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A glass dish filled with Strawberry Ice Cream, each scoop garnished with a fresh strawberry; two black spoons and a strawberry slice rest nearby.

Strawberry Ice Cream

Mandy Applegate
Strawberry Ice Cream is a classic for a reason, but making it from scratch with real strawberries and cream takes it to a whole new level. You get to tweak the texture and sweetness just the way you like, and it’s easy enough for first-timers, as it comes together without eggs, so there’s less fuss and no cooking. You can make it ahead, stash it in the freezer, and pull it out anytime you need something cool, homemade, and crowd-friendly, or you just want to steer clear of the preservatives from those tubs you can buy from the stores. Whether it's a summer weekend or casual bonding with friends, it easily fits right in and hits the spot.
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Prep Time 40 minutes
Freezing time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 6
Calories 301 kcal

Ingredients
 
 

  • 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

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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

Calories: 301kcalCarbohydrates: 27gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 17mgPotassium: 117mgFiber: 1gSugar: 26gVitamin A: 879IUVitamin C: 22mgCalcium: 46mgIron: 0.2mg
Keyword Strawberry Ice Cream
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