by 
| nutritional information (per serving) | |
|---|---|
| 381 | calories |
| 25g | Fat |
| 38g | carbohydrates |
| 3g | protein |
View full nutritional information
Hide full nutritional information
×
| nutritional information | |
|---|---|
| Servings: 10 | |
| amount per serving | |
| calories | 381 |
| % Daily Value* | |
| 25g | 32% |
| Saturated Fat 16g | 79% |
| 78 mg | 26% |
| 36 mg | 2% |
| 38g | 14% |
| dietary fiber 1g | 4% |
| Total sugar 36g | |
| 3g | |
| Vitamin C 32 mg | 159% |
| Calcium 94 mg | 7% |
| iron 0 mg | 2% |
| Potassium 199 mg | 4% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Mixing your own homemade ice cream is a fun and delicious activity during the summer months. Strawberry ice cream is a great choice when sweet, red strawberries are in season. With a little planning and an ice cream maker, you can create a rich and creamy treat that tastes better than anything you'll find at a grocery store.
This strawberry ice cream takes a little time to make, but is remarkably easy to make. With half a liter of fresh strawberries, some cream and milk you can have a strawberry ice cream without cooking in a few hours!
Unless you are using a compressor ice maker, you will need to place the freezing bowl in the freezer until the ice is frozen. This usually takes 6 to 24 hours. If you hear liquid movement when you shake it, the bowl needs to be kept longer in the freezer. Keeping the bowl in the freezer at all times ensures it's always ready to make a batch of delicious ice cream.
Prepare the strawberries with a little sugar and lemon juice at least 2 hours in advance. This gives the strawberries time to macerate and produce their sweet, syrupy juices.
“I liked the fact that the ice cream didn't need to be cooked and the taste was amazing. My 2 liter machine (identical to the one pictured) was about to overflow after I added the chopped strawberries. Next time I'll stir them in when transferring the scrambled ice cream into a freezer container. – Diana Rattray
3 cups (16 ounces) strawberriespeeled and cut into slices or cubes
4 tablespoon lemon juice
1 1/2 cups granulated sugar
1 1/2 cups whole milk
2 3/4 cups whipped cream
2 teaspoon vanilla extract
A few drops red food coloringOptional
Gather the ingredients.
Kristina Vanni
In a medium bowl, combine the strawberries with the lemon juice and 1/2 cup sugar. Stir gently. Leave at room temperature for about 2 hours to allow the strawberries to release their juice.
Kristina Vanni
Strain the berries and collect the accumulated juice.
Kristina Vanni
Divide the berries in half. Mash or puree half of the berries and set aside. Keep the remaining chopped berries in the fridge – they will be added later.
Kristina Vanni
In a medium bowl, combine the milk and the remaining 1 cup sugar. Stir until the sugar has dissolved.
Kristina Vanni
Stir in the heavy cream, reserved strawberry juice, pureed strawberries, and vanilla extract. This ice cream has a natural appearance of a very pale pink. If you want a bolder pink hue, add a few drops of red food coloring.
Kristina Vanni
Stir the ice cream for about 20 to 25 minutes according to the manufacturer's instructions.
Kristina Vanni
5 minutes before the end of the mixing time, add the reserved strawberry slices and mix well. If using a small ice cream maker, place the reserved berries in an airtight, freezer-safe container along with the whipped ice cream. Stir gently until well combined.
Kristina Vanni
Freeze for at least 2 hours to set before scooping out and serving.
Kristina Vanni
recipe tips
Making homemade ice cream requires some forethought. Your ice cream maker's freezing bowl should be placed in the coldest part of your freezer at least 24 hours before churning your ice cream.
recipe variations
- When fresh strawberries are not in season, the appropriate amount of frozen berries can be used as well. Just thaw it before you start preparing the recipe.
- A small amount of alcohol can soften the ice a little and prevent ice crystals from forming. Add a tablespoon or two of vodka or orange flavored liqueur to the strawberries and lemon juice.
How to store it
Homemade strawberry ice cream will keep in an airtight, freezer-safe container for up to three months.
Why is strawberry ice cream the best?
Strawberry ice cream is the best because it uses fresh, seasonal ingredients in a decadent homemade dessert.
How popular is strawberry ice cream?
Strawberry ice cream is the third most popular ice cream. It falls behind chocolate and vanilla ice cream.
