Homemade strawberry ice cream in electric ice cream maker

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Homemade Strawberry Ice Cream combines fresh strawberries with a sweet vanilla cream base. Just six ingredients and a four-quart electric ice cream maker are all you need to make the best tasting ice cream at home!

A flashback to my childhood. It’s Saturday night. Mom is making homemade pizza and Dad is making homemade ice cream. Donnie and Marie are on the tube.

The ice cream maker we used in the old days was a hand crank. Dad made it in the basement, and used snow (during the winter months) instead of ice to make it freeze. I remember running around him while he was cranking, and being utterly excited about the prospect of homemade ice cream, as he was. Dad would rotate between making vanilla and chocolate, vanilla being my favorite and chocolate being his. I have no idea what everyone else liked best. But both flavors were delicious.

Another vivid memory I have is Dad eating his chocolate ice cream WITH saltine crackers. A bite of a cracker, and a bite of ice cream, repeat 🙂

The strawberries are SO good this time of year, as are all fresh berries.

The addition of strawberries to ice cream is easy.

1. Clean and pat dry the strawberries.
2. Trim the stem, and dice.
3. Add sugar and let sit for a few minutes.
4. Use blender to puree.
5. Add to ice cream mix.

Ingredients needed for Homemade Strawberry Ice Cream:

• Pasteurized Eggs – These are safe to eat in raw form. If you are unable to find them, you will need to temper your eggs.
• Sugar – You’ll need a bit of sugar for the strawberry puree, and then more for the base.
• Vanilla – I always use Watkins Vanilla for my ice cream recipes because it has the best flavor.
• Dairy – Heavy Cream and 1% Milk – You’ll need a 2:1 ratio of heavy cream to milk.
• Strawberries – I use about one pound of strawberries, after the stems are removed.
• Ice and Rock Salt – These are used for churning the ice cream only. They don’t go into the actual recipe ingredients.

How to make Homemade Strawberry Ice Cream:

1. To make this recipe, you will need this 4-Quart Electric Ice Cream Maker, or a similar one in size.
2. Clean and hull the strawberries. Place in large mixer along with 1/2 cup of sugar, and puree. This will measure at about two cups total.
3. In a large mixing bowl, beat the eggs. Add the sugar and vanilla and beat again. Add the strawberry puree.
4. Next, add the heavy cream and milk, and mix again.
5. Pour the mixture into the canister of the ice cream maker.
6. Place the canister into the ice cream maker, and layer the ice and rock salt all around it. As ice melts, continue adding layers of ice and salt. You’ll know when it’s done when ice cream starts to expand and thicken, and the ice cream maker slows down.
7. Remove the canister from the ice cream maker, and pour it into a large Tupperware container. Let the ice cream harden in the freezer a bit before serving, if you can wait that long.

I’ve also got several other amazing ice cream recipes on the blog. All of them require an ice cream maker. If you have smaller than a 4 quart machine, just reduce the recipe ingredients.

• Creamy Peanut Butter Ice Cream – My most recent ice cream recipe, and it’s for all the peanut butter lovers out there.
• Double Chocolate Ice Cream – This one requires you to make the chocolate portion the day before you churn.
• Cookies and Cream Ice Cream – What’s not to love about adding Oreos?!
• Very Berry Strawberry Ice Cream – This one has more strawberry puree than this original strawberry version. It’s delish!

Let’s celebrate summer and eat ice cream every day! 😀

Kitchen Tools used for this recipe: (Affiliate Links)

• 4-Quart Electric Ice Cream Maker
• Vitamix Blender

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

• 1 1/4 pounds fresh strawberries – or 1 pound of hulled strawberries
• 1/2 cup sugar
• 4 large pasteurized eggs – or one cup of liquid pasteurized eggs
• 1 1/2 cups sugar
• 4 cups heavy whipping cream
• 2 cups milk – I use 1%
• 3 Tablespoons Watkins Vanilla
• rock salt and ice (not used in actual ice cream!) – this is for the ice cream process only

• Two hours before (or more) ice cream is prepared, clean and chop fresh strawberries. Add 1/2 cup of sugar to strawberries and store in refrigerator.

• After two hours, pour strawberry mixture into blender and puree. Set aside.

• Using a large mixing bowl, whip pasteurized eggs and sugar until well blended. Add heavy whipping cream, milk, and Watkins Vanilla. Stir until well combined. Add strawberry mixture and whip again.

• Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 – 3/4 full. DON’T OVERFILL or ice cream can’t expand!! Place into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start. 

• As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from one to two hours. If ice cream is still too soft, continue to churn.

• When ice cream is done, pour it into a tupperware container with a lid. Store in freezer.

NOTE: Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. If you can’t find them, you will need to temper your eggs.

Calories: 471kcal | Carbohydrates: 42g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 181mg | Sodium: 75mg | Potassium: 222mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1350IU | Vitamin C: 28.3mg | Calcium: 119mg | Iron: 0.5mg