Why You’ll Love Homemade Strawberry Ice Cream Recipe

Uses just seven ingredients, keeping things simple and straightforward.
The freeze‑dried strawberries give bold strawberry flavor without watering down the base.
You won’t need artificial color or extracts—just real ingredients.
Easy to whip up and a fun project for friends or family.
Has a scoopable, creamy texture (especially when you use the optional vodka to keep it from freezing too hard).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Freeze‑dried strawberries (processed into fine powder and some small bits)
Heavy cream
Whole milk
Granulated sugar
Vodka (plain; optional but recommended to keep texture soft)
Vanilla extract
Salt

Directions

Before you start, place the freezer bowl of your ice cream maker in the freezer overnight (or for at least 24 hours) so it’s fully chilled.
Process the freeze‑dried strawberries in a food processor until they are mostly powder with some small bits. Set aside.
In a large mixing bowl, add the heavy cream, whole milk, sugar, vodka (if using), vanilla extract, salt, and the processed freeze‑dried strawberries. Stir with a spatula (the strawberry bits might clump a bit—that’s okay).
Cover the bowl and refrigerate for at least 30 minutes (or up to 2–3 days ahead) so the mixture chills and the freeze‑dried bits absorb some liquid and soften slightly.
Once chilled, give the mixture a stir. Then pour into the chilled freezer bowl of your ice cream maker. Start on low speed to get things going (especially if the strawberry bits are chunky), then increase to medium and churn for about 20–30 minutes. You’re aiming for a soft‑serve consistency, pale pink with red strawberry flecks.
Immediately serve for soft‑serve texture, or transfer to a well‑sealed container (optionally cover the surface with plastic wrap or waxed paper to prevent ice crystals) and freeze at least 6 hours or overnight for a firmer texture.

Servings and timing

Servings: 6 servings
Prep time: ~50 minutes (including chilling time)
Total time: ~6 hours 50 minutes (including freezer downtime)

Variations

Fresh strawberries version: While the original uses freeze‑dried strawberries, you could try fresh strawberries (pureed) but you’ll need to reduce added liquid to compensate and ensure the base isn’t too watery.
Swirl‑in add‑ons: After churning, gently fold in chopped fresh strawberries, white chocolate chips, or crushed cookies for extra texture.
Dairy‑free or lower‑fat: Substitute the heavy cream with full‑fat coconut cream and the milk with almond or oat milk, then churn in a machine suitable for non‑dairy ice creams. Adjust sugar to taste.
Flavor twist: Add lemon zest or a tablespoon of strawberry jam for added complexity; or stir in a tablespoon of balsamic glaze for a gourmet strawberry‑balsamic twist.

Storage/Reheating

Store in a well‑sealed, freezer‑safe container. To prevent ice crystals and freezer burn, place a layer of plastic wrap or wax paper on the surface before sealing.
For best texture, freeze for at least 6 hours or overnight.
To serve, let the ice cream sit at room temperature for 5‑10 minutes to soften slightly, then scoop.
If freezer burn or large ice crystals form, you can stir the ice cream briefly before serving or allow it to sit slightly to soften.

FAQs

1. Can I skip the vodka in the recipe?

Yes—using vodka is optional. It helps prevent the ice cream from freezing too hard and becoming rock‑solid in the freezer, making scooping easier. If you skip it, expect a firmer texture and you might want to let it soften a bit before serving.

2. Why are freeze‑dried strawberries recommended instead of fresh strawberries?

Freeze‑dried strawberries don’t add extra liquid to the base, which helps ensure the ice cream churns properly and holds its texture. Fresh strawberries contain significant water, which can interfere with the freezing process and lead to icier results.

3. How long should I chill the ice cream base before churning?

You should refrigerate the base for at least 30 minutes. You can prepare it up to 2‑3 days ahead—if doing so, keep it sealed and shake it before churning, because the strawberry bits may settle or separate.

4. Can I use a different alcohol instead of vodka?

You could, but vodka is recommended because it is flavor‐neutral. Using flavored alcohol might affect the taste profile. The main purpose of the alcohol is to lower the freezing point slightly to keep the texture scoopable.

5. Do I need a special ice cream maker for this recipe?

Yes—you’ll need an ice cream maker with a freezer bowl (or a compressor style). The bowl must be pre‑frozen (or the machine must be capable of freezing) so that the mixture churns properly and sets.

6. How firm will the ice cream be after freezing overnight?

After freezing overnight in a sealed container, the ice cream will be firm enough to scoop with a standard ice‑cream scoop. If it’s too firm, let it sit at room temperature for 5‑10 minutes before scooping.

7. Can I use low‑fat milk instead of whole milk or heavy cream?

You could, but reducing fat may affect creaminess and texture. The heavy cream contributes richness and smoothness. Using lower‑fat milk may result in a less creamy, more icy texture.

8. Will the freeze‑dried strawberry bits still be visible in the finished ice cream?

Yes. You’ll see small flecks or bits of the strawberries in the pale pink ice cream. They add texture and burst of flavor, which is part of the appeal.

9. How long can the ice cream be stored in the freezer?

Typically up to 2–3 weeks will maintain the best flavor and texture. While it may be safe beyond that, quality (creaminess, flavor, lack of ice crystals) may decline.

10. Can I mix in other flavors or toppings after churning?

Absolutely. After your base is churned, you can stir in fresh berries, chocolate chips, cookie pieces, caramel swirl, or whatever you like. Just fold gently so you don’t deflate the texture.

Conclusion

This homemade strawberry ice cream recipe delivers a rich, creamy treat bursting with strawberry flavor—thanks to the clever use of freeze‑dried strawberries and a minimal‑ingredient approach. Whether you’re making it for a warm afternoon, a family dessert, or just because you crave something sweet and cold, it’s straightforward to prep, reliably delicious, and flexible for variations. Enjoy the process and the results!