What’s This All About?
Fresh strawberries, creamy goodness, and no weird additives — this Homemade Strawberry Ice Cream is the real deal. It’s sweet, fruity, and so rich and velvety, you’ll wonder why you ever bought the store-bought stuff. Perfect for hot days, dessert cravings, or just because you deserve a frozen treat that tastes like sunshine.
Why You’ll Love This Recipe
Made with real strawberries — none of that artificial pink stuff
Creamy, dreamy texture thanks to heavy cream and milk
Customizable sweetness (you’re in charge here!)
No ice cream maker? No problem — we’ve got you
Way better than anything in a plastic tub
What You’ll Need
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar (plus 1–2 tbsp extra for macerating)
1 tsp lemon juice
1 tsp vanilla extract
1 cup whole milk
2 cups heavy cream
Pinch of salt
Let’s Chill (and Churn)
Step 1: Berry Prep
Toss chopped strawberries with a couple tablespoons of sugar and lemon juice. Let them sit (aka macerate) for about 20–30 minutes until juicy and soft. Then mash ‘em up or pulse in a blender if you want it smoother.
Step 2: Make the Base
In a mixing bowl, combine the milk, remaining sugar, and salt. Stir until sugar is dissolved. Add in the cream, vanilla, and mashed strawberries (juice and all). Give it a little taste — you can adjust sugar if needed.
Step 3: Churn Time
If you’ve got an ice cream maker, pour in the mixture and churn according to the machine’s instructions (usually around 20–25 minutes) until thick and soft-serve consistency.
No Ice Cream Maker?
No worries! Pour the mix into a freezer-safe container. Freeze for about 1 hour, then stir well (break up any icy bits). Repeat every 30–60 minutes for 3–4 hours until creamy.
Step 4: Freeze It Up
Transfer to an airtight container and freeze for at least 4 hours or until scoopable.
Step 5: Scoop & Swoon
Let the ice cream sit on the counter for 5–10 minutes before scooping. Then dig in, and don’t be shy with toppings — whipped cream, extra strawberries, chocolate drizzle, whatever makes you happy.
Serving Ideas
In a waffle cone with sprinkles (obviously)
Sandwiched between two sugar cookies
Topped with fresh basil for a fancy twist
Alongside pound cake or brownies
Switch It Up
Add mini chocolate chips or crushed graham crackers
Swirl in strawberry jam for a ribbon effect
Use raspberries or peaches for a flavor swap
Questions People Actually Ask
Q: Can I use frozen strawberries?
A: Absolutely. Just thaw and drain them before using.
Q: How long does it keep?
A: About 2 weeks in the freezer — but let’s be real, it won’t last that long.
Q: Can I make it dairy-free?
A: Yes! Try using full-fat coconut milk and a splash of almond or oat milk. Still creamy, still delish.
Homemade Strawberry Ice Cream: Summer in a Scoop
- Total Time: 30 minutes
- Yield: About 6
Description
Fresh strawberries, creamy goodness, and no weird additives — this Homemade Strawberry Ice Cream is the real deal. It’s sweet, fruity, and so rich and velvety, you’ll wonder why you ever bought the store-bought stuff. Perfect for hot days, dessert cravings, or just because you deserve a frozen treat that tastes like sunshine.
Ingredients
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar (plus 1–2 tbsp extra for macerating)
1 tsp lemon juice
1 tsp vanilla extract
1 cup whole milk
2 cups heavy cream
Pinch of salt
Instructions
Step 1: Berry Prep
Toss chopped strawberries with a couple tablespoons of sugar and lemon juice. Let them sit (aka macerate) for about 20–30 minutes until juicy and soft. Then mash ‘em up or pulse in a blender if you want it smoother.
Step 2: Make the Base
In a mixing bowl, combine the milk, remaining sugar, and salt. Stir until sugar is dissolved. Add in the cream, vanilla, and mashed strawberries (juice and all). Give it a little taste — you can adjust sugar if needed.
Step 3: Churn Time
If you’ve got an ice cream maker, pour in the mixture and churn according to the machine’s instructions (usually around 20–25 minutes) until thick and soft-serve consistency.
No Ice Cream Maker?
No worries! Pour the mix into a freezer-safe container. Freeze for about 1 hour, then stir well (break up any icy bits). Repeat every 30–60 minutes for 3–4 hours until creamy.
Step 4: Freeze It Up
Transfer to an airtight container and freeze for at least 4 hours or until scoopable.
Step 5: Scoop & Swoon
Let the ice cream sit on the counter for 5–10 minutes before scooping. Then dig in, and don’t be shy with toppings — whipped cream, extra strawberries, chocolate drizzle, whatever makes you happy.
Notes
Add mini chocolate chips or crushed graham crackers
Swirl in strawberry jam for a ribbon effect
Use raspberries or peaches for a flavor swap
- Prep Time: 30 minutes
Nutrition
- Calories: ~240 kcal
- Sugar: ~15g
- Protein: ~3g