Strawberry Ice Cream

I love strawberries! Especially farmer’s market strawberries. Farmer’s market strawberries may cost more and aren’t around all year but they are worth it! They are beautiful, juicy, and when they finally arrive it’s like Christmas. In the winter the farmer’s market has mostly root vegetables. The spring leads to more green vegetables and early fruits. And then the warm summer months come and the berries arrive! It’s so exciting when they are finally there that I buy as much as I can carry. Yes, you can buy strawberries at the grocery store any time of year – but they don’t taste like anything. The anticipation, the beautiful redness, and the juicy explosion of taste makes it hard to go back to grocery store strawberries in December.

When I saw them last week in Clarendon I thought, “they’re here! THEY ARE HERE!”  So I bought two large boxes. One for eating, and one for making ice cream. Last year my parents gave me an ice cream maker for my birthday, and it’s been really fun to use. After each new batch, I’m always itching to try using another fruit or candy. But, strawberry is my go-to. It’s delicious, creamy, sweet, and a little bit tart. Ice cream is easy to make, just a bit time consuming.

This recipe comes from the manual that came with my Cuisinart ice cream maker. Here is a manual from a different maker, but with a similar recipe.


1 pint strawberries, stemmed and sliced

1 cup sugar

1 cup milk (this time I used 2%, but I think it works better with whole)

2 cups heavy cream

1 teaspoon pure vanilla extract


1. Put the freezer bowl piece of your ice cream maker in the freezer. It should be in there for at least 8 hours. This is very important because the bowl needs to be completely frozen in order for your ice cream to work. I usually leave it in overnight.
2. Using a food processor, pulse the strawberries until they are chopped to your liking. I like a combination of medium pieces and then finely chopped pieces because it makes lots of juice.
3. In a medium bowl combine the milk and sugar. Stir, either with whisk or hand mixer, until the sugar dissolved.
4. Stir in the heavy cream, strawberry puree, and vanilla extract
5. Cover the bowl and put it in the refrigerator for an hour or longer. You can choose to skip this step, but it’s important because the colder the ingredient are, the better it will all come together in the freezer bowl.
6. Take the freezer bowl out of the freezer, put the ice cream machine together, and turn the machine on. Pour in the ingredients into the machine. Let it churn for 15-20 minutes, or until it reaches desired consistency.
7. Also optional, but I like to put the ice cream back into the freezer so it can firm up a little more
For storage I usually use a large plastic food storage container. However, I did some online research and I read that shallow flat containers are better. Also, to keep freezer burn off, putting plastic wrap over the ice cream before closing the lid is supposed to help. I haven’t tried either thing, but perhaps it’s useful.
Finally, the ice cream came out deliciously! Ryan and I ate it for dessert, snack, and breakfast. And thank you to Ryan for taking picture of the ice cream. I’m a horrible photographer, and he made the ice cream look great.

One thought on “Strawberry Ice Cream

  1. Strawberry Ice Cream looks very tasty!

    I find the putting freezer items in a flat storage container and then into a gallon size freezer storage bag eliminates most of the freezer burn. Make sure that you take out as much air as possible from the bag. Two step process but it is well worth it for some home made ice cream.

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