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Strawberry Ice Cream

Homemade strawberry ice cream with vibrant pink scoops made by blending fresh berries, churning in an ice cream maker, and freezing until firm. Smooth, seedless strawberry purée gives a clean texture in every scoop.
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Prep Time 15 minutes
chill/freeze 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Strawberry purée
  • 2 cup fresh strawberries hulled
  • 0.75 cup granulated sugar
Ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker

Method
 

Make the strawberry purée
  1. Purée the fresh strawberries with granulated sugar in a blender until smooth and bright pink, then strain through a fine-mesh sieve to remove seeds.
Make the ice cream base
  1. Whisk the heavy cream, whole milk, vanilla extract, and salt in a large bowl until fully combined.
Combine
  1. Fold the strawberry purée into the cream mixture until evenly distributed throughout, with no streaks of unmixed purée.
Churn
  1. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until thick like soft-serve.
Freeze to set
  1. Transfer to a freezer-safe container and freeze for at least 4 hours until firm before serving, so scoops hold their shape.

Notes

For the smoothest texture, chill the strawberry purée and the cream base in the refrigerator for 30 minutes before churning if your kitchen is warm. Store covered in the freezer for up to 2 weeks for best texture; let sit 5 minutes at room temperature before scooping. Freezer yes—refreeze after serving only once. Dairy swap: use full-fat coconut milk (canned) plus canned coconut cream in place of the heavy cream and whole milk for a lactose-free, creamy version.