Ingredients
Equipment
Method
- Prepare all of the ingredients: mash the fresh strawberries and gather the milk, heavy cream, sugar, vanilla extract, salt, and food coloring if using.
- Mash the strawberries in a bowl until smooth.
- In a large mixing bowl, combine the mashed strawberries with whole milk, heavy cream, sugar, vanilla extract, salt, and add food coloring if desired. Stir until everything is well mixed.
- Pour the strawberry mixture into the pre-chilled freezer bowl of your ice cream maker.
- Churn the mixture in the ice cream maker as directed by the manufacturer, about 20 minutes, until it thickens to a soft-serve consistency.
- Spoon the churned ice cream into an airtight container.
- Freeze the ice cream for at least 4 hours or until it firms up enough to scoop.
- Scoop, serve, and enjoy your homemade strawberry ice cream!
Nutrition
Notes
You can use thawed frozen strawberries instead of fresh, but drain any excess liquid before mashing. For best results, make sure your ice cream maker bowl is well-frozen before starting. Press plastic wrap or parchment directly onto the surface of the ice cream before sealing the container to help prevent ice crystals. Homemade ice cream is creamiest within the first week; let it sit at room temperature for a few minutes if it becomes too firm. Optional mix-ins like chocolate chips or chopped strawberries can be folded in after churning for extra texture.