Fresh Strawberry Ice Cream is a delightful homemade treat that captures the essence of summer in every spoonful. Unlike store-bought versions, this ice cream is made with real, ripe strawberries that give it a naturally sweet, fruity flavor and a beautiful pink hue.

The creamy custard base balances richness with freshness, making it indulgent yet refreshing at the same time. Whether enjoyed in a bowl, on a cone, or as part of a sundae, this ice cream is a classic favorite that never goes out of style. It’s a recipe that transforms simple seasonal fruit into a frozen dessert that feels both nostalgic and gourmet.

Why We Love This Recipe

We love this recipe because it celebrates the pure, natural taste of fresh strawberries without overwhelming them with artificial flavors. The texture is luxuriously creamy, and the balance between sweetness and tang makes it irresistible.

What’s even better is the joy of making it at home—you control the quality of ingredients, ensuring a fresher and healthier version than many store-bought options. Each bite feels like a celebration of summer, sunshine, and family traditions.

Why It’s a Must-Try Dish

This is a must-try dish because it proves how simple, fresh ingredients can create something extraordinary. Strawberry ice cream is universally loved, making it the perfect dessert for gatherings, family meals, or special occasions.

Homemade versions have a depth of flavor that’s unmatched by mass-produced varieties. If you’ve never made ice cream from scratch, this recipe is the perfect introduction—it’s easy, rewarding, and guaranteed to impress.

Recipe Information:

• Course: Dessert
• Cuisine: American
• Preparation Time: 25 minutes (plus chilling and freezing time)
• Cooking Time: 10 minutes (custard base)
• Total Time: About 4–6 hours (including freezing)
• Servings: 6–8 scoops (about 1 quart)
• Calories: ~220 calories per serving (approx.)

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• ¾ cup granulated sugar (divided)
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, enhances flavor)

Quick Directions

1. Macerate strawberries with sugar and lemon juice; set aside.
2. Heat cream and milk until warm.
3. Whisk egg yolks with sugar, then temper with warm cream mixture.
4. Cook custard until thickened, then chill.
5. Stir in strawberry puree and vanilla.
6. Churn in an ice cream maker, then freeze until firm.

Step-by-Step Preparation Method:

1. Prepare Strawberries – In a bowl, combine strawberries with ¼ cup sugar and lemon juice. Let sit for 30 minutes until juicy. Mash or puree (depending on desired texture).
2. Make Custard Base – In a saucepan, heat cream and milk until warm (do not boil).
3. Whisk Yolks & Sugar – In a separate bowl, whisk egg yolks with ½ cup sugar until pale. Slowly pour warm cream mixture into yolks while whisking to temper.
4. Cook Custard – Return mixture to saucepan and cook over medium heat, stirring constantly until it coats the back of a spoon (about 170°F / 77°C). Do not boil.
5. Chill – Remove from heat, strain through a fine sieve, and refrigerate until fully cold (2–3 hours).
6. Combine – Stir strawberry puree and vanilla into chilled custard.
7. Churn – Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (20–25 minutes).
8. Freeze – Transfer to a container, cover, and freeze 2–4 hours until firm.

How to Serve

• Scoop into cones or bowls with fresh strawberry slices.
• Top with whipped cream, chocolate drizzle, or crushed nuts.
• Serve alongside cake, brownies, or pie for a complete dessert.
• Layer into parfaits with granola and fresh fruit.

Tips for Success:

• Use ripe, sweet strawberries for the best flavor.
• Chill custard base thoroughly before churning.
• Do not overcook custard—otherwise, the eggs may scramble.
• For a chunkier texture, fold in small strawberry pieces before freezing.

Variations:

• Strawberry Swirl: Fold in strawberry jam or sauce after churning.
• Chocolate Strawberry: Add chocolate chips or a fudge swirl.
• Dairy-Free: Use coconut milk instead of cream and milk.
• Strawberries & Cream: Add chunks of pound cake for a “strawberry shortcake” vibe.

Freezing & Storage

• Storage: Store in an airtight container in the freezer for up to 2 weeks.
• Freezing Time: Chill custard 2–3 hours before churning; freeze churned ice cream for 2–4 hours until firm.
• Tip: Place plastic wrap directly on top of the ice cream before sealing the container to prevent ice crystals.

Special Equipment Needed

• Ice cream maker
• Saucepan
• Mixing bowls
• Whisk
• Fine mesh strainer
• Freezer-safe container

FAQ:

Q: Can I make this without an ice cream maker?
Yes! Freeze custard in a shallow dish, stirring every 30 minutes until creamy (about 3–4 hours).

Q: Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess water.

Q: How do I make it less rich?
Replace part of the cream with milk for a lighter texture.

Q: Can I reduce the sugar?
Yes, but sugar also helps with texture and softness—don’t reduce too much.

Conclusion

Fresh Strawberry Ice Cream is a refreshing, creamy, and nostalgic dessert that perfectly highlights the natural sweetness of ripe strawberries. It’s easy to prepare at home, endlessly customizable, and far superior to store-bought varieties. Whether you enjoy it in a cone on a hot summer day or serve it at a festive gathering, this ice cream is guaranteed to bring smiles and satisfaction. Once you try making it from scratch, it will quickly become a go-to recipe in your kitchen.