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Fresh Strawberry Ice Cream

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For Mother’s Day, my hubby and kids gave me a fabulous Cuisinart Ice Cream Maker.  Always a safe bet to get me something for making food.  I have wanted one for over two years now and my hubby found one for a fabulous deal.  So I wanted to find a recipe to make in my new toy.  I happened across a recipe for fresh strawberry ice cream at a site called Multiply Delicious.  I decided this is what I was going to make in my new ice cream maker.  Well, it turns out it is the exact same recipe that comes in the box with my ice cream maker.

Now, I was hoping to get this recipe to you before Memorial Day, but we ran into a few snags. 

I had planned the day to make the ice cream,  I dicing up the strawberries and getting them ready.  Then I discover that the have to chill the bowl for the ice cream maker for at least 18 hours before making the ice cream.   So I tell my dilemma to my hubby.  He say’s , “well I guess we are having strawberry shortcake tonight” instead to use up those strawberries.  At this point, I thought my hubby put the bowl in the freezer for me.

Fresh Strawberry Ice Cream | realmomkitchen.com

Next day, I am starting to get ready to do the ice cream and I ask my hubby where in the freezer he put the bowl for the ice cream maker.  He then says, “I didn’t put the bowl in the freezer, I thought you did it”.  Luckily, I hadn’t cut up the strawberries yet this time.  So the next few days were busy.  I was going to be at a conference, so the ice cream was going to have to wait until Sunday night to be made.

So, it is now Sunday night. 

I am so ready for this fresh strawberry ice cream.  I have had in on my mind for too many days now.  So we make the ice cream.  It worked like a charm.  Now, when I like to make homemade ice cream I like to eat it when it is nice and soft like soft serve ice cream.  So we enjoyed ice cream and I put some of it in the freezer to ripen and harden.  Soupy ice cream just doesn’t make beautiful food photographs.  So I put it in the freezer to ripen and harden up.  Well, the ice cream had a while in the freezer and it was still soft.  By this point, the sun was going down and my good natural lighting for food pictures was gone.

Now it is Memorial Day, and I take  photos of the ice cream in the early afternoon.  So there is my story of why this recipe is here the day after Memorial Day.

I must say though, the ice cream was fabulous.  Simple ingredients and simple to make.  Just need to plan ahead to give enough time for things to chill and sit.  The lemon juice helps add to the fresh flavor.  So yummy.  Loved it!!!!!

Fresh Strawberry Ice Cream | realmomkitchen.com

Fresh Strawberry Ice Cream

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

  • 1 pint about 1 1/2 cups fresh strawberries, diced
  • 3 tbsp fresh lemon juice
  • 1 cup sugar divided
  • 1 cup whole milk I only had skim so I used 1/4 cup cream and 3/4 cup skim milk
  • 2 cups heavy cream
  • 1 tsp vanilla

Instructions
 

  • In a small bowl, combine 1/3 cup sugar, strawberries, and lemon juice; gently stir.  Allow the strawberry macerate for 1 to 2 hours.
  • In a medium bowl, mix together milk and remaining sugar with a hand mixer or, about 1 to 2 minutes until sugar is dissolved.  Stir in heavy cream, vanilla, and juice from strawberries.
  • Pour mixture into the bowl of an ice cream mixer and turn on the machine.  In the Cuisinart, it took about 25 to 30 minutes to thicken.  In the last 5 minutes pour in strawberries.
  • If desired, place ice cream in freezer about 1-2 hours before serving to allow ice cream to ripen. Yields 1 1/2 quarts.
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40 Comments

  1. Pingback: Fresh Strawberry Ice Cream | Ice Creamed
  2. Pingback: Fresh Strawberry Ice Cream | Ice Creamed
  3. This is the first homemade ice cream I have made and it is delightful. Easy to make with the kids, creamy and not to sweet. My Cuisinart machine froze it quicker than the recipe called for but otherwise wonderful. I’ll be making this again.

  4. This is the first homemade ice cream I have made and it is delightful. Easy to make with the kids, creamy and not to sweet. My Cuisinart machine froze it quicker than the recipe called for but otherwise wonderful. I’ll be making this again.

  5. The BEST, EASIEST & FASTEST way to make fruit ‘NO ICE CREAM FREEZER/MACHINE needed’ ice cream, is as follows:
    Things you will need:
    fresh berries of your choice, nubbed & cut in 1/2 (larger berries only)
    FREEZE them in ziplock bags til completely frozen
    1/2 & 1/2
    sugar
    Method:
    Put frozen berries in heavy duty blender or food processor, add 1/2 & 1/2 & sugar
    start conservatively with the liquid…
    PULSE machine, and check to make sure all berries are incorporated and blended well.
    add more 1/2 & 1/2 as needed to completely incorporate berries, but not TOO much (you don’t want a milk shake)…you want smooth ice cream consistency.
    as an alternative,
    omit the sugar and…
    I have found International Delight non-dairy liquid creamer flavor StoneCold creamery Sweet Cream makes this PERFECT…with just a ‘touch’ of sugar added (or splenda)
    Note:
    do NOT use heavy whipping cream…it’s too fatty, and leaves a coated feeling in your mouth & on your spoon :S

  6. The BEST, EASIEST & FASTEST way to make fruit ‘NO ICE CREAM FREEZER/MACHINE needed’ ice cream, is as follows:
    Things you will need:
    fresh berries of your choice, nubbed & cut in 1/2 (larger berries only)
    FREEZE them in ziplock bags til completely frozen
    1/2 & 1/2
    sugar
    Method:
    Put frozen berries in heavy duty blender or food processor, add 1/2 & 1/2 & sugar
    start conservatively with the liquid…
    PULSE machine, and check to make sure all berries are incorporated and blended well.
    add more 1/2 & 1/2 as needed to completely incorporate berries, but not TOO much (you don’t want a milk shake)…you want smooth ice cream consistency.
    as an alternative,
    omit the sugar and…
    I have found International Delight non-dairy liquid creamer flavor StoneCold creamery Sweet Cream makes this PERFECT…with just a ‘touch’ of sugar added (or splenda)
    Note:
    do NOT use heavy whipping cream…it’s too fatty, and leaves a coated feeling in your mouth & on your spoon :S

  7. I made a batch today using pure cream, 1 & 1/2 cup…
    It didn’t freeze with my ice cream maker… =(
    Is it because I added too much cream?
    It’s now sitting inside my freezer compartment waiting to freeze too….
    Ah but I changed the recipe to using brown sugar and it tastes absolutely wonderful!

  8. I made a batch today using pure cream, 1 & 1/2 cup…
    It didn’t freeze with my ice cream maker… =(
    Is it because I added too much cream?
    It’s now sitting inside my freezer compartment waiting to freeze too….
    Ah but I changed the recipe to using brown sugar and it tastes absolutely wonderful!