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Homemade fresh strawberry ice cream comes together quick with an ice cream maker. It’s a perfect way to beat the summer heat.
I love making homemade ice cream, and of course, my kids love it too. We’ve been experimenting with some different flavors. My kids love adding Oreos and making cookies and cream ice cream.
My favorite so far is making homemade fresh strawberry ice cream. Fresh strawberries give this ice cream an amazing flavor. I am currently obsessed with strawberries because it’s the time of year where they are fresh and inexpensive.
You can definitely change up the fruit in this recipe though if you want to. There are so many wonderful seasonal fruits.
What are the benefits of eating fresh strawberries?
Strawberries are an excellent source of vitamin C and manganese and are very rich in antioxidants. Fresh summer strawberries are one of the most popular, refreshing, and nutritious fruits available.
Why you’ll love this recipe
- Great for warm summer days
- Creamy and delicious
- Only 6 ingredients
- Ready in a few hours
What you’ll need to make this recipe.
- Whole milk
- Granulated sugar
- Heavy cream
- Vanilla extract
- Fresh strawberries
How to make this recipe
1 – Add the fresh strawberries to a food processor to process them down into small pieces.
2 – In a large bowl, whisk together milk, sugar, and salt until the sugar is dissolved.
3 – Stir in the heavy cream and vanilla.
4 – Add the strawberries, with juices, from the food processor and combine everything together. After that refrigerate the mixture for about an hour.
5 – Once the ice cream mixture is chilled, pour it into the ice cream maker and let it churn for approximately 15-20 minutes until the ice cream has a soft, creamy texture.
6 – After it’s done churning, put the ice cream into an airtight container and freeze it for a couple hours.
7 – Remove the container from the freezer about 15 minutes before serving.
How do I store my homemade Ice Cream?
Store ice cream in a freezer safe, airtight container. Homemade ice cream will keep in the freezer for about 1-2 weeks. Place a layer of plastic wrap between your ice cream and the lid to help prevent freezer burn.
Calories per serving (1/2 cup): 192
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- 1/8 tsp salt
- 1 1/2 cup heavy cream
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled
- Place strawberries in a food processor and pulse until roughly chopped. Set aside.
- In a medium bowl, add milk, sugar, and salt. Whisk until sugar is dissolved.
- Stir in heavy cream and vanilla. Add strawberries with juices and combine everything together. Cover and refigerate for about an hour.
- Turn on ice cream maker and pour in the ice cream mixture. Let mix until thickened, about 15-20 minutes. Ice cream will have a soft, creamy texture.
- Transfer ice cream to an air tight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
- Frozen strawberries can be substituted if fresh strawberries aren't available.
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Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
Amount Per Serving: Calories: 192Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 37mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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