Homemade strawberry ice cream is an easy to make egg-free recipe that’s made with a sweet no-cook vanilla cream base. It’s the perfect summer dessert with a rich and creamy taste that is bursting with fresh strawberry flavor!
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The Best Strawberry Ice Cream
This strawberry ice cream recipe is one of my absolute favorites. It’s the perfect refreshing dessert to cool off with on a hot summer day. Enjoy it in a bowl or cone with a drizzle of hot fudge or use it to make a banana split or ice cream cake. It’s so delicious no matter how you serve it!
It’s the perfect strawberry dessert for spring or summer when berries are in season. We love making all types of homemade ice cream when the weather warms up and this version is definitely at the top of the list. It has a super creamy texture and is so rich and delicious. It is much easier than you would think to make from scratch and tastes so fresh.
I love using my Cuisinart ice cream maker, the only downside is that bowl needs freeze overnight. But it’s totally worth it! If you need a frozen strawberry dessert option without using a machine, check out my no churn ice cream or strawberry Dole Whip.
Why You’ll Love This Recipe
- Real strawberries: Using fresh strawberries gives this ice cream the best sweet fruity flavor!
- Perfect for summertime: A cool creamy frozen dessert is the best way to beat the heat!
- Eggless: I love that this homemade strawberry ice cream recipe does not have a custard base which means there is no cooking or tempering of eggs involved.
- Versatile serving options: Scoop it into a bowl, a cone or use it to make a milkshake! You could even use it to make an ice cream sandwich.
Homemade Strawberry Ice Cream Ingredients
Just 5 simple ingredients is all you need to make the best strawberry ice cream recipe!
Find the full printable recipe with specific measurements below.
- Strawberries: Fresh, ripe strawberries will provide the best juicy flavor. If you can pick some up from your local farmer’s market, even better!
- Heavy cream: This will provide the best creaminess. You may find it called heavy whipping cream at your store. I do not recommend using half and half.
- Milk: Use whole milk for the best rich flavor.
- Granulated sugar: Adds the perfect amount of sweetness. If your strawberries are tart, you may need more sugar.
- Pure vanilla extract: Adds depth of flavor to the ice cream base.
- Kosher salt: Just a pinch to enhance the taste of all the other ingredients.
Variations
- Try adding in another fruit like peaches, mango or blueberries for a flavor variation.
- Add in extras like graham cracker crumbs, chocolate shavings or chocolate chips for additional flavor and texture.
- Make an ice cream sandwich by placing the ice cream between two sugar cookies for an extra delectable dessert!
How to Make Strawberry Ice Cream
Before making this ice cream, a little planning ahead is required! Most ice cream maker bowls will need to be put in the freezer overnight to chill. Check your manufacturer’s instructions for best results.
- Mash the strawberries. Wash and dry your fresh strawberries, then mash them with the back of a spoon or potato masher into super small pieces. You can use a hand masher or even use puréed strawberries from the blender. While I’m mashing them, I like to add a few Tablespoons from the cup of sugar to help create a syrup.
- Mix ingredients together. Combine the mashed strawberry sauce, heavy cream, milk, sugar, vanilla extract and salt in a large bowl. Mix in a few drops of red food coloring to get a light pink color if desired. Don’t over do it though, or else the color will be too bright.
- Churn in machine. Pour the ice cream mixture into your ice cream maker and start churning. Once the mixture looks like frozen yogurt and stops churning, it should be ready (usually after about 20-40 minutes depending on machine type).
- Freeze until firm. Transfer into a bread loaf pan or airtight container and place in the freezer for several hours until firm. Then scoop and enjoy!
Expert Tips
- Mash your strawberries or puree them really well. There’s nothing worse than biting into a big frozen strawberry.
- Plan time to freeze the mixture for several hours to get scoop-able ice cream. If you like soft serve ice cream, you can enjoy some right when it’s done churning.
- Add a few drops of red food coloring to turn the cream a light pink color. Don’t add too much or it will become too bright.
- For soft and fluffy ice cream, be sure to churn your ice cream for the full amount of time. As it churns, air is added to the ice cream for the best light and airy mouthwatering texture.
- To prevent ice crystals, store the homemade ice cream in the back of the freezer in an airtight container for up to 3 months. You could even put a layer of plastic over the top for an extra preventative measure. Let it sit out for 10 minutes before scooping so it can soften.
FAQs
Yes, you can use frozen strawberries. Thaw them first and then chop into small pieces.
Yes, you will need a 2QT ice cream maker for this recipe. I have not tested this strawberry ice cream recipe with any other method.
This recipe makes just over a quart of ice cream which will serve 12 people. It’s perfect for having some now and saving some for later!
Air exposure is usually the culprit! If the top of the ice cream is exposed it leads to moisture development which causes crystallization. Placing a piece of plastic wrap on top of the ice cream can prevent this from happening.
Other must make strawberry desserts you’ll love include these strawberry crumb bars, strawberry cheesecake mousse or no bake strawberry icebox cake!
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Strawberry Ice Cream Recipe
Video
Ingredients
- 3 cups diced strawberries (ripe and juicy)
- 1 cup granulated sugar , divided
- 2 cups heavy cream
- 2 cups whole milk
- 1 ½ teaspoons vanilla extract
- Pinch Kosher salt
Instructions
- In a large bowl, mash the strawberries and 1/4 cup sugar until well mashed and combined. I like to blend 1 to 2 cups strawberries (reserving 1 cup mashed) in a blender to puree them. If you don't want any chunks, blend all of the strawberries.
- Stir the remaining 3/4 cup sugar, heavy cream, milk, vanilla, and salt into the strawberry mixture.
- Churn cream mixture according to instructions on your ice cream maker 20 to 40 minutes (depending on machine), or until it looks like frozen yogurt and stops churning.
- Transfer to a 9×5-inch loaf pan or an airtight container and place in the freezer to chill until firm. Enjoy while cold!
Notes
- Mash your strawberries or puree them really well. There’s nothing worse than biting into a big frozen strawberry.
- Plan time to freeze the mixture for several hours to get scoop-able ice cream. If you like soft serve, you can enjoy some right when it’s done churning.
- Add a few drops of red food coloring to turn the cream a light pink color. Don’t add too much or it will become too bright.
- Try adding in another fruit like peaches or mango for a flavor variation.
- Add in extras like graham cracker crumbs or chocolate shavings for additional flavor and texture.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Desserts, Frozen Desserts, Fruit Desserts, Kid-Friendly, No-Bake
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This is a huge win recipe! Everyone loves it, especially my husband. Super easy, delicious, and refreshing – I’ve made it 3 times already this summer and plan to make again!
That is great to hear! I am so glad that everyone loved it!
This just tastes like summer. Homemade strawberry ice cream is the best!
Easy to follow recipe, love that it doesn’t have the additives of store bought ice cream and I can control the amount of sugar I add. Do you think this would work as an ice cream cake?
I haven’t tried it in an ice cream cake but I think this will work great! Let me know when you try it.
This strawberry ice cream turned out perfect for me! It was so delicious and creamy, I’ll definitely be making it again throughout the summer, thank you!
Are there any “light calorie” substitutions for the heavy cream & whole Milk in this recipe? The recipe sounds like it would make delicious ice cream but I am not allowed to eat high fat food products.
Thank you.
You could try using half and half and low-fat milk, it may not be as thick and creamy but still yummy.
What is the serving size?
This ice cream serves 12!
Amazing!
I love strawberry ice cream and this was delicious!
This was the best ice cream ever and I am a huge fan of Strawberry this is perfect