Say hello to a strawberry ice cream recipe that will keep you coming back time and time again.
I can never say no to strawberries when they’re on sale at the supermarket. They’re so good simply eaten on their own. This strawberry ice cream recipe takes them to a whole new level. You get that massive hit of strawberry flavour that no store-bought ice cream could ever give you.
If strawberries aren’t in season in your part of the world, you can use frozen berries. It’s not quite as good, but you can still make some great ice cream.
To get more dessert ideas check out our ice cream recipes page.
The major question: Bits or no bits?
For this article, I made both to show how they look. Some people love fruit pieces in their ice cream. The problem with strawberries is that they have a really high water content (91%). This is a big problem when creating a strawberry ice cream recipe. Any water turns into ice when frozen and the result for your ice cream… icy flavourless pieces of strawberry in your dessert.
So most of the time I prefer to blitz the strawberries and leave the extra bits out. If you must add the strawberry pieces, consider chopping them the night before and soaking them in vodka overnight. This will result in a better tasting add-in. Also, make sure the pieces are cut very finely.
No matter what option you choose, it’s a good idea to also add some skim milk powder. This is great for encouraging a more creamy texture in your ice cream.
You’ll start by taking your fully chilled strawberries and giving them a quick wash, then dry them thoroughly and cut them up.
Toss them in a blender until they’re reduced to a smooth pulp.
You’ll find that your pulp will still have some bits in it that aren’t ideal for ice cream so strain to get rid of them.
Now you can simply toss the strawberries into a bowl with all the other ingredients and whisk until well combined. You’re ready to churn! But it’s always customary to have a quick glass of strawberry ice cream mix. Adding a hit of vodka turns this into a winning beverage.
To churn or not to churn?
I love my ice cream machine. It makes child’s play of making ice cream. If you don’t have one it’s still fine. You can add the ice cream base straight to the freezer. When it’s starting to harden, take it out and whisk until nice and smooth. Then keep freezing until fully hardened.
Here is the strawberry ice cream looking pretty damn fine. It’s churned and ready to add to an airtight container so you can harden in the freezer. If you like soft serve, I recommend eating this amazing frozen dessert now. It’s like a flavour bomb of strawberry which you can taste better than the fully hardened version. Kids would eat this for breakfast if you gave them the chance.
The final strawberry ice cream!
Here is the finished hardened ice cream ready to devour. You’ll notice this ice cream has no small bits of strawberry in it. For this article, I also made a batch with strawberry in it for comparison. You can see that picture at the top of the page.
Strawberry Ice Cream Recipe
- 500 gm strawberries
- 1 cup caster sugar
- 2 cups thickened cream
- 1 cup full cream milk
- 1 Tbsp skim milk powder
- 1 pinch Salt
- 1 Tbsp lemon juice
- Hull strawberries and then blend until a smooth pulp then strain to remove any bits.
- In a clean mixing bowl, whisk together strawberry purée with cream, milk, milk powder and sugar and a pinch of salt until fully combined. Add a squeeze of lemon juice if too sweet.
- Add the ice cream base to your machine and churn as per manufacturer's instructions. Towards the end of churning, you can toss in some extra strawberries chopped finely if you enjoy some strawberry bits.
- When the churning is complete, scoop into a container and freeze for three hours until hardened.
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