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homemade strawberry ice cream recipe featured
Avatar photoNico Martinez

Homemade Strawberry Ice Cream Recipe

Creamy, no-churn homemade strawberry ice cream bursts with fresh berry flavor, skipping the machine for easy summer indulgence. Perfectly pink and scoopable, it's a nostalgic treat using ripe strawberries macerated for max taste.
Prep Time 20 minutes
Total Time 8 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 204
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE ICE CREAM:
  • 1 pound (4 cups) fresh strawberries, hulled
  • 3/4 cup granulated sugar, divided
  • 2 cups heavy whipping cream, cold
  • 1 (14 oz) can sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • Pinch of salt

Equipment

  • Blender or food processor
  • Electric mixer
  • Loaf pan or freezer container

Method
 

  1. homemade strawberry ice cream recipe recipeCard1
  2. 1. Hull and chop strawberries, toss with 1/2 cup sugar and lemon juice. Macerate 30-45 min.
  3. 2. Puree with remaining sugar and salt.
  4. 3. Whip cream to soft peaks.
  5. 4. Fold in condensed milk and vanilla.
  6. 5. Fold in strawberry puree.
  7. 6. Freeze 6-8 hours, covered.

Nutrition

Calories: 204 | Carbohydrates: 23 | Protein: 3 | Fat: 11 | Fiber: 1 | Sugar: 21

Notes

STORAGE: Airtight in freezer up to 2 weeks. Soften 10 min before scooping.
MAKE AHEAD: Prepare up to 24 hours ahead, freeze covered.
SUBSTITUTIONS: Coconut cream for dairy-free; Greek yogurt + honey for condensed milk.
PRO TIPS: Chill all dairy; press wrap on surface to avoid crystals. Macerate fully for syrup.
SERVING SUGGESTIONS: In cones with berries; top pies or blondies; affogato with espresso.
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