Homemade Strawberry Ice Cream: This homemade ice cream is creamy, dreamy, and made with fresh strawberries. It is so delicious!
I’m bringing you back-to-back ice cream recipes! And you know what? I don’t hate it. In fact, I love it.
Ice cream is the picture of summer, and this particular ice cream is the picture of health.
Hah. Not really. It is made with fresh strawberries and there is honey in it, so that has to count for something, right?
Though, the heavy amounts of cream, half and half, and sugar probably tip the scales away from health. Maybe. I don’t think it’s the least healthy ice cream in the world, but I also don’t like to measure the calories in my desserts. Like I mentioned here, I prefer to eat my desserts in blissful ignorance, as to not have each bite tainted with guilt and regret.
And, really, how can you feel any guilt when you’re eating some as pretty as this ice cream with its fresh strawberries pieces swirled throughout! It’s totally the Molly Ringwald of the prom in Pretty in Pink.
And, I have decided, pretty desserts do not count in the calorie department. It’s a thing.
So this ice cream. This ice cream is made with an ice cream maker, but it is so worth the investment! I have used mine countless times and absolutely love it!
Now, the recipe calls for just a few simple ingredients: heavy whipping cream, half and half, strawberries, honey, sugar, vanilla extract, and lemon juice. And, it is seriously so simple to whip up!
Breaking down the recipe a bit, the first thing to do is to hull and chop your strawberries into small pieces. In a large bowl, mix the strawberries with the sugar, honey, and lemon juice, and allow the mixture to sit about 15-20 minutes. The sugars and acid from the lemon juice will release the strawberry juices, making them softer.
Once they have set, with a potato masher, fork, or pastry cutter, mash the strawberry mixture until there are no longer any big pieces throughout. Doing this by hand will give you nice strawberry pieces. If you prefer a smoother ice cream, use a blender or food processor to puree them.
Add heavy cream, half and half, and vanilla extract to the strawberry mixture. Pour into an ice cream maker and follow your manufacturer’s directions (mine took about 15-20 minutes). Once churned, if you like it soft serve, go ahead and enjoy! But, if you prefer it a bit thicker, chill it for 3-4 hours in the freezer. Before serving, allow it to sit out 5-10 minutes or so to soften, making it easier to scoop.
- 1 1/2 cups strawberries, hulled and diced
- 2 Tbsp honey
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup half and half
- 1 tsp vanilla extract
- In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
- Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).
- To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.
- Pour the mixture into your ice cream maker, and follow your manufacturer's instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit 5-10 minutes to soften before serving.
*If you puree the strawberries, I would suggest only using 2/3 - 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.
My favorite products used in this recipe:
Check out my other strawberry recipes:
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