Creamy Homemade Strawberry Ice Cream That Tastes Like Summer

This Homemade Strawberry Ice Cream is everything I want in a summer dessert—sweet, creamy, and packed with fresh strawberry flavor. I love how easy it is to make with just a few simple ingredients, and it always turns out rich, smooth, and full of fruity goodness. Whether I’m enjoying it in a cone, a bowl, or straight from the container (no judgment), this ice cream is the ultimate summer treat.

Why I Love This Recipe

I love making this ice cream because it’s so much better than store-bought. I get to control the ingredients, adjust the sweetness, and use fresh strawberries for that bold, natural flavor. There’s no artificial taste—just real fruit, creamy texture, and that homemade magic. Plus, it’s super satisfying to see it churn up into the perfect scoopable consistency.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and chopped

• Granulated sugar

• Lemon juice

• Heavy cream

• Whole milk

• Vanilla extract

• Salt

• Optional: extra chopped strawberries for texture

Directions

1. I start by macerating the strawberries—tossing them with sugar and lemon juice and letting them sit for 20–30 minutes until juicy.

2. Then I blend the strawberries into a puree, leaving some chunks if I want a bit of texture.

3. In a large bowl, I whisk together the cream, milk, sugar, vanilla, and a pinch of salt until the sugar is dissolved.

4. I stir in the strawberry puree and mix until fully combined.

5. I chill the mixture in the fridge for at least 2 hours, or overnight for the best flavor.

6. Once it’s cold, I pour it into my ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

7. I transfer the soft ice cream into a container and freeze it for 4 hours or until firm.

Servings and timing

This recipe makes about 1.5 quarts, which serves 6–8 people. It takes about 45 minutes of active prep and churning time, plus 4 hours of freezing.

Variations

• I fold in chopped fresh strawberries at the end of churning for extra fruit bites.

• For a twist, I swirl in strawberry jam or a ribbon of chocolate fudge.

• I sometimes use coconut milk instead of cream and milk for a dairy-free version.

• Adding crushed graham crackers makes it taste like strawberry shortcake.

• I mix in white chocolate chips or mini marshmallows for fun texture.

Storage/Reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it scoopable, I let it sit at room temperature for 5–10 minutes before serving. No reheating needed—just thaw and scoop.

FAQs

Can I use frozen strawberries?

Yes, I thaw them completely and drain any excess liquid before using. They work great in a pinch.

Do I need an ice cream maker?

It helps with texture, but I’ve made a no-churn version by folding the strawberry puree into whipped cream and sweetened condensed milk, then freezing it.

How do I prevent ice crystals?

I make sure the base is fully chilled before churning, and I store the finished ice cream in a container with a tight lid or a layer of plastic wrap pressed against the surface.

Can I make this less sweet?

Yes, I reduce the sugar slightly or use honey or maple syrup instead for a more natural sweetness.

What’s the best way to serve this?

I scoop it into waffle cones, layer it into parfaits, or top it with fresh berries and whipped cream for a stunning dessert.

Conclusion

This Homemade Strawberry Ice Cream is a dreamy, creamy, berry-packed dessert I’ll make on repeat every summer. It’s easy, customizable, and bursting with fresh flavor that makes every bite feel like a sunny afternoon. Once I started making it myself, I never looked back—this is strawberry ice cream at its best.