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Easy Strawberry Ice Cream

Easy Strawberry Ice Cream

LeAnn
My Easy Strawberry Ice Cream is a long-time family favorite that will never grow old.  You only need five ingredients to make this creamy concoction and it couldn't be easier to make.  What a cool and refreshing treat for a hot summer day!!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 346 kcal

Equipment

  • 1 Ice Cream Maker

Ingredients
  

  • 2 cups sugar
  • 1 lemon, juiced
  • 3 cups hulled fresh or frozen strawberries, unthawed, mashed or blended as desired Process the strawberries to your desired consistency
  • 1 pint heavy whipping cream
  • 3/4 cup 2% or whole milk may need more or less to fill the ice cream freezer bowl after pouring in the rest of the ice cream mixture.

Instructions
 

  • If using a freezer bowl with your ice cream maker you will have to freeze it for 12 hours prior to making your ice cream.
  • Juice one lemon and set the juice aside.
  • Wash and hull 3 cups of fresh strawberries or you can use frozen (unthawed) if you don't have fresh berries. Mash them with a fork or potato masher or blend them in a blender for a smoother consistency. Set berries aside.
  • Pour two cups of sugar in a large bowl and then add the lemon juice. Mix with a wooden spoon. The consistency will be thick. You can also use a hand mixer if you prefer.
  • Mix in one pint of heavy cream and whisk together.
  • Add the strawberries and mix everything together. You can place the mixture in the refrigerator for 1-2 hours covered or even overnight if you desire. If you don't want to wait you can immediately place in the ice cream freezer. It will taste yummy either way.
  • Add enough milk to finish filling up the freezer bowl about 3/4 full or a little more. You may need more or less than 3/4 cup of milk. Leave some room at the top for the ice cream to expand as it freezes.
  • Process the ice cream for 15-20 minutes or more depending on your ice cream maker instructions. I use a Cuisinart ice cream maker and mine only takes about 15 minutes.
  • When the ice cream is thickened and creamy you may serve it soft or place the ice cream in a covered container (such as a bread pan or something that size) and let it freeze for about two hours to harden the ice cream.
  • This ice cream will keep in the freezer for about two weeks. Cover well to keep ice from forming on the ice cream.

Nutrition

Calories: 346kcal
Keyword Easy Strawberry Ice Cream, Strawberry Ice Cream, Homemade Strawberry Ice Cream
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