Strawberry Ice Cream Recipe – Easy Homemade Summer Treat

Last Updated on 2 months by Neha Deshmukh

Strawberry Ice Cream Recipe – Easy Homemade Summer Treat

Oh, strawberry ice cream. Is there anything that screams summer more? I remember making this for the first time during a particularly hot spell, and honestly, it was a lifesaver! It’s become a family favourite, and I’m so excited to share my recipe with you. This isn’t just any strawberry ice cream; it’s creamy, bursting with fresh strawberry flavour, and surprisingly easy to make. Let’s get started!

Why You’ll Love This Recipe

This strawberry ice cream is a little slice of sunshine in every bite. It’s perfect for beating the heat, impressing your friends, or just treating yourself to something special. Plus, making your own ice cream is incredibly rewarding – you control the ingredients, and the taste is just so much better than store-bought. It’s a little bit of effort, but trust me, it’s worth it!

Ingredients

Here’s what you’ll need to create this dreamy strawberry ice cream:

• 2.5 cups (approximately 500g) strawberries
• 0.75 cup (150g) sugar
• 1 lemon
• 1 cup (240ml) heavy cream
• 1 cup (240ml) half-and-half
• 1 vanilla bean

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break this recipe!

• Strawberries: Seriously, use the best strawberries you can find. Ripe, fragrant berries are key. The flavour of the ice cream will only be as good as the strawberries themselves. Local and in-season is always best!
• Vanilla Bean: Don’t skimp on the vanilla! A real vanilla bean adds such a beautiful, complex flavour. If you absolutely must substitute, use a good quality vanilla extract (about 1 teaspoon).
• Heavy Cream vs. Half-and-Half: This combination gives us the perfect creamy texture. Heavy cream (around 36-40% fat) provides richness, while half-and-half (around 10-18% fat) keeps it from being too heavy. You can’t really substitute one for the other – they each play a crucial role!

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. First, wash, hull, and dry your strawberries. Give them about 30 minutes to dry completely. Then, chop them up and toss them with ¾ cup of sugar and the juice of one lemon. This is called macerating, and it helps draw out the strawberries’ natural juices and intensifies their flavour. Let this sit for about 2 hours.
2. Once the strawberries have macerated, blend them into a smooth puree. Set this aside – it’s the star of the show!
3. In a saucepan, heat the half-and-half with the vanilla bean (split it open and scrape out the seeds too!) until it just begins to boil. Remove from heat, let it cool slightly, then stir in the heavy cream and the strawberry puree.
4. Now, chill the mixture overnight. This is important! It allows the flavours to meld and the mixture to get nice and cold, which will result in a smoother ice cream. Don’t forget to remove the vanilla bean before churning.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. It usually takes around 20-25 minutes.
6. Finally, freeze the churned ice cream for a few hours until it’s firm enough to scoop. And that’s it!

No-Churn Method: Don’t have an ice cream maker? No problem! Pour the chilled mixture into a pre-chilled dish and freeze, stirring every 30 minutes for the first 2-3 hours until it’s set. It takes a little more effort, but it works beautifully.

Expert Tips

Want to take your strawberry ice cream to the next level? Here are a few of my favourite tips:

• Consistency is Key: For the smoothest ice cream, make sure your base is thoroughly chilled before churning.
• Preventing Ice Crystals: Adding a tablespoon of vodka (yes, really!) can help prevent ice crystals from forming. You won’t taste the alcohol, I promise!
• Strawberry Flavour Boost: Don’t discard the strawberry tops! Simmer them in a little water, strain, and add the resulting strawberry “tea” to your base for an extra burst of flavour.

Variations

Feeling adventurous? Here are a few fun twists on this classic recipe:

• Vegan Strawberry Ice Cream: Substitute the heavy cream and half-and-half with full-fat coconut cream. It’ll give it a lovely tropical flavour!
• Dairy-Free Strawberry Ice Cream (Coconut Milk Adaptation): Use a combination of coconut milk and coconut cream for an even lighter dairy-free option.
• Strawberry Sorbet (No Dairy): Omit the cream and half-and-half altogether and add a little extra lemon juice for a refreshing sorbet.
• Spice Level Variation (Black Pepper Infusion): My friend Sarah swears by adding a pinch of freshly ground black pepper to the base. It sounds strange, but it adds a subtle heat that complements the sweetness of the strawberries.
• Summer Festival Adaptation (Adding Rose Water): For a truly festive touch, add a teaspoon of rose water to the base. It’s a flavour my grandmother used to add to everything, and it always reminds me of summer festivals!

Serving Suggestions

This strawberry ice cream is delicious on its own, but it’s even better with…

• Fresh strawberries, of course!
• A sprinkle of chopped nuts.
• A drizzle of chocolate sauce.
• A slice of homemade cake.

Storage Instructions

Store your homemade strawberry ice cream in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed sooner rather than later, as it can develop ice crystals over time.

FAQs

Got questions? I’ve got answers!

• What is the best way to hull strawberries? I like to use a small paring knife or a strawberry huller. Just insert it at the top of the strawberry and twist!
• Can I use frozen strawberries for this recipe? You can, but the flavour won’t be as intense. If using frozen, thaw them completely and drain off any excess liquid.
• How do I prevent ice crystals from forming in my homemade ice cream? Chilling the base thoroughly, adding a tablespoon of vodka, and storing the ice cream in an airtight container can all help.
• What if I don’t have an ice cream maker? The no-churn method works great!
• Can this recipe be doubled or tripled? Absolutely! Just adjust the ingredients accordingly.
• How long will homemade strawberry ice cream last in the freezer? Up to 2 weeks, but it’s best enjoyed within the first week for optimal flavour and texture.