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This is hands down the best old-fashioned strawberry ice cream recipe. It’s made with wholesome, simple ingredients, and the egg yolks make it extra rich and creamy. Plus, it’s easy to make—and even easier to indulge.
Table of Contents
Over the last few weeks, I have posted all of my family’s favorite strawberry recipes for this season. We just can’t get enough fresh strawberries this time of year.
When the weather warms up, there’s nothing better than a cold dessert to cool things down. And what I love about strawberry desserts is that they are almost always cool and refreshing.
I mean, I’ll never say no to a warm and gooey sourdough skillet cookie, but a scoop of homemade strawberry ice cream alongside sourdough strawberry shortcake? That’s what summer dreams are made of.
This year, we’ve been devouring strawberries in all their forms, from home-canned strawberry jam to pickled strawberries (yes, pickled) to sourdough strawberry cake.
But even though we are deep into strawberry season, strawberry ice cream is a year-round treat. We enjoy this just as much on a hot summer day as in the middle of winter.
So when the ice cream craving strikes, this is your go-to. I love it topped with crushed pretzels or freeze-dried strawberries. It’s also delicious served with a fudgy sourdough brownie or a slice of vanilla cake.
Why You’ll Love This Recipe
Strawberry Season: Homemade ice cream is one of the sweetest ways to enjoy fresh-picked berries and soak up those spring and summer flavors.
Simple Ingredients: This recipe uses a handful of real, wholesome ingredients. There are no fillers or questionable ingredients like the store-bought kind.
Crowd Pleaser: Everyone loves homemade ice cream, and kids love to help make it!
Make-Ahead Friendly: Make a few batches, stash them in the freezer, and pull them out anytime you need a quick dessert.
Ingredients
Strawberries: Fresh strawberries taste best, but you can also use frozen strawberries if you have them (just thaw and drain them first).
Eggs: The egg yolks make this, technically, a custard. And they create a smooth, rich, and creamy ice cream.
Milk: I prefer using whole milk for the creamiest texture. You can use 2% or other reduced-fat options, but the consistency might not be as rich.
Cream: I used heavy cream. Half and half will also work, but it may change the texture.
Vanilla: Homemade vanilla is my favorite, but store-bought vanilla also works great.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Ice Cream Maker: I always recommend the Kumio ice cream maker because it doesn’t need pre-freezing or prep, but you can use any ice cream maker that churns.
Saucepot: You’ll need a heavy-bottomed saucepot to make the custard base.
Mesh Strainer: When tempering the eggs, it’s normal for a few to cook. Use a mesh strainer to filter them out.
Step-by-Step Instructions
Before starting, follow the manufacturer’s instructions for prepping your ice cream maker.
Step 1: In a large bowl, combine the strawberries and one tablespoon of sugar. Stir to combine. Set aside.
Step 2: In a separate large bowl, whisk together the egg yolks and 1/2 cup of sugar until thoroughly combined, making sure no dry sugar remains on the bottom or sides of the bowl. Using a hand whisk, this usually takes me about 2 minutes. Set aside.
Step 3: In a heavy-bottomed saucepot, whisk together the heavy cream, milk, the remaining 1/2 cup of sugar, and salt.
Attach a candy thermometer to the pot, and heat the milk mixture over medium-low heat until it reaches 170° F or until it is steaming but not bubbling.
Turn off the burner once it comes to temp.
Step 4: Right away, while whisking the egg mixture, slowly ladle in about ½ cup of the warm milk. Whisk thoroughly to combine.
Repeat this process two more times, whisking well after each addition.
Step 5: Using a fine mesh strainer to catch any cooked bits of egg, pour the tempered egg back into the saucepot.
Step 6: Warm the custard base over medium-low heat until the temperature reaches 170°-175° F or until it is thick enough to coat the back of a spoon. Stir often to prevent sticking and scorching.
Remove from the heat. Stir in the vanilla.
Step 7: Pour the mixture into a clean, shallow container. Refrigerate for 4 hours or until cool enough to use your ice cream maker.
Step 8: While the custard is cooling, add the sweetened strawberries to a blender and blend until smooth. Pour into a bowl, cover, and refrigerate.
If you prefer little berry bits, pulse the blender until mostly combined, leaving small pieces intact. Just be sure the chunks aren’t too large. Big pieces make the ice cream hard to scoop and enjoy.
Step 9: Once the custard base is cool, pour in the blended strawberries and stir to combine.
Step 10: Pour the mixture into your ice cream machine canister and follow the manufacturer’s instructions.
Step 11: Once finished, transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours before serving.
Tips for Success
- Mix the strawberries and sugar first to sweeten the berries and release their juices.
- If possible, I recommend using full-fat dairy. Whole milk and heavy cream give the ice cream that rich, creamy texture you want in an old-fashioned scoop.
- If you prefer a really soft ice cream, you can skip freezing it after churning. But letting it freeze for a few hours will make it scoopable.
- Since this is a custard-base ice cream, use a thermometer to avoid overcooking the eggs—aim for around 170°F.
- Want to serve this at a summer cookout? Good idea! Check out more recipes for cookouts in my Memorial Day recipe roundup.
Video – More Homemade Ice Cream Recipes
Check out some of my favorite ice cream recipes in this YouTube video.
In this video, I made a different strawberry ice cream, but I’ve since updated my recipe to reflect this blog post.
Don’t forget to subscribe to my YouTube channel. New videos come out weekly.
FAQs
Yes! You can pour the chilled ice cream mixture into a loaf pan and freeze it. For the first few hours, stir it every 30–45 minutes to break up ice crystals. It won’t be as creamy as churned ice cream, but it will still be delicious.
Definitely, just thaw them completely and drain off any excess liquid before mixing them with the sugar. Frozen strawberries can lack flavor, so you may want to add more sugar to sweeten them up.
It depends on the size and shape of your container. I usually find that 4 hours is enough, but overnight is best.
Icy texture is usually a sign of too much water or not enough fat. If you used low-fat dairy and don’t like the icy texture, switch to full-fat. If using frozen berries, be sure to drain them well first.
No, not if it’s cooked slowly and strained well. The eggs give it a richer texture, but the flavor will not be eggy.
Many store-bought varieties use food coloring to enhance the color. But homemade strawberry ice cream reflects the color of your ingredients. In my case, my egg yolks were super orange, so mine ended up more of a peachy color.
Let’s Connect!
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Old-Fashioned Strawberry Ice Cream
Equipment
Ingredients
Strawberries
- 3/4 pound strawberries, hulled and halved
- 1 tablespoon granulated sugar
Eggs
- 4 egg yolks
- 1/2 cup sugar
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup sugar
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
Prep the Ice Cream Maker
- Follow the manufacturer's instructions for prepping your ice cream maker. I use a Kumio ice cream maker, which doesn’t require any pre-freezing or prep, but any ice cream machine that churns will work just fine.
Prep the Strawberries
- In a large bowl, combine the strawberries and one tablespoon of sugar. Stir to combine. Set aside.3/4 pound strawberries, 1 tablespoon granulated sugar
Make the Ice Cream Base
- In a separate large bowl, whisk together the egg yolks and sugar until thoroughly combined, making sure no dry sugar remains on the bottom or sides of the bowl. Using a hand whisk, this usually takes me about 2 minutes. Set aside.4 egg yolks, 1/2 cup sugar
- In a heavy-bottomed saucepot, whisk together the heavy cream, milk, the remaining 1/2 cup of sugar, and salt.1 1/2 cups heavy cream, 1 1/2 cups whole milk, pinch of salt, 1/2 cup sugar
- Attach a candy thermometer to the pot, and heat the milk mixture over medium-low heat until it reaches 170° F or until it is steaming but not bubbling. Turn off the burner once it comes to temp.
- Right away, while whisking the egg mixture, slowly ladle in about ½ cup of the warm milk. Whisk thoroughly to combine. Repeat this process two more times, whisking well after each addition.
- Using a fine mesh strainer to catch any cooked bits of egg, pour the tempered egg back into the saucepot.
- Warm the custard base over medium-low heat until the temperature reaches 170°-175° F or until it is thick enough to coat the back of a spoon. Stir often to prevent sticking and scorching. Remove from the heat and stir in the vanilla.1 teaspoon vanilla extract
- Pour the mixture into a clean, shallow container. Refrigerate for 4 hours or until cool enough to use your ice cream maker.
Blend the Berries
- While the custard is cooling, add the sweetened strawberries to a blender and blend until smooth. Pour into a bowl, cover, and refrigerate. If you prefer little berry bits, pulse the blender until mostly combined, leaving small pieces intact. Just be sure the chunks aren’t too large. Big pieces make the ice cream hard to scoop and enjoy.
Churn the Ice Cream
- Once the custard base is cool, pour in the blended strawberries and stir to combine.
- Pour the mixture into your ice cream machine canister and follow the manufacturer's instructions.
- Once finished, transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours before serving.
Notes
- If you prefer a really soft ice cream, you can skip freezing it after churning. But letting it freeze for a few hours will make it scoopable.
- I recommend using full-fat dairy. Whole milk and heavy cream give the ice cream that rich, creamy texture you want in an old-fashioned scoop.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
I love to top this ice cream with crushed pretzels. It’s SO good!