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Sweet Strawberry Ice Cream

Creamy homemade strawberry ice cream that captures the essence of summer berries in every spoonful, perfect for creating family memories.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 pound fresh strawberries, hulled and chopped
  • 1/4 cup sugar (for strawberries)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice

Method
 

  1. Combine chopped strawberries with 1/4 cup sugar in a medium bowl. Let them sit for 15 minutes until they release their natural juices.
  2. Mash half the strawberry mixture with a fork, leaving some chunks for texture. Add lemon juice to brighten the flavor and prevent browning.
  3. In a large bowl, whisk together heavy cream, milk, remaining sugar, vanilla extract, and salt until the sugar completely dissolves, about 2-3 minutes of vigorous whisking.
  4. Fold the strawberry mixture into the cream base, creating beautiful pink swirls. Cover and refrigerate for at least 2 hours.
  5. Pour the mixture into your ice cream maker and churn according to manufacturer instructions, typically 20-25 minutes, until it reaches a soft-serve consistency and pulls away from the sides of the bowl.
  6. Transfer to an airtight container and freeze for at least 4 hours for scoopable consistency. Press plastic wrap directly onto the surface to prevent ice crystals from forming.

Notes

Prepare the strawberry mixture the night before and chill your ice cream maker bowl for 24 hours to streamline the process. Store in freezer for up to one month in an airtight container. Let soften at room temperature for 5-10 minutes before scooping. Press plastic wrap directly onto the surface to prevent ice crystals. Don't skip chilling the mixture before churning, avoid over-churning, and never use overripe strawberries as they can make the ice cream too watery.