This homemade strawberry ice cream recipe is the best I’ve ever had, light, fresh and ultra creamy… and on top of that, it’s really easy to make!
While prepping for Aria’s first birthday, her sweet and sticky ice cream social, I decided to go ahead and whip up some of the ice cream myself. Why? Maybe it was just craziness. Maybe I wanted to know what was in the ice cream she’d eat. Maybe I just wanted to add more to my plate before her party (you know, while we were remodeling AND packing to move, haha). But now that I did it, I’m SO glad I did!
Now I have to say, I’m not typically the biggest strawberry ice cream fan. I just wanted to make it because I thought it would be pink and pretty and girly for a sweet, pink party. The flavor profile was a great first ice cream to have for my little babe as well, and of course, I thought it would photograph at the party well; which it did! What I didn’t expect to happen though, was how much I would really like this ice cream, as well as everyone else that tried it! Half of the large batch I made was gone before the party, and the rest of it was the first to go at the party. So yeah, overall, I’d say it was a hit.
With fresh notes of citrus, it gives the flavor a bright profile without overpowering it (you really can’t taste the citrus, it just makes the strawberry flavor more vibrant). It’s also an ultra creamy recipe, which is something I love about ice cream, as it’s not to be confused with gelatto or sorbet. So, ready for this friends?! A new summer favorite homemade strawberry ice cream recipe that’ll blow you away!
- 1 1/2 lemons (can use half lime and one lemon as well)
- 1 1/2 oranges
- 2 1/2 C frozen strawberries
- 3/4 C sugar
- 2 C Whipping Cream
- 1 C milk
- Dash of salt
- 1 tsp Vanilla
- Squeeze the juice of the lemons and oranges, along with the strawberries and sugar, into a blender.
- Puree until smooth.
- In a bowl, mix the strawberry mixture with the milk, salt, cream and vanilla.
- Stir well and run through your ice cream machine according to the directions, usually about 20-30 minutes. (It's delicious both ways!)
- Serve immediately for soft ice cream or place in a loaf pan and freeze a few hours for firmer ice cream.