There’s something truly magical about homemade ice cream, especially when it’s bursting with the sweet, fresh flavor of ripe strawberries. This isn’t just any strawberry ice cream—it’s creamy, dreamy, and loaded with real fruit, making every bite a pure delight.
Trust me, once you try this, you’ll never want store-bought again! Plus, it’s incredibly easy to make with just a few simple ingredients. Whether you’re cooling down on a hot summer day or indulging in a midnight snack, this ice cream is the perfect treat.
Why You’ll Love This Recipe
Fresh & Natural: Made with real strawberries, not artificial flavors. Every spoonful tastes like summer!
Creamy & Dreamy: The perfect balance of rich, smooth texture and fruity sweetness.
No Ice Cream Maker Needed: You can whip this up with or without a machine, making it super convenient.
Easy to Customize: Add mix-ins like chocolate chips, crushed cookies, or even a swirl of strawberry jam.
Crowd-Pleaser: Kids and adults alike will be asking for seconds (or thirds!).
Ingredients in Homemade Strawberry Ice Cream
Strawberries: The star of the show! Fresh, ripe strawberries bring natural sweetness and vibrant color.
Heavy Cream: This gives the ice cream its rich, creamy texture.
Milk: Balances the creaminess and keeps the ice cream from becoming too heavy.
Sugar: Enhances the sweetness of the strawberries and helps with texture.
Vanilla Extract: Adds depth and warmth to the flavor.
Lemon Juice: A touch of acidity brightens the strawberry flavor.
Instructions
Prepare the Strawberries: Wash, hull, and chop the strawberries. Blend them until smooth or leave some chunks for texture.
Sweeten & Chill: Stir in the sugar and lemon juice, then let the mixture sit to enhance the flavors.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
Combine Everything: Gently fold the strawberry mixture into the whipped cream along with the milk and vanilla extract.
Freeze: Pour the mixture into a container and freeze until firm. If using an ice cream maker, follow the manufacturer’s instructions.
Serve & Enjoy: Let it sit at room temperature for a few minutes before scooping. Enjoy every creamy, fruity bite!
How to Serve Homemade Strawberry Ice Cream
- With Fresh Berries: Top with extra strawberries for even more fruity goodness.
- In a Waffle Cone: Because everything tastes better in a cone!
- Drizzled with Chocolate: A little melted chocolate makes it extra indulgent.
- As a Milkshake: Blend with milk for a quick and delicious strawberry milkshake.
- With a Slice of Cake: Pair it with shortcake or pound cake for the ultimate dessert.
Additional Tips
- Use the Best Strawberries: The fresher and riper they are, the better your ice cream will taste.
- Chill Everything: Cold ingredients make for smoother, creamier ice cream.
- Don’t Overmix: Gently fold the ingredients to keep the texture light and airy.
- Store Properly: Keep in an airtight container to prevent ice crystals from forming.
- Experiment with Flavors: Try adding a swirl of honey or a sprinkle of crushed nuts.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Yes! Just thaw and drain them before blending to avoid excess water in your ice cream.
Q2: Do I need an ice cream maker?
A2: Nope! You can freeze it in a container and stir every 30 minutes for the first few hours to keep it creamy.
Q3: How long does homemade ice cream last?
A3: About 2-3 weeks in an airtight container, but trust me, it won’t last that long!
Q4: Can I make this dairy-free?
A4: Yes! Substitute coconut milk and coconut cream for a delicious non-dairy version.
Q5: Why is my ice cream too hard?
A5: Homemade ice cream tends to freeze firmer than store-bought. Let it sit at room temperature for a few minutes before scooping.
Q6: Can I reduce the sugar?
A6: Yes, but it may affect the texture. Try honey or maple syrup as natural alternatives.
Q7: What mix-ins work well?
A7: Chocolate chips, crushed cookies, or even swirls of peanut butter are amazing additions.
Q8: Can I use a different fruit?
A8: Absolutely! Try raspberries, blueberries, or mango for a fun twist.
Q9: How do I make it extra creamy?
A9: Adding a little sweetened condensed milk can enhance creaminess and prevent iciness.
Q10: Can I double the recipe?
A10: Yes! Just make sure you have enough space in your freezer.
Final Thoughts
Homemade strawberry ice cream is a game-changer it’s fresh, flavorful, and surprisingly easy to make. Whether you’re enjoying it on a hot summer day or treating yourself to a late-night scoop, this recipe will always hit the spot. So grab those strawberries and start churning (or freezing) you’re going to love every bite!
Print
Homemade Strawberry Ice Cream
- Prep Time: 5 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn, Freezer
- Cuisine: American
Description
This Homemade Strawberry Ice Cream is a creamy, dairy-free treat made with just three simple ingredients! With the natural sweetness of strawberries and the richness of coconut cream, this recipe is perfect for a refreshing dessert. It’s an easy-to-make, no-churn ice cream that fits into a healthy lifestyle while satisfying your sweet tooth. Customize it by adding maple syrup, chocolate chips, or nuts for extra flavor. Perfect for summer days, Valentine’s treats, or a quick dessert idea!
Ingredients
- 1 can organic coconut heavy cream
- 2 cups frozen strawberries
- 1 tsp vanilla extract
Instructions
- In a blender, combine the coconut cream, frozen strawberries, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into a bread pan or any other container of your choice. Smooth the top with a spatula.
- Place in the freezer for 3-4 hours or until firm.
- When ready to serve, remove from the freezer and let it sit for 5-10 minutes to soften before scooping.
- Optionally, mix in maple syrup for sweetness or add chocolate chips, nuts, or shredded coconut for texture before freezing.
Notes
- For a sweeter taste, add 1-2 tbsp of maple syrup.
- For a chunkier texture, fold in fresh strawberry pieces before freezing.
- Store in an airtight container to prevent ice crystals from forming.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 4g
- Sodium: 10mg
- Fat: 15 g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg