Homemade Strawberry Ice Cream

This homemade strawberry ice cream is a cool, creamy treat for summer.

Have you ever felt that moment of panic when you bring home an abundance of fresh produce and wonder how the heck you are going to use all of it before it goes bad?

I’ve had that moment many times. Usually when there is an awesome sale at the grocery store or after going strawberry picking.

Sure, I could freeze them, but that doesn’t always solve my problem of how to use everything up.

We LOVE strawberries and eat a ton, especially while they are in season. So, what else could we do besides eat them like normal or blend them up in a smoothie?

If you need to use up fresh strawberries, then these strawberry desserts – like this strawberry ice cream you can make at home – will help you do just that!

My kids love going out for ice cream. (Who am I kidding? So do I!) As fun as it is to go somewhere and drool over all the flavors, it can get expensive. Plus, we usually stick to our tried and true favorites rather than trying something new.

Combining two of our favorite summer flavors into one delicious treat was the perfect solution = strawberry ice cream!

Homemade Strawberry Ice Cream Recipe

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Ingredients:

1½ Cups fresh strawberries

¾ Cup milk

⅔  Cup caster sugar*

1½ Cups heavy cream

1½ Tbsp vanilla extract

Pinch of salt

Directions:

Chop your fresh strawberries up with a knife or a food processor. You want small pieces! Set them aside.

In a bowl combine the milk, sugar, vanilla, and salt. Mix them together for 1-2 minutes or until the sugar is dissolved.

Now, stir in the heavy cream and the strawberries.

Refrigerate for 2-3 hours, or overnight for better results.

Pour the ice cream mixture into your ice cream maker* and mix it following the user manual.

Serve in a dish topped with assorted berries and enjoy! Or, in a cone or with sprinkles…the possibilities are endless.

*Notes:

Caster sugar (aka castor sugar) is finer than regular granulated sugar, but not as fine as powdered sugar. It melts/dissolves nicely without being heated, which makes it a wonderful option for baking. You can buy it or make your own caster sugar from granulated sugar. You could use granulated sugar in the recipe, but it might make your ice cream a little more gritty.

If you don’t have an ice cream maker, place your mixture in the freezer and mix it every two hours to eliminate crystallization.

Next time you have too many strawberries, we hope you remember to make yourself a batch of homemade strawberry ice cream!

Now, the only thing you’ll have to decide is: will you eat it in a dish or a cone?

Don’t miss these other strawberry recipes:

• Frozen Strawberry Lemonade
• 25 Sweet Summer Dessert Recipes
• Dazzleberry Lemonade
• Champagne Strawberries
• Strawberry Banana Avocado Smoothie