Here’s a simple and creamy strawberry ice cream recipe—no ice cream machine required if you want:
🍓 Strawberry Ice Cream
🧾 Ingredients:
- 2 cups fresh strawberries (hulled and sliced)
- ¾ cup sugar (divided: ½ cup for strawberries, ¼ cup for cream)
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- Optional: a few drops of lemon juice to enhance flavor
👩🍳 Instructions:
- Prepare strawberries
- In a bowl, mix strawberries with ½ cup sugar and optional lemon juice.
- Mash slightly with a fork or potato masher for a chunky puree. Let sit for 15–20 minutes.
- Mix cream base
- In a large bowl, whisk together heavy cream, milk, ¼ cup sugar, and vanilla extract until sugar dissolves.
- Combine
- Stir in the strawberry mixture (including juice). For smoother ice cream, blend briefly with an immersion blender.
- Chill
- Refrigerate mixture for at least 1 hour before freezing.
- Freeze
With ice cream maker: Pour mixture into the machine and churn per instructions.
No ice cream maker: Pour mixture into a shallow freezer-safe dish, freeze 30–60 minutes, stir vigorously, repeat every 30 minutes until creamy (about 3–4 hours). - Serve
Scoop into bowls or cones and enjoy!
🍦 Tips & Variations:
- Add chocolate chips or chunks for a strawberry-chocolate version.
- Use frozen strawberries if fresh aren’t available.
- For extra richness, replace ¼ cup milk with more cream.
- For natural pink color, use a few drops of beet juice (optional).
If you want, I can give you a super easy 3-ingredient no-churn strawberry ice cream that’s ready in under 30 minutes 🍓🍨. Do you want that version?
