Go Back
Strawberry Ice Cream
Isabella

Strawberry Ice Cream

This homemade Strawberry Ice Cream delivers bright, authentic berry flavor with a silky, ultra-creamy texture and juicy strawberry pieces in every bite. Made with fresh strawberries, a balanced sugar blend, and a smart dual-fruit technique, it captures the true taste of summer in a perfectly scoopable frozen dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Macerated Strawberry Pieces
  • 1 cup strawberries, hulled and thinly sliced
  • ½ cup granulated sugar taken from total amount
  • ¼ cup 80-proof vodka or orange juice orange juice for alcohol-free option
Strawberry Purée Base
  • 4 cups strawberries, hulled and sliced
  • 1 ½ cups strained strawberry purée measured after blending and straining
Creamy Ice Cream Base
  • ¾ cup granulated sugar remaining portion
  • ¼ teaspoon xanthan gum optional
  • 2 cups half-and-half, cold
  • ¼ cup light corn syrup
  • 1 pinch table salt
  • to taste fresh lemon juice added gradually to balance sweetness

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5 – Chill Thoroughly: Cover and refrigerate the mixture for at least 4 hours or overnight until very cold.
  6. 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.
  7. Step 7 – Add the Strawberry Pieces: Drain excess liquid from macerated strawberries and add them during the final minute of churning to distribute evenly.
  8. 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.

Notes

Use ripe, fragrant strawberries for the best flavor. If making without an ice cream maker, freeze the mixture in a shallow pan and stir vigorously every 30 minutes for 3–4 hours. For extra creaminess, replace 1/2 cup of half-and-half with heavy cream. Store in an airtight container for up to 2 weeks for optimal freshness.