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strawberry ice cream

Strawberry Ice Cream

With only six ingredients, you can make this easy ice cream 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.
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Prep Time 3 hours
Cook Time 4 hours
Total Time 7 hours
Course Dessert
Servings 6 cups

Ingredients
  

  • 12 ounces frozen strawberries
  • 2 tablespoons lemon juice
  • 3 cups heavy whipping cream divided
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Pre-freeze your ice cream maker according to the manufacturer’s instructions (usually overnight).
  • Combine the frozen strawberries and lemon juice in a food processor and pulse until the berries are a granular consistency.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • 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
Tried this recipe?Let us know how it was!