This homemade strawberry ice cream is a sweet summer treat made with fresh strawberries, cream, and a touch of sugar. It’s smooth, creamy, and oh-so-delicious!
Whipping up this ice cream is super fun, and nothing beats the taste of berries straight from the garden. I usually make it with my kids, and we can’t help but sneak bites along the way! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for flavor. If they’re out of season, you can use frozen strawberries. Just thaw and drain any extra moisture before mashing.
Sugar: Granulated sugar is the usual choice, but you can substitute with honey, maple syrup, or a sugar alternative like Stevia for a healthier option. Adjust the amount to taste.
Heavy Cream and Whole Milk: Heavy cream gives the ice cream its richness. You can swap it with half-and-half for a lighter version, or use coconut cream for a dairy-free treat. Almond or oat milk can replace whole milk.
Vanilla Extract: This ingredient adds a wonderful aroma. Instead of vanilla extract, you could use vanilla bean paste or even a splash of almond extract for a unique twist.
How Do I Get the Best Flavor from My Strawberries?
To make your strawberry ice cream really shine, it’s important to let your strawberries sit with sugar. This will draw out their juices and create a natural syrup. The sugar mixes perfectly with the strawberries. After 15-20 minutes, don’t skip the mashing step!
- Gently mash the strawberries to release more flavor, but leave some chunks for a nice texture.
- Mix in the juices with your cream mix for a burst of strawberry goodness in every bite!
How to Make Homemade Strawberry Ice Cream?
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This delicious homemade strawberry ice cream takes about 15 minutes of prep time and around 4 hours to freeze until firm. You’ll spend a little time mashing strawberries and mixing up the cream base, then let your ice cream maker do the magic!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing the sliced strawberries in a mixing bowl. Add 1/4 cup of the granulated sugar and stir gently. Let the strawberries sit for about 15-20 minutes. This time allows the strawberries to release their tasty juices, making your ice cream extra delicious!
2. Mash the Strawberries:
After the strawberries have rested, grab a fork or a potato masher and mash them slightly. You want to leave some chunks for texture, so don’t overdo it! Set these mashed strawberries aside for later.
3. Mix the Creamy Base:
In another bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is fully dissolved and everything is well combined. This will be the creamy foundation of your ice cream!
4. Combine Strawberry and Cream Mixtures:
Now it’s time to bring it all together! Stir the mashed strawberries (and all their delicious juices) into the cream mixture. Make sure everything is combined well; this will give your ice cream that wonderful strawberry flavor throughout.
5. Churn the Mixture:
Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency, which usually takes about 20-25 minutes. You’ll see it getting thicker and fluffier as it churns!
6. Freeze the Ice Cream:
Once churned, transfer your ice cream into an airtight container. Place it in the freezer for at least 4 hours, or until firm. This waiting time is important to achieve that perfect scoopable texture.
7. Serve and Enjoy:
After your ice cream is firmly frozen, scoop it into bowls or cones. This homemade strawberry ice cream is perfect for a warm day or as a special treat. Enjoy every creamy, fruity bite!
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! If using frozen strawberries, allow them to thaw completely before mashing. You may want to reduce the sugar slightly, as frozen strawberries can sometimes be sweeter due to added sugars during processing.
How Can I Make This Dairy-Free?
You can substitute the heavy cream and whole milk with full-fat coconut milk or almond milk. Just ensure to use a dairy-free vanilla extract, and your ice cream will be a creamy treat without any dairy!
What’s the Best Way to Store Homemade Ice Cream?
Store your homemade strawberry ice cream in an airtight container in the freezer. It can last for up to 2-3 weeks, but for the best texture, consume it within the first week. Let it sit out for a few minutes to soften before serving, as homemade ice creams can be quite firm after freezing.
Can I Add Other Ingredients or Flavors?
Definitely! You can mix in chocolate chips, crushed graham crackers, or even a swirl of strawberry sauce right before transferring to the container. Just be sure not to overload it, or it may affect the texture!
