Fresh Strawberry Ice Cream

Fresh Strawberry Ice Cream

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  • cup fresh strawberries, hulled

  • ¾

    cup whole milk

  • cup granulated sugar

  • pinch of salt

  • cup heavy cream

  • teaspoons pure vanilla extract


Put the strawberries into the bowl of a food processor fitted withe chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover in refrigerate 1 to 2 hours, or overnight. Turn the Cuisinart ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


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