Strawberry Ice Cream
Just a couple of miles from our house is a sweet strawberry patch, and as soon as the season hits, we’re there with buckets in hand. There’s nothing quite like the taste of strawberries freshly picked fresh from the field. While we love enjoying them as-is, one of our favorite ways to use up the haul is by turning them into homemade strawberry ice cream. It’s creamy, refreshing, and bursting with real berry flavor—simple, sweet, and the perfect way to celebrate strawberry season.
Who am I making this for?
One of my best friends, Sydney Woerner, and I share a love for local produce and sweet treats—and last summer, we made an unforgettable memory with our two boys at the local strawberry patch. We spent the morning picking ripe, juicy strawberries under the sun, before indulging in strawberry ice cream. It was one of those perfect moments—the kind that stick with you long after the last scoop is gone.
Strawberry Ice Cream
Prep: 10 min | Bake: 20-30 min | Total: 4 hours
Ingredients
1 ½ cups heavy cream
1 ½ cups Whole Milk
¾ cup sugar
1 tsp vanilla bean paste or extract
1- 1 ½ cups chopped strawberries
Pinch of salt
Instructions
1. Mix Ingredients:
In a large bowl, whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar is fully dissolved.
2. Churn:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency. Add the strawberries in the last 5 minutes of the churn.
3. Freeze:
Transfer the ice cream to a lidded container. Freeze for at least 4 hours, or until firm.
4. Serve:
Scoop and enjoy on its own or with your favorite desserts!
Loved this recipe? I’d love to hear your thoughts!
