk the egg yolks with the sugar until incorporated and the mixture is thick and pale yellow.
Temper the egg yolks by slowing adding some of the hot cream mixture and whisk constantly. Now add it back into the saucepan and heat on low until it reaches 165°F.
Stir in the puree strawberries and pour through a fine mesh strainer. Let cool before refrigerating for 4 hours or overnight. Once ready, stir in the vanilla extract and salt and then pour into an ice cream machine while it is churning. Churn for 20 minutes or until desired consistency is reached.
Transfer the ice ream to an airtight container and freeze until solid.
FAQs
Yes, you can use frozen strawberries as a substitute for fresh in strawberry ice cream recipes. Thaw them before using and make sure to drain any excess liquid.
It may be the cheapest one available, but the Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled.
Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won't be as creamy and could get icy.
Yes. When adding the eggs, while the chance is very small, if you bring the mixture to 165°F you kill the risk of salmonella.
So in general, eggs help prevent ice crystals but I also add Xanthan gum a lot of times to my recipes. Xanthan gum helps stabilize ice cream and prevents ice crystals from forming.
The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the Xanthan gum helps battle this. Just add ¼ teaspoon to the sugar and egg yolks mixture.
Yes, you can add mix-ins like chocolate chips, nuts additional chopped up strawberries. Add them in the last few minutes of churning to distribute evenly.
It can last up to 2 weeks in the freezer if stored in an airtight container.
How to Temper Eggs
If you've never tempered eggs, it can be a little intimidating but it actually is quite easy.
Tempering just means you are getting the eggs ready to put in a hot custard. If you just pour the eggs in, they'll scramble, so you want to do it very slowly.
You do this by pouring a few spoonfuls of the hot mixture into the egg yolks, whisking constantly. By doing this, you bring it to temperature of the ice cream mixture. You then slowly pour the egg yolks back in the the mixture and whisk constantly.
You cook for another couple of minutes to kill the bacteria. If you want to 100% make sure you have no scramble eggs, pour it through a fine mesh strainer.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Needed to macerate the strawberries and used to whisk together the eggs.
- Food processor - Needed to puree the strawberries. You can use a blender too.
- Saucepan - Needed to make the custard.
- Candy thermometer - Helps you know when the egg mixture reaches temperature where the bacteria is killed.
- Ice cream maker - Churns the base into ice cream.
- Loaf pan - A loaf pan is a good way to keep the ice cream in the freezer.
Pro Tips/Recipe Notes
- Use the Best Ingredients - When making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla extract. Look for strawberries that are bright red, firm yet slightly yielding to pressure, glossy, aromatic, and have fresh, vibrant green caps.
- Don't Cut the Fat and Calories - Ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - If you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - You don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - Make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving ice cream a great chance of freeze.
- Start Ice Cream Motor First - Do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - Always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Add Mix-Ins Late - If adding mix-ins like chocolate chips, nuts or chopped strawberries, incorporate them during the last few minutes of churning to distribute them evenly without interfering with the freezing process.
- Keep It Creamy - Homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Similar Recipes
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Strawberry Ice Cream
Ingredients
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 2 teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Mix the strawberries with ⅓ cup of sugar in a medium bowl, stirring to combine. Let sit for 15 minutes to release its juices. Blend the strawberries in a blender or food processor and set aside.
- Combine the cream and milk in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 165°F and bubbles start to form around the edges.
- While the cream mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the remaining ⅔ cup of sugar until well incorporated and the mixture is thick and a pale yellow color.
- Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 165°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Add the blended strawberries, stirring to combine. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions). Transfer ice cream to airtight container and freeze until solid, about 2 hours.
Notes
- Use the Best Ingredients - When making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla extract. Look for strawberries that are bright red, firm yet slightly yielding to pressure, glossy, aromatic, and have fresh, vibrant green caps.
- Don't Cut the Fat and Calories - Ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - If you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - You don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - Make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving ice cream a great chance of freeze.
- Start Ice Cream Motor First - Do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - Always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Add Mix-Ins Late - If adding mix-ins like chocolate chips, nuts or chopped strawberries, incorporate them during the last few minutes of churning to distribute them evenly without interfering with the freezing process.
- Keep It Creamy - Homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Chris says
Love me some strawberry ice cream!
Karly says
Yum! Need to try!
Morgan says
Perfect for the summer!
Ryan says
Just made it myself!
Madeleine says
Such a delicious and refreshing flavor! Made this at the request of my granddaughter for her 5th birthday!
Ryan says
Awesome to hear!