This Homemade Strawberry Ice Cream is a creamy, flavor-packed treat. Made with freeze-dried strawberries, heavy cream, sugar and a few simple ingredients, it’s easy to prepare and perfect for warm days.
This recipe uses just seven ingredients, including freeze-dried strawberries. The result is rich, creamy ice cream with intense strawberry flavor and no artificial coloring or extracts.
Why You’ll Love This Recipe
- Only seven simple ingredients create a flavorful strawberry ice cream base.
- Freeze-dried strawberries provide concentrated flavor without adding extra liquid.
- Quick to churn—about 20–30 minutes once the base is chilled.
- Optional vodka keeps the ice cream scoopable after freezing by preventing it from becoming rock hard.
- Can be made ahead: the base keeps for 2–3 days in the refrigerator.
Ingredients Needed
The ingredients below make a simple, classic strawberry ice cream base. Freeze-dried strawberries and optional vodka deserve special mention: the freeze-dried berries concentrate strawberry flavor without watering down the base, and a small amount of vodka helps maintain a soft, scoopable texture after freezing.
- Freeze-dried strawberries (about 1.2 oz), processed into a powder with a few small bits remaining.
- Heavy cream (1 1/2 cups).
- Whole milk (3/4 cup).
- Granulated sugar (1/2 cup).
- Vanilla extract (3 tsp).
- Salt (1/4 tsp).
- Vodka (2 tbsp, optional) to keep the finished ice cream from freezing too hard.
How to Make the Recipe
Here’s an overview of the method. Chill the ice cream freezer bowl overnight for best results. Exact measurements and full instructions are provided in the recipe card below.
Recipe Tip: Freeze the ice cream attachment bowl overnight or for 24 hours for optimal churning.
Step 1. Process the freeze-dried strawberries. Pulse them in a food processor until they form a fine powder with a few small pieces remaining.
Step 2. Combine the ingredients. Add the processed strawberries, cream, milk, sugar, vanilla, salt and vodka (if using) to a large bowl and stir until combined. The strawberry pieces may clump—this is normal.
Step 3. Mix well. Use a spatula to combine the ingredients fully—spatulas work better than whisks when freeze-dried bits are present.
Step 4. Chill the base. Cover and refrigerate for at least 30 minutes. The base can be prepared up to 3 days ahead; store in a sealed container and shake before churning to redistribute any settled strawberry bits.
Recipe Tip: If storing the base for a few days, keep it in a well-sealed container and shake it before adding to your ice cream maker so the freeze-dried pieces are evenly distributed.
Step 5. Transfer to the ice cream maker. With the machine running on low, pour the chilled base into the freezer bowl. If your base is lumpy, add it with the lid off on low speed, then attach the lid and paddle and increase to medium.
Step 6. Churn until soft-serve consistency. Churn on medium for 20–30 minutes, until pale pink with visible strawberry bits and a soft-serve texture. Stir in a few extra freeze-dried pieces if you like more texture.
Storage
After churning, place the ice cream in the ice cream maker container with its lid or transfer to a well-sealed container. Freeze for at least 6 hours or overnight to firm up. For best protection against freezer burn, press plastic wrap or wax paper directly onto the surface before sealing.
Recipe FAQs
Freeze the bowl overnight or for 24 hours. The gel inside should be completely solid and you should no longer hear it move.
A small amount of vodka lowers the freezing point slightly, which helps keep the ice cream from becoming rock hard and difficult to scoop.
Fresh strawberries add extra liquid, which can prevent the base from churning properly and yield a less creamy texture. Freeze-dried strawberries concentrate flavor without adding liquid and are recommended for this recipe.
More Strawberry Dessert Recipes!
Homemade Strawberry Ice Cream
Strawberry Shortbread Cookies
Mini Strawberry Sheet Cake
Individual No-Bake Strawberry Cheesecakes
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Homemade Strawberry Ice Cream Recipe
Ingredients
- 1.2 oz freeze-dried strawberries, processed into bits
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- 2 tbsp vodka (optional)
- 3 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Before starting: freeze the ice cream freezer bowl overnight (24 hours is best).
- Process the freeze-dried strawberries in a food processor until mostly a fine powder with a few small bits remaining. Set aside.
- Combine the processed strawberries, heavy cream, milk, sugar, vodka (if using), vanilla and salt in a large bowl. Stir with a spatula until blended. Cover and refrigerate for at least 30 minutes; the strawberries will absorb some liquid and soften.
- Stir the base again before churning. With the ice cream maker running on low, pour in the chilled base. Attach the lid and paddle and increase to medium speed. Churn for 20–30 minutes until the mixture reaches a soft-serve consistency.
- Enjoy it immediately as soft-serve, or transfer to a sealed container and freeze at least 6 hours or overnight for a firmer texture. Press plastic wrap onto the surface before sealing to reduce freezer burn, if desired.
Notes
- Prep time includes 20 minutes active work plus 30 minutes chill time for the base.
- Any ice cream maker can be used; follow the manufacturer’s instructions for your machine.
- The base can be made 2–3 days ahead. Shake well before churning if stored, as freeze-dried pieces may settle.
- Vodka is optional but recommended to keep the finished ice cream scoopable after freezing.
- Freeze-dried strawberries from Trader Joe’s (1.2 oz) or similar brands work well.
Nutrition
Carbohydrates: 25 g |
Protein: 3 g |
Fat: 23 g |
Saturated Fat: 14 g |
Cholesterol: 71 mg |
Sodium: 125 mg
Nutritional information is an estimate and will vary based on the exact ingredients used.