This Homemade Strawberry Ice Cream is a refreshing and creamy treat that captures the sweet flavor of fresh strawberries. It’s perfect for hot summer days or any time you crave a delicious dessert.
Ingredients:
2 cups fresh strawberries, hulled and sliced
3/4 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 tsp vanilla extract
1 tbsp lemon juice (optional)
Instructions:
Prepare the strawberries: In a mixing bowl, combine the sliced strawberries with 1/4 cup of sugar. Let them sit for about 15-20 minutes to macerate, allowing the juices to be released.
Blend the strawberries: After the strawberries have macerated, blend them in a blender or food processor until smooth. If you prefer a chunkier texture, pulse them a few times instead.
Mix the cream and milk: In a separate bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, and lemon juice (if using) until the sugar is dissolved.
Combine the mixtures: Stir the blended strawberries into the cream mixture until well combined.
Chill the mixture: Cover the mixture and refrigerate it for at least 1-2 hours, or until it’s well chilled.
Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve: Scoop the strawberry ice cream into bowls or cones and enjoy.
Recipe Tips:
No ice cream maker?: Pour the mixture into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals.
Add-ins: Mix in pieces of fresh strawberries or chocolate chips during the last few minutes of churning for extra texture.
Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.
