Strawberry Ice Cream Recipes

3 Easy Strawberry Ice Cream Recipes

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If you are in the mood to make ice cream with your ice cream maker, these three easy strawberry ice cream recipes can make a nice summer treat. Each is different, so you have options depending on the ingredients you have at home.

Strawberry Ice Cream Recipes

Recipe #1 – NON-DAIRY STRAWBERRY

2 teaspoons kosher gelatin

1/4 cup apple-strawberry juice

2/3 cup all-fruit strawberry jam

3 cups vanilla soy milk

1 teaspoon vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to the hot milk mixture, stirring until the gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon the chilled mixture into the canister of an ice cream maker and freeze according to the manufacturer’s directions.

Makes about 1 quart.

Recipe #2 – OLD-FASHIONED STRAWBERRY

Easy No-Churn Strawberry Ice Cream

Ingredients:

  1. 2 cups fresh strawberries, hulled and halved
  2. 1 can (14 oz) sweetened condensed milk
  3. 2 cups heavy whipping cream
  4. 1 tsp vanilla extract
  5. 3 tbsp sugar (adjust based on the sweetness of your strawberries and preference)

Instructions:

  1. Strawberry Puree: In a blender or food processor, combine the strawberries and sugar. Blend until you get a smooth puree. Set aside.
  2. Whipping the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. This is best done with an electric mixer on high speed. Be careful not to overbeat, or you’ll end up with butter.
  3. Mixing: In another bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the strawberry puree until well combined.
  4. Combining: Slowly and gently fold the strawberry mixture into the whipped cream, ensuring everything is well combined but trying to maintain as much of the air in the whipped cream as possible.
  5. Freezing: Transfer the mixture into a lidded container, smoothen the surface, and cover with plastic wrap to prevent ice crystals from forming on the surface. Place the lid on the container and freeze for at least 6 hours or overnight for best results.
  6. Serving: Once set, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and serve.

Variations and Tips:

  1. You can swirl in additional strawberry puree before freezing for a more marbled effect.
  2. Consider adding mix-ins like chocolate chips, crushed cookies, or chunks of fresh strawberries before freezing.
  3. Using full-fat ingredients will result in a creamier texture.

Enjoy your homemade strawberry ice cream!

Recipe #3 – STRAWBERRY SORBET

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Enjoy!

Check out, Dessert for Two: Romantic Sweets for Special Occasions

Books:

  • “The Oxford Companion to Food” by Alan Davidson: This is a comprehensive food encyclopedia. Strawberry ice cream, as a classic flavor, is likely mentioned in its discussion about ice cream.
  • “Ice Cream: The Delicious History” by Marilyn Powell: A detailed dive into the world of ice cream including its popular flavors like strawberry.