Very Berry Strawberry Ice Cream combines a bunch of pureed strawberries with a sweet vanilla cream base. Use a four-quart ice cream maker, and enjoy the best ice cream for days!
Homemade Ice Cream!
It’s summertime, and that means two things. One, it’s hot outside, and two, it’s time for ice cream.
We’ve always been ice cream fanatics in our family. In fact, I grew up eating Schwann’s vanilla almost daily. My dad and I would literally stand at the counter in the evenings, with spoons in our hands, eating directly from the container! Apparently, Mom didn’t mind this behavior – or maybe she was already sleeping. I don’t allow my boys to eat from the container, btw, because GERMS.
Homemade ice cream was always for special occasions during my childhood. We made most of it around the winter holidays due to an excess of snow. Instead of ice, we used snow to pack the churner! I absolutely love these memories. We made vanilla and chocolate on a rotating basis, and my dad required saltine crackers with his chocolate. One bite of ice cream, one bite of cracker…and repeat.
How I wish I could eat ice cream on the daily now. We save it for special occasions, except for the homemade leftovers. We eat those nightly until it’s gone!
This Very Berry Strawberry Ice Cream mimics the Baskin Robbins Strawberry version. It’s loaded with fresh strawberries and absolutely tastes like summer in every bite.
A couple of notes:
- Using a larger percentage of strawberry puree will make the ice cream less creamy (and healthier!) than a version with less strawberries. I find it best to eat it the first day.
- When eating leftovers, set the container out for awhile to soften the ice cream. This will take a bit longer with this strawberry version.
Ingredients needed for the best 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 some for the strawberry puree, and a bit more for the remaining mixture.
- Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
- Dairy – Heavy Cream and 2% Milk – You’ll need an equal ratio of both for this recipe.
- Fresh Strawberries – I used 2 1/2 pounds for this recipe. After the strawberries were pureed in a mixer, it measured at about 4 cups.
- Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the recipe.
How to make Very Berry 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 (I love this Vitamix.) along with 1/2 cup of sugar, and puree. This will measure at about four cups total.
- In a large mixing bowl, beat the eggs. Add a cup of the sugar and vanilla and whisk 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 canister from ice cream maker, and pour it into a large Tupperware container. Eat some, and then freeze immediately! 😀
Don’t you love the PINK color of this ice cream? It’s so vibrant from the beautiful strawberries you see above. I love using seasonal produce in my cooking, and strawberries are best in the summer. We absolutely can’t get enough of them. If you are looking for other ways to use strawberries right now, I’ve got a few ideas for you on the blog.
Other strawberry recipes on the blog:
- Homemade Strawberry Shortcake
- Strawberry Bacon Salad with Creamy Strawberry Dressing
- Strawberry Mexican Mules
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?!
- Homemade Strawberry Ice Cream – The classic strawberry, and a little bit creamier texture than this one.
Let’s celebrate summer and eat ice cream every day! 😀
Kitchen Tools used for this recipe: (Affiliate Links)
Make this ice cream pie recipe next: Easy Oreo Ice Cream Pie
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.
Very Berry Strawberry Ice Cream
- 2.5 pounds fresh strawberries
- 1 ½ cup sugar – divided
- 4 large pasteurized eggs – these are safe to eat in raw form *
- 3 Tablespoons vanilla
- 2 cups heavy cream
- 2 cups 2% milk
- rock salt and lots of ice – these are required for the churning process only
- Clean and hull the strawberries. Slice in chunks, and add to a blender. Add 1/2 cup of sugar, and pulse until well blended. (This puree will measure to about 4 cups.)
- In a large mixing bowl, add the pasteurized eggs and whisk. Add 1 cup of sugar, and vanilla, and aggressively whisk. Then add the heavy cream, milk, and strawberry mixture – and whisk again until very well mixed.
- Pour mixture into a 4-quart canister of your ice cream maker. This should fill to about 3/4 full. DON'T OVERFILL because the ice cream mixture needs to expand.
- Place the canister into the ice cream maker, and layer ice and rock salt all around the canister until it is filled to the top. Start churner.
- As ice melts, continue adding more ice and rock salt. When you see ice cream rising (expanding) and the ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour. If ice cream is still too soft, continue to churn.
- When ice cream becomes thick, pour it into a tupperware container with a lid. Store in freezer.
- Using a larger percentage of strawberry puree will make the ice cream less creamy than a version with less strawberries. It’s best the first day!
- When eating leftovers, set the container out for while to soften the ice cream. This will take a bit longer with this strawberry version.