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April 26, 2012
139 Comments

Homemade Strawberry Ice Cream

My husband used to think he didn’t like strawberry ice cream, and come to find out it’s because he’d never had “real” strawberry ice cream before…only the bright pink stuff out of a box. But once I made him the real deal his mind was forever changed, and I promise you’ll be “won over” by this recipe as well. It’s honestly hard to beat the taste and consistency of fresh homemade ice cream no matter what flavor you make it.  And with the high tech ice cream makers these days it’s fairly easy to make it at home yourself, and it doesn’t take long either … no cranks, ice or salt necessary. :) We have a Cuisinart ice cream maker and love it.

What do you plan to make with your fresh strawberries this season? Please feel free to share strawberry recipes/links in the comments below.

Strawberry Ice Cream from 100 Days of Real Food

Homemade Strawberry Ice Cream

Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
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Ingredients

  • 3/4 cup heavy cream organic recommended
  • 3/4 cup milk organic recommended
  • 2 - 2 ½ tablespoons pure maple syrup depending on how sweet you like it...start with 2 and only add more if necessary
  • 14 strawberries plus more for garnish

Instructions

  1. Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).

  2. Remove the stems/leaves from the strawberries and crush them. I used our mini-chopper to mash them up and it worked great. A simple potato masher might do the trick as well.

  3. If you have a Cuisinart ice cream maker like us just turn on the machine and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 - 20 minutes the ice cream will look really "thick" and ready when it's done. If you are using a different machine be sure to follow manufacturer directions for making your ice cream.

Recipe Notes

We recommend organic ingredients when feasible.

Reader Interactions

139 Comments

  1. I made this yesterday in my Cuisinart, It seemed nice and creamy when it was made but I needed it for late that night at a party so I put it in an airtight bowl and the freezer. When it was time to eat it it was very icy not creamy at all. I’ve seen other people post the same problem. Is this something that has to be eaten right away or can it be frozen and eaten later?

    Reply

      • Thanks Amy,
        Do you have any suggestions on how to keep it creamy or what I may have done wrong? I followed the recipe exactly. I would like to attempt it again since it was very easy but would like to be able to freeze it and enjoy later too!! :) Thanks for your help with this amazing site!!

        Reply

        • I have found putting on 1 tablespoon of arrowroot powder really helps keep the creamy texture. Try it. It really works!

          Reply

  2. I bought an ice cream maker after seeing this recipe. Made it tonight. Amazing! My 6 year old son told me that he feels like he’s never had ice cream before it was so good. Thanks!

    Reply

  3. I made this recipe with fresh strawberries last night and my husband loved it. My son didn’t but he doesn’t like strawberries. I’m going to try to add mango instead of strawberries next time. This is the 5th recipe of yours that I’ve tried and they have all been winners so far.

    Reply

  4. Just ordered the ice cream maker! Can’t wait to try this recipe and the maple pecan! Has anyone tried to use frozen strawberries? Thaw them out first?

    Reply

    • Hi. Sorry, we’ve not tried this one in a blender. I know Vitamix offer specific guidance on their website, though.

      Reply

  6. I apologize if this was asked before, as I didn’t read all 9 pages of comments. This was not creamy after freezing, instead hard and difficult to scoop. Any advice?

    Reply

  7. I plowed ahead of the directions and just tossed it all into the blender. It came out like our smoothies do so its sitting in the freezer. 30min should give us a normal texture. I also made ours with a homemade heavy crea, bc I had none.

    Reply

  8. Most ice cream recipes call for a 2 to 1 ratio of cream to milk, and that might be why you’re not finding this recipe to be “creamy”. Try tweaking the ratio & see if that helps. I make homemade ice cream almost daily in the summer, and I use more milk for lower fat options & more cream for a treat.

    Reply

  9. I made this using the cuisinart and put it in the freezer when it was done. It is hard as a rock! You can’t even get a spoon into it. Is this normal?

    Reply

    • I usually have to let it soften a bit though rarely have enough left over to freeze. :)

      Reply

    • I had the same exact experience. It’s not about it being too frozen and needing to thaw, it’s that it’s now practically just ice. So even when it does thaw, it’s still crunchy like ice. I followed the recipe exactly. Bummed. :(

      Reply

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