Fresh strawberry ice cream a creamy dessert full of sweet, fresh strawberry flavor. Make this classic summer dessert when strawberries are abundant!
Fresh Strawberry Ice Cream
Fresh, homemade strawberry ice cream a classic, creamy dessert full of sweet, fresh strawberry flavor. If you’ve never made homemade ice cream, you are missing out! The ingredients are simple and the recipe calls for using fresh strawberries. The best time to make this ice cream is when strawberries are at their peak season for the best flavor, which is in the summer months. However, you can make this ice cream year-round using frozen strawberries too.
How to Make Fresh Strawberry Ice Cream
This recipe for fresh strawberry ice cream makes one quart, but you can easily double or even triple this recipe if you have a larger ice cream churner. The ice cream base mixture does need to chill at least 12 hours – overnight before churning, so be sure to plan ahead when making this recipe.
Ingredients
- 1 cup milk
- 2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 1/2 cups strawberries, hulled and pureed
Instructions
In a medium sized saucepan, combine the 1 Tablespoon cornstarch with the 1/2 cup granulated sugar and 1/4 teaspoon salt. Slowly whisk in the 1 cup milk. Whisking constantly, heat the mixture until bubbles begin to form around the edges, around 180℉. Once it reaches 180℉, remove from heat and allow to cool to room temperature.
Pour the milk mixture into a medium to large bowl with a lid. Whisk in the 2 cups heavy whipping cream and 1 1/2 cups strawberries, pureed. Chill the entire mixture overnight or 12-24 hours. Churn in an ice cream maker; follow the manufacturer’s instructions on the ice cream maker for directions. Once churned, freeze ice cream in an airtight container.
Tips for Fresh Strawberry Ice Cream
- You can easily double this recipe for make 2 quarts of ice cream
- Fresh strawberries work best for the best taste, however you can substitute frozen strawberries; thaw completely before using
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the ice cream
Did you make this recipe? Be sure to rate and leave a comment below or on Instagram or Pinterest!
Want more frozen dessert recipes? Check out these recipes:
Fresh Strawberry Ice Cream
Equipment
- medium sized saucepan
- ice cream churner
- large mixing bowl
- instant read thermometer
Ingredients
- 1 cup milk *2% or whole milk
- 2 cups heavy whipping cream
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 1/2 cups strawberries, pureed
Instructions
- In a medium sized saucepan, combine the 1 Tablespoon cornstarch with the 1/2 cup granulated sugar and 1/4 teaspoon salt. Slowly whisk in the 1 cup milk.
- Whisking constantly, heat the mixture until bubbles begin to form around the edges, around 180℉. Once it reaches 180℉, remove from heat and allow to cool to room temperature.
- Pour the milk mixture into a medium to large bowl with a lid. Whisk in the 2 cups heavy whipping cream and 1 1/2 cups strawberries, pureed . Chill the entire mixture overnight or 12-24 hours.
- Churn in an ice cream maker; follow the manufacturer's instructions on the ice cream maker for directions. Once churned, freeze ice cream in an airtight container.
Notes
- You can easily double this recipe for make 2 quarts of ice cream
- Fresh strawberries work best for the best taste, however you can substitute frozen strawberries; thaw completely before using
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the ice cream
The best summer ice cream!