Fresh Strawberry Ice Cream

Creamy, fruity, and packed with real strawberries, this homemade strawberry ice cream has a beautiful pink color and plenty of fresh berry flavor. Chunks of strawberries folded through the ice cream make every spoonful extra delicious.

Ingredients

• 3 cups fresh strawberries, hulled
• ¾ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup finely chopped strawberries, for folding in

Instructions

1. Add the 3 cups of strawberries, sugar, and lemon juice to a bowl. Mash the strawberries with a fork or potato masher until juicy but still slightly chunky.
2. Let the mixture sit for about 10–15 minutes so the strawberries release their natural juices.
3. Blend the strawberry mixture until mostly smooth. For a more textured ice cream, leave some small pieces of strawberry.
4. In a large bowl, whisk together the heavy cream, milk, vanilla extract, and salt.
5. Stir the strawberry mixture into the cream mixture until evenly combined.
6. Refrigerate the mixture until thoroughly chilled.
7. Churn according to your ice cream maker’s instructions.
8. Once the ice cream reaches a soft-serve consistency, gently fold in the ½ cup chopped strawberries.
9. Transfer to a freezer-safe container, cover tightly, and freeze until firm.
10. Let it sit at room temperature for a few minutes before scooping for the creamiest texture.

Related Questions & Answers

Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before using.

How can I make the strawberry flavor stronger?
Use very ripe strawberries and let them macerate with the sugar before blending. A little extra lemon juice also helps brighten the berry flavor.

Can I make this without an ice cream maker?
Yes. Pour the mixture into a shallow freezer-safe container and freeze. Stir vigorously every 30–45 minutes for the first few hours to help reduce ice crystals.

Can I add strawberry pieces?
Absolutely. Fresh chopped strawberries give the ice cream the same chunky, homemade look as the dessert shown in the picture.

Why does homemade ice cream become hard in the freezer?
Homemade ice cream contains fewer stabilizers than commercial ice cream. Allowing it to soften for several minutes before serving makes it much easier to scoop.