A light a creamy strawberry ice cream with a burst of fresh strawberries! Yum!


  • 1 1/2 cups Fresh strawberries, hulled
  • 3/4 cup Whole milk
  • 2/3 cup Granulated sugar
  • pinch salt
  • 1 1/2 cups Heavy cream
  • 1 1/2 tsp Pure vanilla extract


  1. Put the strawberries into a food processor, fitted with a chopping blade.
  2. Pulse strawberries until finely chopped
  3. In a medium bowl, a hand mixer on low speed, combine milk, sugar and salt.
  4. Stir in the heavy cream and vanilla.
  5. Stir in reserved strawberries with all juices.
  6. Cover and refrigerate for at least 2 hours.
  7. Whisk mixture together again before pouring into the ice cream maker.
  8. Pour mixture into the ice cream maker, turn on and set timer for 40 minutes.
  9. Let mixture thicken, usually about 40 minutes.
  10. The ice cream will have a soft and creamy texture.
  11. If a firmer texture is required, transfer into an air tight container and place in freezer for about 2 hours

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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