Homemade strawberry ice cream is a truly special dessert to make for yourself. It’s the ultimate offering when guests stop by, and a refreshing way to cool down when it’s sweltering out. This ice cream is glorious enjoyed just as it is (hello, fresh strawberries!) but who could say no to a drizzle of chocolate syrup or rich hot fudge sauce on top?
Our recipe is an egg-free, no-cook ice cream, meaning there’s no need to stand over a hot stove and temper eggs into steaming milk. In fact, this strawberry ice cream is among the easier ice cream recipes out there. Simply mash strawberries, stir everything together and churn. That’s it!
Strawberry Ice Cream Ingredients
- Strawberries: Clean those strawberries before chopping and mashing. There are a few ways to effectively clean them, but a lot of people swear by soaking strawberries in salt water.
- Cream: You’ll only need 1 pint (2 cups) each of heavy whipping cream and half-and-half, which is usually how they’re packaged at the store. Hooray for zero leftovers lingering in the fridge!
- Sugar: Just 1 cup of this simple pantry staple is all you’ll need to sweeten this strawberry ice cream recipe.
- Vanilla extract: If all the types of vanilla at the store confuse you, we get it. Just avoid the one mistake when buying vanilla: Don’t buy “imitation vanilla.” Pure vanilla extract is the real deal.
- Strawberry extract: It’s optional, but you can intensify the strawberry flavor with a small splash of strawberry extract.
Directions
Step 1: Mash the strawberries
In a large bowl, mash the strawberries using a potato masher.
Editor’s Tip: This will give you a bit of a chunkier strawberry consistency. If you want your strawberries to be completely smooth, puree them in a blender or food processor.
Step 2: Stir in the remaining ice cream ingredients
Stir in the whipping cream, half-and-half, sugar, vanilla and, if desired, strawberry extract.
Editor’s Tip: Some ice cream machine models require you to freeze the canister for 24 hours before use. We always recommend keeping the canister in the back of the freezer when you’re not using it, so it’s ready to go whenever the mood strikes.
Step 3: Churn the ice cream
Fill the cylinder of the ice cream maker with the ice cream base no more than two-thirds full. Cover and refrigerate any remaining mixture until you’re ready to churn it. Follow your ice cream maker’s churning directions to freeze the ice cream.
Editor’s Tip: Never used an ice cream maker before? Our guide walks you through how to use an ice cream maker.
Step 4: Serve or freeze
Serve the churned ice cream immediately, or transfer it to freezer containers. Leave about 1/2 inch headspace in the container for expansion. Freeze the ice cream until it’s firm, two to four hours.
Editor’s Tip: When the ice cream is finished, it will have more of a soft-serve consistency. That’s normal! You can serve at that consistency, or you can transfer the ice cream in an airtight container and let it freeze to get more of a firmed-up ice cream consistency.
Recipe Variations
- Fold in fresh strawberries: While the ice cream maker is churning, wash and chop up a few more fresh strawberries. During the last minute of the churning cycle, toss the strawberries in so they evenly disperse throughout the ice cream.
- Add a graham cracker swirl: Give this recipe a strawberry cheesecake ice cream vibe with a graham cracker swirl. While the ice cream maker is churning, crush up a bunch of graham crackers. Layer one-third of the churned ice cream in the container, smooth it out, sprinkle 1/4 cup of the crushed graham crackers all over, then swirl it a bit with a butter knife. Repeat this layering process twice with the rest of the ice cream.
- Steep with herbs: Add fresh herbs like basil, mint or even lavender to this ice cream. Pour your heavy whipping cream and half-and-half into a large saucepan, and bring to a simmer (NOT to a boil, or your milk will boil over and create a mess). Remove from heat, and add herbs. Cover and steep for five minutes. Strain through a fine mesh strainer over a large bowl, and discard the herbs. Let your milk cool completely to room temperature, then cover and chill before using in this recipe.
How to Store Strawberry Ice Cream
Store strawberry ice cream in an airtight container, and place it towards the front of the freezer. The front of the freezer is a little warmer than the very back, so your ice cream will be a bit easier to scoop whenever you go to serve it.
Strawberry Ice Cream Tips
Can I use frozen strawberries to make strawberry ice cream?
You absolutely can use frozen strawberries to make this strawberry ice cream recipe. However, make sure to thaw the strawberries first, and drain off their excess liquid. The strawberries need to be mashed, and that’s a much easier task when they’re at room temp.
What ice cream machine should I buy?
Looking for a reliable ice cream maker for your home? Our Test Kitchen staff has tested and shared their top five favorite ice cream maker brands, from the best family-sized one to the most affordable. I can personally attest to Cuisinart’s ice cream makers (there are three on this list!), as mine has lasted me for over four years now.
