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Frozen Treats · Dessert

Strawberry Ice Cream

Chef Pluff

Creamy homemade strawberry ice cream made with fresh berries, vanilla, and a touch of lemon.

Prep time
20 minutes
Cook time
20–25 minutes
Total time
About 5 hours
Servings
6
Chef Pluff presenting Strawberry Ice Cream

Ingredients

  • 2 cups fresh strawberries, hulled and chopped (300 g)
  • 3/4 cup granulated sugar (150 g), divided
  • 2 cups heavy cream (480 mL)
  • 1 cup whole milk (240 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 Tbsp lemon juice (15 mL)
  • Pinch of salt

Directions

  1. Combine the chopped strawberries, 1/4 cup of the sugar, and lemon juice in a bowl.
  2. Let the strawberries sit for 10–15 minutes until juicy, then mash or blend them until mostly smooth with a few small strawberry pieces remaining.
  3. Whisk the heavy cream, whole milk, remaining 1/2 cup sugar, vanilla, and salt together until the sugar dissolves.
  4. Stir the strawberry mixture into the cream mixture until evenly combined and bright pink.
  5. Cover and chill the mixture for at least 30 minutes until very cold.
  6. Pour the chilled strawberry mixture into an ice cream maker and churn for 20–25 minutes, until thick and creamy.
  7. Transfer the strawberry ice cream to a freezer-safe container and smooth the top.
  8. Freeze for about 4 hours, or until firm enough to scoop.
  9. Scoop into bowls or cones and serve with fresh strawberries if desired.