Rich and creamy homemade strawberry ice cream with real strawberry flavor! You’ve asked and we are answering!
I’m actually not an obsessed ice cream fan like Cade is but I’m learning that really good ice cream, especially on a crazy hot day (cue summer 2021) is exactly what the doctor ordered. Sadly I’ve never found a strawberry ice cream I’m 100% obsessed with. The strawberries were always too icy and the flavor was lacking.
I’ve tried everything, jams, syrups, Nestle powder and no, I’m not kidding. I’ve even just macerated or cooked strawberries and dumped those in but everything fell flat. The water content ruined everything.
And then freeze dried strawberries popped into my mind!
And the rest was history. It absolutely is a game changer. All that flavor, but not a single icy, bland berry!!
And you absolutely have to use this ice cream maker and these containers. I think it’s a tad annoying to freeze the bowl but it’s the only ice cream maker we’ve found that the bowl stays frozen, the buttons allow you to choose what you’re making, a timer goes off when it’s done AND the top closes to keep the cold air in and extra air out thus creating a thicker, creamier ice cream.
Speaking of creamy, egg yolks are the only way. Check out our other ice cream recipes and you’ll see that it’s the absolute most important ingredient to make a thick, creamy and rich ice cream.
Ingredients for Homemade Strawberry Ice Cream
It doesn’t take many ingredients at all! Here is your grocery list:
- Heavy Cream
- Half and Half
- Vanilla Bean Pods
- Egg Yolks
- Freeze Dried Strawberries
Sometimes freeze dried strawberries are a little tricky to find. I’ve had the most luck finding them in the snack section or the healthy food section at the grocery store. I actually just saw some at the Dollar Tree a couple weeks ago. Blew my mind but I snatched those babies up!
The measurements for each ingredient can be found in the recipe card below.
How to Make Homemade Strawberry Ice Cream
- Combine all the ingredients except the eggs and strawberries to a saucepan over medium low heat. Heat the mixture just until bubbles form around the edges of the pan. Then remove the pan from the heat.
- Whisk the egg yolks in a bowl until they become pale yellow.
- Add some of the strawberries to a blender and blend until they are powder.
- Remove a few tablespoons (5ish) of the hot cream mixture and add it to the eggs one tablespoon at a time, whisking constantly.
- PRO TIP: This slowly warms up the eggs without scrambling them. We don’t want that!
- Then slowly add the egg mixture into the hot cream mixture, whisking constantly still, and return the saucepan to the stove over medium low heat.
- Add the strawberry powder and whisk vigorously to combine everything.
- Crumble up the remaining strawberries and add them as well.
- Stir constantly until thickened.
- Remove from the heat and chill in the refrigerator until completely cool.
- Freeze the mixture in your ice cream maker.
- Scoop into an ice cream container and then place it in the freezer for several hours.
- Serve and enjoy!
All of these instructions can be found in the recipe card at the end of the post.
Can I Use Frozen Strawberries?
Yes, but I don’t recommend it. The water in the strawberries (frozen or fresh) makes the ice cream come out icier than I like. But if you can’t find the freeze dried strawberries, fresh or frozen could be used.
Can I Use Other Berries?
You can definitely use any freeze dried fruits you can find! Raspberries are also fabulous!
How Much Ice Cream Does This Recipe Make?
This recipe makes about 8 servings about 1/2-3/4 cups each. Perfect for dessert for the whole fam!
How to Store Homemade Ice Cream?
We are totally sold on these ice cream containers. They make scooping so easy and they are airtight which keeps the ice cream nice and fresh. It keeps in the freezer for up to 2 weeks.
This is the best, creamiest, and most flavorful strawberry ice cream you will ever have. It will make an obsessed ice cream fanatic out of anyone! Homemade ice cream with real strawberry flavor just doesn’t get any better than this!
More Ice Cream Recipes You’re Sure to Love:
- Biscoff Cookie Butter Ice Cream
- Dulce De Leche Ice Cream
- Berries and Cream Ice Cream
- Lemon Curd Frozen Custard
- Key Lime Pie Milkshake
- Cookies and Cream Frozen Custard
- Copycat Pinkberry Chocolate Crunch Sauce
- Chocolate Chip Cookie Ice Cream Sandwiches dipped in Milk Chocolate
- Apple Pie Fried Ice Cream Cake
- Loaded Salted Pretzel Ice Cream Sundae
- Mint Chocolate Stracciatella Ice Cream
- Nutella Chocolate Chip Ice Cream
- All our ICE CREAM RECIPES here!
Homemade Strawberry Ice Cream
- 2 Cups Heavy Cream
- 1 Cup Half and Half
- 1 1/2 Vanilla Bean Pods, scrapped (discard the pods and only use the insides)
- 1 1/4 Cups Sugar
- 6 Large Egg Yolks
- 2 1/2 Cups Freeze Dried Strawberries, divided
- In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla bean seeds. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.2 Cups Heavy Cream, 1 Cup Half and Half, 1 1/2 Vanilla Bean Pods, 1 1/4 Cups Sugar
- Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow. Set aside.6 Large Egg Yolks
- Add 2 cups of the freeze dried strawberries to a blender and blend until it is a powder, set aside.2 1/2 Cups Freeze Dried Strawberries
- After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
- Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
- Add the strawberry powder, whisking vigorously to combine and then crumble up the remaining strawberries into the pan as well, stir to mix. Heat, stirring constantly, until thickened (*see note). Don't cook hotter than 160 degrees.
- Remove from heat and chill in the refrigerator (for several hours or overnight). Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
- Scoop into an ice cream container and freeze for at least four hours before serving.
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