Strawberry Ice Cream Recipe

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 03/7/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Strawberry Ice Cream

Kristina Vanni

Prep: 15 mins
Cook: 0 mins
Macerate, Churn, and Freeze: 4 hrs 30 mins
Total: 4 hrs 45 mins
Servings: 10 cups
Yield: 8 cups

Churning your own homemade ice cream is a fun and delicious activity for the summer months. Strawberry ice cream is a great choice when sweet, red strawberries are in peak season. With a little bit of planning and an ice cream maker, you can create a rich and creamy treat that tastes better than anything you can find in a grocery store.

Making this strawberry ice cream takes a little time, but preparation it is remarkably easy. With a pint of fresh strawberries, some cream, and milk, you'll have no-cook strawberry ice cream within a few hours!

Unless you're using a compressor type of ice cream maker, you'll need to place the freezer bowl in the freezer until it's frozen. This generally takes from 6 to 24 hours—if you hear liquid moving when you shake it, the bowl needs more time in the freezer. Storing the bowl in the freezer at all times ensures it's always ready to make a batch of delicious ice cream.

Prepare the strawberries with the some of the sugar and lemon juice at least 2 hours in advance. This gives the strawberries time to macerate and produce their sweet, syrupy juices.

What You'll Need to Make This Strawberry Ice Cream Recipe
A Handy Dandy Strawberry Huller
A Great Colander
A Nifty Ice Cream Maker

"I loved the fact that the ice cream didn't have to be cooked, and the taste was incredible. My 2-quart machine (identical to the one pictured) was very close to overflowing after adding the chopped strawberries. Next time I'll stir them in when I transfer the churned ice cream to a freezer container." —Diana Rattray

strawberry ice cream
A Note From Our Recipe Tester

Ingredients

  • 3 cups (16 ounces) strawberries, hulled and sliced or diced

  • 4 tablespoons lemon juice

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups whole milk

  • 2 3/4 cups heavy cream

  • 2 teaspoons vanilla extract

  • A few drops red food coloring, optional

Steps to Make It

  1. Gather the ingredients.

    Strawberry Ice Cream

    Kristina Vanni

  2. In a medium bowl combine the strawberries with the lemon juice and 1/2 cup of the sugar. Gently stir. Let stand at room temperature to allow the strawberries to release their juices, about 2 hours.

    Strawberry Ice Cream

    Kristina Vanni

  3. Strain the berries, reserving the accumulated juices.

    Strawberry Ice Cream

    Kristina Vanni

  4. Divide the berries in half. Mash or puree half of the berries and set aside. Refrigerate the remaining cut berries—they will be added later.

    Strawberry Ice Cream

    Kristina Vanni

  5. In a medium bowl, combine the milk and the remaining 1 cup of sugar. Stir until the sugar dissolves.

    Strawberry Ice Cream

    Kristina Vanni

  6. Stir in the heavy cream, the reserved strawberry juice, the mashed strawberries, and the vanilla extract. This ice cream will have a natural appearance of a very pale pink. If a deeper pink hue is desired, add a few drops of red food coloring.

    Strawberry Ice Cream

    Kristina Vanni

  7. Churn the ice cream according to the manufacturer’s directions, about 20 to 25 minutes.

    Strawberry Ice Cream

    Kristina Vanni

  8. 5 minutes before churning time ends, add the reserved sliced strawberries and mix until well combined. If using a small ice cream maker, add the reserved berries to an airtight, freezer-safe container with the churned ice cream. Gently stir until well combined.

    Strawberry Ice Cream

    Kristina Vanni

  9. Freezer for at least 2 hours to firm before scooping and serving.

    Strawberry Ice Cream

    Kristina Vanni

Recipe Tips

Making homemade ice cream takes a bit of forethought. The freezer bowl of your ice cream maker should be placed in the coldest part of your freezer at least 24 hours before you plan to churn your ice cream.

Recipe Variations

  • If fresh strawberries are not in season, the equivalent amount of frozen berries can also be used. Simply thaw before beginning the recipe preparation.
  • A small amount of liquor can make the ice cream a bit softer and prevent ice crystals from forming. Add a tablespoon or two of vodka or an orange-flavored liqueur to the strawberries and lemon juice.

How to Store

Homemade strawberry ice cream can be kept in an airtight, freezer-safe container for up to three months.

Why is strawberry ice cream the best?

Strawberry ice cream is the best because it uses fresh, seasonal ingredients in a decadent homemade dessert.

How popular is strawberry ice cream?

Strawberry ice cream is the third most popular ice cream. It falls behind chocolate and vanilla ice cream.

Nutrition Facts (per serving)
381 Calories
25g Fat
38g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 381
% Daily Value*
Total Fat 25g 32%
Saturated Fat 16g 79%
Cholesterol 78mg 26%
Sodium 36mg 2%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 3g
Vitamin C 32mg 159%
Calcium 94mg 7%
Iron 0mg 2%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)