Homemade Strawberry Ice Cream Recipe
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!
Servings: 6 servings
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
Calories: 324kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 125mg | Potassium: 181mg | Fiber: 1g | Sugar: 24g | Vitamin A: 924IU | Vitamin C: 70mg | Calcium: 78mg | Iron: 1mg