Prep: 15 mins
Cook: 0 mins
Macerate, Churn, and Freeze: 4 hrs 30 mins
Total: 4 hrs 45 mins
Servings: 10 cups
Yield: 8 cups
Churning your own homemade ice cream is a fun and delicious activity for the summer months. Strawberry ice cream is a great choice, when sweet, red strawberries are in peak season. It's the third most popular ice cream. It falls behind chocolate and vanilla ice cream. With a little bit of planning and an ice cream maker, you can create a rich and creamy treat that tastes better than anything you can find in a grocery store.
Making this strawberry ice cream takes a little time, but preparation it is remarkably easy. With a pint of fresh strawberries, some cream, and milk, you'll have no-cook strawberry ice cream within a few hours! Making homemade ice cream takes a bit of forethought. The freezer bowl of your ice cream maker should be placed in the coldest part of your freezer at least 24 hours before you plan to churn your ice cream.
Tips for Making Strawberry Ice Cream
- Freeze your bowl – Unless you're using a compressor type of ice cream maker, you'll need to place the freezer bowl in the freezer until it's frozen. This generally takes from 6 to 24 hours—if you hear liquid moving when you shake it, the bowl needs more time in the freezer. Storing the bowl in the freezer at all times ensures it's always ready to make a batch of delicious ice cream.
- Macerate your strawberries – Prepare the strawberries with the some of the sugar and lemon juice at least 2 hours in advance. This gives the strawberries time to macerate and produce their sweet, syrupy juices.
“I loved the fact that the ice cream didn’t have to be cooked, and the taste was incredible. My 2-quart machine (identical to the one pictured) was very close to overflowing after adding the chopped strawberries. Next time I’ll stir them in when I transfer the churned ice cream to a freezer container.” —Diana Rattray
A Note From Our Recipe Tester
Ingredients
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3 cups (16 ounces) strawberries, hulled and sliced or diced
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4 tablespoons lemon juice
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1 1/2 cups granulated sugar
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1 1/2 cups whole milk
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2 3/4 cups heavy cream
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2 teaspoons vanilla extract
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A few drops red food coloring, optional
Steps to Make It
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Gather the ingredients.
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In a medium bowl combine 3 cups strawberries, hulled and sliced with 4 tablespoons lemon juice and 1/2 cup sugar. Gently stir. Let stand at room temperature to allow the strawberries to release their juices, about 2 hours.
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Strain the berries, reserving the accumulated juices.
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Divide the berries in half. Mash or puree half of the berries and set aside. Refrigerate the remaining cut berries—they will be added later.
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In a medium bowl, combine 1 1/2 cups whole milk and the remaining 1 cup of sugar. Stir until the sugar dissolves.
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Stir in 2 3/4 cups heavy cream, the reserved strawberry juice, the mashed strawberries, and 2 teaspoons vanilla extract. This ice cream will have a natural appearance of a very pale pink. If a deeper pink hue is desired, add a few drops of red food coloring.
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Churn the ice cream according to the manufacturer’s directions, about 20 to 25 minutes.
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5 minutes before churning time ends, add the reserved sliced strawberries and mix until well combined. If using a small ice cream maker, add the reserved berries to an airtight, freezer-safe container with the churned ice cream. Gently stir until well combined.
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Freezer for at least 2 hours to firm before scooping and serving.
How to Store Strawberry Ice Cream
Homemade strawberry ice cream can be kept in an airtight, freezer-safe container for up to three months.
Feeling Adventurous? Try This:
- Frozen berries – If fresh strawberries are not in season, the equivalent amount of frozen berries can also be used. Simply thaw before beginning the recipe preparation.
- Add liquor – A small amount of liquor can make the ice cream a bit softer and prevent ice crystals from forming. Add a tablespoon or two of vodka or an orange-flavored liqueur to the strawberries and lemon juice.
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 381 |
| % Daily Value* | |
| Total Fat 25g | 32% |
| Saturated Fat 16g | 79% |
| Cholesterol 78mg | 26% |
| Sodium 36mg | 2% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 1g | 4% |
| Total Sugars 36g | |
| Protein 3g | |
| Vitamin C 32mg | 159% |
| Calcium 94mg | 7% |
| Iron 0mg | 2% |
| Potassium 199mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
