4.8 from 315 votes
Homemade Strawberry Ice Cream Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.