This homemade strawberry ice cream is creamy, fruity, and super refreshing! Made with fresh strawberries, it’s a delightful treat to cool off on a hot day.
Whipping up this ice cream is so easy that you’ll feel like a kitchen magician! I love serving it with extra strawberries on top. Who can resist? 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for flavor. If they’re out of season, you could use frozen strawberries, but thaw and drain them first to avoid extra water. I love using local berries for the best taste!
Sugar: Granulated sugar is used here, but you can swap it with honey or agave nectar for a natural alternative. Just adjust the quantity since they’re sweeter than sugar. Personally, I like a mix of sugar and honey for depth of flavor.
Heavy Cream and Whole Milk: This combo gives the ice cream its creamy texture. You can use half-and-half or even non-dairy milk and cream for a lighter or vegan option. Just keep in mind that texture may vary a bit.
Vanilla Extract: For great flavor, use pure vanilla extract. I sometimes add a splash of almond extract for a unique twist, but keep it subtle so it doesn’t overpower the strawberries.
How Do I Properly Macerate Strawberries?
Macerating strawberries is a simple but essential step that helps bring out their natural sweetness. This process makes the fruit juicy and flavorful for the ice cream. Don’t rush it!
- Combine hulled and sliced strawberries with 1/4 cup sugar in a bowl.
- Let the mixture sit for 15-20 minutes. Stir occasionally to help the sugar dissolve.
- Once they become juicy, mash them slightly for that perfect mix of whole and crushed pieces.
This will add a lovely texture and burst of strawberry flavor to your ice cream! Enjoy the process; it’s all about enhancing the strawberries!
How to Make Homemade Strawberry Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar (divided)
How Much Time Will You Need?
This delicious homemade strawberry ice cream takes about 15 minutes of active preparation time, plus around 4 hours for freezing. You’ll spend a bit of time mashing strawberries and mixing up the base. The ice cream maker will do the hard work of churning it to creamy perfection!
Step-by-Step Instructions:
1. Preparing the Strawberries:
Start by taking your fresh strawberries and placing them in a mixing bowl. Sprinkle 1/4 cup of sugar over them and give them a good toss. Let them sit for about 15-20 minutes. This will help the strawberries macerate, which means they’ll get soft and juicy!
2. Mashing the Strawberries:
Once the strawberries have released their juices, use a fork or a potato masher to mash them to your desired consistency. If you like some bigger chunks of strawberries, go easy on the mashing. Set the mashed strawberries aside for now!
3. Mixing the Ice Cream Base:
In a separate bowl, whisk together the remaining 1/2 cup of granulated sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt. Mix until the sugar is completely dissolved. This is going to give your ice cream that rich, creamy flavor!
4. Combining the Ingredients:
Gently fold the mashed strawberries and any of their juices into the cream mixture. Make sure everything is well combined but be careful not to over-mix—it’s nice to have some pretty strawberry pieces visible!
5. Churning the Ice Cream:
Pour the strawberry mixture into your ice cream maker. Churn according to the manufacturer’s instructions, which usually takes about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
6. Freezing for Firmness:
Transfer your soft strawberry ice cream to a lidded container. Freeze it for at least 4 hours, or until it’s firm enough to scoop. Patience will pay off, I promise!
7. Serving and Enjoying:
When you’re ready to enjoy, scoop out the homemade strawberry ice cream into bowls or cones. Take a moment to admire your creation, then dig in and relish every creamy bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can definitely use frozen strawberries! Just make sure to thaw them completely and drain off any excess liquid before mixing them with sugar. This will help maintain the right texture in your ice cream.
What If I Want to Reduce the Sugar?
You can reduce the sugar to 1/2 cup if you prefer a less sweet ice cream. Keep in mind that the sweetness of the strawberries may also affect the final flavor, so taste the mixture before churning to adjust as needed!
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of parchment paper directly onto the ice cream’s surface before sealing the container. It should stay fresh for about 2-3 weeks.
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! Pour the mixture into a shallow dish and freeze it. Every 30-60 minutes, stir the mixture with a fork to break up ice crystals until it’s firm and creamy, usually about 4-6 hours. This will give you a lovely, scoopable texture!
