Homemade Strawberry Ice Cream
This post may contain affiliate links which won’t change your price but will share a commission.
Homemade Strawberry Ice Cream combines fresh strawberries with a sweet vanilla cream base. Just six ingredients and a four-quart electric ice cream maker are all you need to make the best tasting ice cream at home!
A flashback to my childhood. It’s Saturday night. Mom is making homemade pizza and Dad is making homemade ice cream. Donnie and Marie are on the tube.
The ice cream maker we used in the old days was a hand crank. Dad made it in the basement, and used snow (during the winter months) instead of ice to make it freeze. I remember running around him while he was cranking, and being utterly excited about the prospect of homemade ice cream, as he was. Dad would rotate between making vanilla and chocolate, vanilla being my favorite and chocolate being his. I have no idea what everyone else liked best. But both flavors were delicious.
Another vivid memory I have is Dad eating his chocolate ice cream WITH saltine crackers. A bite of a cracker, and a bite of ice cream, repeat 🙂
The strawberries are SO good this time of year, as are all fresh berries.
The addition of strawberries to ice cream is easy.
- Clean and pat dry the strawberries.
- Trim the stem, and dice.
- Add sugar and let sit for a few minutes.
- Use blender to puree.
- Add to ice cream mix.
Ingredients needed for Homemade Strawberry Ice Cream:
- Pasteurized Eggs – These are safe to eat in raw form. If you are unable to find them, you will need to temper your eggs.
- Sugar – You’ll need a bit of sugar for the strawberry puree, and then more for the base.
- Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
- Dairy – Heavy Cream and 1% Milk – You’ll need a 2:1 ratio of heavy cream to milk.
- Strawberries – I use about one pound of strawberries, after the stems are removed.
- Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the actual recipe ingredients.
How to make Homemade Strawberry Ice Cream:
- To make this recipe, you will need this 4-Quart Electric Ice Cream Maker, or a similar one in size.
- Clean and hull the strawberries. Place in large mixer along with 1/2 cup of sugar, and puree. This will measure at about two cups total.
- In a large mixing bowl, beat the eggs. Add the sugar and vanilla and beat again. Add the strawberry puree.
- Next, add the heavy cream and milk, and mix again.
- Pour the mixture into the canister of the ice cream maker.
- Place the canister into the ice cream maker, and layer the ice and rock salt all around it. As ice melts, continue adding layers of ice and salt. You’ll know when it’s done when ice cream starts to expand and thicken, and the ice cream maker slows down.
- Remove the canister from the ice cream maker, and pour it into a large Tupperware container. Let the ice cream harden in the freezer a bit before serving, if you can wait that long.
I’ve also got several other amazing ice cream recipes on the blog. All of them require an ice cream maker. If you have smaller than a 4 quart machine, just reduce the recipe ingredients.
- Creamy Peanut Butter Ice Cream – My most recent ice cream recipe, and it’s for all the peanut butter lovers out there.
- Double Chocolate Ice Cream – This one requires you to make the chocolate portion the day before you churn.
- Cookies and Cream Ice Cream – What’s not to love about adding Oreos?!
- Very Berry Strawberry Ice Cream – This one has more strawberry puree than this original strawberry version. It’s delish!
Let’s celebrate summer and eat ice cream every day! 😀
Kitchen Tools used for this recipe: (Affiliate Links)
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Homemade Strawberry Ice Cream
- 1 1/4 pounds fresh strawberries – or 1 pound of hulled strawberries
- 1/2 cup sugar
- 4 large pasteurized eggs – or one cup of liquid pasteurized eggs
- 1 1/2 cups sugar
- 4 cups heavy whipping cream
- 2 cups milk – I use 1%
- 3 Tablespoons Watkins Vanilla
- rock salt and ice (not used in actual ice cream!) – this is for the ice cream process only
- Two hours before (or more) ice cream is prepared, clean and chop fresh strawberries. Add 1/2 cup of sugar to strawberries and store in refrigerator.
- After two hours, pour strawberry mixture into blender and puree. Set aside.
- Using a large mixing bowl, whip pasteurized eggs and sugar until well blended. Add heavy whipping cream, milk, and Watkins Vanilla. Stir until well combined. Add strawberry mixture and whip again.
- Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON’T OVERFILL or ice cream can’t expand!! Place into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start.
- As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from one to two hours. If ice cream is still too soft, continue to churn.
- When ice cream is done, pour it into a tupperware container with a lid. Store in freezer.
I made a vanilla version of this recipe and it was delicious! It was definitely the highlight for our family over July 4th weekend! It has already been requested to be family favorite for summer!
I love hearing this, Tina! Thanks for letting me know. 🙂
Wonderful recipe and so easy to adapt to accommodate my family’s food allergies! We swapped the heavy whipping cream/milk for Alexandre Farms Half and Half and used coconut sugar and didn’t have to adjust amounts at all. It was INCREDIBLE. I say was because it was all eaten in record time, not surprising since it was my 8yo and 5yo’s first time having real ice cream! Thank you!
Hi Mary Beth! I loved hearing how you adapted this recipe for your family! Thanks so much for letting me know! 🙂
That was spot on… I was able to let the strawberries develop that pure fresh flavor into my hand wire mash’d up berry pure’e… Seriously, fun, easy, good family ritual to develop those memories.
This recipe is a producer of good results. Try a good banana vanilla pure’e… It sets a little differently but a nice finish using her recipe.
A five out of five… I usually use yummly just happened onto it… Nice. Thanks
Oh great! So glad you enjoyed this ice cream recipe, Cecil!
Can you make this recipe using an electric ice cream maker?
Yes, that’s the way I make this recipe. I use a four-quart electric ice cream maker, but it can be edited to make in a two quart mixer.
Can I make it ahead of time, then churn it the next day?
Yes you can!
Very nice recipe, I make sweet potato ice cream with almost the same recipe except you use sweet potato puree the same as you would for sweet potato pie. I always serve this with avocado pie..
That sounds very interesting, Garrison. Thanks for sharing!
Best strawberry ice cream I’ve had!! Do you have a blueberry ice cream recipe as well?
Yes I do. Use the search bar to find my blueberry ice cream recipe!
could you substitute the same amount of red raspberries? No hope of getting black raspberries.
Yes, you could try using red raspberries in this recipe. I haven’t tested that, so please let me know how that goes for you!
I made this years ago but it was cooked on top of the stove before putting in the ice cream maker do you have a recipe for that?
I’m guessing you cooked it to temper the eggs. You could do the same with this recipe (if you don’t have pasteurized eggs). Follow the method I used in my Cookies and Cream Ice Cream recipe for tempering eggs.
Churning as I type! I have a batch of raspberry chilling in the fridge for round 2. I used what I had on hand and halved the recipe (my ice cream maker only handles 2 quarts). I used Egg Beaters in place of the pasteurized eggs and half of a thawed 16 oz. container of frozen sweetened sliced strawberries for the sugar and fresh berries. I am thinking mine may come out slightly more icy than desired because of the berries I used, but the concoction tasted delicious before going into the ice cream maker and raiding the freezer helped me skip a trip to the store. Thank you for sharing!
Hi Valerie! Please let me know how it turns out! Sounds delicious. 🙂
My husband’s family are big home made ice cream makers and I decided to try this recipe Memorial Day weekend. It is AMAZING! My new favorite recipe!
Hi Leigh! I’m so happy you enjoyed the ice cream. Thanks for your feedback!
I love homemade ice cream all year round, but especially in summertime. What a great recipe!
Thanks Natalie! I hope you give it a try! 🙂
This is delicious and my kids and I loved making it!! Thank you!! How much is a serving though? I just figured a half a cup like normal ice creams? Please let me now
Hi Kristy! I’m so glad you loved the ice cream! I use a 4-quart ice cream maker and it holds about 16 cups. It wasn’t quite full though, so I estimate each serving to be just slightly more than one cup. Thanks for your feedback! 🙂
Homemade ICE CREAM WITH FRESH STRAWBERRIES?!! What could be better?!! So delicious any time of year!!
No kidding! We love making it AND eating it!
Could the rock salt be omitted? I don’t have any, what is it for?
The rock salt is used for the ice cream machine only. It doesn’t go into the recipe, but is used with the ice to freeze the ice cream. You will definitely need it if you are using a churner like the one I have linked. Good luck!
This is one of my all time favs!!!
Thanks Jessica!! 🙂
Here’s s to Don and Norma! Happy Anniversary kids!
Thanks sweetie!! 🙂