Ice Cream with Strawberries

Strawberry ice cream prepared at home is thick and creamy, with a delicious fresh strawberry flavor. It’s egg-free, cook-free, and really simple to make!
On a white linen, an ice cream cone with strawberry ice cream on it and strawberries next to it.
Can you tell I’ve been eating a lot of ice cream lately? Since Saturday, I’ve been sharing ice cream with you every day. I like handmade ice cream, and this strawberry ice cream is a great addition to my collection.

I’m not sure if it’s the hot weather (it’s been in the mid 90s here for the last two weeks or so) or the fact that Sunday is National Ice Cream Day, but I’m in the mood for ice cream.

On a white linen, an ice cream cone with strawberry ice cream on it and strawberries next to it.
I’m not sure if it’s the heat (it’s been in the mid 90s here for the last two weeks or so) or the fact that this coming Sunday is National Ice Cream Day, but whatever it is, I want to eat ice cream every day this summer.

Strawberry ice cream in a bowl.

This strawberry ice cream is the most delectable of delicacies. It’s rich and creamy, with just the right amount of fresh strawberry taste. To make the ice cream completely smooth, purée 2 cups of chopped strawberries in a blender.

Instead of mashing the strawberries with a potato masher or forks, mash them using a potato masher or forks if you want them a bit chunkier.

On a white linen, an ice cream cone with strawberry ice cream on it and strawberries next to it.

Sugar, heavy cream, whole milk, a dash of vanilla extract, and a sprinkle of salt are also required for the ice cream. That is all there is to it. You only need 6 ingredients and a few minutes to make wonderful strawberry ice cream. I usually like custard-based ice creams with eggs tempered into the boiled heavy cream, but you won’t miss the egg in this strawberry ice cream; it’s still delicious and creamy, and it’s so simple to make!

What is the best way to make strawberry ice cream?
You’ll need to place your ice cream maker bowl in the freezer for at least 12 hours for this recipe to work.

In a medium sized mixing bowl, combine your chopped strawberries with portion of your sugar when you’re ready to make the ice cream. This aids the release of some of the strawberries’ natural juices. After that, you may combine the mixture. Blend it till it’s as smooth as you like it, but don’t let the strawberry chunks become too big or they’ll turn frosty.

Then, in a large mixing bowl, combine the strawberries, heavy cream, milk, vanilla, salt, and remaining sugar. Then, in the ice cream machine, add the strawberry mixture. Follow the manufacturer’s directions for using the ice cream maker (mine just takes about 30 minutes).

If you want to consume it straight away, it will have the consistency of soft serve after it has been processed in the ice cream machine. In less than 40 minutes, you can have homemade strawberry ice cream! However, I like to freeze it for a few hours (or overnight) in an or overnight, and you’ll have beautiful scoopable ice cream.

The strawberries give the ice cream the right light pink tint. It’s such a gorgeous pink, but if you want it to be even darker, add a couple drops of red food coloring to the mix.

Scooping ice cream from a pan of strawberry ice cream with an ice cream scoop.

How should handmade strawberry ice cream be stored?
Any remaining ice cream may be kept in the container it was frozen in; I normally put mine in a 9x5inch bread pan and wrap it securely in plastic wrap before covering it with foil.

It may be stored in the freezer for up to two weeks.

Two strawberry ice cream cones, with the ice cream in the cones touching and the cones facing opposite ways, resting down on a white linen.
Can I use frozen strawberries? Frequently Asked Questions Yes, frozen strawberries may be used; defrost them first, then cut them up if they’re really large before macerating them in the sugar.

You can manufacture ice cream without a machine in a variety of methods, and you can try one of them with the strawberry cream combination, but I haven’t tried it to see how it works.
Can I substitute blueberries for strawberries? Yes, you should be able to use whatever fruit you choose – depending on how sweet they are already, certain fruits may require a bit extra sugar. Some fruit flavors aren’t as intense as others, but berries should be just fine!
Is this going to create a lot of ice cream? This recipe yields approximately 6–7 cups of ice cream, or 12–14 half-cup serves.
Strawberry ice cream is a refreshing summertime treat. Refreshing. Sweet. Easy. I will keep my word.

I’m confident you’ll enjoy it as much as I do!

Ice Cream with Strawberries
Strawberry ice cream prepared at home is thick and creamy, with a delicious fresh strawberry flavor. It’s egg and cook-free, plus it’s really simple to make!

Ingredients

2 cups strawberries, chopped

1 pound of sugar (divided)

2 quarts of thick cream

1 gallon of whole milk

a half teaspoon of vanilla extract

1 pinch of salt
Instructions
Overnight freeze the ice cream dish of a 2QT ice cream machine.
In a medium mixing basin, combine chopped strawberries and 1/2 cup sugar. Allow 15 minutes for the strawberries to release their juices.
In a blender or food processor, puree the strawberries.
Combine the strawberry mixture, heavy cream, whole milk, vanilla extract, salt, and the remaining sugar in a large mixing bowl. Remove from the equation.
Pour the strawberry cream mixture into the ice cream machine that has been prepared. Allow to run as directed by the manufacturer (Mine is about 30 minutes.)
Now is the time to offer soft serve ice cream.
Scoop ice cream into a bread loaf pan and cover with plastic wrap for scoopable ice cream. Freeze for at least 6 hours and up to overnight.