Strawberry Ice Cream

5 from 2 reviews



  1. Combine strawberries, sugar and vanilla in a food processor and pulse a few times until coarsely pureed.
  2. Stir that in with the cream and milk. Stir briskly a few times to dissolve the sugar.
  3. Cover. Refrigerate at least 1 hour and up to a day.
  4. Freeze in your ice cream maker according to manufacturer’s instructions.
  5. Serve immediately, soft-serve style, or pack into a container and cover tightly. Place in your freezer for an hour to firm up.
  6. Store tightly covered in the freezer for up to a week. Beyond that, the texture may become icy.


Fresh or frozen strawberries can be used. Thaw frozen berries first and keep any liquid that drains from them.