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Strawberry Ice Cream Recipe

Our strawberry ice cream is smooth, creamy and full of fresh berry flavor. We used simple ingredients to create a frozen treat your whole family will love!
Prep Time15 mins
Cook Time20 mins
Chilling, Churn, and Freezing Time6 hrs
Total Time6 hrs 35 mins
Course: Dessert, Dessert, Snack
Cuisine: American
Keyword: left over straberry recipes, strawberries, strawberry desserts, strawberry ice cream, Strawberry ice cream recipe, strawberry recipes, strawberry season
Servings: 10 Servings
Calories: 285kcal


  • Ice Cream Maker
  • Blender or Immersion Blender


  • I Lb Strawberries (separated, stems removed, cut into half inch chunks)
  • 1 Cup Granulated Sugar (divided)
  • 1 Tablespoon Lemon Juice
  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1 Teaspoon Vanilla Extract (or vanilla paste)
  • 5 Large Egg Yolks


  • This recipe requires an ice cream maker. Follow the manufacturer's instructions and place the core in the freezer well in advance to freeze solid. Most manufacturers require at least 24 hours.
  • Place half the prepared strawberries, ¼ cup of sugar, and lemon juice in a medium saucepan over low-medium heat. Cook until the berries begin to soften and release some of their moisture (about 10-15 minutes).
  • Remove the strawberries from heat and strain off any excess liquid. Transfer to a bowl, cover, and refrigerate for later use.
  • Use a blender, food processor, or immersion blender to blend the remaining berries into a puree. Pour through a mesh sieve to remove any seeds, then transfer to the refrigerator to chill.
  • In a medium saucepan, combine the heavy cream, milk, eggs, sugar, and vanilla. Bring to a steep over low-medium heat. Steam should begin to rise from the liquid. Stir consistently and continue to cook over low-medium heat for approximately 8-10 minutes until the custard slightly thickens. The custard should lightly coat the back of a spoon when ready.
  • Transfer the custard to a bowl to cool and cover with plastic wrap. The plastic wrap should touch the top of the custard to prevent a skin from forming. Place in the refrigerator to cool (about 2 hours).
  • After the custard, strawberry sauce and puree have cooled, pour the custard into the ice cream maker. Churn according to manufacturer’s instructions until the ice cream reaches the soft set stage. Add the strawberries and puree. Continue to churn until the ice cream is well mixed and has begin to set.
  • Transfer the ice cream to a freezer safe container, and place in the freezer until completely firm. This will vary based on how frozen the ice cream is when it’s removed from the ice cream maker. (Ours took 4 - 6 hours.) Serve cold.


The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of strawberry ice cream. Actual calories will vary. The dessert can be stored in a covered container in your freezer for up to five (5) days. 


Serving: 0.5Cup | Calories: 285kcal | Carbohydrates: 23g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 160mg | Sodium: 33mg | Potassium: 77mg | Sugar: 21g | Vitamin A: 860IU | Vitamin C: 0.9mg | Calcium: 69mg | Iron: 0.2mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!