Strawberry Ice Cream

This homemade strawberry ice cream is rich, creamy, and packed with fresh strawberries. An easy summer dessert that’s even better than store-bought.

Jump to Recipe · Print Recipe

Summer has a way of convincing me that ice cream is basically a food group. Not in an “I’m replacing dinner” kind of way. More in a “it’s 95 degrees outside and nobody wants to turn on the oven” kind of way.

One of my favorite things about making ice cream at home is that it never has to taste exactly the same twice. Some summers the strawberries are incredibly sweet. Other years they need a little extra help. Either way, I get to adjust everything myself instead of hoping a grocery store carton gets it right.

This strawberry ice cream became one of those recipes I kept making because it disappeared faster than I expected. My husband has always had a soft spot for strawberry ice cream, so there was never much left after the first scoop. I’d usually make an extra container to share with family or friends, and almost every time someone asked the same question:

“What did you put in this?”

The secret wasn’t anything complicated. Just fresh strawberries, a few simple ingredients, and one small addition that quietly made all the flavors pop. Sometimes homemade really is better.

Why You’ll Love This Recipe

• Made with fresh strawberries.
• Rich and creamy without tasting overly sweet.
• Easy to customize to your preferred sweetness.
• Better than most store-bought versions.
• Perfect for summer gatherings.

What Makes It Different?

Fresh strawberries naturally vary in sweetness, which is exactly why I love making this at home. Some batches taste brighter. Some are sweeter. And because you’re making it yourself, you can adjust the sugar instead of letting the label make that decision for you.

One unexpected ingredient also helps balance the sweetness and brings out more of the strawberry flavor without making the ice cream taste acidic. It’s subtle, but you’ll notice the difference.

Helpful Tips

• Start with ripe strawberries for the best flavor.
• Chill the ice cream base completely before churning.
• Freeze for a few hours after churning if you prefer a firmer texture.
• Let the ice cream sit on the counter for a few minutes before scooping.

Flavor Variations

If you enjoy experimenting, try adding:

• Fresh basil
• Lemon zest
• Dark chocolate chunks
• Toasted almonds
• Crushed shortbread cookies

Storage

Store in an airtight freezer container for up to two weeks. For the creamiest scoops, let it sit at room temperature for about five minutes before serving.

FAQs

Can I use frozen strawberries?

Yes. Just thaw and drain any excess liquid before using them.

Can I make this less sweet?

Absolutely. One of the biggest advantages of homemade ice cream is adjusting the sweetness to your own taste.

Do I need an ice cream maker?

This recipe is written for an ice cream maker, but you can adapt it using a no-churn method if needed.

A Little Catch-Up Before You Go

Every summer seems to have one recipe that quietly becomes the recipe. The one people request again. The one that disappears before you’ve had a second scoop.

For our family, this strawberry ice cream has been one of those recipes for years. It’s simple, familiar, and somehow tastes like summer every single time.

And honestly? I still think homemade wins. Thanks for catching up with me.

Originally published in 2015. Updated in 2026 with new photos, improved instructions, and additional cooking tips.

Strawberry Ice Cream

Fresh strawberries and a splash of Cabernet vinegar create a bright, fruity ice cream that’s perfectly balanced between sweet and tangy

No ratings yet

Print Pin Rate

Ingredients

• 1 pint ripe strawberries hulled and halved
• 2 cups heavy cream
• ½ cup sweetened condensed milk
• ½ cup granulated sugar
• 1 teaspoon kosher salt
• 1 to 2 tablespoons Cabernet vinegar

Instructions

• Add the strawberries to a blender and blend until completely smooth.
• Transfer the strawberry puree to a large mixing bowl. Add the heavy cream, sweetened condensed milk, sugar, salt, and Cabernet vinegar. Whisk until the sugar has completely dissolved.
• Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. (This helps the ice cream churn faster and creates a creamier texture.)
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
• Enjoy immediately for a soft-serve texture, or transfer to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface, cover, and freeze for 2 to 4 hours for a firmer scoop.

Notes

Cabernet Vinegar

The vinegar enhances the natural sweetness of the strawberries without making the ice cream taste acidic. Start with 1 tablespoon and add more to taste if you’d like a brighter flavor.

Storage

Store in an airtight container in the freezer for up to 2 weeks. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if it becomes too firm.

For a lighter version

Replace ½ cup of the heavy cream with whole milk. The ice cream will be slightly less rich but still creamy.

Caring is sharing