Name: Homemade Strawberry Ice Cream
Prep time: 15 min
Cook time: PT-488375H55M47S
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and sliced; 3/4 cup granulated sugar (divided); 1 cup heavy cream; 1 cup whole milk; 1 tsp vanilla extract; Pinch of salt

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There’s something magical about the creamy sweetness of homemade strawberry ice cream. I love how the fresh berries transform into a smooth, fruity dessert that captures the flavor of summer in every bite. This recipe is simple, classic, and incredibly satisfying—perfect for picnics, backyard BBQs, or just a quiet afternoon treat.

Why You’ll Love This Recipe

This ice cream is all about real fruit and creamy richness, and I can’t get enough of how easy it is to make from scratch.

Uses fresh strawberries for bold, natural flavor
Perfect balance of sweet and tart
Creamy and smooth texture with no artificial ingredients
Easy to make with an ice cream maker
Great for both casual and special occasions

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries, hulled and sliced
granulated sugar (divided)
heavy cream
whole milk
vanilla extract
salt

Directions

Macerate the Strawberries:
I mix the sliced strawberries with ¼ cup of sugar and let them sit for about 30 minutes. This draws out their juices and intensifies the flavor.
Puree the Berries:
I blend the macerated strawberries into a smooth puree. Sometimes I leave a few chunks in for added texture—it’s totally up to my mood.
Make the Cream Base:
In a separate bowl, I whisk together the heavy cream, whole milk, remaining sugar, vanilla, and salt until the sugar is fully dissolved.
Combine and Chill:
I fold the strawberry puree into the cream base and mix until everything is well incorporated.
Churn:
I pour the mixture into my ice cream maker and churn according to the machine’s instructions until it reaches soft-serve consistency.
Freeze:
I transfer the churned ice cream into an airtight container and freeze for at least 4 hours, until it’s firm and scoopable.

Servings and timing

Yield: Serves 4–6
Prep Time: 15 minutes
Rest Time: 30 minutes (for macerating)
Churn Time: 20–25 minutes
Freeze Time: 4 hours
Total Time: About 5 hours 15 minutes

Variations

Strawberry Swirl: I reserve a bit of the puree and swirl it through the churned ice cream before freezing.
Chunky Style: I dice a few strawberries and stir them in at the end of churning for bursts of fruit.
Boozy Twist: A splash of strawberry liqueur or vodka adds depth and softness to the final texture.
Dairy-Free: I substitute coconut cream and almond milk for a vegan-friendly version.

Storage/Reheating

Storage:
I store the ice cream in a freezer-safe container with a lid for up to 2 weeks. Pressing plastic wrap directly on the surface helps prevent ice crystals.

Serving Tip:
If it’s too firm to scoop, I let it sit at room temperature for 10–15 minutes before serving.

FAQs

Can I use frozen strawberries?

Yes, I thaw them first and drain off excess liquid. The flavor is still great, but fresh strawberries give the best texture and brightness.

Do I need an ice cream maker?

This recipe is designed for an ice cream maker, but I’ve frozen it in a loaf pan and stirred it every 30 minutes for a few hours for a no-churn version.

How sweet is it?

The sweetness is balanced, but I adjust the sugar slightly depending on how sweet or tart the strawberries are.

Can I make this ahead?

Absolutely. I usually make it a day before serving to let the flavors fully develop and the ice cream firm up.

What toppings go well with it?

I love topping it with fresh strawberries, whipped cream, or a drizzle of chocolate sauce.

Conclusion

This homemade strawberry ice cream is one of those desserts that instantly brightens the day. It’s simple, fresh, and bursting with natural flavor. Whether I’m serving it in cones, bowls, or between cookies for an ice cream sandwich, it’s always a hit—and a sweet reminder of summer’s best moments.