Recipes
by Team Wildflower ago

Homemade Strawberry Ice Cream

Got fresh berries – and an ice cream maker ready for use again this summer? Our homemade strawberry ice cream recipe is sure to please!

Homemade strawberry ice cream in a bowl

Recipe by Iris Gonzalez

Homemade strawberry ice cream made with fresh strawberries is such a treat. And this recipe comes together so easily you’ll wonder why you don’t make this more often. 

Use fresh, local organic strawberries if you can. For instance, with this recipe, we used Poteet, Texas berries from Walo’s Strawberry Farm. 

A spoonful of pink ice cream with big chunks of berries
Image credit: Iris Gonzalez

Homemade Strawberry Ice Cream Recipe

Yield: 3 cups

Ingredients:

  • 1 1/2 cups strawberries, hulled and diced into bite-sized pieces
  • 1/2 cup granulated sugar
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream
  • 1/2 cup half and half
  • 1/2 cup condensed milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Method:

Method:

  1. Mix heavy cream, half and half, condensed milk, salt, and vanilla extract. Stir until combined and chill.
  2. In a large bowl, mix strawberries, sugar, and lemon juice. Let sit 15-20 minutes, or until the strawberries have released their juices.
  3. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces. If you like smoother ice cream, use a food processor instead.
  4. Mix the cream mixture and strawberries and pour into your ice cream maker and follow your manufacturer’s instructions. It usually takes 15-20 minutes to churn (listen for the motor sound to deepen in tone, which means the ice cream is getting thicker and ready to freeze). 
  5. You can eat the ice cream soft-serve or freeze it in an airtight container for 3-4 hours to thicken it up. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving.
  6. Note: Only use 2/3 to 1 cup of strawberries if you puree them so you don’t dilute the ice cream. If you leave the berries in pieces, you can add as much of the berry liquid as you prefer (taste the mixture!).

Iris Gonzalez is a journalist who covers technology, cybersecurity, and bioscience innovation in San Antonio’s startup community at Startups San Antonio. You can also check out her writing on food, travel, and culture at IrisGonzalez.com.

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