Ingredients
Equipment
Method
Make the strawberry purée
- Purée fresh strawberries with granulated sugar in a blender until smooth, scraping down as needed. Blend until the mixture looks completely smooth for a vibrant pink base.
- Strain the strawberry purée through a fine-mesh sieve into a bowl to remove seeds. Press with a spoon so only seeds remain in the strainer.
Build the ice cream base
- Whisk heavy cream, whole milk, vanilla extract, and salt in a large bowl until combined. Whisk just until the mixture looks uniform with no visible streaks.
- Fold the strawberry purée into the cream mixture until evenly distributed throughout. Mix gently until the color is consistent from edge to edge.
Churn and freeze
- Churn in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until thickened like soft-serve. Stop when the mixture holds shape on the paddle.
- Transfer to a freezer-safe container and freeze for at least 4 hours until firm before serving. Cover tightly so the surface stays smooth and scoops cleanly.
Notes
For the smoothest texture, blend the strawberries until completely silky, then strain well so seeds don’t end up in the scoop. Store strawberry ice cream in the freezer in a sealed container for up to 2 weeks; the texture will soften a bit after a day but remains scoopable. Freezing is yes—freeze any leftovers promptly after churning for best results. For a dairy-light option, use lactose-free milk and lactose-free cream in the same amounts (texture may be slightly softer).