Homemade strawberry ice cream is completely different from the commercial kind you can get in supermarkets. It bursts with real strawberry flavor and has the most beautiful, all-natural light pink color. There's nothing more delicious on a hot summer day than a scoop of freshly churned strawberry ice cream.
This May, for my birthday, I treated myself to an ice cream maker. After doing some research, I chose the Cuisinart ice cream maker, because I wanted an ice cream machine with a compressor (an integrated freezer), so that I wouldn't have to find room in my freezer for a bulky bowl 24 hours before I made ice cream. I wanted to be able to make ice cream on a whim, whenever the mood struck. I've been very happy with my choice.
If you don't have an ice cream maker but are still yearning for homemade strawberry ice cream, try making no-churn strawberry ice cream, strawberry icebox cake, or some strawberries and cream popsicles.
And if you're looking for a non-dairy option, try making this amazing 4 ingredient strawberry sorbet.
My friend Heidi's allotment is having a bumper crop of strawberries this year, and I was lucky enough to be given a great big bowl of these beautiful berries. Making strawberry ice cream was an obvious choice!
Strawberry Ice Cream Recipe Ingredients:
- One pound of fresh strawberries, hulled
- 3/4 cup sugar
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 teaspoon fresh lemon juice
How to Make Homemade Strawberry Ice Cream:
Start by hulling, chopping, and macerating the strawberries. Mix the sugar with the roughly chopped strawberries, and let it sit for about 30 minutes. The berries with macerate, the sugar will begin to pull the liquid from the fruit, and the sugar will dissolve. These are your macerated berries.
Blend the strawberries and sugar mixture until it is quite smooth. I prefer a well-blended strawberry puree in my ice cream rather than a chunky one, because the chunks of strawberries freeze harder than the ice cream and can be a shock to bite into.
Add the sour cream, heavy cream, and lemon juice, and blend to combine.
Pour the strawberry mixture into your ice cream maker and follow your machine's instructions. With my machine, it took about 50 minutes to churn this luscious strawberry ice cream.
Put the ice cream in a reusable ice cream storage container, and store in the freezer. It's still quite soft when it comes out of the machine, so it's easy to spread in the container.
Home freezers keep food colder than commercial ice cream freezers, so let the container of ice cream sit out for about ten minutes before scooping and serving. After about 10 minutes, it will scoop beautifully.
What's your favorite flavor of ice cream? I think I'm going to make cardamom ice cream next.
Printable Strawberry Ice Cream Recipe
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