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Homemade Strawberry Ice Cream

Strawberry Ice Cream

Contributor: Ellie O'Brien

Freshly churned homemade Strawberry Ice Cream is sure to hit the spot on hot summer days. Just ask your family.

  • Author: Ellie O'Brien
  • Prep Time: 30 minutes
  • Freeze Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American

Ingredients

Scale
  • 1 and ½ cups hulled and diced strawberries
  • ½ cup granulated sugar
  • 1 tsp. lemon juice
  • 1 cup heavy whipping cream
  • ½ cup half and half
  • 1 tsp. vanilla extract

Instructions

  1. In a large bowl, mix strawberries, sugar and lemon juice. Allow to sit until the strawberries have released their juices, about 15 minutes.
  2. Mash the mixture with a potato masher, fork or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead).
  3. To the strawberries, add heavy cream, half and half, and vanilla extract. Stir just until combined. Pour the mixture into your ice cream maker, and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn).
  4. Freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit 5-10 minutes to soften before scooping and serving.