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!
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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:
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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!
Can you use frozen starwbrees instead of fresh.thank you.
Hi, Kathy… I’ve made this ice cream so many times I can’t even count, BUT I have never used frozen strawberries! You definitely don’t want to use strawberries packed in syrup, because that would be too sweet! Since you need to mash up the strawberries, it might be more challenging, but I suppose it might work. I would thaw the strawberries first, drain off any extra syrup, then proceed as written.
Is it possible to make this as a no churn recipe? I would most likely just freeze the mixture.
Good morning, Grace… I have never made this as a “no-churn” style of ice cream, so I really don’t know. If you do make it and it freezes well for you, I’d sure love to know!
I’m making this again, only using canned peaches. The plan was fresh peaches but Colorado crops were pretty
thin this year. I’ve made the strawberry several times and peach a few times. It is delicious!
This was absolutely delicious – my husband said it was the best strawberry ice cream he had ever eaten!
Hi, Nancy! So glad to hear this! We will be having this ice cream for July 4th… can’t wait! Have a great day, and thank you for taking the time to write.
This is so yummy with fresh strawberries!
I would reduce the milk to 3/4 if used in cuisinart ice cream maker as ours overflowed a bit.
Would make this recipe again.
Thank you for writing, Suzanne. Glad you enjoyed this delicious ice cream (a personal fave of mine). Have a great week.
Oh my goodness this is delicious. I just made the recipe using frozen strawberries. I was a little concerned about there being too much juice in the berries but it worked out great and the flavor is phenomenal!! Thank you.
Awesome! So glad you enjoyed it. This is one of our favorite homemade ice cream recipes. Have a great day.
I live in Phoenix Arizona where it is hot.I made this for my daughter birthday last weekend and it is the best recipe I have used. It is delicious and I will make it often ?
Hi, Karen! So glad you enjoyed this recipe… I will be making it once again this weekend for Memorial Day! Thanks for writing. Take care, and have a great day.
I live in Southern California! On the way home from looking at the poppies I bought a flat of strawberries. I decided to make ice cream with the strawberries. You recipe looked the simplest. So far so good! It was easy and my taste test before sticking it in the freezer to firm up tells me it is very yummy. It will be a nice after dinner treat!
Glad you enjoy the ice cream! I made a batch last week, and we sure enjoyed it, as well. I grew up in Southern California (San Fernando Valley and Orange County), and agree that the poppies this time of year are pretty amazing. Thanks for writing, and have a great day.
Super easy and delicious! My almost 2 year old helped me, and it kept her busy. Especially the mashing part. Thank you!
Good morning, Amber! Thank you for taking the time to write. Glad you had an extra pair of “tiny” hands to help with the mashing! Ha Ha. Glad you enjoyed the ice cream. Take care!