Homemade Strawberry Ice Cream Recipe

Name: Homemade Strawberry Ice Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 4 cups
Ingredients: 4 cups chopped strawberries; 1 ¼ cups granulated sugar; 4 egg yolks; 1 cup whole milk; ¼ cup refined coconut oil; 1 teaspoon pure vanilla; 1 pinch sea salt; 1 cup whipping cream; Optional but recommended: 2 tablespoons vodka

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4.8

315 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings
4 cups
Calories
363 kcal
Course
Dessert
Cuisine
North American

Homemade Strawberry Ice Cream Recipe

Iris Warren

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This is the homemade strawberry ice cream recipe of our dreams! It's super creamy and bursting with fresh strawberry flavor. It's an iconic summer treat that's easy to make at home, and it only takes about 30 minutes of hands-on prep time.

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Ingredients

Servings

4 cups chopped strawberries see notes
1 ¼ cups granulated sugar divided
4 egg yolks
1 cup whole milk
¼ cup refined coconut oil see notes
1 teaspoon pure vanilla
1 pinch sea salt
1 cup whipping cream
Optional but recommended: 2 tablespoons vodka

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Instructions

Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly.
Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar.
Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon.
Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours.
Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer's instructions. When it's done, it'll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.

Notes

Make sure to use ripe, in-season strawberries. If you are making this strawberry ice cream in the fall or winter, it is best to use frozen strawberries.
The coconut oil increases the fat content to make the ice cream creamier. To avoid a coconut flavor, make sure to use refined coconut oil.
The vodka prevents the ice cream from becoming icy.
If you sprinkle fresh strawberries on top to make it look extra pretty (like we've done in the photos) they will be icy when you eat them.

Nutrition Information

Show Details

Serving 1 serving = ½ cup Calories 363kcal (18%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 141mg (47%) Sodium 35mg (1%) Potassium 184mg (5%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 625IU (13%) Vitamin C 43mg (48%) Calcium 77mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 363 kcal

% Daily Value*

Serving	1 serving = ½ cup
Calories	363kcal	18%
Carbohydrates	39g	13%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	141mg	47%
Sodium	35mg	1%
Potassium	184mg	4%
Fiber	1g	4%
Sugar	36g	72%
Vitamin A	625IU	13%
Vitamin C	43mg	48%
Calcium	77mg	8%
Iron	1mg	6%