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Strawberry Ice Cream

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Adjust Servings:
1kl/ 30oz. Strawberries
220g/ 1 cup granulated sugar
4 tbsp. Dark rum
250g/ 1 cup Heavy Cream
250g/ 1 cup Milk
60g/ 2 oz. Corn Syrup
1 tsp. Salt
1 tsp. Lemon Juice

Nutritional information

Serving size
Total Fat

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Strawberry Ice Cream

A winner recipe for this delicious ice cream!

  • Dairy
  • Gluten Free
  • Vegeterian
  • 5 hours
  • Serves 8
  • Medium




Nothing is more innocent than strawberry ice cream, right? it’s just strawberries with milk and there you go, a perfect strawberry ice cream, I thought so as well and it’s a bit more complicated than that.

In fact, nailing the right proportions of the cream versus fruit is a hard task, the strawberries are high is water and it will be hard to get a good ice cream consistency that will not get completely crystallized in the freezer over time.

The standard ice cream guidelines are constantly changing, and it is important to evaluate (and experiment) with various proportions to get to the desired ice cream consistency.

Few insights for a great strawberry ice cream

  • Use the best strawberries, this rule is good for every ice cream or sorbet but it is actually crucial to the strawberry one because you really want a sweet strong flavor for this ice cream, not the blunt boring one, as I often ask myself if the ice cream is even made out of real strawberries.

Strawberry Ice Cream

  • Go for a light body ice cream, trying to make the ice cream with a rich base will make a tender scoop easily but will resolve in a mild strawberry taste. For this flavor, I actually prefer the strawberry sorbet so convincing me to go for an ice cream without egg yolks was easy.
  • add fresh chunks of strawberries soaked in alcohol, the benefits of sugar and alcohol in an ice cream is well known to reduce freezing point and melting temperature.

Strawberry Ice Cream

The below recipe was adapted from Seriouseats, they actually pulled the right proportions for fat vs. fresh fruit and got a good result at the end, my modifications were reducing sugar and replacing some of the half and half for milk and heavy cream.

I tried different kinds of strawberry ice creams and I have to say each recipe has its advantages and of course, it much depends on personal taste however a good ice cream is just a good ice cream and if you can produce one with strong fruit flavor and good consistency you got a good job done.

Strawberry Ice Cream


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5 minutes

Making the alcohol strawberry mix

In a small bowl, hull about 1 cup of strawberries, cut into small pieces, add the alcohol, half a cup of sugar and squash the mixture lightly to release the fruits liquids.
Set aside for a few hours.

5 minutes

puree the strawberries

Place the remaining strawberries in a blender and puree until smooth.
Strain the strawberry juice keeping fibers and seeds out.
Keep 2 cups of strawberry juice, if there is excess juice use for the next ice cream (it's possible to freeze as well).

5 minutes

mixing the ice cream base

In a medium bowl, mix the strawberry puree with the heavy cream, milk, corn syrup, remaining 1/2 cup of sugar, salt and lemon juice.
Place in the fridge for few hours preferably overnight.


churn the ice cream

Strain the liquids of the strawberry chunks (reserve the syrup for a daiquiri)
Churn the ice cream according to manufacturer instructions.
5 minutes before the end of churning add the strawberry chunks.
Place in an airtight container and freeze.


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