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Ultra-Creamy Homemade Strawberry Ice Cream (No-Churn Option Included)

Close-up of two scoops of vibrant pink strawberry ice cream served in a small white bowl.
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This recipe creates rich, creamy strawberry ice cream packed with the flavor of fresh strawberries. You can use an ice cream maker or follow the simple no-churn method for a perfect summer dessert.

Ingredients

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  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for macerating)
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar (for base)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • (Optional for No-Churn): 1 (14 ounce) can sweetened condensed milk

Instructions

  1. Prepare the strawberries: Place the sliced strawberries, 1/2 cup sugar, and lemon juice in a bowl. Stir gently and let them macerate at room temperature for at least 30 minutes, or until the juices release.
  2. Process the strawberries: Transfer the macerated strawberries and their juices to a blender or food processor. Pulse until you reach your desired consistency; some small chunks are good for texture. Chill the strawberry puree completely.
  3. Make the ice cream base (Machine Method): In a separate bowl, whisk together the heavy cream, 3/4 cup sugar, whole milk, vanilla extract, and salt until the sugar dissolves. Stir in the chilled strawberry puree.
  4. Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
  5. Transfer to a freezer-safe container and freeze for at least 4 hours to firm up.
  6. Make the ice cream base (No-Churn Method): In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, whisk together the whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar dissolves. Gently fold in the sweetened condensed milk and the chilled strawberry puree until just combined.
  7. Fold the whipped cream into the milk mixture in two additions, being careful not to deflate the air.
  8. Transfer the mixture to a loaf pan or freezer-safe container, cover tightly, and freeze for at least 6 hours, or until firm.
  9. Before serving, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for easy scooping.

Notes

  • For the best flavor, use ripe, sweet strawberries.
  • If you prefer a smoother, less chunky ice cream, strain the strawberry puree before mixing it into the base.
  • To achieve an old-fashioned, richer flavor, substitute 1/4 cup of the whole milk with heavy cream.
  • This recipe makes a scoopable homemade ice cream that holds its shape well after freezing.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-ice-cream-recipe-homemade-creamy/