Homemade Strawberry Ice Cream
Keeping these warmer days cool with this no cook Homemade Strawberry Ice Cream. Everyone’s favorite ice cream, now made easier and 10x more delicious! The base is made with only 5 super simple ingredients; milk, cream, sugar, vanilla, and fresh strawberries. It’s naturally colored due to a little trick with the strawberries. So, that means, no weird food dyes or other unnatural or unnecessary ingredients! This lusciously smooth, extra creamy, and perfectly sweetened ice cream only takes a few minutes to prepare and there are absolutely no eggs. You seriously can’t beat homemade ice cream, especially when it’s this simple and delicious.
About The Recipe
There is nothing that I love more than ice cream. It is definitely my guilty pleasure. I just can’t resist it! And, I have to be honest, I am definitely more of a chocolate ice cream fan than anything else. Pretty much the sweeter the better. Me and fruit ice cream have never gotten along…
Until we made our very own.
I was pretty hesitant when my mom suggested to try and make strawberry ice cream. I had had it before, once or twice throughout my lifetime. Fruit. Ice cream. My two favorite things, but I just can’t remember a time when I liked them together. It always had a medicinal taste to me but I trusted my mom.
After some recipe testing, we landed here. I had to try it. I wanted to try it. And, I can officially say, I have converted to a fruit ice cream lover!
Sweet, light and fluffy, smooth, and super strawberry-y. I can’t get enough! Plus, it’s the perfect way too cool off with all these warm days ahead. SO GOOD.
Equipment Needed
- Mixing bowls
- Ice Cream Maker
- Ice Cream container
- Scoop
Ingredients
- Heavy Cream
- Milk
- Strawberries
- Sugar
- Vanilla
- Salt
Instructions
First, wash and dry your strawberries before chopping them into small chunks. Place the strawberry chunks into a large glass bowl and combine with sugar. Mix together and let sit for about 30 minutes, or until the sugar has completely dissolved.
Quick Fact: this is called macerating the strawberries. It’s how you are going to color and sweeten your ice cream!
Once the sugar has dissolved completely, go ahead and get the measured out milk from the refrigerator. In a large glass bowl, combine all ingredients and mix together.
Carefully pour the ice cream base into your ice cream machine. Depending on your machine, the freeze times may vary, but once the base comes to a soft serve consistency, transfer into a freezer safe container and freeze until hardened.
Serve and enjoy!
How To Store
Once the ice cream is at your desired consistency, you need to store it! But how?
The best way would be in a container specific for holding ice cream because it does make scooping out later easier, but you can use any airtight lidded container. It should keep for close to a month, but depending on different variables, it may last a shorter or longer amount of time.
You will also need to set the ice cream about 5 minutes before you want to serve so it will be easier to scoop.
Substitutions
- Don’t have fresh strawberries? No fret! You can easily substitute with frozen strawberries. Just thaw the strawberries, chop, and follow along with the same instructions.
- You can substitute with dairy-free milks, but we can’t guarantee freeze times or how it’ll come out.
Expert Tips
- Just like store-bought ice cream, this can also freezer burn after a month or so.
- The ice cream may become crumbly after a few days in the freezer. This is due to the high water content in the strawberries and/or the lack of cooking the base.
- If you’re a soft serve fan like me, skip the freezing part and enjoy straight out of the ice cream machine!
When you make this Homemade Strawberry Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Homemade Strawberry Ice Cream
Ingredients
- 1 pound fresh strawberries, chopped
- ¾ cup granulated sugar
- 2⅔ cups whole milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Combine strawberries and sugar in a medium bowl.
- Stir until combined.
- Let sit for 30 minutes, or until sugar dissolves, stirring occasionally.
- In a large bowl, combine milk, heavy cream, vanilla, and salt.
- Stir in macerated strawberries.
- Pour into ice cream machine.
- Freeze according to manufacturer's instructions.
- When ice cream has reached soft serve consistency, you can serve immediately or pour into a container, cover, and freeze for a couple of hours until firm.
Notes + Tips!
- Don't have fresh strawberries? No fret! You can easily substitute with frozen strawberries. Just thaw the strawberries, chop, and follow along with the same instructions.
- Just like store-bought ice cream, this can also freezer burn after a month or so.
- The ice cream may become crumbly after a few days in the freezer. This is due to the high water content in the strawberries and/or the lack of cooking the base.
- If you're a soft serve fan like me, skip the freezing part and enjoy straight out of the ice cream machine!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.