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Strawberry Ice Cream

Strawberry ice cream made with fresh berry purée, strained for a smooth, seedless texture. Churned in an ice cream maker and frozen until scoopable and vibrantly pink with garnish-ready fruit.
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Prep Time 15 minutes
Rest time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Ice Cream Base
  • 2 cup fresh strawberries Hulled before puréeing.
  • 0.75 cup granulated sugar Toss with strawberries to draw out flavor.
  • 2 cup heavy cream Use cold for easier mixing.
  • 1 cup whole milk Whole milk helps create a creamy scoop.
  • 1 tsp vanilla extract For warm, rounded flavor.
  • 0.25 tsp salt Balances sweetness.

Equipment

  • 1 ice cream maker

Method
 

Make the strawberry purée
  1. Purée hulled fresh strawberries with granulated sugar in a blender until fully smooth, then blend in short bursts to keep it glossy.
  2. Strain the purée through a fine-mesh sieve into a bowl to remove seeds, pressing gently with a spoon for maximum yield and a vibrant pink finish.
Build the ice cream mixture
  1. Whisk heavy cream, whole milk, vanilla extract, and salt in a large bowl until the mixture looks uniformly combined.
  2. Fold the strawberry purée into the cream mixture until evenly distributed, so no streaks remain and the color is consistent.
Churn and freeze
  1. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until it thickens to soft-serve consistency.
  2. Transfer churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm, then scoop for vibrant pink frozen scoops.

Notes

For the smoothest texture, strain the strawberry purée well; any lingering seeds can feel gritty in frozen scoops. Store in the freezer in a sealed container for up to 2 weeks. Freezing is yes, but for best scoopability let it sit at room temperature for 3-5 minutes before serving. For a lighter option, swap part of the heavy cream for half-and-half while keeping the rest—texture may be slightly softer but still creamy.