This Homemade Strawberry Ice Cream is rich, creamy, and full of bright strawberry flavor. Made with freeze-dried strawberries, heavy cream, whole milk, sugar, vanilla, salt, and optional vodka, it is a simple frozen dessert that tastes fresh, smooth, and indulgent.
This Homemade Strawberry Ice Cream recipe post is sponsored by Ankarsrum®. All thoughts and opinions are my own. Thank you for supporting the brands that help make this recipe possible.
This easy strawberry ice cream recipe uses just seven ingredients and gets its concentrated berry flavor from freeze-dried strawberries. Because freeze-dried berries add flavor without adding extra liquid, they help create a creamy strawberry ice cream base that churns beautifully.
The result is a pale pink, scoopable homemade ice cream with little bits of strawberry throughout. It is sweet, creamy, lightly tangy from the berries, and perfect for warm-weather desserts, birthday parties, family gatherings, or anytime you want a homemade frozen treat.
This recipe was made using an ice cream maker attachment with a stand mixer, but you can use your preferred ice cream maker. Be sure to follow the manufacturer’s instructions for freezing the bowl and churning the ice cream.
Why You’ll Love This Recipe
- It uses only seven simple ingredients for the strawberry ice cream base.
- Freeze-dried strawberries give the ice cream a bold strawberry flavor without watering it down.
- The texture is creamy, smooth, and easy to scoop when stored properly.
- No strawberry extract or food coloring is needed.
- The ice cream base can be prepared in advance and chilled before churning.
- Once chilled, the base churns into soft-serve consistency in about 20 to 30 minutes.
Ingredients Needed
This homemade strawberry ice cream is made with a short list of pantry and refrigerator staples. The freeze-dried strawberries are the key ingredient because they provide intense strawberry flavor while helping the base stay thick and creamy.
- Freeze-Dried Strawberries. A 1.2-ounce package works well for this recipe. Process them into a fine powder with a few small bits for texture.
- Heavy Cream. This gives the ice cream its rich, creamy body.
- Whole Milk. Whole milk lightens the base while keeping it smooth.
- Granulated Sugar. Sugar sweetens the ice cream and also helps with texture.
- Vodka. This ingredient is optional, but it helps prevent the ice cream from freezing too hard, making it easier to scoop after storing.
- Vanilla Extract. Vanilla rounds out the strawberry flavor and adds warmth.
- Salt. A small amount of salt balances the sweetness and enhances the overall flavor.
How to Make the Recipe
Here is a simple overview of how to make this homemade strawberry ice cream. For best results, freeze the ice cream maker bowl overnight or for a full 24 hours before starting.
Recipe Tip: The ice cream freezer bowl is ready when you can no longer hear liquid moving inside it.
Step 1. Process the freeze-dried strawberries. Add the freeze-dried strawberries to a food processor and pulse until they become a fine powder with a few small strawberry bits remaining.
Step 2. Add the ingredients to a bowl. Combine the strawberry powder, heavy cream, whole milk, sugar, vodka, vanilla extract, and salt in a large mixing bowl.
Step 3. Stir the base. Use a spatula or spoon to mix everything together. A whisk can catch the strawberry pieces, so a spatula is easier to use.
Step 4. Chill the strawberry ice cream base. Cover the bowl and refrigerate for at least 30 minutes. The base can also be made 2 to 3 days in advance.
Recipe Tip: If you make the ice cream base ahead of time, store it in a tightly sealed container. Before churning, shake or stir it well to bring the ingredients back together.
Step 5. Pour the base into the ice cream maker. Stir the chilled base again, then add it to the frozen ice cream bowl according to your machine’s directions. If the mixture is thick or lumpy, pour it in carefully while the machine runs on low speed.
Step 6. Churn the ice cream. Churn for 20 to 30 minutes, or until the strawberry ice cream reaches a soft-serve consistency. It should be pale pink with red strawberry bits throughout.
Storage
Enjoy the strawberry ice cream right away for a soft-serve texture, or transfer it to a well-sealed freezer-safe container for firmer scoops. Freeze for at least 6 hours or overnight before serving.
To help prevent freezer burn, press a layer of plastic wrap or wax paper directly over the surface of the ice cream before adding the lid. If the ice cream becomes very firm, let it sit at room temperature for a few minutes before scooping.
Recipe FAQs
Freeze the ice cream freezer bowl overnight or, ideally, for 24 hours. It should be completely frozen before you begin churning.
Vodka helps keep the homemade strawberry ice cream from freezing into a rock-hard texture. It makes the finished ice cream easier to scoop after it has been stored in the freezer.
Freeze-dried strawberries are recommended for this recipe. Fresh strawberries, even when cooked or roasted, can add too much liquid to the base and may affect the churning and final texture. Freeze-dried strawberries add concentrated flavor without extra moisture.
More Strawberry Dessert Recipes
Homemade Strawberry Ice Cream
Strawberry Shortbread Cookies
Mini Strawberry Sheet Cake
Individual No-Bake Strawberry Cheesecakes
If you tried this Homemade Strawberry Ice Cream Recipe, please leave a star rating and share what you thought in the comments.
Homemade Strawberry Ice Cream Recipe
Jennifer
50
6
6 50
6 servings
Equipment
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Ice cream maker
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Food processor
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Large mixing bowl
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Spatula or spoon
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Freezer-safe storage container
Ingredients
- 1.2 oz freeze-dried strawberries, processed into powder and small bits
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- 2 tbsp plain vodka, optional but recommended
- 3 tsp vanilla extract
- 1/4 tsp salt
Instructions
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Before starting, freeze the ice cream maker bowl overnight. A full 24 hours is best.
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Add the freeze-dried strawberries to a small or medium food processor. Process until the berries become a fine powder with a few small pieces remaining.
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In a large mixing bowl, combine the processed strawberries, heavy cream, whole milk, granulated sugar, vodka, vanilla extract, and salt. Stir with a spatula or spoon until combined. Some clumping from the strawberry powder is normal.
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Cover the bowl and refrigerate the strawberry ice cream base for at least 30 minutes. During this time, the freeze-dried strawberries will absorb some of the liquid and soften.
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Stir the chilled base again before churning. Pour it into the prepared ice cream maker and churn according to the manufacturer’s instructions for 20 to 30 minutes, or until it reaches a soft-serve consistency.
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Serve immediately for soft ice cream, or transfer to a well-sealed freezer-safe container and freeze for at least 6 hours or overnight. Add extra freeze-dried strawberry bits before freezing, if desired.
Notes
- The listed prep time includes about 20 minutes of hands-on work and 30 minutes of chilling time.
- This recipe requires an ice cream maker.
- The ice cream base may look slightly lumpy because of the freeze-dried strawberries. This is normal.
- The base can be made 2 to 3 days in advance. Store it in a tightly sealed container and stir or shake well before churning.
- Vodka is optional, but it helps keep the finished ice cream softer and easier to scoop.
- For best storage, press plastic wrap or wax paper directly onto the surface of the ice cream before adding the lid.
Nutrition
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Carbohydrates: 25g
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Protein: 3g
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Fat: 23g
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Sugar: 24g
Nutritional information is an estimate and will vary based on the specific ingredients used.