Description
This homemade strawberry ice cream is a creamy, refreshing treat made without eggs. Bursting with real strawberry flavor, it’s easy to prepare and perfect for warm days or special occasions.
Ingredients
2 cups fresh strawberries, diced
3/4 cup granulated sugar, divided
1 1/2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt
Instructions
- Toss diced strawberries with 1/4 cup sugar and let sit for 15–20 minutes until juices are released. Mash one-third of the berries for texture and color.
- In a saucepan, warm 1/2 cup cream with remaining 1/2 cup sugar, salt, and vanilla until the sugar dissolves.
- Remove from heat and stir in the rest of the cream and milk. Let cool to room temperature.
- Combine cooled cream mixture with macerated strawberries and refrigerate for at least 1 hour.
- Pour into an ice cream maker and churn according to manufacturer’s instructions, about 30 minutes.
- Transfer to an airtight container, press plastic wrap on the surface, and freeze for at least 4 hours until firm.
Notes
- For extra flavor and texture, add chocolate chips, nuts, or graham cracker crumbs after churning.
- Swirl in caramel or fudge before freezing for a richer dessert.
- Substitute strawberries with peaches, raspberries, or cherries for variety.
- Use plastic wrap directly on the surface to prevent ice crystals.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (1/8 of recipe)
- Calories: 210
- Sugar: 18g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
