Why You Should Make This Delicious Strawberry Ice Cream!
There’s nothing quite like the taste of homemade strawberry ice cream on a warm day. This recipe captures the essence of summer with fresh, juicy strawberries blended into a creamy, dreamy ice cream base. The beauty of making your own ice cream is that you can control the ingredients and create a treat that’s free of preservatives and full of natural flavors. Whether you’re an ice cream connoisseur or just looking to try something new, this strawberry ice cream is a must-make!
Ingredients:
- 2 cups Fresh Strawberries (hulled and chopped)
- 1 cup Granulated Sugar (divided)
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions:
- Prepare the Strawberries:
- In a medium bowl, combine the chopped strawberries with 1/2 cup of sugar. Let them sit for about 20-30 minutes to release their juices. Mash the strawberries slightly to create a chunky sauce.
- Make the Ice Cream Base:
- In a large mixing bowl, whisk together the remaining sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is dissolved.
- Combine:
- Stir the mashed strawberries and their juices into the ice cream base. Mix well to ensure the strawberries are evenly distributed.
- Chill:
- Cover the mixture and chill it in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld and the mixture to cool completely.
- Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Freeze:
- Once churned, transfer the soft ice cream into an airtight container. Freeze for at least 4 hours or until the ice cream is firm and scoopable.
- Serve:
- Scoop the ice cream into bowls or cones and enjoy! Garnish with fresh strawberries for an extra burst of flavor.
Notes:
- No Ice Cream Maker?: You can still make this recipe without an ice cream maker! Simply pour the mixture into a shallow dish and freeze, stirring every 30 minutes until smooth and creamy.
- Add-Ins: Feel free to add some chocolate chips, crushed cookies, or a swirl of strawberry jam to make this ice cream even more special.
- Storage: Homemade ice cream is best enjoyed within 2 weeks. Store it in an airtight container in the freezer to keep it fresh.
FAQs:
- Can I use frozen strawberries?
- Yes! Just make sure to thaw them first and drain any excess liquid before mashing and mixing them into the ice cream base.
- How can I make this recipe dairy-free?
- Substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version that’s just as creamy and delicious.
- Can I reduce the sugar?
- You can reduce the sugar slightly, but it’s important to note that sugar helps with the texture and scoopability of the ice cream.
Pair this sweet treat with our No-Bake Chocolate Peanut Butter Pie for an indulgent dessert experience.