Homemade Strawberry Ice Cream

Directions

1. In a medium bowl, combine the sliced strawberries, 100 g (½ cup) sugar, and lemon juice. Let macerate for 20–30 minutes until the strawberries release their natural juices.
2. Puree the strawberries using a blender or food processor until smooth. If you prefer a chunkier texture, pulse to leave small strawberry pieces.
3. In a separate bowl, whisk together the milk, heavy cream, 100 g (½ cup) sugar, and vanilla extract until the sugar dissolves completely.
4. Stir in the strawberry puree until fully combined. Taste and adjust sweetness if needed.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
7. Scoop and serve chilled, optionally garnished with fresh strawberries or a drizzle of strawberry syrup.

Recipe Details

Prep Time: 15 minutes
Chill/Maceration Time: 30 minutes
Churn Time: 25 minutes
Freeze Time: 4 hours
Total Time: About 5 hours 10 minutes
Servings: 6–8
Difficulty: Easy

Variations & Substitutions

• Add finely chopped dark chocolate or chocolate chips for a strawberry chocolate twist.
• Substitute half of the strawberries with raspberries or blueberries for a mixed berry flavor.
• For a vegan version, use coconut cream and plant-based milk instead of dairy.
• Add a splash of balsamic vinegar to the strawberry puree for a subtle depth of flavor.

Serving Suggestions