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:
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