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An overhead view of a glass bowl with a stem holding a serving of homemade strawberry ice cream with whole strawberries scattered around next to it.

Homemade Strawberry Ice Cream

Course: Dessert
Cuisine: American
Keyword: easy ice cream recipe, strawberry ice cream from scratch
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill and churn time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10
Calories: 245kcal
This sweet treat is so delicious because it combines two of the yummiest items in the world: ice cream and strawberries! Be sure to let the custard chill for at least two hours before churning!
Print Recipe


  • Food processor, or blender
  • Ice cream maker


  • 4 cups strawberries stems removed and roughly chopped
  • ¼ tsp Kosher salt
  • cups half-and-half
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup heavy cream
  • tsp vanilla extract


  • Place the roughly chopped strawberries and salt in a food processor, or blender, and puree until smooth. Pour into a bowl and set aside.
  • Bring the half-and-half to a simmer over low heat.
  • Meanwhile, use a hand mixer, or stand mixer, to beat together the eggs with sugar until the mixture is a pale yellow, about 1 minute.
  • Temper the eggs by slowly pouring the hot half-and-half into the egg/sugar mixture, continue beating them as you do this. Once fully incorporated, transfer the mixture back into the saucepan over medium heat. Stirring constantly, cook the custard until thickened and coats the back of a spoon, about 3 to 5 minutes. Don't let boil, or the eggs will scramble!
  • Transfer the custard into a clean medium-sized bowl and stir in the strawberries, heavy cream, and vanilla extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight.
  • Remove the custard from the refrigerator and give the custard several stirs with a large spoon.
  • Transfer the custard to your ice cream maker and follow the instructions according to the manufacturer. The ice cream will be ready when it has thickened and expanded in the pan, usually about 40 to 50 minutes.
  • The ice cream can be served at this point, or transferred to a container with an air-tight lid and placed in the freezer to firm up, about 1 to 2 hours. If serving after the ice cream is frozen solid, then let it sit out for an hour before serving.



Fresh strawberries are best, but frozen can be used, too.  Make sure they are not in syrup.  If you like the ice cream to have more chunks of strawberries in it, then don't completely puree them, or keep a small amount on the side that have been finely chopped.  Add them during the last 5 minutes of churning.
We like the texture and taste of half-and-half for this ice cream, but whole milk can be substituted.  Heavy cream adds a wonderful texture to the ice cream and shouldn't be omitted, if possible. 
The ice cream is ready to eat once the churning is complete, but we think it's best after it firms up for an hour or two in the freezer.   If the ice cream is frozen solid, let it sit out on the counter for an hour to soften a bit before serving.


Calories: 245kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 77mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg