5 Homemade Strawberry Ice Cream Recipes

 5 Homemade Strawberry Ice Cream Recipes

Here are five popular types of strawberry ice cream recipes, each with a unique twist:

1. Classic Strawberry Ice Cream

Ingredients: Fresh strawberries, heavy cream, whole milk, sugar, and vanilla extract.

Method: Blend strawberries into a puree, mix with sugar until dissolved, and combine with cream, milk, and vanilla. Churn in an ice cream maker.

Why Popular: Simple, creamy, and packed with fresh strawberry flavor.

2. No-Churn Strawberry Ice Cream

Ingredients: Sweetened condensed milk, heavy cream, fresh strawberries, and a pinch of salt.

Method: Whip heavy cream to stiff peaks, fold in condensed milk and strawberry puree, then freeze.

Why Popular: No ice cream maker required, yet incredibly creamy and rich.

3. Strawberry Cheesecake Ice Cream

Ingredients: Cream cheese, heavy cream, milk, sugar, strawberries, and graham cracker crumbs.

Method: Blend strawberries, cream cheese, and sugar, then churn with milk and cream. Add graham cracker crumbs during the last churn.

Why Popular: Combines the tanginess of cheesecake with the sweetness of strawberries.

4. Vegan Strawberry Ice Cream

Ingredients: Coconut milk or almond milk, maple syrup, strawberries, and lemon juice.

Method: Blend ingredients, then churn or freeze in molds.

Why Popular: A dairy-free, plant-based option that's creamy and flavorful.

5. Strawberry Basil Ice Cream

Ingredients: Fresh strawberries, heavy cream, milk, sugar, and chopped basil.

Method: Infuse milk with basil, then blend with strawberry puree and churn.

Why Popular: A refreshing, gourmet twist with a hint of herbal complexity.

Homemade Classic Strawberry Ice Cream 

Here’s a simple recipe for homemade classic strawberry ice cream:

Ingredients

2 cups fresh strawberries (hulled and chopped)

3/4 cup granulated sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon pure vanilla extract

Instructions

Prepare the Strawberries

Place the strawberries in a bowl with the sugar. Let them sit for about 20-30 minutes to macerate (this draws out the juices and enhances the flavor).

Blend the Strawberries

Use a blender or food processor to puree the strawberries. You can leave some chunks if you prefer a bit of texture in your ice cream.

Combine the Ingredients

In a mixing bowl, combine the strawberry puree, heavy cream, milk, and vanilla extract. Stir until well mixed.

Chill the Mixture

Cover the mixture and refrigerate for 1-2 hours, or until thoroughly chilled.

Churn the Ice Cream

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.

Freeze to Firm Up

Transfer the churned ice cream into an airtight container. Freeze for at least 2-4 hours to allow it to firm up.

Serve and Enjoy

Scoop the creamy, homemade strawberry ice cream into bowls or cones and enjoy!

Homemade No-churn Strawberry Ice Cream 

Here’s a simple and delicious recipe for homemade no-churn strawberry ice cream:

Ingredients

2 cups fresh strawberries (hulled and chopped)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 can (14 oz) sweetened condensed milk

2 cups heavy whipping cream

Instructions

Prepare the Strawberries

In a bowl, combine the strawberries and sugar. Let sit for 20–30 minutes to macerate and release their juices.

Blend the mixture into a puree (leave some chunks if you prefer a textured ice cream).

Combine with Sweetened Condensed Milk

In a large mixing bowl, stir the strawberry puree and vanilla extract into the sweetened condensed milk until well combined.

Whip the Heavy Cream

In a separate chilled bowl, whip the heavy cream using a hand or stand mixer on medium-high speed until stiff peaks form (about 3-4 minutes).

Fold the Mixtures Together

Gently fold the whipped cream into the strawberry-condensed milk mixture, being careful not to deflate the cream.

Freeze the Ice Cream

Pour the mixture into a loaf pan or airtight container. Smooth the top and cover with plastic wrap or a lid.

Freeze for at least 6 hours or overnight.

Serve and Enjoy

Scoop into bowls or cones and enjoy your creamy, no-churn strawberry ice cream!

Homemade Strawberry Cheesecake Ice Cream 

Here’s a creamy and flavorful recipe for homemade strawberry cheesecake ice cream:

Ingredients

For the Ice Cream Base:

1 cup cream cheese (softened)

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 teaspoon vanilla extract

For the Strawberry Sauce:

2 cups fresh strawberries (hulled and chopped)

1/3 cup granulated sugar

1 tablespoon lemon juice

Optional Mix-ins:

1/2 cup crushed graham crackers

Instructions

Make the Strawberry Sauce

Combine the strawberries, sugar, and lemon juice in a saucepan.

Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 8–10 minutes).

Let the sauce cool completely. For a smoother texture, you can blend it, or leave it chunky for more texture.

Prepare the Ice Cream Base

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Gradually add the milk and mix until combined.

Stir in the heavy cream and vanilla extract until fully incorporated.

Churn the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).

Layer and Freeze

Once the ice cream is churned, transfer it to an airtight container in layers. Alternate between the ice cream base, strawberry sauce, and crushed graham crackers. Use a knife to gently swirl the layers for a marbled effect.

Freeze for at least 4–6 hours to firm up.

Serve and Enjoy

Scoop into bowls or cones and savor the rich, tangy, and fruity flavors of strawberry cheesecake ice cream!

Homemade Vegan Strawberry Ice Cream 

Here’s a creamy, dairy-free recipe for homemade vegan strawberry ice cream:

Ingredients

2 cups fresh strawberries (hulled and chopped)

1/3 cup granulated sugar (or maple syrup for a natural sweetener)

1 teaspoon lemon juice

1 can (13.5 oz) full-fat coconut milk (chilled)

1/2 cup almond or oat milk

1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the strawberries, sugar (or maple syrup), and lemon juice. Let sit for 20–30 minutes to macerate.

Blend the mixture into a smooth puree (leave some chunks if you like texture).

Combine the Ice Cream Base

In a large bowl, whisk together the chilled coconut milk, almond/oat milk, and vanilla extract until smooth.

Stir in the strawberry puree until well combined.

Churn the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Freeze to Set

Transfer the churned ice cream to an airtight container. Smooth the top and freeze for at least 4–6 hours to firm up.

No-Churn Option

Pour the mixture into a loaf pan or container. Cover with plastic wrap, and stir every hour for 4–5 hours while freezing to prevent ice crystals.

Serve and Enjoy

Scoop into bowls or cones and enjoy your creamy vegan strawberry ice cream!

Homemade Strawberry Basil Ice Cream 

Here’s a recipe for a refreshing and unique homemade strawberry basil ice cream:

Ingredients

For the Strawberry Base:

2 cups fresh strawberries (hulled and chopped)

1/2 cup granulated sugar

1 tablespoon lemon juice

For the Ice Cream Base:

1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup granulated sugar

1/4 cup fresh basil leaves (tightly packed)

4 large egg yolks

1 teaspoon vanilla extract

Instructions

Prepare the Strawberry Mixture

In a bowl, mix the strawberries, 1/2 cup sugar, and lemon juice. Let sit for 20–30 minutes to macerate.

Blend the mixture into a puree, leaving it slightly chunky if desired. Chill in the refrigerator.

Infuse the Basil

In a saucepan, combine the milk, 1/2 cup heavy cream, and basil leaves. Heat over medium heat until it starts to steam (do not boil).

Remove from heat, cover, and let steep for 20–30 minutes. Strain the mixture to remove the basil leaves.

Make the Custard Base

In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.

Gradually add the warm basil-infused milk into the yolks, whisking constantly to temper the eggs.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F/77°C).

Remove from heat and stir in the remaining heavy cream and vanilla extract. Let cool completely.

Combine and Churn

Mix the chilled strawberry puree with the cooled basil custard. Stir until fully combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Freeze to Set

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

Serve and Enjoy

Scoop into bowls or cones and enjoy the delightful balance of sweet strawberries and fragrant basil.

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Strawberry Desser Recipes 

https://www.amazon.com/Strawberry-Dessert-Recipes-Phyllo-Breakfast-ebook/dp/B0D73FRPYJ/