This Strawberry Ice Cream recipe is ultra-creamy with an undeniable strawberry flavor. This science-packed Strawberry Ice Cream Guide will help you learn which steps are essential (and which aren't) as well as tips for having success with every batch.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!
There is no comparing the taste of homemade Strawberry Ice Cream with anything store-bought. The flavor is incredibly fresh, and when made correctly, it strikes the ideal balance between real fruit and cream. However, finding that perfect balance can be tricky.
This recipe took so many quarts of strawberries over the coarse of several weeks. I've been handing pints of ice cream to anyone that'll take them! But it was all worth it because this resulting Strawberry Ice Cream recipe is perfect, and everything I'd hoped for!
It packs in as much strawberry flavor as possible, and uses a secret (all natural) ingredient to help keep it creamy and scoopable, even straight from the freezer.
Behind the Scenes of the Development Process
Developing the recipe for Strawberry Ice Cream was more difficult than I anticipated. Strawberries have a high water content, which is not ideal for making ice cream. Too much water can cause the finished product to turn out icy. And this is why it turns out strawberry ice cream is the hardest ice cream to get right.
My first instinct when I began developing this recipe to avoid icy ice cream is to reduce the moisture content in the berries. Cooking the strawberries evaporates excess moisture and has the added advantage of intensifying the flavors, resulting in a stronger strawberry taste. But there is one big problem with this that I wanted to avoid: cooking strawberries changes the taste. The longer the strawberries are cooked, the more their flavor profile transforms from fresh strawberries to strawberry jam.
Maintaining the right balance between preserving fresh strawberries' natural flavor and achieving the ice cream's perfect texture was crucial for this recipe.
And of course I wanted to keep the ingredients as simple as possible. That's important when it comes to homemade ice cream.
During the development process I struggled to get the perfect fresh strawberry flavor without sacrificing texture. I turned to two ingredients to help me experiment to solve this problem: milk powder and freeze-dried strawberries. The milk powder allowed me to pack in more strawberry flavor without compromising texture, while the strawberry powder helped to intensify the flavor without adding extra moisture.
I tested both a few times, and in the end, the milk powder batch won out. It allowed me to add more fresh strawberry flavor to the custard while the milk powder worked its magic and kept the mixture creamy. I'll dive more into why milk powder works below.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- strawberries
- lemon juice
- granulated sugar
- dry milk powder (see below for more on vanilla beans)
- eggs
- coarse kosher salt
- heavy cream
- whole milk
Let's Talk About Milk Powder
Milk powder, also known as powdered or dry milk, is just milk that has been evaporated to remove its water content, leaving behind a dry powder. It can be found as both nonfat and whole milk, and either will work for this recipe.
Using milk powder in the kitchen has a lot of uses, and it's one of my newest favorite ingredients to add to baked goods to increase flavor and texture.
When it comes to adding it to ice cream, it has two major benefits: it improves the texture and improves the flavor.
Milk powder is hygroscopic, which means it has the ability to absorb and hold moisture and bind water. This allows the ice cream base to have a high amount of strawberries added to it without the base getting icy.
The concentrated milk also imparts a creamy taste to the ice cream, without excess amounts of heavy cream added, so it keeps the ice cream lighter.
Let's Talk Strawberries
We all know the difference between in-season local strawberries and grocery store berries available year round. When it comes to in-season strawberries, they have so much more flavor, with a deep vibrant color.
Some strawberry recipes require getting the best tasting strawberry you can find. This is not one of those recipes. Because the strawberries are macerated and cooked, even subpar strawberries will still result in really delicious ice cream. Of course, flavorless strawberries will result in flavorless ice cream. But, this is not the type of recipe that requires using expensive farm fresh berries, unless of course you really want to.
Want to use high-quality frozen strawberries? That's absolutely fine. Let them defrost in the sugar and lemon juice in the pot in step 1 of the recipe.
However, it is important to taste your strawberries before starting the recipe. If they are tart, you can add a bit more sugar if need be.
Best Way to Clean Strawberries
It is recommended to wash your strawberries, even if they appear to be clean. Sometimes, you may not be aware of the amount of dirt (and bugs!) on the fruit until you clean them and notice the grit at the bottom of the bowl.
The best way to wash them is to fill up a very big bowl full of cold water. Add a few big glugs of distilled white vinegar. The exact solution is supposed to be 1 parts vinegar to 3 parts water, but I usually eyeball it.
Add the strawberries into the water/vinegar solution and give the strawberries a good swish around. Then let them sit for a few minutes, but no more than five.
Don't pour the strawberries out, instead, pick the strawberries out with your hands from the water, working not to disturb any of the dirt / debris that has fallen off and sunk to the bottom of the bowl. Then transfer the strawberries to a strainer. Rinse them well, and then place them on a lint-free towel to dry off.
Useful Tools to Make This Recipe
Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.
- 1-2 medium heavy bottomed sauce pans
- one large metal bowl, one medium metal bowl
- fine strainer
- whisk and spatula
- ice cream maker
- containers to storage the ice cream
- kitchen essentials: measuring utensils
Custard Vs. Philadelphia Style Ice Cream
There are two distinct styles of ice cream: custard (or French style) and no-heat (or Philadelphia style).
Generally speaking, custard-style ice cream is cooked on the stovetop with eggs and Philadelphia-style ice cream is prepared by simply mixing the ingredients (without eggs) and chilling them.
Personally, I believe that custard-style ice cream is much better most of the time.
Custard ice cream is a fat-in-water emulsion, combining fat from milk and cream with a water-based mixture of eggs, milk, and flavors.
A custard base enhances ice cream by providing stability, smoothness, richness, and a longer shelf life. It adds depth of flavor, improves scoopability, and slows down melting due to its water-binding properties.
While many custard recipes use egg yolks for their lecithin content, stabilizing the emulsion and preventing large ice crystal formation, in my recipes, depending on the flavor, I use a mix of whole eggs and yolks for different flavors. The proteins in egg whites still contribute some stabilization even without lecithin.
This strawberry ice cream recipes use just two whole eggs instead of large quantity of yolks only (most recipes call for 6). Using a higher quantity of egg yolks does aid in the texture of the ice cream, but I feel like it also masks the strawberry flavor and mutes the beautiful pink color.
There are also a ton of no-churn style ice creams out there. I've tried a few and I did not like them. Unfortunately I can't offer suggestions on how to make this recipe without an ice cream churner.
Overview of Steps
Here is a shortened overview of the recipe. For the full recipe, scroll down to the end of this article.
- Freeze the ice cream machine canister if necessary
- Cook the strawberries, mash and strain them, reserving the solids
- Whisk together all ice cream base ingredients
- Heat on the stove top
- Strain and immediately chill
- Chill the ice cream base overnight
- Spin / churn the ice cream base to a soft serve consistency, then add in the reserved strawberry bits
- Harden the ice cream to desire consistency in the freezer
- Scoop and enjoy!
Cooking the Strawberries
This recipe requires the strawberries to be cooked separately first. This step slightly reduces the moisture content of the ice cream, which helps in the texture and flavor.
The berries are cooked with sugar and lemon juice at a simmer for 5 minutes. During this time, mash the strawberries to help release the moisture and break them up.
A note about the foam: the step of cooking the strawberries for this ice cream recipe is very similar to making jam. When the strawberries are simmered, a foam bubbles up to the surface. If you are familiar with making jam, you might think it is necessary to scoop off this foam. But when it comes to making ice cream, this is unnecessary since we have no need to have a "clear gel", and the foam is just air bubbles. TL:DR do not skim the surface of the strawberries as they cook because that will result in a flavor loss.
Once the strawberries are finished simmering, they will be strained. This will divide it into two parts: a strained sweet strawberry juice which will be added to the custard and some jammy strawberries that will be mixed into the ice cream at the end of churning.
Why No Tempering is Needed
I'm all for streamlining processes, and I'm happy to share that tempering eggs is entirely unnecessary when making an ice cream base.
You might be wondering why I'm saying tempering isn't necessary when almost all custard ice cream recipes call for it, right? And I think the honest answer is because it's always how things have been done, and often times once we as humans learn something in the kitchen we don't question and and we just do it.
However, I'm always questioning why we do things the way we do in the kitchen, and this is especially true the longer I've been doing this job.
I find it unnecessary to temper the eggs since they will be gradually heated from the get-go. In addition, the added sugar and even distribution beforehand (aka whisking really well) helps protects the eggs from scrambling before the custard has set.
However, whether you temper it or not, because there is no stabilizer in this custard, it is essential to consistently and evenly stir it while it is cooking to ensure uniform heat distribution and prevent any cooked egg bits. More on that below.
Tips for Successful Making Ice Cream Custard
The key components in custard are the eggs, which provide structure and richness, and stability, as well as the fat molecules that create a rich mouthfeel when they are suspended in the liquid. Slowly heating the custard to 175º causes the protein in the eggs to denature, where the egg proteins unravel and then eventually bond back together, resulting in a thickened texture.
As mentioned above, this recipe forgoes the typical call for tempering, because it’s truly unnecessary, however, follow these tips to ensure success with your custard:
- Whisk the sugar and milk powder first, to evenly disperse the powder, and then add the eggs and whisk vigorously before cooking. The even distribution of these ingredients helps keep the mixture homogenized during cooking.
- Use a medium heavy-bottomed saucepan which helps distribute heat evenly and reduces the risk of scorching or burning the custard. Using too large of a pot can increase the speed at which the eggs cook due to increased surface area, making it easier to overcook them.
- Use medium to medium-low heat. Controlling the temperature is important to avoid curdling, or cooking the eggs too quickly (as mentioned above).
- Stir constantly, taking care to get in the edges of the pan. A rubber spatula is best.
- Don’t walk away. At most, this process takes about 10 minutes. But the custard can go from perfectly done to overcooked (ie curdled) in a few seconds.
- Use a thermometer, if possible. The recipe calls for cooking the custard to 175Fº initially. Make sure that the thermometer is accurately taking the temperature from the middle of the liquid. Once it reaches 175Fº, pull it off the heat and stir for about a minute to let the custard slowly come up to 180Fº, before straining into an ice bath. 180Fº is an ideal temperature of the custard, but going over it is getting dangerously close to boiling it.
- Speaking of straining, do strain the custard. Often the chalazae from the egg white tends to get cooked, and it’s best to strain that out.
- Use an ice bath: Using an ice bath will quickly bring the custard down to temperature, which is always a good idea. See below for more on this!
How to Make an Ice Bath
It’s recommended to use an ice bath to cool down the custard quickly and halt the cooking process.
An ice bath involves placing the saucepan or bowl of custard in a larger bowl filled with ice and cold water.
Using metal for an ice bath is important because it’s the most efficient material for heat exchange. The metal quickly absorbs and transfers the heat away from the custard, promoting faster cooling. Glass or ceramic simply don’t work as fast as metal.
Ensure your ice bath has a bit of water in it as well, as water is a more efficient conductor of heat than air. Just be sure none of the ice water spills into the custard and be sure to stir the custard occasionally as it cools, which also helps speed up the process.
Once the custard is cool, immediately transfer the ice cream mix to an airtight container to let it “ripen” or chill, preferably overnight.
It’s important to have a very cold ice cream base before it is churned, see more on that below.
Freezing the Ice Cream
Now it’s time for the magic!
Before freezing keep two things in mind: the ice cream base must be very cold (below 40ºF is a must, but the lower the better) and if your ice cream machine needs to be frozen, it should be in the freezer for at least 24 hours.
Speaking of, let’s talk about ice cream machines.
I’ve owned and operated so many different types and brands of ice cream machines, ranging from the inexpensive countertop frozen canister ice cream machines to a kitchen aid attachment to my newest fancy compressor ice cream machine. While I’m definitely happy with my recent purchase, it is not necessary to make good ice cream.
If I had to recommend a model to a beginner ice cream maker, this inexpensive but trusted model is the one I’d recommend. Just make sure to freeze it thoroughly before using it!
The freezing rate of the ice cream base during churning determines the final texture. If either the ice cream base or the machine is not sufficiently cold, the freezing process can slow down, forming large ice crystals and thus, gritty ice cream.
When you churn the ice cream, several important processes occur simultaneously. Churning helps achieve the goals of maintaining the emulsion, limiting ice crystallization, and incorporating air, all of which are essential for creating smooth and creamy ice cream.
Churning is accomplished by rapidly cooling the mixture while simultaneously agitating it, as it freezes.
This process incorporates air, breaks up ice crystals as they form, and stabilizes the fat emulsion, all to create the perfect texture we know and love for ice cream.
The agitation (aka the paddle churning around the canister) essentially whips up the ice cream. Similar to what happens when you whip heavy cream. In the ice cream industry, it is referred to as overrun. It is actually a highly regulated component to commercial ice cream making. Lower-quality ice creams will have a high overrun (aka a lot of air in the ice cream). That is because air is free! And ice cream manufacturers love when they can sell something like air.
When making ice cream at home, avoid over-churning the mixture. Excessive churning can introduce too much air into the ice cream, leading to a less dense and potentially less desirable texture.
Additionally, it is crucial to consider the freezing point and temperature changes during the churning process, especially with non-refrigerant ice cream makers. As the mixture churns, it reaches its lowest freezing point and begins to warm up. This fluctuation in temperature can impact the formation of ice crystals. If the crystals melt during this process and then re-freeze once transferred to the freezer, they can stick together, resulting in a texture that is less than ideal.
To achieve optimal results, following the instructions provided by the ice cream maker manufacturer and monitoring the churning process closely is best.
Generally speaking, churn until the ice cream reaches the soft serve stage. In my machine, I notice a change in the noise it makes when the ice cream is ready.
Storing Strawberry Ice Cream
The last step in making homemade ice cream is to store it properly. After the ice cream has been churned and frozen, it needs to “harden” in the freezer for a period of time. This chilling period fully sets up the ice cream to the correct consistency.
The faster it hardens, the smaller the ice crystals, the smoother the ice cream.
You can harden the ice cream in one large container or multiple small containers. While dedicated ice cream containers are convenient for frequent ice cream making, any container available in your home can be used.
Here are some things to consider in terms of storage:
- It should be a container with a tight-fitting lid to help prevent air from entering and ice crystals from forming.
- It should be a container that is safe to freeze, of course! As in, some plastic or glass containers might not be freezer-safe.
- A shallow, or small container is best because it allows the ice cream to freeze and harden more evenly and quickly.
- Make sure that the container, especially if it is plastic, does not have any residual smell from another food. Nothing will ruin an ice cream faster than storing it in a container that previously held something garlicky.
I've tried various ice cream storage solutions over the years, including glass containers, recycled take-out quart containers, and specialty-made ice cream containers. My favorite option is disposable pint containers I purchase on Amazon / at a restaurant supply store designed specifically for ice cream. They freeze the ice cream in small batches and make it easy to scoop. They also do a really great job of preventing ice crystal formation because they fit tightly. These containers are inexpensive to buy, but keep in mind they are not reusable.
Another option I like is using small, reusable mini containers. They are convenient because they provide individual portion sizes, allowing anyone to grab a container from the freezer without the need for scooping.
A few other factors to point out:
- Place a piece of parchment paper on the surface of the ice cream to minimize air exposure from the ice cream.
- Freeze promptly and thoroughly: Place the sealed container of ice cream in the coldest part of your freezer as soon as possible. Ensure that your freezer is set to the appropriate temperature for freezing ice cream, typically around -18°C (0°F) or lower.
- Allow enough space around the container for proper airflow and to avoid crushing or squishing the ice cream.
How Long Will It Keep?
Strawberry Ice Cream honestly doesn’t keep as long as you might suspect since it doesn’t have any stabilizers or preservatives added to it.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process.
Over time, ice cream will develop freezer burn and change taste and texture, so for the best possible ice cream consume it sooner rather than later.
To store homemade ice cream properly, follow these guidelines:
- Transfer it to an airtight container
- press plastic wrap on the surface
- use shallow containers
- freeze promptly and thoroughly
- avoid temperature fluctuations
- consume within 1-2 weeks for the best texture and quality.
More Strawberry Recipes
I am so honored when you make a recipe from my site! If you make this Strawberry Ice Cream recipe, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintFull Recipe
Strawberry Ice Cream
This Strawberry Ice Cream recipe is ultra-creamy with an undeniable strawberry flavor. This science-packed Strawberry Ice Cream Guide will help you learn which steps are essential (and which aren't) as well as tips for having success with every batch.
- Prep Time: 00:20
- Churning Time: 00:30
- Total Time: 00:50 + chilling time
- Yield: 3 pints
- Category: Ice Cream
Ingredients
- 1-quart ripe strawberries, cleaned, hulled and quartered
- 1 cup (200 grams) granulated sugar, divided
- 2 teaspoons fresh lemon juice
- ¼ teaspoon coarse kosher salt
- 2 tablespoons dry milk powder (see note)
- 2 large eggs
- 2 cups (456 grams) heavy cream
- ½ cup (115 grams) whole milk
Instructions
- Stir together strawberries, ½ cup of sugar, lemon juice and salt in a medium pot. Let macerate untilt he strawberries release juices, about 10 minutes. Cook over medium heat until bubbling. Using a fork or a potato masher, mash the strawberries to break them up. Reduce the heat to medium-low and simmer for 5 minutes.
- Shut off the heat and strain the strawberry mixture, pressing out as much juice as possible from the strawberries. Set the strawberry juice aside.
- Transfer the strawberry solids to a storage container and let cool. Once cool, cover and transfer to the refrigerator until ready to use.
- Set up an ice bath with two nesting metal bowls.
- Whisk together the remaining ½ cup of sugar and milk powder in a bowl. Add in the eggs and whisk vigorously for one minute, until the mixture is lightened.
- Whisk in the cream, milk and strawberry juice.
- Transfer the mixture to a clean heavy-bottomed medium pot.
- Cook over medium heat, stirring constantly, especially along the edges and the bottom of the pot. Cook until it reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check the custard is set without an instant-read thermometer, take a wooden spoon and coat it with custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the prepared ice bath.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator, until at least 40ºF, but preferably overnight.
- Freeze the custard, according to the recommended manufacturer’s instructions of the ice cream maker, until the ice cream has reached a soft-serve consistency. In the last minute of churning, add the reserved strawberry solids.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Strawberry Ice Cream was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
The total weight of strawberries used for this recipe once the quart is cleaned and hulled is 14 ounces. You can use fresh, or frozen strawberries here. If using frozen, let them defrost in the sugar and lemon juice in the pot in step 1 of the recipe.
Milk powder can be found in most grocery stores in the baking aisle. It is highly recommended for this recipe, but if you absolutely cannot find it, you can skip it. It will result in less creamy ice cream, that may be harder to scoop.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. To help prevent freezer burn, place a piece of parchment paper on the surface of the ice cream in the storage container to minimize air exposure from the ice cream. Freeze promptly and thoroughly. Store the ice cream container in the coldest part of your freezer immediately.
Pin it for later:
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Hanna
The perfect summer treat! This was my first time making strawberry ice cream and my family and I loved it. Highly recommend!