This is the homemade strawberry ice cream recipe that dreams are made of. It’s super creamy and bursting with fresh strawberry flavor. This iconic summer treat is easy to make at home and only takes about 30 minutes of hands-on prep time. Plus, I use two unique ingredients to make this ice cream super creamy and never icy.
I’ve spent a long time dialing in this strawberry ice cream, and the secret is treating it like real ice cream. A proper homemade base starts with egg yolks—there’s no shortcut here. The yolks give the ice cream its rich flavor, silky body, and unmistakably creamy texture that sets great ice cream apart from the icy, bland versions so many homemade batches fall into. This custard-style base lets the fresh strawberry flavor shine while staying lush and smooth from the first scoop to the last.
I also add two small but mighty ingredients that make a big difference. A touch of refined coconut oil boosts the fat content just enough to make the ice cream extra creamy without adding any coconut flavor (refined is key here). And a splash of vodka—totally optional—helps keep the ice cream soft and scoopable by preventing ice crystals from forming. The result is intensely strawberry-forward, deeply creamy ice cream that tastes as if it came from a top-notch ice cream shop. You’ll need an ice cream maker for this method, but if you don’t have one, my no-churn ice cream version is a great backup.
Tips for making the best strawberry ice cream
Here are a few tricks I use to make strawberry ice cream that turns out creamy and delicious every time:
- Use very ripe strawberries. You should be able to smell them easily, they should taste extra sweet, and be pink all the way through when sliced. Farmers’ markets are ideal.
- Use frozen strawberries out of season. If it’s fall or winter, frozen strawberries picked at peak ripeness work beautifully.
- Boost the fat content. I add refined coconut oil to make the ice cream extra creamy. Be sure it’s refined so there’s no coconut flavor.
- Add a splash of vodka. It won’t affect the taste, but it helps prevent ice crystals and keeps the ice cream soft and scoopable.
Best Strawberry Ice Cream Recipe (with two special ingredients!)
- Pin
Ingredients
- ▢ 4 cups chopped strawberries (see notes)
- ▢ 1 ¼ cups granulated sugar (divided)
- ▢ 4 egg yolks
- ▢ 1 cup whole milk
- ▢ ¼ cup refined coconut oil (see notes)
- ▢ 1 teaspoon pure vanilla
- ▢ 1 pinch sea salt
- ▢ 1 cup whipping cream
- ▢ Optional but recommended: 2 tablespoons vodka
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. 4 cups chopped strawberries
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar. 4 egg yolks
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon. 1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours. 1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s instructions. When it’s done, it’ll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Video
Notes
- The strawberries. Don’t skimp on the boiling time. If they’re not boiled long enough, they will add water to the ice cream, which can cause it to be icy.
- The dairy. This recipe works with whole milk and whipping cream. If you substitute either with lower fat or plant-based options, it will turn icy.
- Use all 4 eggs. Egg yolks add fat, which makes ice cream creamy.
- Churn it well. Wait until you hear your ice cream maker slow down and struggle to churn the ice cream – that’s how you know it’s ready. If you don’t churn it long enough, it can become icy.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Delicious homemade ice cream recipes
Chocolate Chip Cookie Dough Ice Cream
Beer Ice Cream
Mint Chocolate Chip Ice Cream
Peanut Butter Banana Ice Cream
Best Strawberry Ice Cream Recipe (with two special ingredients!)
Ingredients
- 4 cups chopped strawberries , see notes
- 1 ¼ cups granulated sugar , divided
- 4 egg yolks
- 1 cup whole milk
- ¼ cup refined coconut oil , see notes
- 1 teaspoon pure vanilla
- 1 pinch sea salt
- 1 cup whipping cream
- Optional but recommended: 2 tablespoons vodka
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. 4 cups chopped strawberries
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar. 4 egg yolks
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon. 1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours. 1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s instructions. When it’s done, it’ll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Notes
- The strawberries. Don’t skimp on the boiling time. If they’re not boiled long enough, they will add water to the ice cream, which can cause it to be icy.
- The dairy. This recipe works with whole milk and whipping cream. If you substitute either with lower fat or plant-based options, it will turn icy.
- Use all 4 eggs. Egg yolks add fat, which makes ice cream creamy.
- Churn it well. Wait until you hear your ice cream maker slow down and struggle to churn the ice cream - that’s how you know it’s ready. If you don’t churn it long enough, it can become icy.
https://www.theendlessmeal.com/strawberry-ice-cream-recipe/
This is the homemade strawberry ice cream recipe that dreams are made of. It’s super creamy and bursting with fresh strawberry flavor. This iconic summer treat is easy to make at home and only takes about 30 minutes of hands-on prep time. Plus, I use two unique ingredients to make this ice cream super creamy and never icy.
I’ve spent a long time dialing in this strawberry ice cream, and the secret is treating it like real ice cream. A proper homemade base starts with egg yolks—there’s no shortcut here. The yolks give the ice cream its rich flavor, silky body, and unmistakably creamy texture that sets great ice cream apart from the icy, bland versions so many homemade batches fall into. This custard-style base lets the fresh strawberry flavor shine while staying lush and smooth from the first scoop to the last.
I also add two small but mighty ingredients that make a big difference. A touch of refined coconut oil boosts the fat content just enough to make the ice cream extra creamy without adding any coconut flavor (refined is key here). And a splash of vodka—totally optional—helps keep the ice cream soft and scoopable by preventing ice crystals from forming. The result is intensely strawberry-forward, deeply creamy ice cream that tastes as if it came from a top-notch ice cream shop. You’ll need an ice cream maker for this method, but if you don’t have one, my no-churn ice cream version is a great backup.
Tips for making the best strawberry ice cream
Here are a few tricks I use to make strawberry ice cream that turns out creamy and delicious every time:
- Use very ripe strawberries. You should be able to smell them easily, they should taste extra sweet, and be pink all the way through when sliced. Farmers’ markets are ideal.
- Use frozen strawberries out of season. If it’s fall or winter, frozen strawberries picked at peak ripeness work beautifully.
- Boost the fat content. I add refined coconut oil to make the ice cream extra creamy. Be sure it’s refined so there’s no coconut flavor.
- Add a splash of vodka. It won’t affect the taste, but it helps prevent ice crystals and keeps the ice cream soft and scoopable.
Best Strawberry Ice Cream Recipe (with two special ingredients!)
- Pin
Ingredients
- ▢ 4 cups chopped strawberries (see notes)
- ▢ 1 ¼ cups granulated sugar (divided)
- ▢ 4 egg yolks
- ▢ 1 cup whole milk
- ▢ ¼ cup refined coconut oil (see notes)
- ▢ 1 teaspoon pure vanilla
- ▢ 1 pinch sea salt
- ▢ 1 cup whipping cream
- ▢ Optional but recommended: 2 tablespoons vodka
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. 4 cups chopped strawberries
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar. 4 egg yolks
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon. 1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours. 1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s instructions. When it’s done, it’ll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Video
Notes
- The strawberries. Don’t skimp on the boiling time. If they’re not boiled long enough, they will add water to the ice cream, which can cause it to be icy.
- The dairy. This recipe works with whole milk and whipping cream. If you substitute either with lower fat or plant-based options, it will turn icy.
- Use all 4 eggs. Egg yolks add fat, which makes ice cream creamy.
- Churn it well. Wait until you hear your ice cream maker slow down and struggle to churn the ice cream – that’s how you know it’s ready. If you don’t churn it long enough, it can become icy.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Delicious homemade ice cream recipes
Chocolate Chip Cookie Dough Ice Cream
Beer Ice Cream
Mint Chocolate Chip Ice Cream
Peanut Butter Banana Ice Cream
This is the homemade strawberry ice cream recipe that dreams are made of. It’s super creamy and bursting with fresh strawberry flavor. This iconic summer treat is easy to make at home and only takes about 30 minutes of hands-on prep time. Plus, I use two unique ingredients to make this ice cream super creamy and never icy.
I’ve spent a long time dialing in this strawberry ice cream, and the secret is treating it like real ice cream. A proper homemade base starts with egg yolks—there’s no shortcut here. The yolks give the ice cream its rich flavor, silky body, and unmistakably creamy texture that sets great ice cream apart from the icy, bland versions so many homemade batches fall into. This custard-style base lets the fresh strawberry flavor shine while staying lush and smooth from the first scoop to the last.
I also add two small but mighty ingredients that make a big difference. A touch of refined coconut oil boosts the fat content just enough to make the ice cream extra creamy without adding any coconut flavor (refined is key here). And a splash of vodka—totally optional—helps keep the ice cream soft and scoopable by preventing ice crystals from forming. The result is intensely strawberry-forward, deeply creamy ice cream that tastes as if it came from a top-notch ice cream shop. You’ll need an ice cream maker for this method, but if you don’t have one, my no-churn ice cream version is a great backup.
Tips for making the best strawberry ice cream
Here are a few tricks I use to make strawberry ice cream that turns out creamy and delicious every time:
- Use very ripe strawberries. You should be able to smell them easily, they should taste extra sweet, and be pink all the way through when sliced. Farmers’ markets are ideal.
- Use frozen strawberries out of season. If it’s fall or winter, frozen strawberries picked at peak ripeness work beautifully.
- Boost the fat content. I add refined coconut oil to make the ice cream extra creamy. Be sure it’s refined so there’s no coconut flavor.
- Add a splash of vodka. It won’t affect the taste, but it helps prevent ice crystals and keeps the ice cream soft and scoopable.
Best Strawberry Ice Cream Recipe (with two special ingredients!)
- Pin
Ingredients
- ▢ 4 cups chopped strawberries (see notes)
- ▢ 1 ¼ cups granulated sugar (divided)
- ▢ 4 egg yolks
- ▢ 1 cup whole milk
- ▢ ¼ cup refined coconut oil (see notes)
- ▢ 1 teaspoon pure vanilla
- ▢ 1 pinch sea salt
- ▢ 1 cup whipping cream
- ▢ Optional but recommended: 2 tablespoons vodka
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. 4 cups chopped strawberries
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar. 4 egg yolks
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon. 1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours. 1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s instructions. When it’s done, it’ll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Video
Notes
- The strawberries. Don’t skimp on the boiling time. If they’re not boiled long enough, they will add water to the ice cream, which can cause it to be icy.
- The dairy. This recipe works with whole milk and whipping cream. If you substitute either with lower fat or plant-based options, it will turn icy.
- Use all 4 eggs. Egg yolks add fat, which makes ice cream creamy.
- Churn it well. Wait until you hear your ice cream maker slow down and struggle to churn the ice cream – that’s how you know it’s ready. If you don’t churn it long enough, it can become icy.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Delicious homemade ice cream recipes
Chocolate Chip Cookie Dough Ice Cream
Beer Ice Cream
Mint Chocolate Chip Ice Cream
Peanut Butter Banana Ice Cream
This is the homemade strawberry ice cream recipe that dreams are made of. It’s super creamy and bursting with fresh strawberry flavor. This iconic summer treat is easy to make at home and only takes about 30 minutes of hands-on prep time. Plus, I use two unique ingredients to make this ice cream super creamy and never icy.
I’ve spent a long time dialing in this strawberry ice cream, and the secret is treating it like real ice cream. A proper homemade base starts with egg yolks—there’s no shortcut here. The yolks give the ice cream its rich flavor, silky body, and unmistakably creamy texture that sets great ice cream apart from the icy, bland versions so many homemade batches fall into. This custard-style base lets the fresh strawberry flavor shine while staying lush and smooth from the first scoop to the last.
I also add two small but mighty ingredients that make a big difference. A touch of refined coconut oil boosts the fat content just enough to make the ice cream extra creamy without adding any coconut flavor (refined is key here). And a splash of vodka—totally optional—helps keep the ice cream soft and scoopable by preventing ice crystals from forming. The result is intensely strawberry-forward, deeply creamy ice cream that tastes as if it came from a top-notch ice cream shop. You’ll need an ice cream maker for this method, but if you don’t have one, my no-churn ice cream version is a great backup.
Tips for making the best strawberry ice cream
Here are a few tricks I use to make strawberry ice cream that turns out creamy and delicious every time:
- Use very ripe strawberries. You should be able to smell them easily, they should taste extra sweet, and be pink all the way through when sliced. Farmers’ markets are ideal.
- Use frozen strawberries out of season. If it’s fall or winter, frozen strawberries picked at peak ripeness work beautifully.
- Boost the fat content. I add refined coconut oil to make the ice cream extra creamy. Be sure it’s refined so there’s no coconut flavor.
- Add a splash of vodka. It won’t affect the taste, but it helps prevent ice crystals and keeps the ice cream soft and scoopable.
Best Strawberry Ice Cream Recipe (with two special ingredients!)
- Pin
Ingredients
- ▢ 4 cups chopped strawberries (see notes)
- ▢ 1 ¼ cups granulated sugar (divided)
- ▢ 4 egg yolks
- ▢ 1 cup whole milk
- ▢ ¼ cup refined coconut oil (see notes)
- ▢ 1 teaspoon pure vanilla
- ▢ 1 pinch sea salt
- ▢ 1 cup whipping cream
- ▢ Optional but recommended: 2 tablespoons vodka
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. 4 cups chopped strawberries
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar. 4 egg yolks
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon. 1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours. 1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer’s instructions. When it’s done, it’ll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Video
Notes
- The strawberries. Don’t skimp on the boiling time. If they’re not boiled long enough, they will add water to the ice cream, which can cause it to be icy.
- The dairy. This recipe works with whole milk and whipping cream. If you substitute either with lower fat or plant-based options, it will turn icy.
- Use all 4 eggs. Egg yolks add fat, which makes ice cream creamy.
- Churn it well. Wait until you hear your ice cream maker slow down and struggle to churn the ice cream – that’s how you know it’s ready. If you don’t churn it long enough, it can become icy.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
