Strawberry Ice Cream
Fresh spring & summer fruit is the star of this yummy strawberry ice cream. The dessert is sweet, tart, creamy, & a frozen treat no one can resist. Homemade strawberry ice cream made in the Cuisinart maker (or any model) is easy with this old fashioned recipe. No cooking a custard, gluten-free, egg-free, & just 5 ingredients.
Equipment
- ice cream maker 1.5quart or bigger
Ingredients
- 1 pint strawberries about 1.5 cups of chunks
- 1 cup sugar divided
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 1 tablespoon vanilla
Instructions
- BEFORE MAKING: make sure your insert for the ice cream maker is solid and ready to use.
- Prep the strawberries by washing, drying, removing the stems, and cutting into chunks.
- To a blender cup add the strawberries and half the sugar. Blend until a thick puree is created.1 pint strawberries, 1 cup sugar
- In a medium mixing bowl add the milk, cream, vanilla, and remaining ½ cup of sugar. Whisk until the sugar dissolves. Add the strawberry puree and whisk until combined.1.5 cups whole milk, 1.5 cups heavy cream, 1 tablespoon vanilla
- Place the bowl of ice cream base in the freezer to chill for 30 minutes. A cold mixture churns much better and faster - do not skip this step.
- Remove the bowl from the freezer and give it a final whisk so that any settled fruit bits are no longer at the bottom. Assemble your ice cream maker and slowly pour the cold strawberry mixture into the machine while it is running. Let the ice cream churn for 15-20 minutes (or per your machines instructions in the manual)
- Once the ice cream is thick and creamy reaching the top of the machine it is ready. Scoop into an air-tight freezer safe container with a tight fitting lid. Place in the freeze for 4+ hours.
- Once the ice cream is your desired consistency, scoop and enjoy.
Notes
STORING & SCOOPING:
- Store ice cream for up to 30 days in the freezer.
- Homemade ice cream freezes quite solid after about 24 hours (due to no gums, artificial ingredients or stabilizers added) so it is often best to let it sit on the counter for 5 minutes to soften for easy scooping.
- Use defrosted frozen strawberries instead of fresh.
- Do NOT substitute the full fat dairy for low-fat, skim, or nonfat. The ice cream will be "icy" and NOT creamy smooth.
Nutrition
Calories: 299kcalCarbohydrates: 33gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 30mgPotassium: 204mgFiber: 1gSugar: 32gVitamin A: 737IUVitamin C: 35mgCalcium: 96mgIron: 0.3mg
Tried this recipe?Let us know how it was!
