Making ice cream at home is not only easy, but it is super fun too! It requires only a few ingredients, no preservatives, and tastes incredible. The best part is that we can also enjoy the soft ice cream right after coming out of the ice cream maker! Jump to:About Homemade Strawberry Ice CreamWhy You Will Love This Ice CreamIngredientsStep by Step DirectionsStoring SuggestionsHelpful TipsMore Strawberry RecipesRecipe Card
About Homemade Strawberry Ice Cream
Homemade Strawberry Ice Cream tastes amazingly fresh and delicious. It is creamy, rich, and perfectly sweet. My main intention in making ice cream at home is to control sugar. We do not prefer overly sweet ice cream where we taste more sugar and minimal flavors. To make this dessert, we need only a few ingredients. The mixture comes together in five minutes, and the rest is taken care of by the ice cream maker. I have blended the strawberries into a puree for smooth ice cream. But if you prefer chunky strawberry ice cream, chop them in a food processor or mash them with a potato masher. Strawberries provide a lovely pink color to the ice cream. I love that baby pink color, but feel free to a add a few drops of color for the dark hue.
Ingredients
Step by Step Directions
Freeze a bowl of 1.5QT or 2QT ice cream maker overnight. Take chopped strawberries in a medium bowl and add ⅓ cup of sugar. Mix well and allow to sit for 15 minutes for strawberries to release their juice.
Transfer the strawberry and sugar mixture to a blender and blend to a smooth puree.
Combine cream, milk, remaining ⅓ cup of sugar, vanilla, and salt in a large bowl. Whisk well.
Add strawberry puree and whisk until everything is well combined.
Pour the ice cream mixture into the prepared ice cream maker and run it according to the manufacturer’s instructions.
My ice cream was ready in 28 minutes. For the soft ice cream, serve it immediately.
For the scoopable strawberry ice cream, transfer the soft ice cream into a freezer-safe container or a loaf pan and cover it tightly. Freeze the ice cream for at least 6 hours or overnight.
Storing Suggestions
Store the ice cream in the same container, covered tightly, in which you froze the ice cream. Cover the ice cream tightly with double plastic wrap or aluminum foil if you freeze the ice cream in a loaf pan. The strawberry ice cream can be kept in the freezer for 2-3 weeks.
Helpful Tips
Ice Cream Maker: You will need at least a 1.5QT to 2QT ice cream maker for this recipe. Strawberries: I recommend using fresh and ripe strawberries for the best results. However, you can also use frozen strawberries and let them thaw before chopping and mixing with sugar. Smooth or Chunky Ice Cream: I like to blend strawberries into a smooth puree for smooth ice cream. But if you prefer some strawberry chunks in your ice cream, mash the strawberry and sugar mixture with a potato masher. Or process them in a food processor until they are chunky with some juice. Milk: We need full-fat or whole milk for the ice cream. But instead of whole milk, 10% cream can also be used for richer and creamier ice cream. Sugar: The sweetness preference of ice cream may be different for everyone. So after mixing strawberry puree into the cream mixture, taste and add more sugar if required.
