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This Strawberry ice cream is easy to make and incredibly creamy with a bright flavor brought out by the citrus in the recipe.
The Perfect Strawberry Ice Cream Recipe
The first time I had this ice cream I fell in love right away! I got this recipe from a cousin at a 4th of July family and I made it every week that summer.
I is a family favorite and always requested. The creamy texture the bright, strong flavor… This rivals my sour cream lemon pieas my favorite summer treat!
I love fresh strawberries, but often I find that recipes based on strawberry puree are a little too fruit roll up flavored. A little too candy vs fresh.
The secret is the Citrus juices! They seriously brighten the flavor without making it too tangy, and it’s NOT tart at all!
And it’s so creamy that you’d think it was custard based, but it isn’t! So it’s super easy to make.
You just blend the strawberries, citrus juice and sugar then stir in the dairy. Then pour it right into the machine so you can have this ice cream within 40 mins (but I personally like to let it set up a bit in the freezer so it’s a little firmer).
Just take me to the ice cream recipe already!
If you’d rather skip my tips and tricks and links to other ice cream recipes and get straight to this delicious creamy strawberry ice cream recipe simply scroll to the bottom of the page where you can find the printable recipe card.
Tips for making the perfect strawberry ice cream
-to easily measure out the 1 cup of frozen strawberries I first measure out the lemon juice, orange juice and the 1/2 C of the milk in a 2 cup measuring cup. Next I add the frozen strawberries until it goes up by 1 cup!
-blend the mixture with the sugar – to help dissolve the sugar and puree the strawberries – but don’t over blend – it will get really bubbly.
-don’t be tempted add the rest of the cream and milk to the blender – it will make the mixture too bubbly. Instead mix the dairy and the puree with a spoon trying to break up the bubbles from blending the puree.
-If using a freezable ice cream bowl (vs ice) Make sure the ice cream bowl is completely frozen – at LEAST 20 hours before making your ice cream. (I have a double bowl ice cream maker and keep both in the freezer at all times so I’m ALWAYS ready to make ice cream!)
-for a soft serve texture you can eat it as soon as it’s done – if you want a harder ice cream freeze for 4-6 hours.
Creamy Strawberry Ice Cream Recipe
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To make this Ice Cream you’ll need/want:
- 2 C glass Measuring cup
- Blender
- 1 1/5 quart Ice Cream Maker
- Super cool Ice Cream container
- Awesome ice cream scoop
If you love Ice Cream Maker recipes you’ll want to try these other amazing recipes!
Peanut Butter Ice Cream | Rich Chocolate Ganache Ice Cream | Pina Colada Ice Cream
Easy Recipe for any ice cream flavor | Toasted Marshmallow Ice Cream | Cheesecake Ice Cream
Creamy Strawberry ice cream
This creamy strawberry ice cream is the most delicious ice cream recipe. The citrus in the recipe brings out the flavor of the strawberries beautifully. It's easy to make and always a favorite!
4.50 from 18 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
freezing time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 servings
Calories: 207kcal
Author: Ashlee Marie
Ingredients
- 3 Tbsp fresh squeezed lemon juice about 1 1/2 lemons juiced
- 6 Tbsp fresh squeezed orange juice about 1 1/2 oranges juiced
- 1 C frozen strawberries
- 3/4 C granulated sugar
- 2 C heavy whipping cream
- 1 C whole milk
- pinch of salt
- 1 tsp Vanilla
US Customary – Metric
Instructions
Put the lemon and orange juice in your blender, along with the strawberries and sugar
puree until smooth, adding some of the milk if you need too (don’t break your blender)
Pour into a bowl and mix in the rest of the milk, salt, cream and vanilla
Stir it well then run it through your ice cream machine according to the directions, about 30 mins
Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
Nutrition
Calories: 207kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 24mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 635IU | Vitamin C: 12.5mg | Calcium: 52mg | Iron: 0.1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
mario a nunez
Hi Ashlee;
Can you tell me how much from the orange and lemon juice?Reply
1 1/2 large lemons, 1 1/2 large oranges juiced.. never bothered measuring it!
Meg
I was a bit hesitant in making this recipe especially as the exact amounts of citrus juice was a bit vague for me but Ashlee’s comments spured me on – I’m so glad I did – damn good! It does get an ever so slightly icey texture when fully frozen which is bound to happen with the amount of liquid in recipe but amazingly light and fluffy straight from churning- definitely a ‘keeper’.
Reply
this one is def amazing fresh – that’s for sure – and yes the vague citrus always bothered me too (got the recipe from a cousin) – next time I make it I’ll measure and try to be a bit more precise
Hiyam
I got a new ice cream machine and it came with a small booklet of recipes but nothing was inviting, so looked on the internet for strawberry ice cream that i can make in my new machine, so lucky to have come across this recipe. ITS SOOOOOOO YUMMY and very easy to make
Iam glad that you clarified the orange and lemon ingredient as that was a bit vague and might put people off not knowing from the ingredient list. but seeing the comment above did help.(maybe advice to edit the ingredient list). Anyway, back to the tast result. not only easy but seriously yummy, the only thing my kids did not like the lumpy bits so next time i will blend the strawberry mix for longer to give it a smoother texture. Also the recipe is too big for my machine so might need to do it in 2 steps or i just froze the other half without putting it in the machine and iam sure the kids will eat it anyway. I am saving this recipe and sure to make it heaps of times. THANKS so much Ashlee 🙂Reply
so glad you liked the recipe! sorry it made too much! I haven’t had that problem, but I must have a bigger machine.
Velvet
Hi Ashlee,
Can you please tell me the kind of ice cream maker you use. I have one of the old fashion ones that you put your mixture in a container and place inside a the freezer machine and then add ice and rock salt to and plug it up and let run until it cuts off, will this kind work for this recipe? Thank youReply
Ashlee Marie
I use a 1.5 quart cuisinart ice cream maker https://amzn.to/2ZSWbRV
Noil
Misread the ingredients and used a tub of whipped cream instead of heavy whipping cream — very good mistake! It made the ice cream lighter and with the juice almost like a sorbet. Highly recommend trying the variation next time anyone makes this!
Reply
Susan P
Is that 1 1/2 lemons juiced and 1 1/2 oranges juiced, or 1 1/2 cups of each?
Reply
Ashlee Marie
1 1/2 lemons and 1 1/2 orange – typically that’s 3 tbsp lemon juice, and 6 Tbsp orange juice
Brandon
First recipe I used with my new ice cream maker last night and it was a great choice. Wanted to start with something simple and this one fit perfectly and tasted very good!! Thanks Ashlee!!Reply
Ashlee Marie
you are so very welcome!
Mili
Hi,
Quick question..what kind of containers do you use to keep your ice cream free of burnt freezing?Reply
Ashlee Marie
I like the trovolo insulated ice cream container https://amzn.to/2uopvUG
