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Homemade Strawberry Ice Cream Recipe

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4.3 from 7 reviews

This Homemade Strawberry Ice Cream is a creamy, refreshing dessert made with fresh strawberries, honey, and a blend of heavy cream and half and half. Perfect for summer days, it uses an ice cream maker for smooth and delightful results that can be enjoyed soft-serve or firmer after freezing.

Ingredients

Strawberry Mixture

  • 1 1/2 cups strawberries, hulled and diced
  • 2 Tbsp honey
  • 1/2 cup granulated sugar
  • 1 tsp lemon juice

Cream Base

  • 1 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp vanilla extract

Instructions

  1. Prepare Strawberry Mixture: In a large bowl, combine the diced strawberries, honey, granulated sugar, and lemon juice. Let the mixture sit for 15-20 minutes until the strawberries release their natural juices, creating a flavorful base.
  2. Mash the Strawberries: Using a potato masher, fork, or pastry cutter, gently mash the mixture to break down the strawberries and eliminate large pieces. If you prefer a completely smooth texture, blend the mixture using a blender or food processor instead.
  3. Mix Cream Base: Add the heavy whipping cream, half and half, and vanilla extract to the mashed strawberry mixture. Stir gently until all ingredients are just combined, ensuring the mixture remains airy and light.
  4. Churn the Ice Cream: Pour the combined mixture into your ice cream maker. Follow your machine’s instructions for churning, typically around 15-20 minutes. This process freezes and aerates the mixture to the perfect creamy consistency.
  5. Freeze and Serve: You can enjoy the ice cream immediately as a soft-serve treat or transfer it to an airtight container and freeze for 3-4 hours to firm up. When ready to serve, let the ice cream soften at room temperature for 5-10 minutes for optimal texture.
  6. Enjoy: Serve your homemade strawberry ice cream in bowls or cones, and savor the fresh, sweet flavor made from scratch.

Notes

  • If you prefer a smoother ice cream without strawberry chunks, use a blender or food processor to puree the strawberry mixture before combining with cream.
  • Adjust the sweetness by modifying the amount of honey or sugar to suit your taste.
  • This recipe requires an ice cream maker; if you do not have one, consider freezing the mixture in a shallow dish and stirring every 30 minutes, though texture may differ.
  • For a dairy-free option, substitute heavy cream and half and half with coconut cream and coconut milk, but expect slight flavor changes.
  • Letting the ice cream soften at room temperature before serving enhances scoopability and flavor release.

Find it online: https://bitezly.com/homemade-strawberry-ice-cream-recipe/