Strawberries and Cream Ice Cream Recipe (with Video)

Strawberries and Cream Ice Cream Recipe: There’s something magical about the sweet, tangy flavor of fresh strawberries swirled into creamy, smooth ice cream. If you’re dreaming of a dessert that screams summer with every bite, Strawberries and Cream Ice Cream is a classic that never goes out of style. It’s the kind of treat that brings back memories—picnics in the park, family BBQs, or lazy afternoons with the sun kissing your face. The combination of juicy strawberries and velvety cream is not just refreshing, it’s timeless.

But let’s be real—store-bought versions often miss the mark. Too sweet, artificial flavor, and lacking that fresh berry punch. That’s why making it at home is a total game-changer. You get to control every single ingredient, from how ripe the berries are to how creamy the base is. Plus, it’s easier than you think, even if you don’t have an ice cream maker. So, roll up your sleeves, and let’s get into the scoop of making your own dreamy, creamy, strawberry masterpiece.

Health Benefits of Strawberries

Before diving into the cream and sugar, let’s give a quick shoutout to the star of the show—strawberries. Not only are they delicious, but they’re also packed with nutrients. Think of them as nature’s candy, except with way more vitamins and antioxidants.

Strawberries are rich in:

• Vitamin C – One cup contains over 100% of your daily need!
• Fiber – Supports digestion and keeps you full.
• Antioxidants – Help reduce inflammation and support heart health.

They’re also low in calories, which is always a plus. Now, while ice cream isn’t exactly health food, using real fruit gives your dessert a boost of nutrition and flavor. That’s a win-win in our book.

Fresh vs. Frozen Strawberries: Fresh berries are ideal for their texture and vibrant taste, especially when they’re in season. But if you’re making this off-season or can’t find good fresh ones, frozen strawberries (thawed and drained) can totally work.

Tools You’ll Need

Making homemade ice cream doesn’t require a professional kitchen. Here’s a quick checklist of tools that’ll make the process smoother:

Essential Tools:

• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Blender or food processor
• Saucepan (for custard base if making traditional)
• Rubber spatula

Optional but Helpful:

• Ice cream maker (for churn method)
• Loaf pan or airtight container (for freezing)
• Fine mesh strainer (if you want a smoother base)
• Ice cream scoop (makes serving way more fun)

Don’t stress if you don’t have an ice cream machine—we’ve got a no-churn method coming up that’s just as creamy and delicious.

List of Ingredients You’ll Need

Let’s keep it simple but flavorful. Here’s everything you’ll need for your homemade Strawberries and Cream Ice Cream:

Basic Ingredients:

• 2 cups fresh strawberries (hulled and chopped)
• 1 cup granulated sugar (divided)
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 tablespoon lemon juice (helps boost strawberry flavor)
• 1 teaspoon pure vanilla extract
• Pinch of salt

Optional Add-Ins:

• ¼ cup strawberry jam (for swirl effect)
• ½ cup crushed graham crackers (for a strawberry shortcake vibe)
• 1 tablespoon vodka (helps keep it scoopable, optional)

Pro tip: Always taste your strawberries first. If they’re very sweet, reduce the added sugar slightly. If they’re tart, a little extra sugar or jam can balance things out.

Choosing the Best Strawberries

Picking the right strawberries is like choosing the perfect avocado—you gotta know what to look for. The best berries are:

• Bright red all over – No green or white spots
• Glossy and firm – Not mushy or shriveled
• Fragrant – If they smell like strawberries, they’ll taste like strawberries

When in doubt, go local. Farmers markets or local growers often have sweeter, juicier berries than those shipped from miles away.

Quick tip for washing strawberries:

1. Rinse them in a colander under cold water right before using.
2. Don’t soak them; they absorb water and get mushy.
3. Pat them dry with a paper towel to prevent watery ice cream.

Prepping the Strawberries

Flavor starts here. Don’t just toss raw berries into the cream—show them some love first.

Macerate the berries: This simple technique boosts flavor and softens the fruit. Here’s how:

1. Combine chopped strawberries with ½ cup of sugar and the lemon juice in a bowl.
2. Let it sit for 20–30 minutes at room temp.
3. The berries will release juice and become super sweet and soft.

Now, you’ve got two options:

• Blend into a puree for a smooth texture and uniform flavor.
• Leave some chunks if you like bites of strawberry in your ice cream.

You can even strain the puree if you want to remove the seeds, but most people don’t mind them.

Creating the Cream Base

Alright, this is the heart and soul of your ice cream. A rich and creamy base is what separates a mediocre dessert from a “wow, did you really make this at home?” moment. There are two main types of bases you can go for: custard-based (using egg yolks) or a no-churn base (egg-free and super easy). We’ll focus on the no-churn version here for simplicity and speed, but I’ll touch on the custard method too in case you want to try it someday.

For the no-churn base, you’ll need:

• 2 cups heavy whipping cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

This base is easy to put together—just whisk everything until the sugar dissolves. The heavy cream gives it that luxurious mouthfeel, and the milk balances the richness. You can even experiment with sweetened condensed milk in place of sugar and milk combined, which is a trick many no-churn recipes use to get that ultra-creamy finish.

Want to try the custard method?

Here’s a super-quick overview: Heat your milk and cream, temper in some egg yolks whisked with sugar, then cook the mixture slowly until it thickens into a custard. Chill it completely before churning. It’s a bit more effort but adds extra depth and silkiness.

Either way, your base should be cold before you churn or freeze. Cold base = better texture!

Churning Options

Okay, here’s where the magic happens. Whether you have an ice cream machine or not, there’s a way to get that luscious, creamy texture you’re dreaming about.

Option 1: Ice Cream Maker Method

1. Pour your chilled base into the ice cream maker.
2. Churn according to the manufacturer’s instructions (usually 20–30 minutes).
3. When it reaches soft-serve consistency, fold in your strawberry puree or chunks.

Option 2: No-Churn Method

1. Whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix the sweetened condensed milk (if using) with vanilla and strawberry mixture.
3. Fold the whipped cream into the strawberry mixture gently to keep it airy.
4. Pour into a loaf pan, smooth the top, and freeze for 5–6 hours or until firm.

You don’t need fancy equipment to make amazing ice cream—just some patience and a freezer.

Step-by-Step Guide to Making Strawberries and Cream Ice Cream

Let’s break it down into simple steps. Follow these and you’ll be on your way to frozen perfection!

Step 1: Prep Ingredients

Wash and hull fresh strawberries, then chop them into small pieces. Sprinkle lightly with sugar and set aside for 15–20 minutes to release their natural juices. This boosts flavor and keeps the ice cream from tasting icy.

Step 2: Make the Base

In a bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar fully dissolves. The mixture should be smooth and slightly thick. For a richer texture, make sure all ingredients are cold before mixing.

Step 3: Mix in Strawberries

Gently fold the macerated strawberries and their juices into the cream base. For a smoother ice cream, lightly mash some of the strawberries; for chunks, leave them whole. Stir just enough to distribute evenly.

Step 4: Freeze & Store Properly

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency. Transfer to an airtight container, press parchment paper on top, and freeze for 4–6 hours until firm. Scoop and enjoy creamy, homemade strawberries and cream ice cream. 🍓🍦

How Long to Chill and Freeze

Here’s a quick guide to timing everything just right:

Stage	Time Needed
Macerating Berries	20–30 minutes
Chilling the Base	1–2 hours (minimum)
Churning	20–30 minutes
Freezing Post-Churn	4–6 hours or overnight
No-Churn Freeze Time	6+ hours or overnight

The longer you chill the base, the smoother the texture. Rushing = icy, grainy results. Patience = creamy goodness.

Tips for Perfect Texture

You know how homemade ice cream sometimes ends up rock-hard or full of ice crystals? Let’s avoid that. Here’s how to get it just right:

• Always chill your base before freezing – Warm mixtures make icy ice cream.
• Use enough fat – Heavy cream gives you that rich, scoopable texture.
• Add a tablespoon of alcohol – Optional, but alcohol doesn’t freeze, so a little vodka can keep your ice cream soft.
• Store in shallow containers – They freeze faster and more evenly.
• Cover with plastic wrap before the lid to prevent ice crystals on top.

Trust me, once you nail the texture, you’ll never look at store-bought ice cream the same way again.

Serving Ideas

Now that you’ve created a dreamy batch of strawberries and cream ice cream, it’s time to show it off. Presentation matters, and so do the little extras that elevate a simple scoop into an unforgettable dessert.

Here are some fun and delicious serving ideas:

Classic Scoops in Waffle Cones
Serve your ice cream in a crispy waffle cone or sugar cone. Add a drizzle of strawberry syrup on top for an extra berry punch.

• In a Bowl with Toppings
  Want to make it a sundae? Add toppings like:
  • Whipped cream
  • Crushed graham crackers or cookies
  • Fresh strawberry slices
  • Mini marshmallows
  • White chocolate chips
• Ice Cream Sandwiches
  Spread the ice cream between two soft sugar cookies. Wrap in wax paper and freeze for 30 minutes before eating. Portable and so fun!
• Milkshake Magic
  Blend a few scoops with a splash of milk for a thick strawberry milkshake. Add whipped cream and a cherry on top to complete the diner look.
• Mini Dessert Cups
  For parties or gatherings, serve in small clear cups with layers of crushed shortbread, ice cream, and fresh fruit. A fancy dessert with zero stress.

However you serve it, remember—it’s not just dessert, it’s a celebration in a bowl.

Common Mistakes to Avoid

Let’s talk about what not to do so your ice cream turns out as amazing as it should.

1. Using Unripe Strawberries

If your berries are sour or bland, your ice cream will be too. Always taste your strawberries before you start. If they’re lacking in sweetness, add a bit of sugar or a spoonful of strawberry jam to enhance the flavor.

2. Skipping the Chill Step

Chilling your base before churning or freezing isn’t optional—it’s crucial. A warm base won’t churn properly and can become icy instead of creamy.

3. Overmixing After Churning

Once you fold in your strawberries, be gentle. Overmixing can deflate your base and ruin the texture.

4. Not Storing Properly

If you don’t cover your ice cream tightly, ice crystals will form. Always press plastic wrap directly onto the surface before sealing with a lid.

5. Not Letting It Soften Before Scooping

Straight from the freezer, it’ll be too hard. Let it sit for 5 minutes on the counter for the best scooping experience.

Learning from these small missteps can make a huge difference in your results.

Storage Tips

Want your ice cream to stay fresh, creamy, and scoopable for as long as possible? Follow these storage tips:

• Use an Airtight Container
  A shallow, rectangular container with a tight lid is ideal. It freezes faster and more evenly.
• Press Plastic Wrap Against the Surface
  This keeps air away and prevents freezer burn or ice crystals on top.
• Label the Container
  Date it, especially if you plan to make multiple batches or flavors. Homemade ice cream is best enjoyed within 2–3 weeks for the freshest flavor and texture.
• Avoid Constant Thawing and Refreezing
  Taking it in and out repeatedly changes texture. If you only need a small amount, scoop quickly and get it back into the freezer.
• Keep It at the Back of the Freezer
  The back is colder and more stable than the door, where temps fluctuate every time it’s opened.

Following these simple steps means your strawberries and cream creation will taste as amazing on day 10 as it did on day one.

FAQs about Strawberries and Cream Ice Cream Recipe 

1. Can I use frozen strawberries instead of fresh?

Yes! Just make sure to thaw and drain them before using. They’ll still provide great flavor, especially when macerated properly.

2. Do I need an ice cream maker to make this recipe?

Not at all. The no-churn method using whipped cream and sweetened condensed milk works wonderfully and still gives you creamy results.

3. How long does homemade strawberries and cream ice cream last in the freezer?

It’s best within 2–3 weeks. After that, the texture and flavor may start to fade, especially if not stored properly.

4. Can I make it dairy-free?

Yes! Use coconut cream instead of heavy cream and a plant-based milk like almond or oat. Sweetened condensed coconut milk can replace the dairy version in no-churn recipes.

5. Can I reduce the sugar in the recipe?

Absolutely. You can cut back the sugar slightly, especially if your strawberries are very sweet. Just remember that sugar also helps keep the texture soft, so don’t remove it completely.

Conclusion

There’s just something comforting and nostalgic about strawberries and cream ice cream. It’s simple, timeless, and bursting with flavor. Making it from scratch might seem like a lot at first, but once you do it, you’ll realize it’s actually a fun and rewarding kitchen project. Plus, nothing beats the satisfaction of that first spoonful of your homemade ice cream.

Whether you’re making it with an ice cream machine or going the no-churn route, this recipe gives you creamy, dreamy results every time. And with all the variations, toppings, and mix-ins you can try, it never gets boring.

So next time strawberries are in season—or even if they’re not—grab a handful, gather your ingredients, and treat yourself to a frozen dessert that’s as refreshing as it is indulgent.