Fresh Strawberry Ice Cream

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Strawberry Vanilla Ice Cream recipe by Barefeet In The Kitchen

This ice cream melted into deliciousness as fast as we could eat it. It was light and creamy and perfectly smooth. Closer to an ice milk recipe with no cream involved, but smooth and creamy nonetheless.

In contrast to the first vanilla ice cream recipe I posted, this ice cream is what I remember from childhood. We all really loved it. This is a recipe I will be making over and over again.

I’m on a huge berry kick these days. With all of the fresh produce at our fingertips this time of year, how can I resist?

I took this picture the day after we made the ice cream. It froze nicely and within a few minutes of taking it out of the freezer, I was able to scoop it out of the container.

This ice cream recipe was unbelievably simple to make. I looked around at several different recipes and they were all basically the same formula, the main thing that changed was the cream vs half and half vs milk. I tweaked them just a bit to use what I had in the house and it was perfect!

Edited to add: Milk, half and half, or a combination of milk and cream may be used to make this ice cream. For creamier ice cream, heavy cream may be substituted for half of the milk in the recipe below.

To make this recipe even simpler, place all ingredients for this recipe in the blender and puree to combine before pouring directly into the ice cream maker to churn.

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Fresh Strawberry Ice Cream

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Prep Time: 5 mins
Total Time: 5 mins
Servings: 6 1/2 cup servings

Ingredients 

  • 2 cups whole milk
  • cup sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla
  • cups fresh strawberries, trimmed, about 8 large berries

Instructions

  • Crush the strawberries in a large bowl. Add the sugar, salt, and vanilla. Stir to combine and then add the milk and/or cream. Stir to combine all ingredients together and then pour into ice cream maker.
  • Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

Notes

Milk, half and half, or a combination of milk and cream may be used to make this ice cream. 
To make this recipe even simpler, place all ingredients for this recipe in the blender and puree to combine before pouring directly into the ice cream maker to churn.

Nutrition

Calories: 127kcal · Carbohydrates: 23g · Protein: 3g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 8mg · Sodium: 132mg · Potassium: 163mg · Fiber: 1g · Sugar: 23g · Vitamin A: 136IU · Vitamin C: 21mg · Calcium: 98mg · Iron: 1mg
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{originally published 6/18/11 – recipe notes and photos updated 6/1/21}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Annette says

    I do love strawberry ice cream. I have to watch my weight, so don't mind more of an ice milk at all.

    I am waiting for my strawberries to ripen, then there will be homemade strawberry ice cream galore.