Strawberry Ice Cream
Indulge in the creamy sweetness of homemade Strawberry Ice Cream, a timeless treat bursting with the vibrant flavor of fresh, sun-ripened strawberries. Made with simple ingredients like heavy cream, whole milk, and a hint of vanilla, this recipe strikes the perfect balance between rich creaminess and fruity freshness. The strawberries are macerated in sugar to enhance their natural juices, then blended into a smooth or slightly chunky puree for a deliciously customizable texture. The mixture is churned to perfection in an ice cream maker, creating a luscious dessert that’s perfect for summer days or any time you're craving a classic frozen indulgence. Ready in just 30 minutes of prep and requiring minimal effort, this recipe is perfect for family gatherings, picnics, or a delightful treat at home. Whether served in a cone or alongside other desserts, this velvety strawberry ice cream promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 1 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Hull and roughly chop the fresh strawberries. Place them in a medium bowl and add 1/2 cup of granulated sugar. Gently toss to combine and allow this mixture to sit for around 20 minutes to macerate.
Once the strawberries are softened and have released their juices, transfer the mixture to a blender or food processor. Blend until smooth or leave slightly chunky, depending on your texture preference.
In a large mixing bowl, combine the remaining 1/2 cup of granulated sugar, heavy cream, whole milk, vanilla extract, and salt.
Stir in the blended strawberry mixture until thoroughly combined.
Pour the mixture into the chilled bowl of an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container and cover the surface with plastic wrap to prevent ice crystals from forming.
Freeze for at least 4 hours or until firm.
Allow the ice cream to sit at room temperature for about 5 minutes before scooping and serving.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 227.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 347 mg | 27% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
