This homemade strawberry ice cream is the perfect treat for warm days. It’s rich, creamy, and bursting with fresh strawberry flavor. I like making it from scratch because I know exactly what’s going in, and the taste is unbeatable.

Homemade Strawberry Ice Cream

Why You’ll Love This Recipe

I love this recipe because it’s simple, uses fresh ingredients, and skips the eggs—so there’s no need to cook a custard base. The strawberries give it a naturally sweet and fruity flavor, and the ice cream turns out smooth and luscious. It’s a great make-ahead dessert for parties, family nights, or just to satisfy my sweet tooth.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
granulated sugar
heavy cream
whole milk
vanilla bean paste or extract
pinch of salt

directions

Toss diced strawberries with sugar and let them sit for 15–20 minutes until they release their juices. I like to mash about one-third of them to give the ice cream a beautiful pink hue and some berry chunks for texture.
In a saucepan, warm part of the cream with the remaining sugar, salt, and vanilla just until the sugar dissolves.
Remove from heat and stir in the rest of the cream and milk. Let it cool to room temperature.
Combine the cooled cream mixture with the macerated strawberries and refrigerate the mixture for at least 1 hour.
Pour into an ice cream maker and churn according to the manufacturer’s instructions, usually around 30 minutes.
Transfer to an airtight container, press plastic wrap directly on the surface, and freeze for at least 4 hours until firm.

Servings and timing

Yield: about 1 quart (around 8 scoops)
Prep time: 20 minutes
Cook time: 5 minutes
Chill and freeze time: 5–6 hours

Variations

I like to add chocolate chips, chopped nuts, or crushed graham crackers after churning for extra texture. Sometimes I swirl in caramel or fudge before freezing for a richer treat. This recipe also works beautifully with other fruits like peaches, raspberries, or cherries if I’m in the mood to switch things up.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 3 months. Pressing plastic wrap on the surface helps prevent ice crystals. When I’m ready to enjoy it, I let it sit at room temperature for about 5–10 minutes so it’s easier to scoop.

FAQs

Can I use frozen strawberries?

Yes, I can. I just thaw them completely, drain any excess liquid, and mash gently before using them in the recipe.

Is an ice cream maker necessary?

It helps a lot with texture. I’ve tried freezing the mixture without churning, but it turns out much firmer and less creamy.

How do I keep it from getting icy?

Pressing plastic wrap directly on the surface before sealing the container really helps keep ice crystals away.

Can I make it dairy-free?

Yes, I’ve made it using coconut cream and almond milk. It changes the flavor slightly but still turns out delicious.

Can I prepare parts of this recipe in advance?

Absolutely. I often macerate the strawberries the night before and store them in the fridge, which saves time when I’m ready to churn.

Conclusion

This homemade strawberry ice cream is a summer favorite in my kitchen. It’s easy, refreshing, and full of real fruit flavor. Whether I’m sharing it at a gathering or enjoying it solo, it always hits the spot.