Ready to scoop up happiness? This Strawberries and Cream Ice Cream recipe is a velvety swirl of refreshing berries and creamy goodness, made with just a handful of simple ingredients!
You are going to love this irresistible Strawberries and Cream Ice Cream recipe. Fresh strawberries folded into a smooth vanilla base creates a sweet and creamy flavor ideal for summertime.
For more Ice Cream recipes you have to try my Buckeye Ice Cream, Spiced Pumpkin Ice Cream, and Peach Ice Cream!
Table of Contents
Why We Love This Ice Cream
- Serve in cones, bowls, or as a topping for other desserts for a customizable treat.
- Homemade ice cream is satisfying to make and free from artificial additives.
- Ideal for serving guests or special occasions during holidays and celebrations.
Recipe Ingredients
Strawberries – Fresh, ripe strawberries work perfectly for this recipe. Farmer’s market strawberries are especially juicy and sweet, giving the best strawberry flavor for a creamy and fruity ice cream.
Heavy Cream – Essential for achieving a rich and creamy texture, heavy cream is preferred as it provides a smoother consistency.
Egg Yolks – The key to custard-based ice cream, egg yolks make the texture smooth, creamy, and scoopable while preventing iciness during freezing.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Fruit Chunks – Incorporate small fruit pieces, such as strawberries, blueberries, or peaches, during the final stage of churning for a delightful texture.
Mix-Ins – Stir in chocolate chips, crushed cookies, or nuts to make the ice cream more exciting and flavorful.
How to Make Strawberries and Cream Ice Cream
Step 1: Combine pureed strawberries and 2 tbsp of sugar in a bowl. Place in the refrigerator until needed.
Step 2: Slice the vanilla bean in half and scrape into a medium saucepan. Add vanilla extract, heavy cream, milk, salt, and sugar. Turn the heat to medium and bring the mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).
Step 3: In a medium-sized mixing bowl, whisk the egg yolks. While constantly whisking, slowly pour the heated milk mixture into the egg yolks. Continue pouring while whisking. Return the contents to the pan and cook until the mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees Fahrenheit / 77 degrees Celsius).
Step 4: Remove immediately and pour through a mesh sieve into a large, clean mixing bowl. Place the bowl over an ice bath to cool, then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
Step 5: Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn strawberry ice cream for approximately 25–30 minutes.
Step 6: When the ice cream has thickened, remove half of it from the machine and place it in a freezer-safe container. Pour in the strawberries and continue to run the machine until the strawberries are blended. Pour into the vanilla portion and swirl with a skewer or butter knife. Freeze for 4–6 hours before serving.
Expert Tips
Stir the Custard While Cooling – Occasionally stir the custard as it cools in the refrigerator to prevent skin from forming on the surface.
Use Parchment to Prevent Ice Crystals – Place a sheet of parchment paper directly on top of the ice cream surface before sealing the container to minimize exposure to air and prevent ice crystals.
FAQs
Yes, an ice cream maker is necessary for this recipe. It helps create a smooth texture by churning the mixture while it freezes. If you don’t have one, freeze in a shallow container and stir every 30 minutes until fully set.
Yes, thaw frozen strawberries and drain excess liquid before pureeing to maintain the desired consistency.
Storage Information
To STORE your homemade Strawberry Ice Cream, transfer it to an airtight container and place it in the freezer. A 9×5-inch loaf pan works well; cover it tightly with plastic wrap and then foil.
For optimal freshness and texture, consume within 2 weeks. Avoid refreezing melted ice cream, as this can lead to a grainy texture.
More Strawberry Recipes to Try
Strawberries and Cream Ice Cream Recipe
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 vanilla bean - scraped
- 3/4 tsp vanilla extract
- pinch of salt
- 3 large egg yolks
- 3/4 cup + 2 Tbsp granulated sugar
- 2 cups fresh strawberries - hulled and pureed
Instructions
- Combine pureed strawberries and 2 tbsp of sugar in a bowl. Place in the refrigerator until needed.
- Slice the vanilla bean in half and scrape into a medium saucepan. Add vanilla extract, heavy cream, milk, salt, and sugar. Turn the heat to medium and bring the mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).
- In a medium-sized mixing bowl, whisk the egg yolks. While constantly whisking, slowly pour the heated milk mixture into the egg yolks. Continue pouring while whisking. Return the contents to the pan and cook until the mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees Fahrenheit / 77 degrees Celsius).
- Remove immediately and pour through a mesh sieve into a large, clean mixing bowl. Place the bowl over an ice bath to cool, then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn strawberry ice cream for approximately 25–30 minutes.
- When the ice cream has thickened, remove half of it from the machine and place it in a freezer-safe container. Pour in the strawberries and continue to run the machine until the strawberries are blended. Pour into the vanilla portion and swirl with a skewer or butter knife. Freeze for 4–6 hours before serving.
The ice cream is so delicious looking. I make ice cream with cream and no milk. My husband who grew up in an ice cream making business said that using some milk makes the ice cream harder Does yours scoop out well? I really want to make this. Thank you.
I am featuring this on my “12 Great Ice-cream Recipes” round up post……..Thanks for sharing it @ CountryMommaCooks Link and Greet Party……..have a great week end!
This is a gorgeous looking ice cream…I love the swirls too!!!
Thanks everyone!