Truly Rich Strawberry Ice Cream Recipe That Aids You Surprise Your Family

Strawberry Ice Cream Recipe

Growing up Strawberry ice cream wasn’t among my best choices — I had been more of a cookies and candy or mint chocolate chip kind of woman. Strawberry ice cream always appeared to be a bit of let down, it never tasted quite as I expected. Years later, as an adult I tried a few strawberry ice creams by a fancy ice cream store — that permanently changed it for me. It was creamy and tasted like real strawberries!

Naturally, I have a fondness for homemade strawberry ice cream — particularly when strawberries are at their peak. Nothing makes better ice cream than fresh, ripe, bright red berries — but maybe I am biased because I’m a enormous berry person?

One of my Peeves about store bought strawberry ice cream are the enormous icy chunks of berries mixed in — they are impossible to eat and generally aren’t that yummy. Perhaps some people like this, but I favour smaller bits of berries studded throughout my ice cream. To get the right berry textures I like to mash my strawberries versus puree them. It still gives you that stunning pink color and flavor during, but also leaves some tasty bits of berries during — the best of both worlds!


  • 1 quart strawberries, hulled and cut in half
  • ¾ cup sugar
  • 1 tsp lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups heavy cream
  • 1 cup whole milk


  1. In a large bowl toss together strawberries, sugar and lemon juice. Using a potato masher or a fork, then smash strawberries into small bits. Cover and set aside for 30-45 minutes, stirring occasionally.
  2. Stir heavy cream, milk and vanilla to the strawberry mixture. Recover and simmer for two hours or until well chilled.
  3. Once cooled, pour cream mix into the Bowl of an ice cream maker. Procedure ice cream to manufacturer’s directions. If desired, place in the freezer until firm, about 4-5 hours.