Homemade Strawberry Ice Cream
A delightful and creamy homemade strawberry ice cream recipe that captures the essence of summer with fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Start by hulling and slicing your strawberries. Sprinkle 2 tablespoons of sugar over them and let sit for 15-20 minutes to macerate.
- After your strawberries have sat, mash them using a fork or potato masher until chunky, or blend for a smoother texture.
- In a separate bowl, combine heavy cream, whole milk, remaining sugar (about 1/2 cup), vanilla extract, and lemon juice. Whisk until mostly dissolved.
- Stir in the strawberry mixture into the cream base until well incorporated.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 1–2 hours to chill.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes.
- Transfer the churned ice cream into an airtight container, press plastic wrap on the surface, cover, and freeze for about 4 hours before serving.
Notes
Add lemon juice to brighten the strawberry flavor and balance sweetness. If you have leftovers, store in an airtight container for up to two weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 225
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry ice cream, homemade ice cream, summer dessert, fruity dessert