Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!
Summer is just around the corner… I’m ready for warm days, sitting out on the back deck in the evenings by the firepit, BBQs with friends… and HOMEMADE STRAWBERRY ICE CREAM!
I grew up in hot and sunny Southern California, where making homemade ice cream was practically an art form in our family. My parents loved to make homemade ice cream, and my mom had several favorite recipes she would make, during the heat of the summer. I can still picture my Dad sitting on top of newspapers and bath towels on top of the old crank-style ice cream maker, to help keep the ice cream cold (while it firmed up) after freezing. Such great memories!
Nowadays (in the often rainy Pacific Northwest), I pull out my indoor electric ice cream maker (no salt or ice necessary). I can whip up a batch of homemade ice cream in about 20 minutes! Such was the case with this homemade strawberry ice cream!
My husband bought a flat of local strawberries at a roadside stands recently, and asked me if I could make homemade strawberry ice cream with some of them. I don’t make strawberry ice cream too often, but I tried it anyways. Let me tell you… it was DELICIOUS!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making Homemade Strawberry Ice Cream
First you will need to clean, de-stem and slice those gorgeous strawberries. Add 1 Tablespoon granulated sugar, and stir to combine until sugar has dissolved. Let the strawberries sit for about 15 minutes. This is known as mascerating the fruit. The sugar will help to draw out some of the juice from the strawberries.
Once the strawberries have softened up, lightly mash them with a potato masher. Doing this will help to break them up a bit.
Whisk the whipping cream, milk, sugar, and vanilla together in a large bowl. Stir or whisk until the sugar has dissolved, then add the strawberries (and their juice).
Once you’ve added the strawberries and their juice, continue to lightly whisk until ingredients are fully combined. Now the homemade strawberry ice cream base will turn pink.
Ready To Freeze The Ice Cream!
Once the ice cream base has been combined, pour it into the canister of an ice cream machine. The homemade strawberry ice cream is processed for about 20 minutes. When done, the homemade strawberry ice cream will be fairly thick, and will have increased in volume. You can see the chunks of fresh strawberries in the ice cream!
Transfer the homemade strawberry ice cream into a covered container (with a lid). Place container into freezer. Let the ice cream firm up for a couple hours in the freezer.
When you are ready to eat it, remove container from freezer. Scoop out some delicious homemade strawberry ice cream. If you want, you can add some more sliced strawberries to the top. Fantastic! This homemade strawberry ice cream recipe, as written, makes 1 1/2 quarts. The ingredients are easy to double, so remember to do that if using a standard-sized ice cream maker.
Bring on summer… Bring on homemade strawberry ice cream! It’s a wonderful summertime treat! (who am I kidding here – ice cream is good ANY old time of the year, right?) Enjoy this delicious, creamy dessert! Hope you have a wonderful day… may God bless you.
Looking For More Homemade Ice Cream Recipes?
I have many homemade ice cream recipes on this blog. You can find them all in the Recipe Index, located at the top of the page. A few of the flavors include:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Source: Krups Ice Cream and Sorbet Maker Handbook (for vanilla base)
- 1 ½ cups sliced fresh strawberries
- 1 Tablespoon granulated sugar
- 2 cups heavy whipping cream
- 1 cup milk
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
- Combine strawberries and 1 Tablespoon granulated sugar in medium bowl. Mash with a potato masher to break up the strawberries a bit. Let sit for about 15 minutes.
- In a large bowl, whisk together the whipping cream, milk, granulated sugar and vanilla extract until sugar has dissolved.
- Add strawberries to ice cream mixture. Stir well to combine. Pour into canister of ice cream maker, and freeze according to manufacturer's instructions.
- When done, remove ice cream to a freezable covered container. Place in freezer to firm up, for about 2 hours.
- Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!