Easy Homemade Strawberry Ice Cream
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As far as ice cream goes, very rarely will you find me straying from chocolate . . .
But this strawberry ice cream was just the flavor I was looking for to go with some fresh lemon-basil cookies I made earlier.
I started with a recipe I found on Julie’s Eats and Treats.
My version uses frozen strawberries – the no added sugar variety.
I had a reason for choosing frozen —
Since we were at the very start of strawberry season when I was testing this recipe, I wanted to make sure the strawberries were super sweet.
Frozen strawberries are always nice and sweet.
I used the ice cream attachment on my Kitchen Aid mixer . {affiliate link}
For those of you who don’t own an ice cream maker or attachment, all’s not lost . . .
I tried a separate batch of this recipe without an ice cream machine.
After cooling slightly I added the cream mixture and strawberries into my blender. I blended on high for 2 minutes. Then I placed a sheet of plastic wrap directly on the mixture (to prevent a “skin” from forming) and put the blender pitcher in the fridge to thoroughly chill for a couple hours.
Once the cream/strawberry mixture was well-chilled, I blended again on high for another couple minutes before pouring it all into a bowl and placing in the freezer until frozen (again, with plastic wrap directly on top).
Both versions had great flavor.
As far as texture goes, I personally preferred the version prepared with the ice cream attachment.
It was creamier and smoother.
Still — the blender version was good.
After all, it’s ICE CREAM that you make AT HOME!
Either way — ice cream maker or blender — you wind up with a delicious dessert.
Jeff and I enjoyed a little scoop of ice cream after dinner for the next few days.
Strawberry ice cream has such a light and fresh flavor. It’s a perfect way to conclude a delicious meal. (Unless there’s chocolate, of course!)
Enjoy! – The Recipe Wench
Save RecipeIngredients
- 1 cup heavy cream
- 3/4 cup 2% (whole milk is okay too)
- 1 tablespoon cornstarch
- 1/2 cup honey
- 2-1/2 cups frozen sliced strawberries (thawed)
Instructions
- Heat cream, milk, cornstarch and honey in a small saucepan over medium heat, whisking constantly until mixture is thickened enough to coat the back of a spoon.
- Remove from heat, place saucepan into a large bowl filled with iced water. Continue whisking until cool.
- Place thawed strawberries into blender and puree until smooth.
- Pour pureed mixture through a fine mesh strainer to separate all the little strawberry seeds. You might have to push mixture through with the back of spoon. (You can skip this step if you don’t mind the tiny seeds.)
- Stir the strawberry puree into the cooled cream mixture.
- Place a piece of plastic wrap directly on the cooled mixture to prevent a "skin" from forming and place all into the fridge for about 2 hours to thoroughly cool.
- ***Remove from fridge and follow directions on your ice cream maker.***
- Pour into an air tight container and freeze for 4 to 6 hours.
- ***TO USE A BLENDER INSTEAD OF AN ICE CREAM MAKER***:
- The texture will be different but it’s still delicious.
- Pour the slightly-cooled mixture and strawberries into your blender and blend on high for a couple minutes.
- Cover with piece of plastic wrap placed directly on mixture to prevent a "skin" from forming.
- Place blender pitcher in fridge until thoroughly cooled (about 2 hours).
- Blend again on high for 2 minutes.
- Pour into an air tight container and freeze for 4 to 6 hours.
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