The Best Homemade Strawberry Ice Cream

Anderson Jorge

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Prep Time 20

Chill Time 4

Total Time 4 20

Servings: 6

Course: Dessert

Cuisine: American

Calories: 220

1 1/2 cups fresh strawberries hulled and diced – provides natural sweetness and color
1/2 cup granulated sugar – enhances flavor and sweetness
2 tablespoons honey – adds depth and natural sweetness
1 teaspoon lemon juice – brightens the strawberry flavor
1 cup heavy whipping cream – creates a rich creamy base
1/2 cup half-and-half – balances texture for smoothness
1 teaspoon vanilla extract – enhances overall flavor

In a large bowl, combine diced strawberries, sugar, honey, and lemon juice, then let sit for 15–20 minutes to release natural juices
Mash the strawberry mixture using a fork or masher until mostly smooth with small chunks remaining
Add heavy cream, half-and-half, and vanilla extract, stirring until fully combined
Chill the mixture in the refrigerator for at least 1–2 hours for better texture
Pour into an ice cream maker and churn until it reaches a soft-serve consistency
Transfer to an airtight container and freeze for 3–4 hours until firm
Let sit at room temperature for a few minutes before scooping