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Strawberry Ice Cream

This Homemade Strawberry Ice Cream is slow-churned in an ice cream machine and a little bit tart, a little bit sweet and bursting with strawberry flavor. With only six ingredients, you can make this easy ice at home. If you’ve never made homemade ice cream, you’re in a real treat. It’s so much easier than you’d think, you just need a little bit of time and patience. I am going to show you just how easy it is!

For this recipe, you’ll start by heating some heavy cream with sugar and frozen strawberries, which essentially allows the sugars to dissolve and the flavors of the berries to really absorb into the cream. Once the mixture has cooled, you just have to grab your ice cream machine and get to work churning it, but it’s only takes a few minutes.

Honestly, I love it as a soft-serve consistency, but I usually freeze it for a couple hours to let it firm back up. I definitely snuck into the freezer with my spoon in my hand for several days sneaking a few bites at a time because this ice cream was so good!

Strawberry Ice Cream

Photo of Strawberry Ice Cream
  • 3 hours
  • 4-6 hours
  • 9 hours
  • 6 cups


12 ounces frozen strawberries
2 tablespoons lemon juice
3 cups heavy whipping cream, divided
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon pure vanilla extract


  1. Pre-freeze your ice cream maker according to the manufacturer’s instructions (usually overnight).
  2. Combine the frozen strawberries and lemon juice in a food processor and pulse until the berries are a granular consistency.
  3. In a medium-sized saucepan, combine 2 cups of heavy whipping cream with the sugar and brown sugar and the strawberries. Heat over medium heat, stirring frequently just until the mixture starts to boil.
  4. Remove from the heat and transfer to a heat-proof bowl. Stir in the remaining 1 cup heavy whipping cream and the vanilla extract and stir to combine. Cover the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. Mixture may thicken, re-stir prior to churning.
  5. Add your mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 8-10 minutes or until the mixture is thickened to a soft-serve like consistency.
  6. Transfer to a freezer-safe container and freeze for 4-6 hours until firm. I recommend allowing the ice cream to soften for about 20 minutes before serving.


  • Fresh strawberries: This recipe has been tested using fresh strawberries. I found the flavor is better with frozen strawberries.
  • Ice cream maker: Note the ice cream maker should be pre-frozen according to the manufacturer’s instructions. The liquid mixture is about 4 cups and it produces 6 cups prepared.
  • Make ahead and storage suggestions: The ice cream mixer can be made 12-24 hours in advance. After it’s been churned, store in a covered, freezer-safe container. It is best served within 2-3 days of making.
  • Heavy whipping cream alternatives: This recipe has not been tested with whole milk, but if you do not have heavy whipping, whole milk is the next best option.
  • Light brown sugar: If you don’t have brown sugar, just replace that amount with additional granulated sugar

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