Strawberry Ice Cream

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5 from 2 reviews


  • 1 pint (1/2 quart) strawberries, hulled
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup milk


  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.

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