Description
Capture the taste of summer with this incredibly creamy homemade strawberry ice cream. Made with fresh strawberries, this recipe offers a rich texture, whether you use an ice cream maker or opt for a simple no-churn method.
Ingredients
Scale
- 1 lb (about 3 cups) fresh strawberries, hulled and halved
- 1/2 cup granulated sugar (for macerating strawberries)
- 1/4 cup granulated sugar (for the base)
- 1 cup heavy cream, very cold
- 1 cup whole milk
- 1/2 cup granulated sugar (for the base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Macerate Strawberries: In a medium bowl, toss the halved strawberries with the first 1/2 cup of sugar. Let them sit at room temperature for at least 30 minutes, stirring occasionally, until the juices release and the sugar dissolves.
- Prepare Strawberry Puree: Transfer the strawberries and all accumulated juices to a blender or food processor. Blend until smooth. For a smoother ice cream, press the puree through a fine-mesh sieve to remove seeds, discarding the solids. Chill the puree thoroughly (at least 1 hour).
- Make the Base: In a large bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup of sugar, vanilla extract, and salt until the sugar is mostly dissolved.
- Combine: Gently fold the chilled strawberry puree into the cream mixture until just combined. Do not overmix.
- Churn Method (Recommended): Pour the mixture into your pre-chilled ice cream maker bowl and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.
- No-Churn Method: If skipping the machine, whip the heavy cream separately until stiff peaks form. Gently fold the milk/sugar/puree mixture into the whipped cream. Pour into a freezer-safe container, cover, and freeze for at least 6 hours, stirring vigorously every hour for the first 3 hours to break up ice crystals.
- Harden: Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
Notes
- For the best flavor, use ripe, sweet strawberries.
- If using the no-churn method, the texture will be slightly softer than churned ice cream.
- For an extra rich flavor, you can substitute 1/4 cup of the milk with cream cheese (softened and blended smooth into the base).
- Prep Time: PT20M
- Cook Time: 0 minutes (Maceration time not included)
- Category: Ice Cream
- Method: Churned or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 28g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Protein: 3g
- Cholesterol: 55mg