This creamy homemade ice cream blends sweet strawberries with rich vanilla bean for a refreshing treat that always reminds me of summer. I love pairing it with a simple strawberry syrup that adds an extra burst of fruity flavor in every bite.
Why You’ll Love This Recipe
I love how this recipe delivers a perfect balance of creamy vanilla and bright strawberry flavor. I also appreciate that it uses simple ingredients and comes together easily with the help of an ice cream maker. The strawberry syrup adds a vibrant, fresh topping that makes every scoop even better.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the ice cream:
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
1/2 teaspoon salt
1 tablespoon lemon juice
For the strawberry syrup:
1 cup fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
Directions
I start by combining the sliced strawberries with 1/4 cup of sugar and lemon juice in a bowl, letting them sit for 15–20 minutes to release their juices.
I add the macerated strawberries, heavy cream, whole milk, the remaining sugar, vanilla bean paste, and salt to a blender and blend until smooth, leaving a few pieces of strawberry for texture.
I pour the mixture into a bowl and chill it for at least 2 hours.
Once cold, I transfer the mixture to my ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. I then freeze it for at least 4 hours.
For the syrup, I cook the chopped strawberries, sugar, water, and lemon juice in a small saucepan over medium heat for about 5–7 minutes until the berries break down. I let it cool before using.
I serve the ice cream in bowls or cones and top it with the strawberry syrup.
Servings And Timing
This recipe typically makes about 6 servings.
Prep time: 20 minutes
Chill time: 2 hours
Churn time: 20–25 minutes
Freeze time: 4 hours
Total time: About 6 hours 45 minutes
Variations
I sometimes add mini white chocolate chips for extra sweetness.
I swap half the strawberries for raspberries when I want a mixed-berry flavor.
I like stirring in crushed graham crackers near the end of churning for a strawberry-shortcake twist.
I replace the vanilla bean paste with almond extract when I want a nuttier aroma.
Storage/Reheating
I keep the ice cream in an airtight, freezer-safe container for up to 2 weeks. If it becomes too firm, I let it sit on the counter for 5–10 minutes before scooping. The strawberry syrup stays fresh in the refrigerator for up to 1 week; I warm it slightly on the stovetop or in the microwave if I want a pourable consistency.
FAQs
How do I keep homemade ice cream from turning icy?
I make sure the base is fully chilled before churning and store the finished ice cream in an airtight container to reduce ice crystal formation.
Can I use frozen strawberries?
Yes, I thaw them first and drain any excess liquid to keep the texture creamy.
Do I need an ice cream maker?
An ice cream maker gives the best texture, but I can freeze the mixture and stir it every 30–45 minutes for about 3 hours as a no-churn alternative.
Can I reduce the sugar?
I can adjust the sugar slightly, but sugar helps keep the ice cream soft, so I avoid cutting it too drastically.
How do I make the syrup thicker?
I simmer it a few extra minutes or blend it for a smoother, thicker consistency.
Conclusion
I love making this strawberry vanilla bean ice cream because it brings together fresh fruit, creamy richness, and a burst of homemade syrup. It’s a dessert I enjoy preparing for warm days, family gatherings, or simply when I want something refreshing and flavorful.
This creamy homemade strawberry vanilla bean ice cream pairs rich vanilla flavor with fresh strawberries and a vibrant strawberry syrup for a perfect summer dessert.
Combine the sliced strawberries with 1/4 cup of sugar and lemon juice in a bowl. Let sit for 15–20 minutes to macerate.
In a blender, combine the macerated strawberries, heavy cream, whole milk, remaining sugar, vanilla bean paste, and salt. Blend until mostly smooth, leaving some texture if desired.
Chill the mixture in the refrigerator for at least 2 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours.
For the syrup, cook chopped strawberries, sugar, water, and lemon juice in a small saucepan over medium heat for 5–7 minutes until the berries break down. Let cool before using.
Serve the ice cream in bowls or cones, topped with the strawberry syrup.
Notes
Make sure the ice cream base is well chilled before churning to prevent iciness.
Frozen strawberries can be used but should be thawed and drained.
An ice cream maker yields the best texture, but a no-churn method can be used.
To make the syrup thicker, simmer longer or blend until smooth.
Store ice cream in an airtight container for up to 2 weeks and syrup in the fridge for up to 1 week.
