Homemade Strawberry Ice Cream Recipe with Ice Cream Maker
This strawberry ice cream recipe is creamy, fresh, and packed with real strawberry flavor. It is made with roasted strawberries, churned in an ice cream maker, and comes together without eggs or a custard base.
If there was ever a recipe to make instead of grabbing a carton from the store, it is this one. Homemade strawberry ice cream is perfect for summer, especially when strawberries are sweet, juicy, and in season. It tastes brighter, fresher, and creamier than anything store-bought.
The secret is roasting the strawberries first. Fresh strawberries are delicious, but they naturally hold a lot of water, which can make homemade ice cream taste icy or watered down. Roasting the berries concentrates their flavor and turns them into a thick, jammy puree that blends perfectly into the cream base.
When testing this recipe, I first tried using half-and-half, but the ice cream turned out a little too dense. Swapping in whole milk gave it a lighter, creamier texture while retaining the richness of the heavy cream. The result is a smooth homemade strawberry ice cream that tastes like real strawberries in every scoop.
One scoop and you’ll understand why this one is worth skipping the store-bought carton for. And yes, it just might be better than grandma’s.
Why You’ll Love This Strawberry Ice Cream Recipe
- Simple ingredients: All you need is heavy cream, whole milk, sugar, vanilla, roasted strawberry puree, and a few small ingredients to bring it all together.
- Creamy and fresh: This homemade strawberry ice cream is smooth, rich, and full of real strawberry flavor.
- No eggs needed: This is a no-custard strawberry ice cream recipe, so there’s no cooking egg yolks or worrying about tempering. Super easy!
- Made in an ice cream maker: Churning the base gives the ice cream that classic homemade texture with a creamier scoop than most no-churn recipes.
- Roasted strawberry flavor: Roasting the strawberries deepens, sweetens, and concentrates the flavor.
- No icy texture: Since the strawberries are roasted first, some of their excess water cooks off, helping the ice cream freeze more smoothly.
What Makes This Strawberry Ice Cream So Creamy?
The secret to creamy strawberry ice cream is balancing richness, sweetness, and moisture. This recipe uses heavy cream for a rich, smooth base, whole milk to keep the texture from feeling too heavy, and sugar to help the ice cream freeze softer.
A small amount of corn syrup also helps improve the texture. It keeps the ice cream smoother and more scoopable without making it taste overly sweet or changing the flavor.
The biggest difference, though, is the roasted strawberry puree. Fresh strawberries are naturally full of water, and too much water can make homemade strawberry ice cream icy. Roasting the strawberries first cooks off some of that extra moisture while concentrating their flavor. Instead of a thin, watery puree, you get a thick, jammy strawberry base that blends beautifully into the ice cream.
That means every scoop is creamy, flavorful, and full of real strawberry flavor.
Ingredients You’ll Need
You only need a few simple ingredients for this strawberry ice cream recipe.
- Strawberries: Fresh strawberries work best. Look for berries that are bright red, ripe, and sweet. If your strawberries are not super sweet, roasting helps bring out even more flavor.
- Sugar: Sugar is used in both the roasted strawberries and the ice cream base. It sweetens the ice cream and enhances its creamy texture.
- Lemon juice: A little lemon juice brightens the strawberry flavor. And don’t worry, it will not make the ice cream taste lemony; instead, it will bring out more flavor from the berry.
- Heavy cream: Heavy cream, also called heavy whipped cream, gives the ice cream its rich, creamy body.
- Whole milk: Whole milk lightens the base so the ice cream stays creamy without feeling too dense.
- Corn syrup: This helps keep the ice cream smooth and scoopable. While it’s optional, I love adding it to ice creams for a better texture.
- Vanilla bean paste: Vanilla adds warmth and makes the strawberry flavor taste even better. Vanilla extract also works.
- Salt: Salt balances the sweetness and brings out the strawberry flavor.
Why Roast the Strawberries First?
Roasting the strawberries is the most important step in this recipe.
Strawberries are high in water, and excess water is one of the main reasons homemade strawberry ice cream can turn icy. When you roast strawberries with sugar, lemon juice, and a pinch of salt, the berries soften, release their juices, and thicken into a syrupy consistency.
Once blended, the roasted strawberries turn into a flavorful puree that mixes into the ice cream base. It gives the ice cream a real strawberry flavor and a pretty pink color without using any artificial flavoring.
For the best texture, the puree should be thick, not watery. If your puree looks loose after blending, simmer it in a small saucepan for a few minutes until it thickens.
How to Make Strawberry Ice Cream with an Ice Cream Maker
1. Roast the Strawberries
Start by roasting the strawberries. Add the strawberries, sugar, lemon juice, and salt to a baking dish, then roast until the berries are soft, syrupy, and slightly reduced.
2. Blend and Whisk
Let the strawberries cool, then blend them until smooth. Measure out 3/4 cup of the thick roasted strawberry puree for the ice cream base.
Next, whisk together the whole milk, sugar, corn syrup, vanilla bean paste, and salt. Whisk until the sugar is mostly dissolved.
Add the heavy cream and the cooled roasted strawberry puree, then whisk until smooth. Cover the base and chill it for at least 4 hours. Overnight is even better.
3. Churn the Strawberry Ice Cream
Once the base is very cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It should look like thick soft serve when it is done.
4. Freeze and Enjoy
Transfer the churned ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly on the surface, cover, and freeze until firm and scoopable.
What Ice Cream Maker Should I Use?
This strawberry ice cream recipe is made for a standard ice cream maker. Most countertop ice cream machines will work, including freezer-bowl models and compressor machines.
If you are using a freezer-bowl ice cream maker, make sure the bowl is frozen solid before you start. I like to freeze mine for at least 24 hours to be safe. If the bowl is not cold enough, the ice cream base will take too long to churn and can turn out dense or icy.
The base should also be very cold before it goes into the machine. Chilling the strawberry ice cream base for at least 4 hours, or preferably overnight, helps it churn faster and gives you a creamier texture.
Churn the ice cream just until it looks like thick soft serve. It will not look fully firm straight from the machine, and that is exactly what you want. Once it is churned, transfer it to a freezer-safe container and freeze until scoopable.
This is my favorite ice cream machine!
Tips for the Best Homemade Strawberry Ice Cream
- Use ripe strawberries for the best flavor. The sweeter your berries are, the better your ice cream will taste.
- Make sure the roasted strawberry puree is completely cool before adding it to the dairy base. Warm puree can prevent the base from chilling and churning properly.
- Chill the base before churning. A cold base freezes faster in the ice cream machine, which helps create a creamier texture.
- Do not over-churn the ice cream. Stop once it looks like thick soft serve. If it churns until very stiff, the finished ice cream can become dense.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if it is very firm.
Can I Make This Strawberry Ice Cream Without Corn Syrup?
Yes, you can make this strawberry ice cream without corn syrup, but I like adding a small amount for texture.
Corn syrup helps keep homemade ice cream smooth and scoopable. It also helps prevent iciness, which is helpful in fruit ice creams because fruit adds extra water.
If you skip it, the ice cream will still work. It may just freeze slightly firmer.
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries. Thaw them first, then drain off any excess liquid before roasting.
Frozen strawberries release more water than fresh strawberries, so make sure the roasted puree is thick before adding it to the ice cream base. If needed, simmer the puree on the stove until it looks jammy.
How to Store Homemade Strawberry Ice Cream
Store homemade strawberry ice cream in a freezer-safe container with a tight-fitting lid. For the best texture, press parchment paper or plastic wrap directly against the surface before covering to prevent ice crystals from forming.
Homemade ice cream is best enjoyed within 1 to 2 weeks. It will still be safe after that, but the texture is creamiest when it is fresh.
Frequently Asked Questions on Strawberry Ice Cream
Yes, that is what I love most about the recipe. It’s a no-egg strawberry ice cream recipe, so there is no custard base to cook.
Strawberry ice cream can turn icy if the strawberry puree is too watery, the base is not chilled enough, or the ice cream is stored too long. For the creamiest texture, roast the strawberries first and use a thick puree.
Homemade ice cream can become dense if the base is too rich, the machine bowl is not cold enough, or the ice cream is over-churned. Churn just until the ice cream looks like thick soft serve.
Absolutely, but keep them small. Large pieces of strawberry can freeze hard and make it hard to eat. For the best texture, use roasted strawberry puree or a thick strawberry swirl instead.
This recipe is designed for an ice cream maker. The machine helps churn air into the base, which makes the ice cream smoother and creamier. If you don’t have an ice cream maker, check out this No-Churn Ice Cream Recipe.
More Recipes You’ll Love
- Strawberry Cake with Strawberry Cream Cheese Frosting
- Chocolate Chip Ice Cream Sandwiches
- No-Churn Strawberry Shortcake Ice Cream
- Banana Pudding Ice Cream
Get to Baking!
There is something about homemade strawberry ice cream that just feels like summer in a bowl. It is simple and nostalgic, and one of those recipes that tastes even better when you make it from scratch.
Serve it in a cone, scoop it over warm pound cake, or sandwich it between cookies for the ultimate summer dessert. However you serve it, this is the kind of recipe you’ll want to keep in your freezer all season long.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Equipment
Ingredients
- 1 pound (454 g) fresh strawberries washed, hulled, and halved
- 1/3 cup (67 g) granulated white sugar
- 1 tablespoon lemon juice
- Pinch of salt
- 2 cups (480 g) heavy cream
- 1 cup (240 g) whole milk
- 2/3 cup (133 g) granulated white sugar
- 1 tablespoon (20 g) light corn syrup optional
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- about 3/4 cup (about 180 g) thick roasted strawberry puree
Instructions
- Preheat the oven to 375°F. Add the strawberries, sugar, lemon juice, and salt to a baking dish. Toss until combined.
- Roast for 30 to 35 minutes, stirring a few times, until the strawberries are soft, syrupy, and slightly reduced. This step is important, as it removes water from the strawberries, preventing icy ice cream.
- Let the strawberries completely cool, then blend until smooth. You should have a thick puree. Measure out about 3/4 cup for the ice cream base.
- In a large bowl, whisk together the whole milk, sugar, corn syrup, vanilla bean paste, and salt until the sugar is mostly dissolved. Gently stir in the heavy cream and cooled roasted strawberry puree.
- For best results, cover the base and refrigerate for at least 4 hours, preferably overnight. The base should be very cold before churning. If you're short on time. you can skip this step, but the ice cream may not be as rich and flavorful.
- Pour the chilled base into your ice cream machine and churn according to the manufacturer’s instructions, usually 25 to 30 minutes, or until it reaches a thick soft-serve consistency.
- Transfer the ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly against the surface, cover, and freeze for 4–6 hours, or until firm and scoopable. If frozen longer, let the ice cream sit out for 10 minutes or so to slightly soften. Enjoy!
Video
Notes
- For the best flavor, roast the strawberries until they are syrupy, jammy, and slightly reduced. This concentrates the strawberry flavor and helps prevent icy ice cream.
- If your strawberry puree looks thin or watery after blending, simmer it for a few minutes until thickened. A loose puree can make the ice cream icy.
- The corn syrup is optional but helps keep the ice cream smooth and scoopable.
