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An overhead view of a bowl of strawberry ice cream with a spoon and strawberries beside it.
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Strawberry Ice Cream

This Strawberry Ice Cream recipe is fruity, creamy, colorful, and refreshing. The process could not be easier with a quick and simple stir-together base. It can go right in the ice cream maker without cooking or chilling, saving on time and fuss. Serve this homemade treat with or without toppings all summer long.
Course Dessert
Cuisine American
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 369kcal
Author John Kanell

Equipment

  • Ice cream maker
  • Medium pot
  • Medium bowl
  • Rubber spatula

Ingredients

  • 1 pound fresh strawberries hulled and chopped finely (450g) (2 cups chopped)
  • 1 cup granulated sugar (200g)
  • 1½ cups heavy cream (360ml)
  • ½ cup whole milk (120ml)
  • 1 teaspoon vanilla extract
  • 1 drop of red food coloring (optional)

Instructions

  • Place half of the chopped strawberries in a medium bowl and mash with a potato masher. Add the remaining strawberries, granulated sugar, and vanilla. Stir well to combine and let sit for 10 minutes.
  • Stir well again to dissolve any remaining sugar. Stir in the cream, milk, and food coloring if using.
  • Transfer to the canister of an ice cream maker, and churn according to the manufacturer’s instructions. Once frozen, place the ice cream in a container and freeze until firm, about 4 hours or up to 3 weeks.

Notes

  • Read your ice cream maker instructions ahead of time. Most ice cream makers require that you freeze the canister ahead of time, sometimes overnight. Be sure to read the instructions for your specific maker and allow time for pre-freezing the canister or other special steps ahead of time as needed.
  • Chop the strawberries into small pieces. To prevent chunky ice cream or large ice crystals from forming when you freeze the ice cream, I recommend finely chopping the strawberries instead of slicing them. Large chunks of strawberries are also quite hard to eat when frozen. You can chop the berries with a chef's knife or even pulse them briefly in a food processor.
  • Reduce the sugar if you have particularly sweet berries. During peak strawberry season, berries are often the sweetest. When using extra-sweet in-season berries, you can reduce the sugar to ¾ cup if preferred.
  • Use a pastry cutter or fork if you don't have a potato masher. Use a pastry cutter or fork to mash the berries into smaller pieces if you don't have a potato masher.
  • Add a pinch of salt and pepper. To balance the flavors of the strawberries, vanilla, sugar, and cream, just add a pinch of salt along with the cream. Black pepper, surprisingly, enhances a strawberry's flavor! This is an especially good trick when the berries aren't in peak season. A few grinds are all you need.
  • Don't let the ice cream base get warm. The ice cream will freeze the quickest and smoothest if it is cold when it goes into the ice cream maker. Use cold ingredients and transfer the mixture to the ice cream maker as soon as the ingredients are combined.
  • Churn until the ice cream is a soft-serve consistency. Due to the amount of heavy cream in this homemade strawberry ice cream, it's important not to over-churn the ice cream. Just churn until it's about the consistency of soft-serve, then transfer to a container and freeze. If the heavy cream gets over-churned, it can start to separate and take on a butter-like flavor and consistency.

Nutrition

Calories: 369kcal | Carbohydrates: 42g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 25mg | Potassium: 204mg | Fiber: 2g | Sugar: 40g | Vitamin A: 917IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 0.4mg