There's something special about homemade ice cream, especially when it's made with fresh strawberries at their peak. The sweetness, the color, and the little surprise bites of fruit make this strawberry ice cream recipe one you'll want to keep on repeat all summer long.
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The best part? It's not just creamy, but it also has real macerated strawberries folded in, giving you bursts of flavor in every spoonful. If you're looking for another fruity frozen dessert, check out my Deliciously orange ice cream for a fun twist.
Why you'll love this recipe
- Uses fresh strawberries for the brightest flavor
- Creamy base made with half-and-half and corn syrup for that perfect scoopable texture
- Macerated strawberry pieces add an extra fruity bite
- Great make-ahead dessert since it needs freezer time anyway
Ingredients
- 30 ounces (1 quart plus a little extra) fresh strawberries, washed, hulled, and divided
- 1 ¼ cups sugar, divided
- 4 tablespoons 80-proof liquor (vodka works, but Cointreau is even better)
- 2 cups half-and-half
- ½ cup corn syrup
- ½ teaspoon kosher salt, to taste
- A few drops of lemon juice, if needed
Instructions
Step 1: Prepare the macerated strawberries
Quarter 6 ounces (about 1 cup) of the strawberries, then slice the pieces crosswise into thin slices. Place them in a mixing bowl with ½ cup sugar and the alcohol. Stir, cover, and refrigerate for at least 2 hours (or up to 2 days).
Step 2: Make the strawberry purée
Take the remaining strawberries and blend until very smooth, about 30 seconds. Strain through a fine-mesh sieve to remove seeds and fibers. Measure out 1 ½ cups of purée for the ice cream base. Any extra can be saved for cocktails or sauces.
Step 3: Mix the base
In a clean bowl, whisk together the reserved strawberry purée, half-and-half, corn syrup, and the remaining ¾ cup sugar. Taste and add salt as needed. If the mixture feels too sweet, stir in a few drops of lemon juice.
Step 4: Chill the base
Cover the bowl and refrigerate until the mixture is very cold (around 45°F), about 2-3 hours.
Step 5: Churn and add mix-ins
Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions. During the last minute of churning, strain the syrup off the macerated strawberries and add the strawberries to the churn. Save the syrup for cocktails-it makes a killer strawberry daiquiri!
Step 6: Freeze until set
Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours before serving.
Kitchen equipment needed
- Ice cream maker
- Blender
- Mixing bowls
- Fine-mesh strainer
- Airtight container
Tips for the best strawberry ice cream
- Use ripe, in-season strawberries for the most flavor. Those giant out-of-season berries just don't taste the same.
- Chill the base fully before churning-this helps with creaminess.
- If your strawberries are very sweet, a tiny splash of lemon juice balances things out.
- For adults, stick with Cointreau for a citrusy boost that really complements strawberries.
Pairing suggestions: What goes well with strawberry ice cream
- Spoon it over warm brownies for the ultimate summer dessert.
- Sandwich it between shortbread cookies for an easy homemade ice cream sandwich.
- Serve alongside angel food cake or pound cake with extra macerated strawberries on top.
FAQ
Yes! You can use the no-churn method by freezing the base and stirring every 30 minutes for the first 2-3 hours.
You can, but fresh strawberries will give the best taste and texture. If using frozen, thaw and drain before blending.
Up to 2 weeks in an airtight container. Let it soften for a few minutes before scooping.
Vodka is neutral, but Cointreau adds a subtle citrus note that works beautifully with strawberries.
Conclusion
This strawberry ice cream recipe has everything-sweet puréed strawberries, creamy texture, and juicy fruit pieces that make every bite fun. Whether you're serving it at a family barbecue or just enjoying a scoop after dinner, this one is guaranteed to disappear fast.
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📖 Recipe
Strawberry Ice Cream
A creamy homemade strawberry ice cream bursting with real fruit flavor, smooth texture, and juicy macerated berries in every bite. The perfect summer treat made with fresh strawberries, half-and-half, and just a touch of citrus.
Ingredients
- 30 ounces fresh strawberries, washed, hulled, and divided
- 1 ¼ cups sugar, divided
- 4 tablespoons 80-proof liquor (vodka or Cointreau)
- 2 cups half-and-half
- ½ cup corn syrup
- ½ teaspoon kosher salt, to taste
- A few drops of lemon juice, if needed
Instructions
- Quarter 6 ounces (about 1 cup) of strawberries and slice them thinly. Combine with ½ cup sugar and alcohol in a mixing bowl. Stir, cover, and refrigerate for at least 2 hours (up to 2 days).
- Blend the remaining strawberries until very smooth, then strain through a fine-mesh sieve. Measure out 1 ½ cups of purée for the base.
- In a clean bowl, whisk together the strawberry purée, half-and-half, corn syrup, and the remaining ¾ cup sugar. Taste and adjust with salt or lemon juice as needed.
- Cover the bowl and refrigerate the mixture until very cold, about 2–3 hours.
- Churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the last minute, strain and add the macerated strawberries.
- Transfer to an airtight container and freeze for at least 4 hours until set.
Notes
Use ripe, in-season strawberries for the best flavor. Chill the base thoroughly before churning for the creamiest texture. Store in an airtight container in the freezer for up to 2 weeks. Let soften before scooping.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3.5gCholesterol: 20mgSodium: 80mgCarbohydrates: 29gFiber: 1gSugar: 22gProtein: 2g
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