I’m so excited to share my favorite strawberries and cream ice cream recipe with you all. This classic dessert is a staple in our household, and I’m sure it will become one in yours too. I remember making this recipe with my kids on a lazy summer afternoon, and the way their faces lit up when they took their first bite was priceless.
The combination of sweet strawberries and creamy vanilla ice cream is simply magical. As a busy mom, I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a quick dessert or snack. Plus, it’s a great way to get my kids involved in the kitchen and teach them about the importance of using fresh ingredients.
The best part? This recipe is incredibly versatile – you can serve it as is, top it with whipped cream and sprinkles, or even use it as a base for other creative desserts like strawberry shortcake or strawberry milkshakes. My family loves it when I make this recipe for special occasions like birthdays and holidays, but it’s also a regular occurrence in our household on hot summer days or after dinner as a sweet treat.
One of the things I love most about this recipe is how easy it is to customize to your taste preferences – add more sugar if you like it sweeter, use different types of milk for the ice cream base, or even add some chopped nuts or chocolate chips for added texture and flavor. The possibilities are endless! My kids have grown up loving this recipe almost as much as I do, and I’m so grateful to have such a simple yet delicious dessert in our rotation.
When we’re feeling adventurous, we like to experiment with different flavor combinations – try adding some lemon zest or orange extract to give the ice cream an extra boost of citrus flavor! But honestly, even without any fancy additions, this classic strawberries and cream ice cream recipe never fails to impress. The combination of sweet strawberries and creamy vanilla ice cream is just perfect on its own.
It’s a true crowd-pleaser that’s sure to delight both kids and adults alike.
Strawberries and Cream Ice Cream
4.8 from 1243 votes
This homemade ice cream combines fresh strawberry puree with a rich, creamy custard base. The result is a smooth, fruity dessert with a delicate pink hue and intense berry flavor.
1Combine the sliced strawberries and 1/2 cup sugar in a bowl.
2Let sit for 30 minutes at room temperature, stirring occasionally, until the strawberries release their juices and the sugar dissolves.
3Transfer the strawberry mixture to a blender or food processor and puree until smooth.
4Strain the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the seeds.
5Refrigerate the puree until needed.
6In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup sugar.
7Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges (about 5 minutes).
8Do not let it boil.
9In a separate bowl, whisk the egg yolks until smooth.
10Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
11Then pour the yolk mixture back into the saucepan with the remaining cream, whisking continuously.
12Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 5-7 minutes).
13The mixture should reach 170°F on an instant-read thermometer and leave a clear trail when you run your finger across the coated spoon.
14Immediately remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl.
15Stir in the vanilla extract and salt.
16Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled.
17Once the custard is cold, stir in the reserved strawberry puree until fully combined.
18Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
19Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
20Cover with a lid or plastic wrap and freeze for at least 2 hours, until firm enough to scoop.
For best flavor, use ripe, in-season strawberries. If you prefer a smoother texture, you can omit the strawberry seeds by straining the puree more thoroughly. To prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before freezing.
Watch Video Of How Strawberries and Cream Ice Cream Works
This strawberries and cream ice cream recipe has been a staple in our household for years now – every time we make it together as a family (yes, my kids actually help me make desserts!) , we have so much fun experimenting with different flavors and mix-ins until we find just the right combination that makes everyone happy.
And let me tell you… once you’ve tried making this delicious dessert at home with your loved ones by your side (literally!)
, there’s no going back! We love serving this sweet treat at family gatherings or on special occasions because everyone loves it so much – plus it’s just so darn easy to whip up when unexpected guests drop by unexpectedly (which happens more often than I care to admit!)
As for storage ideas… if you plan on storing your homemade ice cream in an airtight container for later use (say on another day when life gets busy again), be sure not to expose it directly under direct sunlight since heat can cause spoilage; instead keep chilled below 40°F / 4°C until ready!
❓ Frequently Asked Questions About Strawberries and Cream Ice Cream
Q: What type of milk should I use for the ice cream base?
A: You can use any type of milk you prefer – whole milk, 2% milk, almond milk, soy milk… the list goes on! For this recipe, I personally prefer using whole milk because it gives the ice cream a richer texture and flavor. However, feel free to experiment with different types of milk to find your favorite!
Q: Can I use frozen strawberries instead of fresh?
A: While frozen strawberries will still yield delicious results, using fresh strawberries will always give you the best flavor and texture. If you don’t have access to fresh strawberries during certain times of the year, frozen will do in a pinch – just thaw them first before pureeing them into the ice cream base.
Q: How long does this recipe take to make?
A: This recipe is surprisingly quick and easy to make! From start to finish, you can have this delicious strawberries and cream ice cream ready in under 30 minutes – that’s right, folks! Just blend together your ingredients, pour them into an ice cream maker (or freeze them in a shallow metal pan if you don’t have an ice cream maker), and voila! You’ll be enjoying your new favorite dessert in no time.
Q: Can I add other mix-ins besides strawberries?
A: Absolutely! While strawberries are the star of this show (and rightfully so!), you can experiment with other mix-ins like blueberries, raspberries, blackberries… even chopped nuts or candy pieces for added texture and flavor! Just be sure not to overdo it – too many mix-ins can be overwhelming for your taste buds. Start with small amounts of each mix-in until you find your perfect balance.
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