Very Berry Strawberry Ice Cream

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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!

Close-up shot of a rectangular loaf pan of strawberry ice cream, with an ice cream scoop in the middle, on a purple napkin.

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!

Overhead shot of my hand holding a round white bowl of strawberry ice cream, with a larger container in the background.

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.
Overhead shot of a bowl of bright red strawberries.

How to make Very Berry Strawberry Ice Cream:

  1. To make this recipe, you will need this 4-Quart Electric Ice Cream Maker, or a similar one in size.
  2. 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.
  3. In a large mixing bowl, beat the eggs. Add a cup of the sugar and vanilla and whisk again. Add the strawberry puree.
  4. Next, add the heavy cream and milk, and mix again.
  5. Pour the mixture into the canister of the ice cream maker.
  6. 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.
  7. Remove canister from ice cream maker, and pour it into a large Tupperware container. Eat some, and then freeze immediately! 😀
Overhead shot of a pitcher of pureed strawberries.
Overhead process shots of 1) the liquid ice cream mixture before churning, and 2) the finished ice cream in the ice cream maker.

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:

Overhead shot of a rectangular loaf pan of strawberry ice cream, with an ice cream scoop in the middle, on a purple napkin.

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.

Let’s celebrate summer and eat ice cream every day! 😀

Side shot of a double white bowl of strawberry ice cream, with a purple napkin.

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.

xoxo ~Sue

Very Berry Strawberry Ice Cream

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!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: frozen dessert, homemade strawberry ice cream
Prep Time: 20 minutes
Churning Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 12 servings
Calories: 314kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

A couple of notes:
  • 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.

Nutrition

Calories: 314kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 62mg | Potassium: 231mg | Fiber: 2g | Sugar: 31g | Vitamin A: 735IU | Vitamin C: 44.8mg | Calcium: 96mg | Iron: 0.6mg

16 Comments

  1. Amelia Starling says:

    I had used several ice cream pre-mixed packages. I looked up for a homemade recipe and found yours. I did 1lb strawberries into the blender and 1 lb sliced because we like ours fruity. I would say this recipe is so unique! I used heavy cream and whole milk, and with the amount of strawberries, it turned out like a creamy sorbet. It is AMAZING! Thank you for sharing this recipe!!!

    1. Suebee Homemaker says:

      Thank you so much, Amelia! 🙂

  2. Paul Carnes says:

    My cream didn,t freeze hard. I tried putting entire canister in my freezer to freeze harder. I am not sure how this will work but am taking to church anyway. Thanks for any suggestions. Paul

    1. Suebee Homemaker says:

      It may take a couple of hours in the freezer for it to get hard. But it should freeze! Please let me know how it turned out for you.

  3. DANIEL C WALSTAD says:

    great recipe!

    1. Suebee Homemaker says:

      Thank you so much, Daniel!

    2. DANIEL C WALSTAD says:

      What is your recipe for just good old vanilla homemade icecream for 4quart icecream maker? Do I just double the ingredients for the the very berry strawberry excluding the strawberries

      1. Suebee Homemaker says:

        Hello Daniel. To make vanilla, follow the directions for my Cookies and Cream recipe, but just leave out the cookies. I’ll make sure I get a separate recipe posted to the blog for that in 2021!

  4. Megan Zahorik says:

    Hi, you mentioned in the ingredients you need 1 1/2 cups of sugar but I only see in the directions that about 1 cup is utilized. I just want to make sure I’m not missing where the extra 1/2 cup is going toward? I plan to try this recipe this weekend – it looks delicious!

    1. Suebee Homemaker says:

      Hi Megan. I just fixed the recipe – you’ll need 1 1/2 cups sugar total. Thanks for letting me know!

  5. I love strawberry ice cream! Looks so delicious and perfect for the summer!

    1. Suebee Homemaker says:

      Thanks so much, Natalie! It’s a delicious recipe, and just a little bit lighter too. 🙂

  6. What a wonderful story about your childhood with your dad. Food bring the best memories and family together. The ice cream looks absolutely delicious!

    1. Suebee Homemaker says:

      Thank you so much, Carlos! I appreciate you reading the post. I’ll always have this memory with my Dad, one that I treasure greatly. 🙂

  7. Are you sure that we are not eating directly out of the container? We are hopeful that the germs will deter you and allow more for us. Love all of these ice cream recipes!

    1. Suebee Homemaker says:

      Haha! I’m PRETTY sure. 🙂

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