Why You’ll Love This Recipe

You’ll love this recipe because it uses fresh strawberries and pure vanilla bean paste to deliver vibrant, natural flavors without any artificial additives. The texture is creamy yet light, and the chunks of fresh strawberries folded in at the end give every bite a delightful burst of fruitiness. It’s a classic flavor combination made effortlessly at home.

ingredients

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla bean paste
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

In a blender, puree the sliced strawberries until smooth. Set aside a few pieces for mixing in later.
In a mixing bowl, combine the heavy cream, whole milk, sugar, vanilla bean paste, and salt, stirring until the sugar dissolves.
Fold in the strawberry puree.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
In the final minutes of churning, add the reserved strawberry pieces.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

Servings and timing

Servings: About 6 servings
Preparation time: 15 minutes
Churning time: 20-30 minutes (depending on your ice cream maker)
Freezing time: At least 4 hours

Variations

Strawberry Swirl: Instead of pureeing the strawberries fully, pulse them lightly for a chunkier texture with a swirl effect.
Vegan version: Substitute heavy cream and whole milk with coconut cream and almond milk, respectively. Use maple syrup instead of sugar for sweetness.
Add-ins: Mix in chopped white chocolate, toasted almonds, or fresh mint for extra flavor.
Berry mix: Use a blend of strawberries, raspberries, and blueberries for a mixed berry ice cream.
Alcohol boost: Add a tablespoon of strawberry liqueur or a splash of bourbon for an adult twist.

storage/reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5-10 minutes. Avoid repeated thawing and refreezing to maintain texture and flavor.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw and drain excess liquid before pureeing for best results.

What if I don’t have vanilla bean paste?

You can substitute with 1 tablespoon of vanilla extract, though the flavor might be less intense.

Can I make this without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir every 30 minutes until firm to mimic churning.

How long does this ice cream last in the freezer?

For best taste and texture, consume within 2 weeks.

Can I reduce the sugar?

You can reduce sugar slightly but it may affect texture and sweetness balance.

What type of strawberries work best?

Fresh, ripe, and sweet strawberries yield the best flavor.

Can I double the recipe?

Yes, just ensure your ice cream maker can accommodate the increased volume.

Is vanilla bean paste necessary?

It adds a richer vanilla flavor and speckled appearance, but vanilla extract can be used as a substitute.

Can I add other fruits?

Yes, try mixing in peaches, mangoes, or cherries for a fruity twist.

How do I prevent ice crystals in homemade ice cream?

Use full-fat dairy, churn properly, and freeze quickly to minimize ice crystal formation.

Conclusion

This Strawberry Vanilla Bean Ice Cream is a perfect homemade dessert to enjoy the fresh flavors of summer year-round. With its creamy texture and vibrant strawberry taste balanced by fragrant vanilla bean, it’s a crowd-pleaser that’s simple to make and endlessly customizable. Whether you serve it at a party or enjoy a quiet night in, this recipe is sure to become a favorite.