Strawberry Ice Cream should taste like real strawberries — bright, fragrant, and naturally sweet — not artificial flavoring. This homemade Strawberry Ice Cream delivers exactly that: a silky, ultra-creamy texture packed with fresh berry flavor and juicy strawberry pieces in every bite.
If you’ve ever been disappointed by pale pink, overly sweet store-bought versions, this recipe will change your expectations. With a simple base, a smart maceration technique, and a touch of professional tips, you’ll create a rich, scoopable dessert that captures the true essence of summer strawberries.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Intense Real Strawberry Flavor – Made with fresh berries, not extracts or syrups.
- Ultra Creamy Texture – A balanced sugar blend and optional xanthan gum prevent iciness.
- Perfectly Scoopable – A small amount of liquor keeps it soft straight from the freezer.
- Customizable Sweetness – Adjust lemon and salt for flavor balance.
- No Artificial Colors or Additives – Pure ingredients, vibrant natural color.
- Impressive Yet Simple – Guests will think it’s artisan ice cream from a specialty shop.
What sets this recipe apart is the dual strawberry technique: part of the fruit is puréed for smooth flavor distribution, while the rest is macerated and folded in for bursts of juicy texture.
Ingredients Needed
This Strawberry Ice Cream is built from three key components: macerated strawberries, strawberry purée base, and creamy dairy mixture.
For the Macerated Strawberry Pieces
- 1 cup (about 170g) strawberries, hulled and thinly sliced
- ½ cup (99g) granulated sugar (taken from total amount)
- ¼ cup (57g) 80-proof liquor such as vodka or Cointreau
Why liquor? It enhances flavor and prevents the fruit pieces from freezing rock-hard.
For the Strawberry Purée Base
- 4 remaining cups strawberries (about 680g), hulled and sliced
- 1½ cups strained strawberry purée (measured after blending and straining)
For the Creamy Ice Cream Base
- ¾ cup (149g) granulated sugar (remaining portion)
- ¼ teaspoon xanthan gum (optional) – For extra smoothness and stability
- 2 cups (454g) half-and-half, cold
- ¼ cup (78g) light corn syrup – Improves texture and prevents crystallization
- Pinch of table salt, to enhance flavor
- Fresh lemon juice, added gradually to balance sweetness
How to Make Strawberry Ice Cream
Step 1 – Macerate the Strawberry Pieces
Wash, hull, and thinly slice 1 cup of strawberries. The thinner the slices, the more evenly they distribute in the ice cream.
Place them in a bowl and sprinkle with ½ cup of sugar. Pour the liquor over the berries and gently stir.
Cover and refrigerate for at least 2 hours, or up to 48 hours.
Why this matters: The sugar draws out juices, intensifies flavor, and softens texture. The liquor keeps the pieces tender even after freezing.
Step 2 – Make the Strawberry Purée
Hull and slice the remaining strawberries. Blend until completely smooth.
For the smoothest ice cream texture, pour the purée through a fine-mesh strainer to remove seeds. Press with a spatula to extract maximum flavor.
Measure out 1½ cups of strained purée. Reserve any extra for smoothies or sauces.
Visual cue: The purée should be silky and vibrant red, with no visible seeds.
Step 3 – Combine Dry Ingredients
In a large mixing bowl, whisk the remaining ¾ cup sugar with xanthan gum (if using).
Mixing the xanthan gum with sugar prevents clumping when liquids are added.
Step 4 – Build the Ice Cream Base
Slowly whisk in the strawberry purée, ensuring the sugar dissolves fully.
Add the cold half-and-half and corn syrup. Whisk until smooth and homogeneous.
Add a small pinch of salt. Taste. If the mixture tastes overly sweet, add a few drops of fresh lemon juice. Lemon enhances the strawberry flavor without making it sour.
Mini-tip: The base should taste slightly sweeter than you prefer — freezing dulls sweetness.
Step 5 – Chill Thoroughly
Cover and refrigerate the mixture until very cold, ideally at least 4 hours or overnight.
A cold base churns faster and creates smaller ice crystals, resulting in creamier ice cream.
Step 6 – Churn the Ice Cream
Pour the chilled base into your ice cream maker and churn according to manufacturer instructions.
The mixture should thicken to soft-serve consistency.
Step 7 – Add the Strawberry Pieces
In the final minute of churning, remove the macerated strawberries from the refrigerator. Drain off excess liquid.
Add the sliced berries during the last few rotations to evenly distribute them without overmixing.
Step 8 – Freeze to Firm
Transfer the ice cream to an airtight container. Press parchment or plastic wrap directly onto the surface to prevent ice crystals.
Freeze for 2 to 3 hours until firm but scoopable.
Serving and Storage Tips
Serving Suggestions
- Serve in chilled bowls to prevent rapid melting.
- Garnish with fresh strawberry slices and mint leaves.
- Pair with warm brownies or shortcake for contrast.
- Drizzle with dark chocolate sauce for indulgence.
For elegant presentation, use a warmed ice cream scoop for smooth, round scoops.
Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- Press plastic wrap directly against the surface to minimize freezer burn.
- Keep away from the freezer door to prevent temperature fluctuations.
If Ice Cream Becomes Too Firm
Let it sit at room temperature for 5–10 minutes before scooping.
Helpful Notes
- Best Strawberries: Use ripe, fragrant berries. Pale or underripe fruit will result in bland ice cream.
- No Ice Cream Maker? Pour mixture into a shallow pan and stir vigorously every 30 minutes for 3–4 hours.
- Adjust Sweetness: Taste before churning — strawberries vary widely in sweetness.
- Alcohol-Free Option: Omit liquor, but expect slightly firmer fruit pieces.
- For Extra Creaminess: Substitute ½ cup of half-and-half with heavy cream.
- Flavor Variations: Add crushed freeze-dried strawberries for more intense flavor.
Conclusion
This Strawberry Ice Cream recipe transforms simple ingredients into a luxurious frozen dessert bursting with real fruit flavor. The combination of fresh strawberry purée and macerated berry pieces creates depth, texture, and authenticity that store-bought versions simply can’t match.
With its ultra-creamy texture and balanced sweetness, it’s the perfect treat for warm days, family gatherings, or whenever you crave something refreshing yet indulgent.
If you tried this recipe, leave a comment below and give it a star rating — I’d love to hear how it turned out!
Did you add chocolate chips? Swap in another fruit? Share your twist, and don’t forget to pin this recipe on Pinterest or share it on Facebook to inspire others.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before blending. Fresh strawberries provide brighter flavor and better texture.
Is this Strawberry Ice Cream gluten-free?
Yes, all ingredients are naturally gluten-free. Always verify labels for corn syrup and xanthan gum to ensure certification if needed.
Why is my ice cream icy instead of creamy?
This usually happens if the base wasn’t chilled long enough or if the sugar balance is off. Corn syrup and optional xanthan gum help reduce ice crystals.
Can I make this without alcohol?
Yes. The alcohol mainly prevents the fruit pieces from freezing solid. Without it, expect slightly firmer strawberry bits.
How long does homemade strawberry ice cream last?
For best texture and flavor, consume within two weeks. Homemade ice cream lacks commercial stabilizers, so freshness matters.
Strawberry Ice Cream
Ingredients
Method
- Step 1 – Macerate the Strawberry Pieces: Combine sliced strawberries with 1/2 cup sugar and vodka (or orange juice). Stir gently, cover, and refrigerate for at least 2 hours or up to 48 hours to draw out juices and intensify flavor.
- Step 2 – Make the Strawberry Purée: Blend the remaining strawberries until smooth. Strain through a fine-mesh sieve to remove seeds. Measure 1 1/2 cups of strained purée.
- Step 3 – Combine Dry Ingredients: In a large bowl, whisk together the remaining 3/4 cup sugar and xanthan gum (if using) to prevent clumping.
- Step 4 – Build the Ice Cream Base: Slowly whisk in the strawberry purée until sugar dissolves. Add cold half-and-half and corn syrup, whisking until smooth. Stir in salt and adjust flavor with a few drops of fresh lemon juice if needed.
- Step 5 – Chill Thoroughly: Cover and refrigerate the mixture for at least 4 hours or overnight until very cold.
- Step 6 – Churn the Ice Cream: Pour the chilled base into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
- Step 7 – Add the Strawberry Pieces: Drain excess liquid from macerated strawberries and add them during the final minute of churning to distribute evenly.
- Step 8 – Freeze to Firm: Transfer to an airtight container, press parchment or plastic wrap directly onto the surface, and freeze for 2–3 hours until firm but scoopable.