There’s nothing quite like the creamy, dreamy indulgence of homemade strawberry ice cream. Bursting with the fresh, sweet tang of ripe strawberries, this treat is a celebration of summer in every spoonful.
With just 15 minutes of prep and a little patience while it chills, you’ll be rewarded with a velvety texture that’s rich, smooth, and utterly irresistible. Perfect for warm afternoons or cozy evenings, it’s a dessert that feels both nostalgic and refreshingly new.
What makes this recipe special is its simplicity and the vibrant, natural flavors that shine through. The juicy strawberries blend seamlessly with the creamy base, creating a luscious balance of sweetness and brightness.
After six hours in the freezer, you’ll have a scoopable masterpiece that’s far superior to store-bought versions. Whether enjoyed solo or paired with a warm dessert, this ice cream is sure to become a favorite in your kitchen.
Ingredients for Homemade Strawberry Ice Cream
- 1 ¼ cups (6 ¼ oz/177 g) strawberries (fresh or thawed, hulled)
- 2 cups (16 fl oz/480 ml) heavy whipping cream (cold, for best results)
- 14 ounces (1 can/400 ml) sweetened condensed milk (cold)
- 1 teaspoon vanilla extract (pure or imitation, optional for added flavor)
Step-by-Step Instructions
- Prepare the strawberries: Finely puree the strawberries in a blender or food processor. Pass the puree through a sieve to remove the seeds. Set aside.
- Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, or until medium peaks form (the cream should hold its shape but still be soft).
- Add condensed milk: Turn the mixer speed to low and pour in the cold sweetened condensed milk. Return the speed to medium-high and whip for about 2 more minutes, or until stiff peaks form (the mixture should be thick and hold its shape firmly).
- Fold in flavors: With a spatula, gently fold in the vanilla extract and strawberry puree until fully combined and no streaks remain.
- Freeze: Transfer the mixture to an airtight, sealable container. Freeze for a minimum of 6 hours, or until firm. For best results, cover the surface with parchment paper to prevent ice crystals.
- Serve and store: Scoop and enjoy! Keep stored in the freezer for up to 6 weeks.
Scoop It Up: Serving Suggestions
Homemade Strawberry Ice Cream is a crowd-pleaser on its own, but it’s even better with a few creative touches. Serve it in waffle cones or bowls, and top with *diced fresh strawberries* for extra fruitiness. Add a drizzle of *chocolate syrup* or *caramel sauce* for a decadent twist.
For a fun dessert, layer it with *crushed graham crackers* or *vanilla wafers* to create an ice cream parfait!
Freeze and Store: Keeping It Fresh
This ice cream stays creamy and delicious for up to *6 weeks* when stored in an airtight container in the freezer. To prevent ice crystals, press a piece of *plastic wrap* directly onto the surface before sealing the container. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap strawberries for *raspberries* or *blueberries* for a different berry flavor. For a richer twist, fold in *mini chocolate chips* or *chopped nuts* before freezing. Craving a tropical vibe? Replace the vanilla extract with *coconut extract* and add *shredded coconut* for a pineapple-coconut ice cream hybrid.
Time-Saving Tips for Busy Days
To speed up the chilling process, place your mixing bowl and whisk in the freezer for *15 minutes* before whipping the cream. You can also use *frozen strawberries* (thawed and drained) instead of fresh ones to save on prep time. If you’re making this ahead, prepare the base the night before and freeze it for a ready-to-go dessert the next day.
Equipment Tips for Perfect Ice Cream
For the smoothest results, use a *high-speed blender* or *food processor* to puree the strawberries. A *sieve or fine-mesh strainer* is essential for removing seeds and achieving that velvety texture.
A *stand mixer* or *hand mixer* with a whisk attachment makes whipping the cream fast and effortless. Don’t forget a *spatula* for gently folding in the puree without deflating the mixture!
Homemade Strawberry Ice Cream
Ingredients
- 1 1/4 cups strawberries (fresh or thawed)
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk, cold
- 1 teaspoon vanilla extract
Instructions
- Finely puree the strawberries in a blender or food processor, then pass through a sieve to remove the seeds. Set aside.
- Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, or until you have medium peaks.
- Turn the speed to low and pour in the condensed milk, then return the speed to medium-high and whip for about 2 more minutes, or until you have stiff peaks.
- With a spatula, fold in vanilla extract and strawberry puree until fully combined.
- Transfer to an air-tight sealable container and freeze for a minimum of 6 hours before eating.
- Keep stored in the freezer for up to 6 weeks.
