This Homemade Strawberry Ice Cream is a creamy, flavor-packed treat! Made with freeze-dried strawberries, heavy cream, sugar, and a few other simple ingredients, this recipe is both simple and indulgent, and a delicious way to enjoy the summer!
This Homemade Strawberry Ice Cream recipe post is sponsored by Ankarsrum®. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
This strawberry ice cream recipe uses only seven ingredients, including freeze-dried strawberries. It’s creamy, full of strawberry flavor, and very easy to make!
I’m back again with another easy ice cream recipe that uses my Ankarsrum Ice Cream Maker Attachment and Ankarsrum Assistent Original® Mixer. This is their newest color addition, Cloudy Pink, inspired by soft pink clouds, cotton candy, and silky sorbets. Or one could say, even like this new strawberry ice cream! I recommend checking out this color, along with the many other color choices they offer!
For more recipes where I use my Ankarsrum Assistent Mixer, check out my Classic Cream Puffs, Lemon Cheesecake, Carrot Cake Cookies, and Easy Blender Chocolate Mousse!
Why You’ll Love This Recipe
- Uses only seven ingredients to make the strawberry ice cream base!
- Super flavorful and packed with tons of strawberry flavor!
- It’s an easy-to-make, fun summertime or anytime treat to make with friends and family.
- It’s made using my favorite mixer and ice cream maker attachment from Ankarsrum!
- Uses no extracts or food coloring, just one package of freeze-dried strawberries!
- Once the ice cream base is made and chilled, it takes only 20-30 minutes to churn it into a rich, delicious frozen treat!
Ingredients Needed
The following ingredients are used to make this simple homemade strawberry ice cream recipe. Items noted in the bulleted list below are key ingredients that need a bit more explanation.
- Freeze-Dried Strawberries. I purchased my freeze-dried strawberries from Trader Joe’s, which come in a 1.2-ounce package. ALDI also sells them in a 1-ounce package.
- Vodka. This is an optional ingredient, but I highly recommend it because it prevents the ice cream from freezing to a rock-hard consistency, making it difficult to scoop later. During testing, I used plain Absolute and also Tito’s Homemade vodka. I got the smaller size (not the mini hotel bar size, but slightly bigger). You can add it to any ice cream base, such as my Chocolate Brownie Ice Cream and Dulce de Leche Ice Cream with Chocolate-Covered Pretzels!
How to Make the Recipe
Below is a brief overview of how to make this homemade strawberry ice cream. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Recipe Tip: For optimal results, chill the ice cream attachment bowl in the freezer overnight (or 24 hours).
Step 1. Process the freeze-dried strawberries with a food processor. It should be processed into a fine powder with small bits of freeze-dried strawberries.
Step 2. Add all the ingredients to a large bowl. The vodka is optional, but it will help prevent your ice cream from freezing to a rock-hard consistency.
Step 3. Mix all the ingredients together. I recommend using a spatula as the freeze-dried strawberries can clump up in a whisk.
Step 4. Cover and refrigerate the strawberry ice cream base. A minimum of thirty minutes, but can also be made up to 3 days in advance.
Recipe Tip: If you plan to make the strawberry ice cream base a few days in advance, I recommend storing it in a well-sealed container (like Rubbermaid). Then, before adding it to the ice cream maker, give it a good shake (with the lid on, please) to blend all the ingredients together.
Step 5. Add the strawberry ice cream base to the ice cream maker. This ice cream base is considerably lumpy, so I recommend adding the base to the freezer bowl with the lid off on low speed first, as it won’t fit properly through the openings that Ankarsrum provides. Carefully attach the lid with the paddle attachment, then increase the speed to medium.
Step 6. Churn for 20-30 minutes at medium speed. It should be a pale pink color with hints of red from bits of the freeze-dried strawberries. The consistency should be similar to soft-serve ice cream. After churning, stir in additional freeze-dried strawberry bits, if desired.
Storage
The Ankarsrum ice cream maker functions as an ice cream storage container when paired with the included lid. Cover it and place it in the freezer for at least 6 hours or overnight. You can also transfer the ice cream to a well-sealed storage container.
Additionally, although not required, I recommend adding a layer of plastic wrap or wax paper to the top of the ice cream to prevent freezer burn.
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Pin ItRecipe FAQs
It’s best to freeze the ice cream freezer bowl overnight (or 24 hours). You should no longer be able to hear the liquid gel inside the ice cream freezer bowl swooshing around.
Adding the vodka to the strawberry ice cream prevents it from freezing to a rock-hard consistency, making it easier to scoop later.
I recommend only using freeze-dried strawberries. Fresh strawberries (whether cooked down or roasted) can create too much liquid in an ice cream base, preventing it from churning into soft-serve ice cream. Freeze-dried strawberries don’t add any additional liquid; rather, they absorb some of it from the base during the chill time, and they still pack just as much flavor!
More Strawberry Dessert Recipes!
If you tried this Homemade Strawberry Ice Cream Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Homemade Strawberry Ice Cream Recipe
Equipment
Ingredients
- 1.2 oz Freeze-Dried Strawberries, processed into bits
- 1 1/2 cups Heavy Cream
- 3/4 cup Whole Milk
- 1/2 cup Granulated Sugar
- 2 tbsp Vodka, plain, like Tito's or Absolut
- 3 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Before starting, put the ice cream freezer bowl in the freezer overnight (24 hours is best).
- Using a small- to medium-sized food processor, process the freeze-dried strawberries into a mixture of fine powder and little bits. Set to the side.1.2 oz Freeze-Dried Strawberries
- Add all the listed ingredients to a large mixing bowl and stir them together with a spatula or spoon. The freeze-dried strawberry bits will clump together when you mix everything—this is okay. Cover with plastic wrap and refrigerate for at least 30 minutes to chill. This will allow the freeze-dried strawberries to absorb some of the liquid and soften.1 1/2 cups Heavy Cream, 3/4 cup Whole Milk, 1/2 cup Granulated Sugar, 2 tbsp Vodka, 3 tsp Vanilla Extract, 1/4 tsp Salt
- Before transferring the strawberry ice cream base to the ice cream maker, stir it once again until well combined. The freeze-dried strawberry bits may still be a little clumpy, but they are easier to stir.
- With the ice cream maker running on low speed, pour the strawberry ice cream base into the freezer bowl. Carefully place the lid with the paddle attachment on, then increase the speed to medium. Churn the ice cream on medium speed for 20-30 minutes. The strawberry ice cream should be a pale pink color with hints of red from bits of the freeze-dried strawberries. The consistency will be that of soft-serve ice cream.
- Enjoy immediately, or you can place it in the freezer (using either the Ankarsrum ice cream freezer bowl and lid or a well-sealed container) for at least 6 hours or overnight. Before storing, stir in additional freeze-dried strawberry bits, if desired.Additionally, although not required, I recommend adding a layer of plastic wrap or wax paper to the top of the ice cream before adding the lid to prevent freezer burn.
Notes
- The prep time noted includes 20 minutes for prep and 30 minutes for chilling the ice cream base in the refrigerator.
- The Ankarsrum Assistent Original® mixer, paired with the Ankarsrum ice cream maker attachment, was used to make this homemade strawberry ice cream. However, you can use any ice cream maker you prefer. You will need an ice cream maker, though.
- This ice cream base is considerably lumpy, so I recommend adding the base to the Ankarsrum ice cream maker (if using) with the lid off on low speed first, then carefully attaching the lid with the paddle attachment. Then increase the speed to medium speed. If you don’t feel comfortable doing it this way, you can add the ice cream base into the ice cream maker, put the lid and paddle attachment on, then set the speed to medium.
- The strawberry ice cream base can be made 2-3 days in advance. The longer you wait within this period to churn the ice cream base, the creamier your ice cream will be.
- If making the strawberry ice cream base in advance, I recommend storing it in a well-sealed container (like Rubbermaid). Before adding it to the ice cream maker, give it a good shake (with the lid on, please) to blend the ingredients together (the freeze-dried strawberries can create a separate layer during the chilling process).
- Using vodka is an optional, but highly recommended step, as it helps to prevent your ice cream from becoming rock hard in the freezer. If skipped, you may notice ice crystals forming within the ice maker and on the ice cream once it is in the freezer.
- I purchased my freeze-dried strawberries from Trader Joe’s, which come in a 1.2-ounce package. ALDI also sells them in a 1-ounce package.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
