This homemade Strawberry ice cream recipe is a delicious treat on a hot Summer day! There is nothing like the taste of homemade ice cream - fresh plump strawberries, sweetened cream, and vanilla - YES, please! Bonus: you can make this regular or sugar free!
Why You'll ❤️ This Strawberry Ice Cream Recipe
If you love ice cream, you'll love this blueberry cheesecake ice cream or peaches and cream ice cream too! They're delicious + that can be made sugar free, low carb, and even keto. 🙂
Homemade easy and delicious! Making ice cream at home is super simple and it tastes much better than store bought - it's also cheaper too!
It's quick to make. There are only a few simple steps to make your own ice cream.
Make it regular or sugar free strawberry ice cream. I have been making the sugar free version for years and NO ONE, I repeat no one has ever guessed that it is sugar free. 🙂
Strawberry Homemade Ice Cream Ingredients
- Fresh Strawberries - fresh is best but in a pinch, frozen strawberries can be used. Thaw and drain before pulsing and making the puree.
- Heavy Cream
- Whole Milk
- Sugar or a Sugar Substitute - I prefer using allulose as a sugar substitute because it's healthier than regular sugar. Many sugar-free ice creams use erythritol but it makes the ice cream very hard and leaves a slight cooling effect in your mouth. Allulose doesn't do that - no after-taste and no hardening effect on the ice cream.
- Pure Vanilla Extract
- Pinch of Salt - I used a Himalayan pink salt but you can use table salt.
Equipment
Ice Cream Maker - I have had this ice cream maker for years and it has never failed me!
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Use different berries. Raspberries, blackberries, blueberries, peaches, or a blend would all work well.
- Reduce the strawberries by about 1/2 cup and add 1/4 cup chocolate chips (regular or sugar-free).
- To save a step omit the swirl. Reduce the strawberries by 1/2 cup.
How To Make Homemade Strawberry Ice Cream
Strawberry Puree
To make the swirl, puree half the strawberries. Puree 1 cup strawberries and 2 tablespoons water in a blender until smooth. Add 2 tablespoons of the sugar or allulose until just mixed.
Adjust sweetener if needed. Cover, and place in the refrigerator 1 to 2 hours, or overnight.
Make Ice Cream Mixture
Put the remaining strawberries into the bowl of a food processor. Pulse strawberries until finely chopped.
In a medium bowl, use a whisk to combine the milk, cream, remaining sugar, vanilla, and salt just until the sugar is dissolved. (Note that if you use allulose it will dissolve quickly so only a short whisking will be needed)
Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
Stir in the finely chopped strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
Start The Ice Cream Maker
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the maker run until a soft creamy texture is achieved, about 15 to 20 minutes.
Slowly pour in the strawberry puree. Turn off as soon as the sweetened puree is just swirled in but not completely blended, about 3 to 5 seconds.
Freeze
Transfer the ice cream to an airtight container and place in the freezer for about 2 to 3 hours or until it reaches the desired consistency.
How To Serve
- Serve it on its own in a bowl, or in a cone.
- Make it a sundae - top with sliced bananas, nuts, and maybe some sprinkles.
Top Tips
- All ingredients must be very cold. Ingredients should be refrigerated a minimum of 2 hours before using the ice cream maker.
- Freeze the ice cream maker freezer bowl for a minimum of 24 hours.
- Make the strawberry puree and pulse the strawberries ahead of time if you want. You can also omit this step entirely.
FAQs
Store in the freezer in an air-tight freezer-proof container for up to 3 months.
The nutritional analysis provided in this recipe was calculated using allulose, a keto-friendly sugar substitute. This recipe contains 7 grams of carbs and 1 gram of fiber, so 6 net carbs.
Strawberries are allowed on keto but, like all berries, in moderation. For more information what is okay to eat on keto please read this Printable Keto Food List PDF.
📖 The recipe.
Strawberry Ice Cream Swirl
Equipment
- 1 electric ice cream maker
Ingredients
- 2 cups fresh strawberries (hulled, divided in half)
- 1¼ cups whole milk
- ¾ cup + 4 tablespoons allulose sugar substitute (or, ⅔ cup + 2 tbsp granulated sugar)
- 1 cup heavy cream
- pinch salt
- 1½ teaspoons vanilla extract
Instructions
- Puree 1 cup strawberries and 2 tablespoons water in a blender until smooth. Add 2 tablespoons of the sugar or allulose until just mixed. Adjust sweetener to taste. Cover, and place in the refrigerator 1 to 2 hours, or overnight.
- Put the remaining strawberries into the bowl of a food processor. Pulse strawberries until finely chopped.
- In a medium bowl, use a whisk to combine the milk, cream, remaining sugar, vanilla, and salt just until the sugar is dissolved. (Note that if you use allulose it will dissolve quickly so only a short whisking will be needed)
- Stir in the finely chopped strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the maker run until a soft creamy texture is achieved, about 15 to 20 minutes.
- Slowly pour in the strawberry puree. Turn off as soon as the sweetened puree is just swirled in but not completely blended, about 3 to 5 seconds.
- Transfer the ice cream to an airtight container and place in freezer for about 2 to 3 hours or until it reaches the desired consistency.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: substitute any favorite berry or a combination. Use regular sugar or allulose sugar substitute - there is no taste or texture difference in this recipe.
- TOP TIPS: the ice cream maker freezer bowl must be very cold - freeze it a minimum of 24 hours prior to making.
- SERVING SUGGESTIONS: serve in a bowl or a cone.
Nutrition
© 2025 Seeking Good Eats™
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