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The Ultimate Creamy Homemade Strawberry Ice Cream (No-Churn Option Included)

Three scoops of vibrant pink strawberry ice cream served in a small clear glass bowl.
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Make rich, creamy strawberry ice cream using fresh strawberries. This recipe provides instructions for both traditional churning and a simple no-churn method.

Ingredients

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  • 2 cups fresh strawberries, hulled and quartered
  • 1/2 cup granulated sugar (adjust to berry sweetness)
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the strawberries: In a bowl, combine the quartered strawberries, 1/2 cup sugar, and lemon juice. Stir well. Let this mixture sit at room temperature for at least 30 minutes, stirring occasionally, until the strawberries release their juices and create a syrup.
  2. Mash or blend the strawberries: Gently mash the strawberries with a fork for a chunkier texture, or pulse briefly in a food processor for a smoother puree. Set aside.
  3. Make the base (Churn Method): In a separate large bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar dissolves completely. Stir in the prepared strawberry mixture.
  4. Chill the base: Cover the base mixture and refrigerate for at least 2 hours, or until very cold.
  5. Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
  6. Freeze: Transfer the soft ice cream to an airtight container. Press plastic wrap directly onto the surface to prevent ice crystals, then cover and freeze for at least 4 hours to firm up.
  7. Make the base (No-Churn Method): In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, whisk together the whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar dissolves. Gently fold the milk mixture into the whipped cream until just combined. Fold in the prepared strawberry mixture.
  8. Freeze (No-Churn): Transfer the mixture to a loaf pan or freezer-safe container. Cover tightly and freeze for at least 6 hours, stirring vigorously every 90 minutes for the first 3 hours to break up ice crystals and maintain creaminess.

Notes

  • For an Old Fashioned style, use only the churning method and ensure your cream and milk are very cold before starting.
  • If you prefer a Vanilla Strawberry Swirl, reserve 1/2 cup of the plain chilled base before adding the strawberries, then layer the strawberry mixture and plain base into the container before the final freeze.
  • For a Ninja Creami base, reduce the milk slightly and freeze the entire mixture in a Ninja Creami pint until solid before processing.

Nutrition

Find it online: https://kitchenslang.com/creamy-homemade-strawberry-ice-cream/