Homemade Strawberry Ice Cream
Creamy homemade strawberry ice cream made with fresh berries, no eggs required. Simple ingredients create the perfect summer dessert with intense strawberry flavor.
Ingredients
- 1 1/2 cups strawberries hulled and diced into small pieces
- 2 Tbsp honey pure honey for best flavor
- 1/2 cup granulated sugar
- 1 tsp lemon juice freshly squeezed preferred
- 1 cup heavy whipping cream full-fat for creamiest texture
- 1/2 cup half and half
- 1 tsp vanilla extract pure vanilla recommended
Instructions
- Prepare the strawberries: Wash strawberries under cool water and remove green tops. Cut into quarter-inch pieces and place in a large bowl.
- Macerate the berries: Add sugar, honey, and lemon juice to the strawberries. Stir until berries are coated. Let sit for 15-20 minutes at room temperature until berries release their juices and create a syrup.
- Mash the mixture: Use a potato masher or fork to mash the strawberries until no large chunks remain. For completely smooth ice cream, blend in a blender instead.
- Combine ingredients: Add heavy cream, half-and-half, and vanilla extract to the mashed strawberries. Stir gently until just combined.
- Churn the ice cream: Pour mixture into ice cream maker and churn according to manufacturer's instructions, about 15-20 minutes, until it reaches soft-serve consistency.
- Serve or freeze: Enjoy immediately as soft-serve, or transfer to an airtight container and freeze for 3-4 hours for traditional ice cream texture. Let sit at room temperature for 5-10 minutes before scooping if frozen.
Notes
Strawberry Selection: Choose strawberries that smell sweet and are deep red throughout. Slightly overripe berries work perfectly for this recipe.
Ice Cream Maker Bowl: Freeze the bowl for at least 24 hours before churning for best results.
Storage: Store in an airtight container with plastic wrap pressed directly on the surface. Keeps for up to 2 weeks in the freezer, best texture within the first week.
No Ice Cream Maker: Pour mixture into a shallow pan and freeze. Stir vigorously every 30 minutes for 3-4 hours.
Variations: Add 1 tablespoon balsamic vinegar to intensify strawberry flavor, or fold in chocolate chips after churning.
Sugar Substitution: Don't reduce sugar below 1/3 cup as it prevents ice cream from freezing too hard.
Half-and-Half Substitute: Mix equal parts whole milk and heavy cream if you don't have half-and-half.Claude is AI and can make mistakes. Please double-check responses.
Ice Cream Maker Bowl: Freeze the bowl for at least 24 hours before churning for best results.
Storage: Store in an airtight container with plastic wrap pressed directly on the surface. Keeps for up to 2 weeks in the freezer, best texture within the first week.
No Ice Cream Maker: Pour mixture into a shallow pan and freeze. Stir vigorously every 30 minutes for 3-4 hours.
Variations: Add 1 tablespoon balsamic vinegar to intensify strawberry flavor, or fold in chocolate chips after churning.
Sugar Substitution: Don't reduce sugar below 1/3 cup as it prevents ice cream from freezing too hard.
Half-and-Half Substitute: Mix equal parts whole milk and heavy cream if you don't have half-and-half.Claude is AI and can make mistakes. Please double-check responses.