Strawberries in strawberry-infused vanilla ice cream? Yes, please!
Strawberry ice cream.
Toss those three little words out there and watch your kids begin to shimmer with joy.
But parents, I warn you: Prepare to get mauled, cuddled, snuggled, and kissed if you make this amazing strawberry ice cream. Kids go wild for it.
Case in point: Two wee three-year-old blonde girls with pigtails sit with me on the floor, working on a Frozen puzzle. And I quietly say, as if talking to just little ole me, “Hey girls, guess what I made for you while you were at preschool?”
But, as lost as they were in working their Frozen puzzle, it took a minute to hit. Then, in perfect unison,
“What. Did. You. Say?”
“Chloe. Zoe. I’m trying to tell you I made you a surprise.”
“OH BOY!”
More puzzle working. More turning of blonde heads this way and that as they tried to figure out which piece went in which place.
“Well, do you girls maybe want to, like, ‘EAT SOME OF THIS STRAWBERRY ICE CREAM?”
Finally, I was heard!
“YAY-WE-GET-TO-EAT-STRAWBERRY ICE CREAM!”
In fact, the whole “We get to eat strawberry ice cream” dance and celebration continued for so long that I think they actually forgot the ice cream was waiting for them in the freezer.
Strawberry ice cream. It’s even fun to say.
Why You And Your Little Ones Will Love This Strawberry Ice Cream
There is nothing more fun than eating something RED with kids. It multiplies the fun factor of eating any food times 10.
But eating something sweet, icy, cold, delicious, full of strawberries, and red with kids?
That’s going to be one great time.
And strawberries, being the tart, sweet, red little berries that they are, can make anything taste amazing — but nothing makes them taste more delicious than the gentle caress of some heavy cream, milk, a bit of vanilla, some sugar, salt, and that zing of lemon juice that keeps everything tasting fresh and bright.
You can feel good about serving your little ones this sweet treat full of fruity goodness. Everyone needs a sweet treat from time to time, and since this recipe is entirely made from scratch, you’ll know you’re serving your family strawberry ice cream that’s free from any artificial colorings yet so lusciously and deliciously red.
How Do I Store Leftovers?
This homemade ice cream can be kept in the freezer for about 1 month, though for the best taste and texture, it’s best to consume it within the first 2 weeks. To keep ice crystals from forming on your ice cream, put a disc of parchment paper on top of it, under the lid, and replace it whenever you get a scoop. This might seem like a hassle, but since homemade ice cream lacks all the preservatives grocery store ice cream has, that parchment paper is a wonder at keeping those dreaded ice crystals out of this delicious ice cream.
Serving Suggestions
Try this deliciously fruity ice cream after a big, savory Buffalo Chicken Pizza or these Smash Burger Tacos for a really delicious and fun meal. If you love this ice cream as much as I know you will, you can try this recipe for homemade Cookies and Cream Ice Cream, or my new favorite, this Frozen Custard.
Homemade Strawberry Ice Cream
Ingredients
- 2 cups fresh strawberries hulled and chopped
- 2 teaspoons lemon juice
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- A pinch of fine sea salt
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine chopped strawberries with lemon juice and 1/2 cup of the sugar. Let sit for about 15 minutes to allow the strawberries to release their juices.
- Mash the strawberries using a potato masher or fork until the mixture is fairly smooth with some small chunks.
- In a large bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup sugar, salt, and vanilla extract until well combined.
- Add the mashed strawberries to the cream mixture and stir to combine. Give the mixture a taste and adjust the sweetness as needed.
- Cover and refrigerate for 1-2 hours or until well chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
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