Get ready to indulge in the bright flavors of summer with this easy homemade strawberry ice cream. So smooth and creamy and bursting with the sweetness of ripe strawberries, it glides over the tongue like a dreamy summer cloud.
I have really been enjoying making my own ice cream lately, especially during these warmer summer months. This strawberry ice cream might be my new favorite. A sweet, creamy vanilla base (that’s honestly delicious as is) is made even better with real, fresh chunks of strawberry. The result is the perfect summer dessert that takes the notion of strawberries and cream to a whole new level. Simple, refreshing, and delicious, you’ll never go back to store-bought strawberry ice cream again.
Making homemade ice cream might sound intimidating but I promise you anyone can do it. Just whisk together some heavy cream and sweetened condensed milk, give the mixture 20 minutes in the ice cream maker, fold in some strawberries, and pop it in the freezer. Boom. Ice cream. Trust me. You have to try it.
Why You’ll Love This Strawberry Ice Cream Recipe
This perfect-for-summer (well…really any time of year) ice cream is just heavenly. I can’t wait for you to grab a spoon and dive in. Here are some of the reasons I love it so much.
- Surprisingly easy. With just 3 ingredients and a few super simple steps, you’ll be on your way to some truly delicious, creamy strawberry ice cream. Who knew homemade ice cream could be so easy.
- Real strawberry flavor. All of the strawberry flavor in this ice cream comes from fresh, ripe strawberries. None of that artificial stuff you might find in store-bought versions. The sweet, slightly tangy summery flavor sings through every spoonful.
- So creamy. One of the hardest parts of making ice cream is getting the texture right. Follow my recipe and study up on my tips and tricks and you will find yourself with the creamiest, smoothest ice cream ever.
- Customizable. One of the best things about making your own strawberry ice cream is the ability to customize it according to your taste preferences. You can adjust the sweetness, add a splash of vanilla extract, or even mix in other fruits like blueberries or raspberries to create your signature flavor. Go ahead! Get creative!
What You’ll Need
3 ingredients. That’s it and you’ll be on your way to thick, creamy strawberry ice cream that will have you coming back for seconds, thirds, and fourths. Here’s what you’ll need. Scroll to the recipe card below for precise measurements.
- Heavy cream
- Sweetened condensed milk
- Fresh strawberries – You can use frozen strawberries instead. Thaw them at room temperature and drain off any excess liquid before folding them into the ice cream.
Do I Need An Ice Cream Maker For This Recipe?
Although it’s best to use an ice cream maker here (you’ll just end up with a more satisfying texture), you can easily make this recipe a no-churn ice cream recipe – no ice cream maker needed. Simply whip the heavy cream until stiff peaks form before folding in the sweetened condensed milk. Finally, gently fold in the strawberries, transfer the mixture to a freezer-safe bowl, cover with a film of plastic wrap, and freeze for 6-8 hours.
How To Make Strawberry Ice Cream
In just a few hours (and super minimal prep time) you’ll be spooning down some of the best strawberry ice cream you’ve ever had. Here’s a quick look at how to get there. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Freeze the bowl of your ice cream maker for 24 hours.
- Make the ice cream base. Whisk together the heavy cream and sweetened condensed milk.
- Churn. Pour the ice cream base into the frozen ice cream maker and churn according to the manufacturer’s instructions (mine only took 20 minutes).
- Add the strawberries. Halfway through churning, add in the strawberries.
- Freeze. Transfer the ice cream to a freezer-safe bowl and freeze for at least 4 hours.
Tips For The Best Homemade Ice Cream
This ice cream recipe is super simple but there are definitely a few things you should keep in mind if you want it to turn out wonderfully smooth, creamy, and ice crystal free. Here they are.
- Chill your ingredients. Your ingredients should be well-chilled before you begin. So place the heavy cream, sweetened condensed milk, and strawberries in the fridge at least 2 hours before beginning. This will help you achieve a smoother, creamier finished product and will also help prevent ice crystals from forming.
- Chill your equipment. From your whisk to your mixing bowl to the bowl of your ice cream maker, everything should be chilled before you begin. The bowl of the ice cream maker needs to be chilled in the freezer or at least 24 hours before use and it’s best to chill the whisk and the mixing bowl in the freezer for 15-20 minutes before beginning.
- Go full fat. The high fat content of the heavy whipping cream is essential to achieve that smooth texture and luscious mouthfeel we all crave when we think of ice cream. Opting for a dairy product with a lower fat percentage will likely end you with an icy finished product.
- Freeze at the right temperature. Set your freezer to around 0°F and avoid opening the freezer door while the ice cream is freezing. Making sure your freezer is cold enough (and not too cold) will help you avoid ice crystals.
- Cover your ice cream. It’s a good idea to press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before sealing whatever container you plan to store it in. This will create a barrier between the ice cream and the cold air of the freezer, which will reduce the chances of ice crystals forming.
Sure you could thoroughly enjoy a scoop of homemade strawberry ice cream on its own but why not doll it up with one (or several) of these delicious goodies?
- Ice cream cone. The classic. Serve this strawberry ice cream in a waffle or sugar cone.
- On a brownie (or a blondie). Serve a scoop over a warm Cake Mix Browny or, if you’re in an extra strawberry-y mood, try my Strawberry Blondies.
- Whipped cream. Grab some from the store or try the honey cream from this Boozy Peaches and Honey Cream Shortcakes recipe.
- Sauce. Drizzle your favorite hot fudge sauce over a scoop of strawberry ice cream or try my heavenly Strawberry Cake Filling or even this Instant Pot Dulce de Leche.
- Fun toppings. Top off a scoop with some sprinkles, crumbled graham crackers, nuts, or chopped cookies. That little bit of added texture takes this ice cream to the next level.
How To Store Homemade Strawberry Ice Cream
Store the strawberry ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before sealing the container with its lid. This will help maintain its freshness and texture.
More Ice Cream Recipes To Try
Now that you know that making ice cream at home is actually super doable, here are some more delicious recipes for you to try. Let me know what you think!
- Black Sesame Ice Cream (No-Churn)
- Biscoff Ice Cream
- No Churn Oreo Fudge Ice Cream
- Pistachio Ice Cream
- Cookies and Cream Ice Cream
- Espresso Chocolate Chip Ice Cream
Strawberry Ice Cream
- 2 cups (473 ml) heavy cream
- 7 ounces (199 ml) sweetened condensed milk
- 1 cup (144 g) hulled strawberries, sliced into 1/2-inch pieces
- Freeze the bowl of your ice cream maker for 24 hours.
- In a large bowl, whisk together cream and condensed milk.
- Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer's instructions.
- Halfway through the churning process, add in the strawberries.
- Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Photographs by Eat Love Eat