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Homemade Strawberry Ice Cream

A refreshing summer treat made with fresh strawberries, heavy cream, and whole milk, perfect for family gatherings or quiet evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Strawberry Mixture
  • 2 cups strawberries, hulled and chopped Choose ripe, sweet strawberries for the best flavor.
  • 3/4 cup granulated sugar Use less if you prefer a less sweet ice cream.
For the Ice Cream Base
  • 1 cup heavy cream For a dairy-free option, substitute with coconut milk.
  • 1 cup whole milk For a dairy-free option, substitute with almond milk.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice Adds a refreshing twist.

Method
 

Preparation
  1. In a mixing bowl, combine the chopped strawberries and 1/4 cup of sugar. Let it sit for about 30 minutes to macerate.
  2. Blend the strawberry mixture until smooth, leaving some chunks if desired for added texture.
  3. In another bowl, whisk together the remaining sugar, heavy cream, whole milk, vanilla extract, and lemon juice until the sugar is completely dissolved.
  4. Stir in the strawberry puree until well combined.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.
Final Freezing
  1. Transfer the mixture to a container and freeze for at least 4 hours to firm up.
  2. Serve and enjoy!

Notes

Store in an airtight container in the freezer for 2-3 weeks. Let it sit out for a few minutes at room temperature before scooping for easier serving.
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