We could all agree that all strawberry-flavored ice cream is a classic favorite, but the best Strawberry Ice Cream is the one you make yourself, with fresh berries and real cream—homemade just feels a little more special. You’re in control of how sweet, smooth, or fruity it turns out, and honestly, it tastes rich even without eggs! No artificial favors, just real goodness in every bite.
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This homemade ice cream works perfectly when we’re having friends over or hanging out as a family on a summer day. It’s one of those desserts that feels authentic with actual fruits, so it’s even more refreshing, and everyone keeps coming back for another scoop. It’s a make-ahead win—you churn it, freeze it, and it’s ready whenever you need a frozen treat to chill.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Ice Cream with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this ice cream pretty simple if you follow my easy steps—no tricky methods, just a little bit of stirring, blending, and waiting.
Soften the Strawberries
First, grab your chopped strawberries and mix them in a large bowl with the honey, sugar, and lemon juice.
Let them sit for about 15 to 20 minutes—this gives them time to release their juices and soften up, which makes the next step easier.
Blend the Mixture
Pop the strawberry mixture into a blender or food processor, or use a stick blender to puree the mixture to your desired texture—blend it until completely smooth, or leave it a little chunky if you want bits of berry in every bite.
If you don’t have a blender or food processor, a potato masher works in a pinch. It won’t get things totally smooth, but it’ll break the strawberries down enough to mix well with the other ingredients.
Stir in the Cream and Vanilla
Pour the strawberry purée back into your bowl. Now, stir in the heavy cream and vanilla extract—now this is your ice cream base.
If you want that classic, bright pink color like the kind you see in store-bought ice cream, you can add a drop or two of red food coloring, though it’s totally optional. Give it a final stir to blend the color evenly.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Churn in Your Ice Cream Maker
Pour the whole ice cream mixture into your ice cream maker and churn it based on your machine’s directions, which usually takes about 15–20 minutes.
It should look thick and soft with the consistency of soft serve when it’s done.
Freeze Until Scoopable
Scoop it into a freezer-safe airtight container and smooth out the surface with a spatula or the back of a spoon, so everything’s neat and freezes beautifully. Let it chill in the freezer for at least 3–4 hours to firm it up.
Before serving, let it sit on the counter for 5–10 minutes so it’s easier to scoop—worth the wait. Add a few slices of fresh strawberries as a finishing touch, and enjoy!
Strawberry Ice Cream
Add Preferred SourceIngredients
- 1 ½ cups strawberries hulled and diced
- 2 tablespoons honey
- ½ cup sugar
- 1 teaspoon lemon juice
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the strawberries, honey, sugar, and lemon juice. Let sit for 15–20 minutes, until the berries release their juices.1 ½ cups strawberries, 2 tablespoons honey, ½ cup sugar, 1 teaspoon lemon juice
- Use a blender or food processor to puree the mixture to your desired texture—leave it slightly chunky if you like bits of fruit in your ice cream.
- Stir the heavy cream and vanilla extract into the strawberry mixture until fully combined.1 ½ cups heavy cream, 1 teaspoon vanilla extract
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 15–20 minutes).
- Transfer to an airtight container and freeze for 3–4 hours to firm up. Let it sit at room temperature for 5–10 minutes before scooping.
Video
Notes
- Pick the ripest berries you can: Ripe, sweet strawberries make all the difference. If they taste great on their own, they’ll taste amazing in your ice cream.
- Don’t skip the rest time: Letting the strawberries sit with the honey and sugar pulls out their flavor and juices. Trust me, it’s worth the 15 minutes!
- Mash texture: For a softer bite with bits of fruit, mash the strawberries with a fork or potato masher.
- Keep things cold: Make sure your cream is straight from the fridge—cold ingredients churn better and give you a creamier result.
- Use real vanilla extract: It rounds out the flavor and works especially well with the fruit.
- Churn until soft serve stage: Don’t wait until it’s super stiff, or it’ll be denser and less creamy—it should still be a little soft when you transfer it to freeze.
- Store in a flat container: A shallow, wide container helps it freeze more evenly and scoops more easily later.
- Let it sit before serving: A few minutes on the counter makes scooping smoother and helps bring out the flavor more.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve made this homemade strawberry ice cream a bunch of times, and these tips help everything go smoother from start to finish.
- Pick the ripest berries you can: Ripe, sweet strawberries make all the difference. If they taste great on their own, they’ll taste amazing in your ice cream.
- Don’t skip the rest time: Letting the strawberries sit with the honey and sugar pulls out their flavor and juices. Trust me, it’s worth the 15 minutes!
- Mash texture: For a softer bite with bits of fruit, mash the strawberries with a fork or potato masher.
- Keep things cold: Make sure your cream is straight from the fridge—cold ingredients churn better and give you a creamier result.
- Use real vanilla extract: It rounds out the flavor and works especially well with the fruit.
- Churn until soft serve stage: Don’t wait until it’s super stiff, or it’ll be denser and less creamy—it should still be a little soft when you transfer it to freeze.
- Store in a flat container: A shallow, wide container helps it freeze more evenly and scoops more easily later.
- Let it sit before serving: A few minutes on the counter makes scooping smoother and helps bring out the flavor more.
How to Store Leftovers
Transfer any leftover ice cream to a freezer-safe, airtight container and store it in your freezer for up to 2 weeks. For the best texture, press a piece of parchment or plastic wrap directly on the surface before sealing the lid—this helps prevent ice crystals from forming.
When you’re ready to scoop, let it sit out for about 5–10 minutes so it softens just enough to get that perfect creamy texture again.
What to Serve With Strawberry Ice Cream
You can serve this strawberry ice cream in a cone, in a bowl, or go wild and scoop it between two chocolate chip cookies! It’s great over a slice of pound cake or shortcake as well, and it pairs really nicely with a small bowl of mixed berries, especially blueberries and raspberries.
Drizzle a little chocolate syrup on top, toss on some chopped cashews for crunch, or sandwich it between graham crackers or brownies for a fun twist. However you enjoy it, this is one of those treats that plays well with just about anything you’ve already got in the kitchen.
More Easy Recipes for You to Try at Home
I’ve got more simple, feel-good dessert ideas for when you want something homemade with real berries:
