Homemade Strawberry Ice Cream Recipe
Easy, no-egg homemade strawberry ice cream recipe will swamp your tastebuds with the flavors of summer. Grab your ice cream maker and DIY yourself a frozen treat. We love to add toppings like fresh strawberries, whipped cream and even bananas.
Equipment
- Long Scoop Ice Cream Freezer Storage Containers
- Mini Ice Cream Tubs Set of 4, reusable
- Cuisinart ICE-70 Electronic Ice Cream Maker
Ingredients
- 2 ½ cup of chopped fresh strawberries frozen strawberries work too
- 1 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp lemon juice
- Zest of ½ lemon
- ½ tsp vanilla extract
- ⅛ salt
Instructions
- Cut and hull your strawberries into a medium bowl (make sure your pieces are small).
- Add 1 cup of sugar to strawberries and set aside for 15 minutes to allow juices to release.
- Separate out ½ cup of strawberries into a small container and chill in the refrigerator
- Puree remaining strawberries in a food processor or mash with a pastry blender or potato masher. Set aside.
- Combine heavy cream, milk, vanilla extract, lemon juice, lemon zest salt and remaining sugar in a large bowl to create your ice cream base.
- Add strawberry mash/puree to milk mixture (cream mixture will turn a light pink color. No need for food coloring).
- Pour strawberry ice cream mix into your ice cream maker
- Churn for 25 minutes (or according to your manufacturer’s specs)
- During the last minute of churning in your ice cream maker, pour in the reserved chopped up chunks of strawberries until just combined.
- Scoop ice cream into a bread load pan and cover OR freezer-friendly container (we like this one!). You will have a nice soft serve consistency right now.
- Freeze for at least 4 hours or overnight.
Notes
TIP: Make sure all of your ingredients are chilled. It will make your ice cream churn better and chill faster.