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Homemade Strawberry Ice Cream

Makes ten 1/2 cup servings.


  • 1 pint ripe strawberries stemmed and sliced
  • 2 tbsp lemon juice
  • 1 cup sugar divided
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tsp vanilla extract


  • In a small bowl, combine the strawberries with lemon juice and 1/2 cup sugar.
  • Stir gently and allow strawberries to macerate in the juices for 2 hours.
  • Strain the berries, reserving juices.
  • Mash or puree half the berries.
  • In a medium mixing bowl, combine milk and remaining sugar until sugar is dissolved, about 1-2 minutes on low.
  • Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
  • Turn the ice cream maker on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.
  • Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.


 The ice cream will have a soft, creamy texture.
Additional mix in suggestions: fresh orange juice and orange zest,
chopped rhubarb, chocolate, or cheesecake pieces! Recipe from Cuisinart