Strawberry Ice Cream Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Strawberry Ice Cream recipe is creamy, delicious, and loaded with fresh, juicy strawberries. Easy to make with a few simple ingredients, this classic ice cream is the best!
Homemade ice cream of all types and flavors makes such favorite frozen treats. This Strawberry Ice Cream recipe is made with rich, wholesome ingredients and fresh strawberries for the creamiest and best Strawberry Ice Cream I’ve tasted!
This homemade Strawberry Ice Cream is one of our family favorites, and my husband (who is a strawberry fan) says it’s absolutely the best strawberry ice cream he’s ever had. I’ve developed and tested many recipe combinations to get this homemade strawberry ice cream just right – and this one is it!
Table of Contents
How to Make Strawberry Ice Cream
This strawberry ice cream is not too sweet, but just sweet enough to balance the tartness of the fresh strawberries. It’s made from simple ingredients like heavy cream and whole milk that make it so rich and delicious. While I’ve made this recipe egg-free, it’s amazingly decadent and creamy. And since we love strawberries, this ice cream is full of them!
To make this scrumptious ice cream, you’ll need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Strawberries – Chopped fresh strawberries are best, but if frozen strawberries, they need to be unsweetened and completely thawed
- Sugar – Granulated sugar
- Heavy cream and Whole milk – Full-fat dairy gives it a rich and creamy taste and texture and the best results. Therefore, I do not recommend using low-fat dairy for these reasons.
- Cream cheese – use full-fat cream cheese for best results. It adds an extra layer of rich, luscious creamy texture and flavor to the ice cream.
- Vanilla extract – Use homemade vanilla or your choice of quality pure vanilla extract.
- Kosher salt – This pinch of salt enhances the sweetness
This recipe is rich and creamy and is made without eggs. It is a perfect ice cream for those with egg sensitivities.
Step-by-Step Instructions
Macerate (sugar) the strawberries.
Lightly stir chopped strawberries, fresh or thawed, with sugar. Allow sugared strawberries to sit at room temperature for about 30 minutes, which will release juices from the strawberries.
Make the ice cream mixture.
In a second bowl, mix the milk, heavy cream, and cream cheese until smooth. Add strawberries and their juice to the ice cream mixture and stir until combined. Add vanilla and salt.
Churn the ice cream.
Pour into the insert of the ice cream maker and make according to the ice cream maker instructions.
Serve immediately or freeze.
Once churned, enjoy soft-serve ice cream immediately or freeze it for scooping.
Serving and Freezing Instructions
To enjoy soft-serve ice cream. If you wish to enjoy it right after it’s made, scoop it into serving bowls or cones for soft-serve ice cream.
To freeze for scooping. Freeze immediately for firmer ice cream to scoop. Place the ice cream in an airtight container with a lid, or a dish or loaf pan, wrap very well, and place in the freezer for a few hours to overnight. Scoop and serve. Return any remaining ice cream to the freezer.
Ice cream should last in the freezer for about two weeks.
Homemade ice cream does not contain preservatives, so it needs to be enjoyed a bit faster than most store-bought varieties.
Recipe Tips
- Start with a frozen ice cream maker bowl. I keep the bowl, or insert, for my ice cream maker in the freezer all the time that it’s not in use. That way, it is always ice cold and ready to make ice cream. If you don’t store it in the freezer, I recommend placing it in the freezer a couple of days prior to using it for the best results. It will help the ice cream freeze better and be smoother.
- If you want smaller bites of strawberries, chop them a bit smaller or lightly mash them with a potato masher, careful not to make them mushy.
Frequently Asked Questions
Yes, you can use frozen strawberries, but they will need to be thawed first. Chop them prior to placing them in the bowl with sugar to allow them to macerate.
It will last for about 2 weeks in the freezer.
More Favorite Ice Cream Recipes
Old Fashioned Vanilla Ice Cream
No Churn Chocolate Ice Cream or No Churn Vanilla Ice Cream – no ice cream maker required
Blueberry Cheesecake Ice Cream
Here’s my favorite strawberry ice cream recipe. I think you’ll love it too!
Strawberry Ice Cream Recipe
Ingredients
- 1 pint fresh strawberries, chopped
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces cream cheese, softened
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Place strawberries in a medium bowl and cover with 1/4 cup granulated sugar. Stir lightly to make sure strawberries are well-coated with sugar. Allow strawberries and sugar to sit at room temperature for about 30 minutes to macerate.
- Combine whipping cream, milk, and cream cheese, mixing until smooth. Mix in sugar, strawberries and juices from earlier, vanilla, and salt.
- Pour into ice cream maker container and make according to ice cream maker directions.
- Once ice cream has churned, remove from the ice cream maker container and serve immediately as soft serve or place in an airtight container in the freezer for 1 hour to overnight for a firmer ice cream.
Notes
Serving and Freezing Instructions
To enjoy soft-serve ice cream. If you wish to enjoy it right after it’s made, scoop it into serving bowls or cones for soft-serve ice cream. To freeze for scooping. Freeze immediately for firmer ice cream to scoop. Place the ice cream in an airtight container with a lid, or a dish or loaf pan, wrap very well, and place in the freezer for a few hours to overnight. Scoop and serve. Return any remaining ice cream to the freezer. Ice cream should last in the freezer for about two weeks.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No ice cream maker !! Any other way ??
I just made the strawberry ice cream…how do you get the cream cheese dissolved in cold milk and cream? we used soften cream cheese but still have little chunks in the finished product.
Hey Robyn: this is probably the first recipe I have eve left a comment on. We were surprised with two flats of strawberries during strawberry season and somewhat at a loss as what to do with that many strawberries. I decided to make three completely different strawberry ice cream recipes, and had a blind taste testing. Your recipe won hands-down. Jamie Dean’s came in second, and Ben & Jerry’s did not even make the cut (months later, it still sits in the freezer!) Thanks for the awesome recipe, it is very easy to make and delicious. I have decided to try your recipe with peaches, thanks again.
Sincerely, Steelegood.
Wow! Thank you so much! I’m so glad that you loved it! It is one of my favorite ways to use strawberries for sure! xo
Yes! That’s perfect!!! Thank you so much:)
Ever since I tried this recipe it’s been my go to strawberry ice cream recipe. I’ve added a graham crust to make it a cheesecake ice cream and was just thinking it would be delicious as a chocolate strawberry ice cream! Any idea what I would add to change this from vanilla to chocolate??
I’m so glad you are loving this recipe, Vanessa. You could take a look at my chocolate ice cream recipe and use that as a base with the strawberries. I think it would be delicious!
This is the best strawberry ice cream ever! The only thing I would change is to grind up strawberries in blender as the chunks of the frozen berries are like biting into a hunk of ice!
Ohhh myyy god! This ice cream is so so delicious!!! And it’s the easiest to make by far!
I made this about 2 weeks ago for my husbands birthday. It was SO GOOD!!!! I am now going to try the same recipe but with cranberries instead of the strawberries. I am really horrible at making the custard for ice cream and just about any other kind of custard.
I love the berries and that you worked cream cheese in, too! I bet this is so rich and wonderful!
I first tried your chocolate ice cream and it was DELICIOUS. Had some fresh strawberries so decided to try your recipe. Again, delicious! One question though. How do you keep the cream cheese from turning into chucks. I softened it, but when I mix it with the cold milk and cream it forms little clumps and sticks to the paddle in the ice cream maker too. Is this the way it is supposed to be? It did the same when I made your chocolate ice cream. Personally I don’t mind the chunks but my husband was a little off put, even though he gobbled it up! I was going to make some for my grandkids and they may react the same as my husband about the chunks! Any suggestions?
Hi Bonnie, I’m so glad you enjoyed the ice cream. Let’s make sure that your grandchildren and husband absolutely love it, too! I would make sure that the cream cheese is softened to room temperature (like you would when baking). You may also want to let the heavy cream and milk come to room temperature as well to prevent any lumps from forming. I hope that helps!
Perfect for the summer – and – since it has fruit it is good for you!