• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Travel Cook Tell
  • Home
  • About
    • Copyright
    • Privacy Policy
  • Index
  • Recipes
  • Travel
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Travel
  • About
×
Home | Sweets | Ice cream | Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

Published: Dec 11, 2015 · Modified: May 30, 2020 by Andrea - 1 Comment

Jump to Recipe

This homemade Strawberry Ice Cream is very creamy and it's made with fresh strawberries. It is 1000 times better than store bought!

I love this strawberry ice cream, but the reason I'm sharing this recipe with you today is because an amazing recipe for Neapolitan Ice Cream Cake needs this ice cream. Of course, you can use store-bought strawberry ice cream, but this one is much much better. And I'm sure you'll love it!

Jump to:
  • 🥚 Is this strawberry ice cream recipe with eggs?
  • 🌾 Is strawberry ice cream gluten-free?
  • 📋 Ingredients
  • 🍳 How do you make ice cream from scratch?
  • ⏲️ Should I make this ahead?
  • 🍨 How to store homemade ice cream
  • ⌛ How long will the ice cream keep in the freezer?
  • 📖 Recipe
  • 💬 Comments

🥚 Is this strawberry ice cream recipe with eggs?

Yes. This homemade strawberry ice cream has eggs, because the ice cream base is made with an egg-based custard.

Making the base with an egg custard makes the ice cream creamier and the fat content can be reduced.

But don't worry. You would never tell there are eggs in this recipe. You cannot taste them at all!

🌾 Is strawberry ice cream gluten-free?

Yes, this recipe is gluten-free! In fact, most homemade ice cream recipes are gluten-free as the usual base for ice cream is a custard without flour - as I've just mentioned, this one is made with eggs.

Some ice cream recipes require a pudding like base, but those call for cornstarch, that is gluten-free.

📋 Ingredients

  • egg yolks
  • sugar
  • salt
  • milk
  • strawberries
  • heavy cream

🍳 How do you make ice cream from scratch?

  1. In a medium saucepan (off heat) whisk together egg yolks, 1/2 cup sugar, and salt until blended. Gradually whisk in milk.
  2. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and coats evenly coats back of spoon, about 10 minutes. Do not let it boil!!
  3. Remove from heat and stir in cream. Let stand, stirring occasionally, until it reaches room temperature.
  4. Place this custard in the freezer for 1 hour or in the fridge for at least 6 hours.
  5. Using a blender, blend strawberries with 1 tbsp sugar.
  6. Add blended strawberries to custard and pour mixture in the ice cream maker. Process according to the manufacturer's directions.
  7. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

⏲️ Should I make this ahead?

Yes, you should. First, you have to keep the custard in the fridge for 6 hours and, when ice cream is done, in order for it to have the right consistency you will have to freeze this ice cream for at least 2 hours.

🍨 How to store homemade ice cream

Right after the ice cream is done it will be the consistency of soft serve ice cream and you can have some. But for a firmer consistency transfer the ice cream to a container with lid  and freeze for at least two hours before serving; the longer the ice cream is in the freezer, the harder it will become.

⌛ How long will the ice cream keep in the freezer?

Homemade ice creams last less time in the freezer than commercially-made ones, so the sooner you eat, the better. But you can keep this ice cream in the freezer for about a month and still maintain its quality.

One last tip...

Before scooping, let the container sit at room temperature for about 5 minutes. The ice cream will become softer and easier to be scooped.

This Strawberry Ice Cream is such a hit here at home that nowadays we make 2 batches 🙂

📖 Recipe

For more ice cream recipes click here.

Print Pin
5 from 1 vote

Strawberry Ice Cream

Homemade Strawberry Ice Cream 1000x better than store-bought
Course Dessert
Cuisine American
Keyword ice cream
Prep Time 30 minutes minutes
Cook Time 10 minutes minutes
chill 6 hours hours
Servings 4 cups
Calories 417kcal

Ingredients

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups sliced strawberries
  • 1 tbsp sugar
US Customary - Metric

Instructions

  • In a medium saucepan (off heat) whisk together egg yolks, 1/2 cup sugar, and salt until blended. Gradually whisk in milk.
  • Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes. DO NOT LET IT BOIL!
  • Remove from heat and stir in cream. Let stand, stirring occasionally, until it reaches room temperature.
  • Place this custard in the freezer for 1 hour or in the fridge for at least 6 hours.
  • Using a blender, blend strawberries with 1 tbsp sugar. Add to custard and pour mixture in the ice cream maker. Process according to the manufacturer's directions.
  • Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Nutrition

Calories: 417kcal | Carbohydrates: 39g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 234mg | Sodium: 129mg | Potassium: 250mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1168IU | Vitamin C: 43mg | Calcium: 137mg | Iron: 1mg
« Eggs Benedict Recipe
Neapolitan Ice Cream Cake »

Reader Interactions

Comments

  1. Andrea Martins

    April 12, 2016 at 4:12 pm

    5 stars
    🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Trending recipes

  • 2-Ingredient Mango Ice Cream
  • Scone made without butter in foreground, served over a white and blue place, a cup of tea besides and a baking sheet with fresh scones in the backgound
    Scones without butter
  • Condensed Milk Donuts
  • Brazilian Sweets: White Brigadeiros (Branquinhos)
  • Apple Hand Pies
  • Easy Banoffee Pie

Footer

Texts, photos and food styling: Travel Cook Tell - Andrea Martins
© All rights reserved
How to share content from this site: more info.

Privacy Policy

Copyright © 2025 Travel Cook Tell on the Foodie Pro Theme

Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}