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

Three scoops of homemade strawberry ice cream with visible red swirls in a white bowl.
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This recipe delivers rich, creamy homemade strawberry ice cream packed with fresh strawberry flavor. You can make this classic summer treat using an ice cream maker or choose the simple no-churn method.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (adjust to berry sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 1 cup whole milk
  • 1/2 cup granulated sugar (for the base)

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries, 1/2 cup sugar, and lemon juice. Stir gently. Let this mixture sit at room temperature for at least 30 minutes, stirring occasionally, until the strawberries release their juices and create a syrup.
  2. Mash the strawberries: Lightly mash about half of the strawberries with a fork to break them down further, leaving the rest chunky for texture.
  3. Make the base (Ice Cream Maker Method): In a large bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup sugar, and vanilla extract until the sugar dissolves completely. Stir in the prepared strawberry mixture.
  4. Chill the base: Cover the base mixture and refrigerate for at least 2 hours, or until very cold.
  5. Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
  6. Freeze: Transfer the soft ice cream to an airtight container and freeze for 2 to 4 hours to firm up before serving.
  7. Make the base (No-Churn Method): In a large bowl, whip the cold heavy cream until stiff peaks form. In a separate bowl, whisk together the whole milk, 1/2 cup sugar, and vanilla extract until the sugar dissolves. Gently fold the milk mixture into the whipped cream. Fold in the prepared strawberry mixture.
  8. Freeze (No-Churn): Pour the mixture into a freezer-safe loaf pan or container. Cover the surface directly with plastic wrap to prevent ice crystals, then cover the container tightly. Freeze for at least 6 hours, or until firm. You may need to let it soften slightly on the counter before scooping.

Notes

  • For the best flavor, use ripe, sweet fresh strawberries.
  • If you prefer a smoother texture with the ice cream maker, blend the entire strawberry mixture before churning.
  • For the Ninja Creami, process the base mixture (without churning first) in a freezer-safe pint container until solid, then process using the ‘Ice Cream’ setting.
  • Adding a splash of vodka (1 teaspoon) can help keep the ice cream softer when frozen solid.

Nutrition

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