KitchenAid Strawberry Ice Cream Recipe

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KitchenAid Strawberry Ice Cream Recipe combines fresh strawberry puree with a sweet cream base. This extra creamy recipe uses a 2-quart ice cream maker and will be your new favorite recipe all year long!

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Side view of a container of strawberry ice cream scooping a scoop.

Creamy Strawberry Ice Cream

Is there anything better than homemade ice cream? I think not! Especially when you have an extra creamy flavor like this one. In fact, I prefer mine quite soft which is why it’s hard to resist eating this straight from the attachment bowl!

While I can appreciate all the trendy flavors at times, I really prefer the classics. Chocolate, vanilla, strawberry, and cookies and cream. But never say never. I’ll keep trying new flavors!

Other Flavors

So tell me, which kind of ice cream do you want to make next?

Side view of bowls of strawberry ice cream.

Ingredient Notes

  • Dairy – An equal ratio of whole milk to heavy cream.
  • Eggs – We’re using four egg yolks for this ice cream.
  • Sugar – Some granulated sugar is included for sweetness.
  • Strawberries – You’ll need one pound of hulled strawberries.
  • Vanilla – Some vanilla extract adds incredible flavor, as usual.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

How to make KitchenAid Strawberry Ice Cream

Step 1
Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.

Step 2
Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Place in the refrigerator to chill. (This puree equals about 2.5 cups.)

Step 3
Temper eggs. Combine the egg yolks and 1/2 cup of sugar in a mixing bowl. Add the milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

Step 4
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.

Step 5
Chill. Chill the ice cream mixture in the refrigerator until cold. When chilled, add the strawberry puree to the ice cream mixture and whisk.

Overhead view of a large measuring cup of strawberry ice cream mixture.

Step 6
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)

A KitchenAid attachment of homemade strawberry ice cream.

Step 7
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

An oblong container of strawberry ice cream, with a bowl of strawberries.

Step 8
Serve. Serve the ice cream with some extra fresh strawberries, if desired!

Overhead shot of two bowls of creamy strawberry ice cream.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
An ice cream scoop scooping up some strawberry ice cream.

xoxo ~Sue

A KitchenAid attachment with creamy strawberry ice cream.

KitchenAid Strawberry Ice Cream Recipe

KitchenAid Strawberry Ice Cream Recipe combines fresh strawberry puree with a sweet cream base. This extra creamy recipe uses a 2-quart ice cream maker and will be your new favorite recipe all year long!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 438kcal
Author: Sue Ringsdorf

Ingredients

  • 1 pound fresh strawberries – hulled
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 1 cup granulated sugar – divided
  • cups whole milk
  • cups heavy cream
  • 2 Tablespoons Watkins vanilla – or good quality vanilla extract

Instructions

  • NOTE: You'll add the sugar in three different stages. 1/2 cup for the strawberry puree, 1/2 cup for tempering the eggs, and 1/2 cup to the final mixture.
  • Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.
  • Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Place in the refrigerator to chill. (This puree equals about 2.5 cups.)
  • Temper eggs. Combine the egg yolks and 1/2 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
  • When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
  • Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools some, add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.
  • Chill. Chill the ice cream mixture in the refrigerator until cold. When chilled, add the strawberry puree to the ice cream mixture and whisk.
  • Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
  • You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)
  • Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
  • Serve. Serve the ice cream with some extra fresh strawberries, if desired!

Notes

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.
TIPS FOR USING A KITCHENAID ATTACHMENT:
  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Calories: 438kcal | Carbohydrates: 47g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 45mg | Potassium: 250mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1103IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. Step #11 is the best part. Awesome recipe and life is better with Homemade Ice Cream!

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