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Strawberry Icecream


  • 1 1/2 cup fresh strawberries, hulled
  • 3/4 cup whole milk
  • 2/3 cup white sugar
  • 1 1/2 cup heavy cream
  • 1 1/2 tsp vanilla


  • Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped. Set aside.
  • In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved.
  • Stir in the heavy cream and vanilla.
  • Stir in reserved strawberries with all juices.
  • Cover and refrigerate at least 2 hours, or overnight.
  • Whisk mixture together again before pouring into the ice cream maker.
  • Pour the mixture into the mixing bowl of the Ice Cream maker fitted with the ice cream paddle. Turn unit on. Let mix until thickened, about 40 minutes.
  • The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.