There’s nothing quite like the magic of homemade Summer Strawberries Ice Cream on a hot summer day. Picture this: you’ve just returned from the farmers’ market with a basket of perfectly ripe, ruby-red strawberries. The sun is blazing outside, and your family is looking for something refreshing. This is the perfect moment to whip up a batch of creamy, mouthwatering Summer Strawberries Ice Cream.
This isn’t just any dessert – it’s a celebration of summer’s most beloved fruit, transformed into a silky, indulgent treat that will have everyone asking for seconds. The beauty of this recipe lies in its simplicity and the vibrant flavor of fresh strawberries that shines through in every spoonful. Whether you’re hosting a backyard barbecue or simply treating yourself after a long day, this homemade Summer Strawberries Ice Cream is guaranteed to bring joy with every bite.
Why You’ll Love This Summer Strawberries Ice Cream
- Bursting with authentic flavor – Uses fresh strawberries for that genuine berry taste
- Creamy dream texture – No ice crystals here, just velvety smoothness
- Versatile recipe – Easily adaptable for vegan and dairy-free options
- Perfect make-ahead dessert – Ideal for summer gatherings and celebrations
- Customizable – Add chocolate swirls, mint, or other mix-ins to create your signature version
- Simple ingredients – No artificial flavors or preservatives like store-bought versions
- Kid-approved – Little ones love helping to make and eat this summer treat
- Impressive without stress – Looks and tastes gourmet with minimal effort
Ingredients for Summer Strawberries Ice Cream
- 250 grams fresh strawberries
- 150 ml (2/3 cup) sugar, or alternatively, 100 ml sugar and 50 ml xylitol (birch sugar)
- 350 ml (1 2/5 cup) heavy cream (35% fat, preferably higher, like 40%)
- 250 ml (1 cup) whole milk
- 100 ml (about 2/5 cup) crème fraîche
- Juice of 1/2 lemon or lime
- Optional: 1/2-1 tablespoon Kirsch (cherry liqueur)
How to Make Summer Strawberries Ice Cream – Step by Step
Step 1: Prepare the Strawberries
- Wash the strawberries thoroughly under cold running water.
- Remove the green tops and cut the strawberries into small chunks.
- Place the strawberry pieces in a bowl and sprinkle with about 2 tablespoons of the sugar.
- Add the lemon or lime juice and gently toss to coat.
- Let the mixture sit for about 15-20 minutes to allow the strawberries to release their juices.
Step 2: Create the Strawberry Puree
- Transfer the macerated strawberries and their juices to a blender or food processor.
- Pulse until you reach your desired consistency – some prefer a completely smooth puree, while others enjoy small strawberry pieces for texture.
- If you prefer a seedless base, pass the puree through a fine-mesh sieve (this step is optional).
Step 3: Prepare the Ice Cream Base
- In a large mixing bowl, combine the heavy cream, whole milk, and crème fraîche.
- Add the remaining sugar (and xylitol if using) and whisk until the sweeteners have dissolved completely.
- Pour in the strawberry puree and stir gently to incorporate.
- For an adult version, add the optional Kirsch (cherry liqueur) at this stage.
Step 4: Chill the Mixture
- Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight. This step is crucial for developing flavors and ensuring proper freezing.
Step 5: Churn the Ice Cream
- Remove the chilled mixture from the refrigerator and give it a quick stir.
- Pour into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes).
- The ice cream is ready when it reaches a soft-serve consistency.
Step 6: Final Freezing
- Transfer the churned ice cream to a freezer-safe container.
- For extra strawberry impact, you can fold in some additional finely chopped fresh strawberries at this point.
- Cover the surface with parchment paper or plastic wrap to prevent ice crystals.
- Seal with a lid and freeze for at least 4 hours, or until firm.
Pro Tips for Making the Best Summer Strawberries Ice Cream
- Choose the right berries: The key to exceptional Summer Strawberries Ice Cream is using fully ripe, fragrant strawberries. If they don’t smell sweet, they won’t taste sweet in your ice cream.
- For a no-churn version: If you don’t have an ice cream maker, whip the cream separately until stiff peaks form, then fold in the sweetened strawberry mixture. Freeze as directed for a perfectly creamy no-churn Summer Strawberries Ice Cream.
- Balance the sweetness: Strawberries vary in sweetness throughout the season. Taste your puree and adjust the sugar accordingly. Remember that cold temperatures dull sweetness, so the mixture should taste slightly sweeter before freezing.
- Creamier texture secret: The addition of crème fraîche adds a subtle tanginess that enhances the strawberry flavor while contributing to a smoother texture. For an ultra-creamy Summer Strawberries Ice Cream, make sure all dairy ingredients are full-fat.
- Vegan adaptation: Replace dairy ingredients with full-fat coconut milk and coconut cream for a delicious vegan Summer Strawberries Ice Cream that’s still incredibly creamy.
- Prevent ice crystals: Ensure your freezer is set to the coldest setting and don’t repeatedly take the ice cream in and out of the freezer during the initial freezing process.
Best Ways to Serve Summer Strawberries Ice Cream
There’s nothing wrong with enjoying a simple bowl of Summer Strawberries Ice Cream on its own, but here are some serving suggestions that elevate this summer treat:
- Classic sundae: Serve in a pretty bowl with a drizzle of hot fudge sauce and a dollop of whipped cream.
- Fresh fruit topping: Add a handful of mixed berries or sliced peaches for a fresh fruit medley.
- Cookie sandwich: Place a scoop between two homemade cookies for the ultimate ice cream sandwich.
- Waffle cone: Serve in a freshly made waffle cone with a sprinkle of crushed pistachios.
- Float: Drop a scoop into sparkling water or lemon-lime soda for a refreshing strawberry float.
- Shortcake upgrade: Use as a topping for warm shortcakes instead of plain whipped cream.
- Elegant dessert: Serve small scoops in chilled glasses with a mint sprig for dinner parties.
- Breakfast treat: A small scoop on top of waffles or pancakes makes for a special summer breakfast.
Nutritional Information for Summer Strawberries Ice Cream
Per serving (approximately 1/2 cup):
- Calories: 215 kcal
- Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 42mg
- Carbohydrates: 21g
- Sugar: 19g
- Protein: 2g
- Fiber: 0.5g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Storage & Leftovers
Summer Strawberries Ice Cream keeps beautifully in the freezer when stored properly. Here’s how to maintain its quality:
- Store in an airtight container with a piece of parchment paper or plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals.
- For best flavor and texture, consume within 2 weeks, although it will remain safe to eat for up to 2 months.
- To serve after freezing, remove from the freezer and let sit at room temperature for 5-10 minutes before scooping. This allows the ice cream to soften slightly for the perfect scoop.
- If you notice any ice crystals forming over time, you can re-churn the slightly softened ice cream to restore its creamy texture.
Frequently Asked Questions About Summer Strawberries Ice Cream
1. How do you make Summer Strawberries Ice Cream?
Making Summer Strawberries Ice Cream involves preparing a strawberry puree, combining it with a cream mixture, chilling thoroughly, and then churning in an ice cream maker before freezing to firm up. The process takes about 30 minutes of active time plus chilling and freezing time.
2. What ingredients are needed for strawberry ice cream?
The essential ingredients for Summer Strawberries Ice Cream are fresh strawberries, sugar, heavy cream, whole milk, and crème fraîche. Optional ingredients include lemon juice to brighten the flavor and Kirsch (cherry liqueur) for adults.
3. Can you use frozen strawberries for strawberry ice cream?
Yes, you can use frozen strawberries to make Summer Strawberries Ice Cream, especially when fresh ones aren’t in season. Thaw them completely first, drain excess liquid, and proceed with the recipe as written. The flavor may be slightly less vibrant than with fresh berries.
4. How long does it take to freeze strawberry ice cream?
After churning, Summer Strawberries Ice Cream needs at least 4 hours in the freezer to firm up properly. For the best texture and scoopability, overnight freezing is recommended. The initial chilling of the mixture before churning takes 4 hours to overnight.
Conclusion
There’s something magical about homemade Summer Strawberries Ice Cream that store-bought versions simply can’t match. The fresh, vibrant flavor of sun-ripened strawberries combined with the rich creaminess of this recipe creates a dessert that truly captures the essence of summer.
Whether you’re making this as a special treat for your family, serving it at a summer gathering, or simply indulging in a scoop after a long day, this recipe delivers that perfect balance of simplicity and impressive results. The versatility of the recipe also means you can easily adapt it to dietary needs or flavor preferences.
Now that you know how to make perfect Summer Strawberries Ice Cream at home, it’s time to pick up some fresh berries and get churning! Share your creations in the comments below, and don’t forget to pin this recipe for your next summer dessert craving.
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Summer Strawberries Ice Cream: The Ultimate Homemade Summer Treat
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Summer Strawberries ice cream is a creamy homemade delight that captures the essence of summer with fresh strawberries and a luxurious texture, perfect for warm weather celebrations.
Ingredients
- 250 grams fresh strawberries (about 2 cups), rinsed and hulled
- 150 ml sugar, or 100 ml sugar and 50 ml xylitol for a lower glycemic option
- 350 ml heavy cream (35-40% fat)
- 250 ml whole milk
- 100 ml crème fraîche
- Juice of 1/2 lemon or lime
- Optional: 1/2–1 tablespoon Kirsch (cherry liqueur)
Instructions
- Rinse the strawberries thoroughly under cold water.
- Remove the green tops (hull) and cut the strawberries into quarters.
- Place the cut strawberries in a medium bowl and sprinkle with half of the sugar.
- Add the lemon or lime juice and gently toss to coat.
- Let the strawberries macerate for 30 minutes.
- Transfer the macerated strawberries and their juices to a blender and blend until smooth.
- In a large bowl, whip the heavy cream with the remaining sugar until soft peaks form.
- Fold in the crème fraîche and gradually add the whole milk.
- Add the strawberry puree and fold gently until marbled or fully combined, as desired.
- Transfer to a freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for 10–15 minutes to soften slightly.
- Scoop and serve with fresh strawberries or mint if desired.
Notes
- Store in an airtight container in the freezer for up to 2 weeks.
- For longer storage, keep in a deep freeze for up to 1 month.
- If texture becomes icy, pulse briefly in a food processor and refreeze for improved creaminess.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 100g)
- Calories: 220
- Sugar: 20g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: summer strawberries ice cream, homemade ice cream, no churn strawberry ice cream, fresh fruit dessert, easy summer desserts, creamy strawberry recipe, low glycemic ice cream
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