Homemade Strawberry Ice Cream

Lais
Jul 25
4 min read

Homemade Strawberry Ice Cream That’s Creamy, Fresh, and Easy

There’s something about Homemade Strawberry Ice Cream that just hits differently. It’s not overly sweet, it’s packed with real strawberries, and it brings a little summer joy to any day whether it’s hot outside or not.

This is the kind of dessert you crave when store-bought just won’t cut it. Smooth, creamy, and bursting with fresh strawberry flavor, this version is made with simple, local ingredients and doesn’t require any complicated equipment.

On Quick & Tasty, we believe the best recipes are the ones that are simple, comforting, and made to share. Let’s dive in.

Ingredients You'll Need (All Locally Available)

2 cups fresh strawberries, hulled and chopped
¾ cup granulated sugar (divided)
1½ cups heavy cream
1 cup whole milk
1 tsp pure vanilla extract
Pinch of salt

Step-by-Step: How to Make Homemade Strawberry Ice Cream

1. Prep the Strawberries

Place the chopped strawberries in a bowl.
Add ¼ cup of sugar and gently mix.
Let them sit for 20–30 minutes so they release their juices (this process is called maceration).

Tip: You can mash half the strawberries if you like a chunkier texture, or blend all of them for a smoother base.

2. Make the Ice Cream Base

In a separate bowl, combine the remaining ½ cup of sugar, heavy cream, and whole milk.
Add the vanilla extract and a pinch of salt.
Stir until the sugar dissolves completely.

3. Combine the Strawberry Mixture

Fold the strawberries (and all their juices) into the cream mixture.
Stir well to combine.
Cover and refrigerate for at least 2 hours—or overnight for best flavor.

4. Churn the Ice Cream

If using an ice cream maker:

Pour the cold mixture into your machine.
Churn for about 20–25 minutes, or follow your machine’s instructions, until thick and creamy.

If you don’t have an ice cream maker:

Pour the mixture into a shallow dish.
Freeze for 30 minutes, then stir vigorously with a fork.
Repeat every 30 minutes for about 2–3 hours until it's fully frozen and smooth.

5. Freeze and Serve

Once churned, transfer the ice cream to a loaf pan or airtight container.
Press parchment paper on top to avoid ice crystals.
Freeze for at least 4 hours to firm up.

Serving suggestion: Scoop into bowls or cones, or serve over warm brownies for an extra indulgent dessert.

Why You'll Love This Homemade Strawberry Ice Cream

No artificial flavors—just real fruit.
Creamy texture without being too heavy.
You control the sweetness.
It’s a recipe made to impress but easy enough for a weeknight.

And most importantly, you’ll feel proud knowing you made it yourself. That’s the Quick & Tasty way.

Storage Tips

Store in an airtight container in the freezer.
Best enjoyed within 2 weeks for the freshest flavor and texture.
If it gets too firm, let it sit at room temperature for 5–10 minutes before scooping.

Extra Tips for the Best Homemade Strawberry Ice Cream

Use ripe strawberries—they make all the difference.
Don’t skip chilling the mixture. It helps with texture.
Add mix-ins like mini white chocolate chips or crushed graham crackers for a fun twist.

Make It Your Own

Dairy-free option: Use full-fat coconut milk instead of cream and milk.
No-churn option: Blend everything in a blender and freeze as described above.
More fruit? Mix in raspberries or blueberries for a mixed berry version.

Share the Love

If you loved this Homemade Strawberry Ice Cream, pass it along!Share this recipe with a friend who could use a scoop of happiness.

And don’t forget to tag Quick & Tasty when you try it we love seeing your creations.

FAQ

Q: Can I use frozen strawberries instead of fresh?

A: Yes, but thaw them first and drain excess water to avoid a watery texture.

Q: How long does it last in the freezer?

A: Up to 2 weeks for best quality, though it’s usually gone long before that!

Q: Can I reduce the sugar?

A: Absolutely. You can cut it by ¼ cup, but keep in mind it may affect the softness.

Q: Is it possible to make this without an ice cream machine?

A: Yes! Use the freeze-and-stir method explained above. It works surprisingly well.

Q: Can I double the recipe?

A: You sure can. Just make sure your container or ice cream maker can handle it.

Q: What’s the texture like?

A: Creamy and smooth with real strawberry bits—better than store-bought.

Q: Can I use low-fat milk?

A: You can, but it will be less creamy. Whole milk is highly recommended.

Q: Does it taste like store-bought strawberry ice cream?

A: It’s even better. Fresh, not overly sweet, and full of real flavor.

Q: Can I add lemon juice for brightness?

A: Yes! A teaspoon of lemon juice can enhance the strawberry flavor.

Q: Is this safe for kids?

A: Absolutely. It’s made with real, clean ingredients and no preservatives.