If you are looking for a luscious and refreshing homemade treat, this Strawberry Ice Cream Recipe is an absolute must-try. It combines the natural sweetness and vibrant color of fresh strawberries with the creamy richness of whipped cream and condensed milk to create a dessert that feels like summer in every bite. The simple cooking process brings out the berry’s best flavors and gives the ice cream a delightfully smooth yet slightly chunky texture that’s truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Strawberry Ice Cream Recipe. Each component plays an essential role—fresh strawberries provide the iconic fruity flavor and color, cornstarch helps thicken the berry mixture, while sweetened condensed milk and heavy cream make the ice cream luxuriously creamy and smooth.
- 2 cups strawberries: Fresh and ripe for perfect sweetness and juicy flavor.
- 1 tablespoon cornstarch: Thickens the berry mixture to avoid a watery ice cream.
- ⅓ cup granulated sugar: Balances tartness and brings out natural berry notes.
- ½ tablespoon lemon juice: Adds brightness and enhances strawberry intensity.
- 14 ounce can sweetened condensed milk: Provides creaminess and subtle caramel undertones.
- 2 teaspoons vanilla extract: Infuses warm, comforting aroma and flavor.
- ¼ teaspoon sea salt: Amplifies sweetness and rounds out flavors.
- 2 cups heavy cream (cold): Whipped to airy perfection, creating the luscious texture.
How to Make Strawberry Ice Cream Recipe
Step 1: Prepare and Mash the Strawberries
Start by placing your hulled and halved strawberries into a large skillet. Instead of turning on the heat right away, use a muddler or fork to mash them gently until you get a thick, slightly chunky consistency—this helps maintain that fresh berry texture you want in your ice cream.
Step 2: Cook the Berry Mixture
Add the cornstarch and sugar to the mashed strawberries and stir well. Then move the skillet to the stovetop over medium heat. Once the mixture bubbles, reduce the heat slightly and cook for 5 to 7 minutes until it thickens beautifully. This cooking step intensifies the strawberry flavor and ensures a luscious base.
Step 3: Add Lemon Juice and Cool
Remove the skillet from the heat and stir in the lemon juice. This small addition elevates the flavors and cuts through the sweetness perfectly. Transfer the mixture to the refrigerator to cool completely while you prepare the creamy base.
Step 4: Mix Condensed Milk, Vanilla, and Salt
In a medium bowl, combine the sweetened condensed milk, vanilla extract, and sea salt. This trio creates a dreamy, velvety base that balances the fruity tartness of the berries.
Step 5: Whip the Heavy Cream
With a stand or hand mixer, whip the cold heavy cream on medium-high speed until firm peaks form. This airy whipped cream is what gives the Strawberry Ice Cream Recipe its incredibly smooth texture and melt-in-your-mouth feel.
Step 6: Fold Ingredients Together
Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Then carefully fold in the cooled strawberry mixture, making sure it’s evenly distributed without deflating the whipped cream.
Step 7: Freeze the Ice Cream
Pour the combined mixture into an airtight 2-quart container. Cover it tightly with a lid or plastic wrap and freeze for at least 5 hours or overnight to let all the flavors set into a perfect scoopable ice cream consistency.
How to Serve Strawberry Ice Cream Recipe
Garnishes
Fresh strawberries sliced on top are an obvious, stunning choice—they add freshness and a bit of texture contrast. You can also sprinkle crushed graham crackers or toasted almonds for a satisfying crunch. A drizzle of balsamic glaze or dark chocolate sauce elevates the presentation and adds complexity.
Side Dishes
This strawberry ice cream pairs wonderfully with warm desserts like a classic pound cake, shortbread cookies, or even freshly baked waffles. You could also serve it alongside a berry compote or a tart lemon cake for a bright contrast. It’s versatile enough to fit any occasion.
Creative Ways to Present
For a fun twist, serve scoops in hollowed-out waffle cones or chocolate-dipped bowls. You can transform it into a sundae with layers of fresh fruit, nuts, and whipped cream. Or turn it into boozy floats by topping with sparkling rosé or soda for adults, making your Strawberry Ice Cream Recipe versatile and memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container to prevent freezer burn and flavors from mingling with other frozen items. Press a piece of parchment paper or plastic wrap directly on the surface before sealing to maintain the creamy texture.
Freezing
This recipe freezes exceptionally well and can be kept for up to 2 weeks. For best texture, make sure your container is tightly sealed and stored in the coldest part of your freezer to avoid ice crystals forming.
Reheating
While ice cream is best enjoyed frozen, if it becomes too hard, you can soften it by placing it in the refrigerator for about 10 to 15 minutes before scooping. Avoid microwaving, as it can melt unevenly and impact the creamy texture of your homemade strawberry delight.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before using. The texture may be slightly softer, but the delicious flavor of the Strawberry Ice Cream Recipe will still shine through perfectly.
Is an ice cream maker necessary for this recipe?
Not at all! This recipe is designed to be no-churn, meaning you only need a freezer and a good mixing bowl—making it incredibly simple without compromising on that rich ice cream texture.
Can I make this ice cream vegan or dairy-free?
To make a vegan version, try substituting canned coconut milk for heavy cream and use a vegan condensed milk alternative. Keep in mind the texture and flavor will differ, but you can still enjoy a tasty strawberry frozen treat.
How long does it take to freeze properly?
The ice cream needs at least 5 hours to set firmly, but overnight is best for the creamiest texture. Rushing it may lead to an icy or crumbly consistency.
Can I add other fruits to this recipe?
Absolutely! Mixing in raspberries or blueberries can create delicious multi-berry ice cream variations. Just be sure to adjust the sugar slightly depending on the sweetness of the additional fruits.
Final Thoughts
This Strawberry Ice Cream Recipe is the perfect way to enjoy a refreshing, homemade dessert bursting with authentic berry flavor and creamy richness. Whether you are making it for family gatherings or treating yourself on a sunny afternoon, it’s a guaranteed crowd-pleaser that’s simple to whip up and impossible not to love. Grab those fresh strawberries and make some magic happen!
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Strawberry Ice Cream Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This strawberry ice cream recipe is a delightful homemade treat made without an ice cream maker. Fresh strawberries are cooked down with cornstarch and sugar to create a thick, flavorful base which is then combined with whipped cream and sweetened condensed milk to achieve a creamy, dreamy texture. Perfectly balanced with a touch of lemon juice and vanilla, this no-churn ice cream is easy to make and wonderfully refreshing.
Ingredients
Strawberry Mixture
- 2 cups strawberries (stems removed, hulled, sliced in half)
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- ½ tablespoon lemon juice
Ice Cream Base
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream (cold)
Instructions
- Prepare Strawberries: Place the hulled and halved strawberries in a large skillet away from the stove and mash them using a muddler or fork until you achieve a thick, slightly chunky consistency.
- Add Thickening Ingredients: Mix the cornstarch and granulated sugar into the mashed strawberries thoroughly.
- Cook the Strawberry Mixture: Move the skillet to the stovetop over medium heat. Once the mixture starts to bubble, reduce the heat slightly and cook the strawberries down, stirring occasionally, until thickened, about 5 to 7 minutes.
- Finish and Cool Strawberries: Remove from heat and stir in the lemon juice. Transfer the mixture to the refrigerator to cool completely while preparing the ice cream base.
- Prepare Ice Cream Base: In a medium bowl, combine sweetened condensed milk, vanilla extract, and sea salt. In a separate large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until firm peaks form, about 3 minutes.
- Combine Mixtures: Gently fold the condensed milk mixture into the whipped cream using a rubber spatula until evenly combined. Then carefully fold in the cooled strawberry mixture.
- Freeze the Ice Cream: Pour the combined mixture into a 2-quart airtight container. Seal with a lid or plastic wrap, and place in the freezer for at least 5 hours or overnight until fully set and creamy.
Notes
- Use fresh ripe strawberries for the best natural sweetness and flavor.
- Make sure the strawberry mixture is completely cooled before folding into whipped cream to maintain its volume.
- For added texture, fold in small chunks of fresh strawberries after cooling, if desired.
- You can substitute cornstarch with arrowroot powder for a gluten-free option.
- If you prefer a softer ice cream, remove it from the freezer 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
