Name: Homemade Strawberry Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 12 h 30 min
Cuisine: American
Ingredients: 1 cup whole milk; 2 cups heavy cream; 4 large egg yolks; 3/4 cup white granulated sugar (for custard); 2 tbsp glucose; 2 cups fresh strawberries, hulled and chopped; 1 tbsp lemon juice; 2 tbsp sugar (for strawberries)

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Creamy, refreshing, and packed with real strawberry flavor, this homemade strawberry ice cream is the ultimate summer treat. I love how it combines the richness of heavy cream with the sweetness of fresh strawberries, all churned into a smooth, dreamy dessert. It may not have the exact texture of store-bought varieties, but what it lacks in commercial fluff, it makes up for with fresh ingredients and unbeatable flavor.

Homemade Strawberry Ice Cream Recipe

Why I Love This Recipe

I always find that store-bought ice cream just doesn’t compare to what I can make at home. This recipe lets me control the quality of the ingredients—organic eggs, ripe seasonal strawberries, and full-fat dairy for that luscious texture. Plus, making it myself means I skip the additives and enjoy something truly homemade. I especially like that I can serve it soft right after churning or let it firm up for a more scoopable consistency. Whether I want a quick dessert or something to impress, this strawberry ice cream never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole milk
heavy cream
egg yolks
white granulated sugar
glucose
fresh strawberries
lemon juice
additional sugar for strawberries

Directions

I start by bringing the milk and cream to a boil in a medium saucepan, stirring constantly to avoid scorching.
While that heats, I whisk the egg yolks with sugar. I warm the glucose in the microwave for a few seconds to thin it out, then mix it in with the eggs.
Next, I slowly temper the eggs by adding a cup of the hot milk mixture, stirring continuously to avoid scrambling.
Then I pour the egg mixture back into the saucepan and cook it over medium heat until it thickens slightly.
I immediately transfer the mixture to a cold water bath and stir until it cools to room temperature, then store it in the fridge overnight.
For the strawberries, I cut them into chunks, squeeze fresh lemon juice over them, and mix in the extra sugar. These go into the fridge overnight as well.
The next day, I mash the chilled strawberries and mix them into the cold custard base.
I pour everything into my ice cream maker and churn according to the manufacturer’s instructions.
I eat it immediately for a soft-serve feel, or freeze it for 3–4 hours for a firmer texture.

Servings and Timing

This recipe yields about 6–8 scoops, which serves approximately 4 people.

Prep time: 15 minutes
Cook time: 10 minutes
Chill time (overnight): ~12 hours
Churn time: 20–30 minutes
Final freeze (optional): 3–4 hours

Variations

Berry Blend: I sometimes replace half the strawberries with raspberries or blueberries for a mixed berry version.
Balsamic Touch: A drizzle of aged balsamic vinegar over the mashed strawberries adds depth.
Chocolate Chips: I fold in chopped dark chocolate or mini chips after churning for a twist.
Mint Infusion: I steep a few fresh mint leaves in the milk mixture, then remove them before adding the eggs.
Vegan Alternative: Swap out dairy and eggs for coconut milk, cashew cream, and a cornstarch thickener—but expect a different texture.

Storage/Reheating

I always find this ice cream tastes best fresh or within 1–2 days. I store it in an airtight container in the coldest part of the freezer and eat it within 3 days to avoid ice crystals. Since homemade ice cream doesn’t contain stabilizers, I don’t recommend reheating—but if it’s too firm, I let it sit at room temperature for 5–10 minutes before scooping.

FAQs

How do I keep my homemade ice cream creamy?

I always make sure to use full-fat milk and cream, and I don’t reduce the sugar. I also chill the base and strawberries before churning and include glucose to reduce ice crystals.

Can I make this without an ice cream machine?

Technically yes, but I don’t recommend it. The machine incorporates air for a better texture. Without it, the ice cream will be denser and less creamy.

Why do I need to chill the base overnight?

Chilling the base speeds up the churning process and helps create a smoother texture by reducing ice crystal formation.

Can I use frozen strawberries?

I prefer fresh strawberries for their vibrant flavor, but in a pinch, I thaw frozen strawberries completely and drain excess liquid before using them.

Why only store it for 3 days?

Homemade ice cream lacks preservatives and stabilizers. Over time, ice crystals form and ruin the creamy texture, so I enjoy it within a few days.

Conclusion

This homemade strawberry ice cream is rich, fruity, and absolutely satisfying. I love that it brings together the simplicity of fresh ingredients with the joy of making something from scratch. With just a bit of planning and an ice cream machine, I get a dessert that’s fresher, tastier, and more rewarding than anything I could buy at the store.