This Homemade Strawberry Ice Cream is creamy, dreamy, and made with fresh strawberries.
This homemade Strawberry Ice Cream recipe is incredibly easy, making it the perfect spring and summer dessert!
I’m bringing you yet another ice cream recipe! And you know what? I don’t hate it.
Ice Cream gives me all the summer feels, and strawberry ice cream, in particular, reminds me of summer days spent at our family cabin in the mountains (their strawberry ice cream is superior to all other ice creams).
This homemade strawberry ice cream is about as good as it gets (unless you wanted to throw some Neapolitan Sheet Cake or Strawberries and Cream Cupcakes into the mix—cake is always a good idea). Plus, it’s totally the Molly Ringwald of the ice cream world since it’s so pretty in pink!
I mean, after that classic 80’s reference, how can you even resist this??
(Totally a rhetorical question.)
So, this strawberry ice cream.
This gloriously pink homemade Strawberry Ice Cream 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!
In fact, next to my standing mixer, my ice cream maker is my used kitchen tool. Seriously, there is nothing like homemade ice cream. 😉
All right, so let’s talk about this recipe and just what makes it SO amazing.
Now, this Homemade Strawberry Ice Cream recipe calls for just a few simple ingredients:
-heavy whipping cream
-half and half
-strawberries
-honey
-sugar
-vanilla extract
-lemon juice
And, it is seriously so simple to whip up! Plus, even though is an eggless strawberry ice cream, the mix of ingredients make for such a creamy strawberry ice cream recipe!
Homemade Strawberry Ice Cream Tips & Tricks:
- Breaking down this simple strawberry ice cream recipe a bit, the first thing to do is to hull and chop your strawberries into small pieces. For me, I really do like bigger pieces of strawberries in my ice cream, so I do a rough chop on the berries. Depending upon your taste preferences, you can make them as big or small as you want.
- 2. 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.
Homemade Strawberry Ice Cream Tips & Tricks cont:
3. 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 strawberry ice cream, use a blender or food processor to puree them. I prefer real strawberry pieces throughout, but it tastes great both ways!)**
The Best Strawberry Ice Cream Recipe Tips & Tricks (I might be biased…)
4. 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).
5. 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.
This is my favorite strawberry ice cream recipe! But, my other strawberry ice cream recipe, Strawberry Buttermilk Ice Cream, is a close second! If you’ve tried them both, let me know your fav!
Be still my heart.
- 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 at room temperature for about 5-10 minutes to soften before serving.
-
Enjoy!
*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.
*The prep time refers to making the ice cream and does not include the chill time.
My favorite products used in this recipe:
Check out my other strawberry recipes:
Kristina says
I love strawberry ice cream! I’ve never tried homemade, but I have an ice cream maker! I think this will be my first recipe!
Michelle says
Thanks, Kristina!
Gayle @ Pumpkin 'N Spice says
An ice cream maker is on my list of appliances to get! And you’re totally convincing me to do so asap! This ice cream looks SO good, Michelle! I’m sure this homemade kind is way better than the store bought stuff!
Michelle says
It’s been one of my favorite purchases! 🙂 Thanks, Gayle!
Sarah @Whole and Heavenly Oven says
You are totally the queen of ice cream, Michelle! I just LOVE a good ‘ol fashioned strawberry ice cream and I am counting down the seconds until we have fresh local summer strawberries so I can make this! Love the big chunks of juicy strawberries throughout this ice cream!
Michelle says
Aww, thanks, Sarah! You’re making me blush 🙂
Christine from Cook the Story says
I love your idea to use honey as a sweetener instead of granulated sugar. Keeps this dessert a bit more healthy.
Michelle says
Thanks, Christine!
Renee says
Strawberry everything!! YUM YUM YUM!
Michelle says
Thanks, Renee!
Christina @ Bake with Christina says
That ice cream looks SO fresh and delicious! I love seeing the chunks of strawberry through-out and that beautiful pink color, and I bet it tastes super yummy!! Pinned 🙂
Michelle says
Thanks, Christina!
Nora @ Savory Nothings says
Michelle, I’m OK with a month’s worth of ice cream recipes if they’re so delicious-looking! YUM!
Michelle says
Thanks, Nora!!
Denise | Sweet Peas & Saffron says
I had to make a choice between a kitchenaid pasta maker attachment or ice cream maker and foolishly went with the pasta maker (which is now gathering dust). I am seriously regretting it now, looking at your gorgeous ice cream! Looks completely delicious!
Michelle says
Thanks, Denise! I totally wanted a pasta maker attachment too, but I knew I’d probably be way too lazy to ever use it, haha 🙂
Mary Frances says
MICHELLE this ice cream tho! The vanilla and honey are perfect touches. Stunning color as well!
Michelle says
Thanks, Mary Frances!
Danielle says
I wish pretty desserts didn’t count in the calorie department, because I would eat all of this ice cream! This looks so delicious and beautiful too!
Michelle says
Oooh, me too, Danielle! 🙂
Allie | BakingAMoment says
This is the prettiest ice cream ever, Michelle! I love your analogy!
Michelle says
Thanks so much, Allie! 🙂
Jennifer Tammy says
Omgosh, your photographs are TO DIE FOR!
Michelle says
Thank you so much, Jennifer! 🙂 You totally made my day!
Katie P says
The ice cream is easy and was fantastic! I can’t believe mine looked like the picture too…and people if you haven’t tried Michelle’s strawberry hand pies?? What are you waiting for??!! Yummmmy thank you!
Maddy says
What size is your ice cream maker? Mine is 4qts.. Should I double the recipe?
Michelle says
Hi Maddy! Yes, I would double the recipe (mine is about 2 quarts in size). Hope you enjoy!
karen d. says
strawberry ice cream
got a ice cream ,maker for Christmas (I have a large one that you use with ice and rock salt for family gatherings). this is my first time using it. I used a teaspoon of balsamic vinegar instead of lemon juice. balsamic makes the strawberries have a sweeter, deeper flavor. thanks for the smaller recipe.
Tricia Rubin says
Made this yesterday – fabulous!! Love the color and the flavor!
Krystine says
This is a favorite of ours! Love the strawberries pieces throughout!
Jonni Raite says
I made this for my cousin on her 10th birthday because she loves strawberry ice cream. It was the best I’ve ever tasted, and I’m not even a huge fan of strawberry ice cream. I am now!!!
Lime says
I loved this ice cream! Since I didn’t have an ice cream maker, I just used a hand mixer to whip up the cream, sugar, honey, and vanilla extract, then folded in the crushed strawberries. 10/10 will make again!
Shasta says
How many would you say this recipe serves?
Michelle says
Hi Shasta, I would say probably about 5-6 servings? Thanks!
Vera says
I make most of my own ice cream, and I was in the mood to make some today. I searched for a recipe based on the ingredients I had available, and found this. I followed the recipe exactly (without pureeing the berries, because I wanted some chunks), and the result is a delicious, creamy, perfectly sweetened, full of strawberry flavor ice cream. I can’t wait to experiment with add-ins. Next time, I am going to add a bit of orange zest and orange liquor in place of the vanilla. I will also try using almond extract instead of vanilla and add some mini chocolate chips. Oh the possibilities!
LIZ says
It’s Strawberry season here in Florida and I Made this Strawberry ice cream tonight with my fresh picked berries. Perfect blend of sweetness! As a bonus, I mixed in some mini semi sweet chocolate morsels! It made a fantastic recipe even better!
Michelle says
Thank you so much for sharing, Liz!! ❤️ I am so happy you enjoyed this recipe!
Edna says
I run across this recipe and so want to try it because I just love strawberry ice cream. My question is, can you use the frozen strawberries/strawberries in their own juice?
Michelle says
Hi Edna, I have never used frozen strawberries in this recipe, but I think it would work! The only thing I’m not sure of is if the frozen strawberry juice will add too much liquid to the ice cream. Again, I think it would work, but I’m not 100% certain. 😊
Kris says
Hi- I strongly dislike honey what can be used as a substitute? Would maple syrup be too strong of a flavor for this recipe?
Michelle says
Hi Kris! I think maple syrup would work fine. I don’t think it would be too strong of a flavor? Or, maybe agave nectar? I’ve never tried either in this recipe, but I think the consistency of both would substitute fine in this recipe!