Description
This homemade strawberry ice cream is the perfect treat for warm weather, combining creamy richness with the natural sweetness of fresh strawberries. With chunks of real fruit mixed throughout, every bite is a refreshing burst of strawberry goodness. Easy to make and sure to impress family and friends, this ice cream is a must-try for strawberry lovers!
Ingredients
- 1 ½ cups fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar (for the strawberries)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
-
Step 1: Prepare the Strawberries
In a small bowl, toss the diced strawberries with 1 tablespoon of granulated sugar.
Let them sit for about 15-20 minutes to macerate, which helps release their juices and intensify their flavor.Step 2: Make the Ice Cream Base
In a medium bowl, whisk together the heavy cream, whole milk, ¾ cup of sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.Step 3: Puree the Strawberries
After the strawberries have macerated, use a blender or food processor to puree them, leaving a few chunks for texture (you can adjust this based on your preference for more or less chunkiness).Step 4: Combine the Strawberry Puree with the Base
Stir the strawberry puree into the ice cream base. If you prefer more chunky pieces, add the leftover strawberry chunks to the mixture.Step 5: Churn the Ice Cream
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). The ice cream should thicken and become creamy.Step 6: Freeze the Ice Cream
Once the ice cream has reached the desired consistency, transfer it to an airtight container.
Freeze for at least 4 hours, or until it hardens to your preferred texture.Step 7: Serve
Scoop and serve the creamy strawberry ice cream with fresh chunks. Enjoy!
Notes
- Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover it, and freeze. Every 30 minutes, stir the ice cream with a fork to break up ice crystals until it reaches a creamy consistency (about 3-4 hours).
- Add-ins: For extra texture, you can mix in crushed graham crackers, chocolate chips, or chopped nuts after the ice cream is churned.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 1-2 weeks.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (based on 6 servings)
- Calories: 300
- Sugar: 25g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 75mg