Strawberry Ice Cream

My ice cream maker is getting a workout again! This time, with fresh strawberries. School starts tomorrow and I can’t think of a better way to say goodbye to summer, than with homemade strawberry ice cream.


If you’re already back to a Fall schedule of busy days, this recipe doesn’t require cooking! As long as the bowl of your ice cream maker is frozen, you can easily put this together before breakfast and be enjoying it after dinner the same day! I don’t know about you, but I love recipes that are simple.

The first thing you need is 4 cups of fresh strawberries. Strawberries aren’t in season here in Southern California, but we’re still getting a few. Enough to make Back-To-School ice cream, anyway!

Stem and slice those beautiful berries, and macerate them in sugar and fresh lemon juice for about two hours (or let them soak in the fridge while you’re at work!) When you get home, strain the berries, reserving those beautiful juices to use in your ice cream mix. Mash half the berries and set the rest aside.

In a medium bowl, use a hand mixer and combine the milk and sugar, beating until the sugar is completely dissolved, about 2-3 minutes. Gently stir in the rest of your ingredients, minus the reserved berries.

Churn ice cream according to your ice cream maker manufacturers directions. Five minutes before the mixing is complete, add the reserved strawberries and mix in completely.

Transfer your ice cream to an airtight container and place in the freezer for at least 2 hours. When dinner is done and all the dishes are washed, grab a spoon, your strawberry ice cream and head for the couch. You’ve earned it!


Strawberry Ice Cream


4 cups fresh strawberries, stemmed and sliced

1/4 cup freshly squeezed lemon juice

1 1/2 cups sugar, divided

2 3/4 cups whole milk

1 1/4 cups heavy cream

1 1/2 tsp vanilla extract


In a small bowl, combine the strawberries with the lemon juice and 1/2 cup sugar.

Allow strawberries to macerate for at least 2 hours, or up to 8 hours in the refrigerator.

Strain the berries and reserve all the juices.

Mash or puree half the berries.

Set the rest of the berries aside to use at the end of the churning process.

In a medium mixing bowl, use a hand mixer on low to combine the milk and remaining sugar until the sugar is completely dissolved. (About two minutes)

Stir in the heavy cream, mashed strawberries, reserved strawberry juices and vanilla.

Churn mixture according to your ice cream manufacturers directions.

When there is about 5 minutes left in the churning process, add the remaining strawberries and let them mix in completely.

Eat immediately, or transfer ice cream to an airtight container and freeze for about 2 hours.

Ice cream will keep in the freezer for up to one week.

I don’t know about you, but I’m really looking forward to this school year! Bring on the crazy schedules and my awesome students with their brand new backpacks!

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