Strawberry Ice Cream Recipe – This homemade ice cream is super creamy and so fresh-tasting thanks to the use of fresh strawberries!
Be sure to subscribe to my newsletter HERE so you never miss a new recipe!
Hey again, guys! It’s Jessica from Sprinkle Some Sugar back to share a super delicious recipe with you. I’m pretty excited about it because it’s ICE CREAM! Basically my favorite thing in the world. When it gets warm out (or basically all year round..), my ice cream maker is always running. I can’t get enough of homemade ice cream!
In New Jersey, the weather is all over the place. Some days it’s ice cream weather and some days it’s winter coat weather. It’s crazy. I made this ice cream on one of the warmer days and I could NOT stop eating it! Fresh strawberries are used in the ice cream so the strawberry flavor is so creamy, fresh and chock full of so much strawberry flavor.
You do need an ice cream maker to prepare this ice cream. It’s really pretty simple if you follow the directions carefully. Real strawberries are pureed and strained (or not, personal preference – I don’t like the seeds in my ice cream!) for the freshest flavor. The more ripe they are, the better your ice cream will taste!
Fresh Strawberry Ice Cream
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 tbs cornstarch
- 1/2 cup agave nectar (or honey)
- 2 1/2 cups strawberries, sliced
- In a small saucepan, heat cream, milk, cornstarch and agave on medium-low heat until bubbly and thickened slightly, whisking constantly, about 5 minutes. Once the mixture is thick enough to coat the back of a wooden spoon, place the pot with hot mixture into a large bowl filled with ice water and whisk it constantly until cool to the touch.
- Place strawberries in a blender and puree for about two minutes until completely smooth. Push mixture through a fine mesh strainer over a bowl to remove seeds and discard them. If you don't mind the seeds, you can omit this step.
- Once the cream mixture is cooled down, whisk in strawberry puree until fully incorporated. Cover mixture with plastic wrap and place in refrigerator to chill for two hours. Pour mixture into ice cream maker and freeze according to manufacturer's instructions, about 20-30 minutes or so. Pour into an airtight container and freeze 4-6 hours or overnight. Allow ice cream to set out for a few minutes before scooping.
|Amount Per Serving||As Served|
|Calories 1572kcal Calories from fat 857|
|% Daily Value|
|Total Fat 95g||146%|
|Saturated Fat 58g||290%|
|Dietary Fiber 17g||68%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Things You Might Need for this Recipe!
If you loved this ice cream recipe, you’ll love these, too!