This Fresh Strawberry Ice Cream is made with field fresh strawberries that are bursting with flavor. Lightly sweetened it makes the perfect end to a summer meal.
Each year we try to pick strawberries when they are in season. I love using them in my fresh strawberry ice cream. This is creamy richness bursting with intense strawberry flavor but it’s not overly sweet. It’s a non-custard ice cream which means it does not require eggs. Personally, I prefer to make ice cream without eggs. I think it’s because when I first started making ice cream I was inexperienced and didn’t want to end up with scrambled eggs.
I have a Cuisinart ice cream maker that simplifies the job. During the hot summer months, I keep the freezer bowl in my freezer so I can make ice cream any time. On the day we made this batch, my boys actually did all the work. As they are getting older, I give them more responsibility in the kitchen so they can learn to cook. It’s really fun to watch them together.
This fresh strawberry ice cream would also be a great base for a milkshake, to top a slice of Mom’s Southwest Georgia Pound Cake or make a sundae with other favorite flavors. Ice cream sandwiches with this ice cream. Use chocolate chip cookies or sugar cookies. Top one cookie with the strawberry ice cream and put a second cookie on top. Roll sides in nuts or sprinkles.
Tips for making Fresh Strawberry Ice Cream:
- Use fresh, plump strawberries that are glossy, not dull.
- Use Dixie Crystals confectioners’ sugar. Why confectioners’? Because granulated will give the ice cream a grainy texture. Confectioners’ sugar is finer and incorporates easily and I can always count on Dixie Crystals to give great results.
- Start with a cup of confectioners’ sugar. You may not need more. Whether or not you do will depend on how sweet the berries are. This particular time I used about one and a quarter cups of confectioners’ sugar.
- Don’t use frozen strawberries. Trust me on this one, I’ve tried and it just doesn’t set up well.
More Recipes Using Fresh Strawberries
If you’ve never had Florida strawberries, they are sweet and delicious and available during the winter months. Produce is always better when it’s grown closer to where you live, for so many reasons. I always like to buy locally when I can.
- 4 cups strawberries, hulled
- Juice of half a lemon, or to taste
- 1 to 1 1/2 cups sifted powdered sugar, I used Dixie Crystals, to taste
- 1 1/4 cups heavy cream
- Puree strawberries in a blender or food processor, then turn them into a bowl and season with the lemon juice and sugar to taste.
- Stir in the cream. Refrigerate 1 hour.
- Freeze churn, according to your manufacturer's instructions, until the ice cream is ready to serve. Freeze if desired before serving.
- Store any leftover, covered, in the freezer.
Variations: Add 1/2 cup mini chocolate chips or add 1/2 cup chopped pecans.