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Ice cream is among the most popular dessert of choice in America, with most of our taste buds going all in on vanilla. However, connoisseurs and casual lickers alike know that strawberry-flavored ice cream sits high with the leading pack because of its creamy, sweet caramel-like aroma that pauses our calorie-counting insecurities and rejuvenates our passion with a dose of temperate fruit color.
Unfortunately, capitalism has capitalized on our innocent love of this flavor. It has made cheap and accessible strawberry ice cream high in fructose corn syrup and artificial coloring and flavoring at the expense of real taste. These 35 best strawberry ice cream recipes are here to correct some wrongs that have been made.
1. Easiest and Best Homemade Strawberry Ice Cream Recipe
This recipe leads the competitive roster because it promises and delivers authentic and delicious strawberry ice cream. The recipe walks you through four straightforward steps using only five ingredients to create this delectable homemade dessert.
You can start now with a fresh quart of strawberries, sugar, two cups of heavy cream, whole milk, and vanilla extract. The recipe is easy to follow and allows for customization by allowing you to double or triple the recipe while enabling you to read it with or without the images under each step.
Besides its simplicity, the recipe produces a soft-serve textured ice cream that you don’t have to bend spoons serving straight out of the freezer. As the base recipe only makes two servings, it’s perfect as a date night dessert that only takes an hour and 5 minutes to make from scratch.
2. Velvety Strawberry Ice Cream Recipe
The goal of the recipe was to create multilayered homemade strawberry ice cream with a rich texture and strawberry-dotted color palette. It succeeded in its humble yet grandiose endeavor because the results are instructions that take you to their promised land with many reference pictures along the way.
The ice cream takes six and a half hours with a 4-hour freezing time included. The recipe isn’t picky about using fresh or frozen strawberries, with frozen strawberries being even preferred for the puree step in working on the base. The most intricate phase is the mixture of pureed strawberries with ones cooked and turned into jam.
3. Strawberry and Banana Ice Cream Recipe With Avocado
If you enjoy being wowed by the simple things in life, this quick should be quite a treat. The recipe is what the knowing among us call breakfast ice cream because of the fresh fruit in bringing this creation to life.
The creamy frozen-dessert product may be calorie-dense, but it is also filled with healthy fats, fiber, and protein. In other words, a dessert that positively contributes to your daily nutrients.
Although breakfast ice cream can come out stellar with some citrusy fruits that complement strawberries, this recipe uses ripened bananas and avocados. This pair of ingredients works with the tanginess of the strawberries while helping to creamily round up the base of the ice cream for a nearly soft-serve texture.
4. Coconut Milk Strawberry and Pineapple Ice Cream
We all love the tropics and everything that has that tropical life spirit, and the pineapple and coconut milk in this recipe pull on those strings. It only takes fifteen minutes to prep for this recipe.
Still, you have to wait overnight for it to become frozen solid. Those who don’t live next to the Garden of Eden can replace the fresh pineapple chunks with frozen pineapple.
One of the few downsides to this recipe is that it requires a home ice cream machine for that good churning action. Chilling plays a significant role in the taste and texture of the final product, so place your freshly made frozen treat in your freezer’s coldest region, which is usually the very back of the freezer.
5. Strawberry and Watermelon Ice Cream
Few other fruits are as refreshing and nutritious as the good ol’ watermelon. This recipe centers itself around the two cups of cubed and seedless watermelon. To create the refreshing flavor of the ice cream, the watermelon, strawberries, and condensed milk worked in a food processor to make a thick milkshake consistency.
On top of not needing an ice cream maker, the recipe also calls for frozen strawberries instead of fresh ones. This recipe requires only six ingredients and fifteen minutes of active prep, making it simple enough to involve the whole family.
6. Strawberry and Peach Ice Cream Recipe
A recipe that only takes 50 minutes of prep and cooking time shouldn’t have the right to be this appetizing, but this one is. This recipe has flipped the script by having the peach become the main ingredient in the traditional custard base.
The peach puree in the base is made from peeled and chopped peaches, lemon, and sugar. Although strawberry has a significant role in this little league, it is relegated to being sauced and added after the ice cream has been made, with half a cup of strawberries added to the base towards the end of the ice cream churning procedure.
7. Roasted Strawberry and Rhubarb Ice Cream
For my patrons without ice cream machines garnishing their kitchen countertops, this no-churn, unique and lively recipe is here to appease. This seemingly magical formula also only uses five ingredients: strawberries, rhubarb, sugar, heavy cream, and sweetened condensed milk, to rapturous results.
The main thing that makes the flavor profile of this 35-minute recipe special is the roasting of the strawberry, sugar, and rhubarb combination. The only extra equipment you need to purchase is baking sheets and a loaf pan, as you probably already have a blender of some sort.
8. Roasted Strawberry and Mint Ice Cream With a Hint of Lime
I enjoyed the idea of roasted ingredients for ice cream so much in the previous recipe that I also had to shout out to this one. Unlike the last recipe for roasted strawberries and rhubarb, these directions only use the 40-minute roasted strawberries and not their juices before transferring the husks that remain to your food processor.
On top of the detailed steps, this recipe is full of surprises that elevate your homely decadence, such as an almond caramel layer made from a lightly roasted almond-brittle layer. With all the many wonders this recipe has, it becomes more involved than the recipes I’ve covered. I did wish for more pictures to help me along the way, but I see no problem for other folks who’ve graduated from picture books.
9. Green Tea Matcha and Strawberry Ice Cream
Many foodies already know that matcha powder is a ridiculously versatile ingredient, so it won’t surprise them that it also goes well with homespun strawberry ice cream. Because matcha powder is finely grounded green tea, the ice cream will have some caffeine.
Fortunately for the caffeine-intolerant among us, green tea has about three times less caffeine than coffee which won’t be much here since the recipe calls for only two tablespoons of matcha for the entire ice cream. Additionally, matcha is nutritious and has the L-theanine compound that helps the body absorb caffeine slower. Heavy whipping cream, whole milk, granulated sugar, and egg yolks make up the rest of the ingredients.
10. Strawberry Ice Cream Cups With Matcha
If you want a frozen dessert that the entire family’s tastebuds can rally behind while benefiting nutritionally, then this matcha, banana, and strawberry recipe has you covered. The recipe makes ice cream loaded with antioxidants with MacDonald’s fabled soft serve ice cream texture. This recipe also solely relies on the natural sweetness of the fresh or frozen fruit ingredients, which is a bonus to parents of sugar-gobbling munchkins.
The recipe is also a Japanese-inspired cuisine, and you can taste that inspiration from the delicate nature of this 30-minute creation. One of the few drawbacks of this recipe is that you must admit that your kids were right about eating dessert immediately. It can develop ice crystals if stored in its recommended cup presentation.
11. Rosemary and Strawberry Ice Cream
Philly-style ice cream may not get the best rep because it is harder to scoop when frozen and unable to climb to the creamy highs of custard ice cream. But this virtually effortless recipe redeems and makes a deliciously convincing case for Philadelphia-style ice cream. As a positive trade-off for being so straightforward, the recipe does require the freshest and highest quality ingredients for results that’ll do it justice.
You’ll need to visit your farmer’s market or supermarket if you need a rosemary bush to harvest fresh leaves. You can’t use dried rosemary here; you might as well hunt for fresh strawberries to complement your rosemary.
12. Soft Serve Basil and Strawberry Ice Cream
Basil-strawberry ice cream. My, what a beautiful world we live in. The addition of the basil, as well as a hint of lime juice, heightens the sweetness of the recipe’s ingredients.
It also illuminates the freshness and ripeness of the strawberries. There’s also an eighth of a teaspoon of kosher salt to wham your tongue with some sour with the sweet.
Even though the recipe is catered for someone with an ice cream maker in their kitchen, it does make provisions for the rest of the mortals that don’t have a machine to do their bidding. You only need an airtight container and 3 hours.
To balance the scale, remember to prepare your ice cream bucket by freezing it for at least 24 hours before using the ice cream maker.
13. Balsamic Vinegar and Strawberry Ice Cream
The recipe already has a fruity sensation, but the dimension introduced by the balsamic vinegar’s acidity revives any of the fruit’s dynamic sweetness that may have waned throughout the cooking process. This recipe performs just as well with frozen strawberries.
The recipe has minor things, such as needing more instructions on cooking the strawberries and the final product coming out firmer than most people would prefer. Although you can’t do away with homemade ice cream’s gritty texture, you can mitigate some of the grittiness.
Add a couple of tablespoons of vodka or bourbon to get that creamy ice cream feel. The vodka is for when you want a neutral taste and the bourbon for when you don’t mind an extra flavor. You won’t even taste the vodka.
Alternatively, get yourself a commercially available ice cream stabilizer and use a shallow airtight container or a shallow container covered with plastic wrap.
14. Honey Balsamic and Strawberry Ice Cream With Black Pepper
Sometimes plain sweetness can get boring, which is why this recipe is perfect for mixing things up. The tanginess from the honey balsamic vinegar and the spice flavor from the ground black pepper elevates the taste to unique and exciting heights. The only potential issue with this recipe is that it is firmly geared towards using fresh strawberries and doesn’t say whether or not frozen berries would produce similar results.
The recipe also uses roasted strawberries for the purée to get a concentrated flavor. The roasting step isn’t any more problematic as it only involves drizzling honey over the strawberries you have prepared and placing them in the oven until they show some caramelization and a roasted appearance.
15. Strawberry Ice Cream With Honey Ginger
We already know that ginger makes everything better. Without being repentant of my usage of puns, the slightly earthy flavor hint you get from adding the two teaspoons of ginger grounds to this ice cream recipe. This effect is furthered by the cinnamon in the ingredients, with the alcohol in the vanilla extract helping to keep the ice cream soft and creamy.
As it should, the sweetness from the honey instead of sugar works exceptionally well with the ginger and cinnamon to compound and work with the berries. A complete intersection between the honey, ginger, and strawberries is guaranteed since they are all boiled down together and used in the ice cream’s base.
You should also note that even though the recipe is thoughtful for people who like to skimp on the fat in their food and allows for skim or 2% milk, it won’t be the creamy texture you want.
16. Chocolate Strawberry Ice Cream Recipe
I know you don’t need a nebulous voice telling you that chocolate goes well with strawberries. Being slowly fed chocolate-covered strawberries while lazing back on loungers is the epitome of luxury. It’s no surprise then that this recipe kicks tastebuds the right way as it makes the previous imagery accessible to us all by marrying chocolate chips and strawberries in refreshing homemade ice cream.
Aside from being so easy to follow it only takes under thirty minutes to obtain this tasty creation.
As I said in one of the previous recipes, if your ice cream maker uses a freeze bowl, you should have it frozen in the freezer at least 24 hours in advance. Because of this prudent step, you need to run the ice cream maker’s motor first so that your ice cream doesn’t freeze on contact and create chunks because of the freezing bowl.
17. Peanut Butter Swirl Strawberry Ice Cream
It’s always nice to find a recipe that is considerate for New York apartment living and doesn’t require an ice cream maker. This recipe does that while being loaded with nutritious goodness from the protein and fat-rich peanut butter that’s swirled into the recipe. You only need fifteen minutes of prep work to make this no-churn ice cream.
An additional four hours is necessary to execute the instructions and freeze the ice cream, which is already monumentally shorter than using an ice cream maker, which requires you to plan.
You’ll get better results with fresh and plump strawberries, as they’ll still have intact juices. Those juices go a long way to cutting through and mingling with the richness of the peanut butter, especially if you’re a big peanut butter fan and will follow the recipe to the tee by topping the final product with the prescribed roughly chopped peanut butter cups.
18. Walnut and Chocolate Chunk Strawberry Ice Cream
I know that not everyone is subscribed to the overpowering peanut butter taste, and that’s why I loved the use of walnuts in this recipe. Although walnuts are higher in calories than plain peanuts, they are healthier and have a fuller flavor.
This recipe capitalizes on the nostalgia of sunny summer days chasing ice cream trucks or trading PB&J sandwiches on the playground with its used ingredients. The base is a traditional custard base using three egg yolks, and the walnuts and chocolate are added in the last five minutes of churning to accent the flavor and not steal the show.
As a top tip, cut the walnuts and chocolate into the size of standard chocolate chips for baking and chill them in the freezer before mixing them into the ice cream maker with the rest of the ice cream.
19. Cheesecake Inspired Strawberry Ice Cream Recipe
Ice cream, strawberries, and cheesecake? Color me impressed because yes, yes, and a big yes. Cheesecake might not be a revelatory ingredient to my more read and experimental readers and needs no motivation.
Still, for the populous, I might sound like I’m using magic that the mob should burn me at the stake for indulging. Let’s relax our collective pitchforks and tiki torches because the magic is more of an illusion. You don’t bake an entire cheesecake with crust and all and then have it into the recipe like you would with other mix-ins.
One of the significant drawbacks of this recipe is that it requires patience, which most dessert lovers don’t have. On top of the 40 or so minutes that it takes to do prep work, you’ll need to chill the custard for the base overnight for a couple of hours for the best results.
20. Blondie Chunk Strawberry Ice Cream Recipe
Unless dessert-puritans, no d dessert lover would shy away from waffles or brownies topped with ice cream. That’s due to many reasons, but texture and flavor complexity are some reasons that are up there. This recipe wrangles that idea and skips the two-part dessert for including the cookie-textured bits in making the ice cream.
The recipe may not have pictures to help you along your journey, but that omission helps keep the presentation short.
The two-parter of a recipe begins with a recipe for making homemade blondes and follows with the assembly of your ice cream. It takes just over four hours to complete the recipe and have something to present to expectant mouths.
You can’t do anything about chilling times, but you can opt for premade bloodies or raw blondie batter, which you can bake yourself to control the amount of crispiness of the blondies.
21. Cheap Shortcake Crumble Strawberry Ice Cream
Affordability presenting itself as luxury is practically the game plan of this recipe. That’s because some people can get all the required ingredients for about $4! The final beast that’s healthier than regular ice cream, residing halfway between ice cream and sorbet, can make around six servings.
That’s a profit margin your kid can upend the local kid’s lemonade stand business. Lemonade stands are still a thing, right? With just one can of full-fat coconut milk that’s been chilled, half a pint of frozen strawberries, four ripe bananas, and one and a half teaspoons of pure vanilla extract, you can naturally sweeten and fruity soft-serve ice cream.
That’s all before I even touch on the strawberry flavor enhancing and crunch introducing shortbread crumble the recipe guides you into making. The recipe is a good deal, and everyone will eat it up.
22. White Chocolate Strawberry Ice Cream
As if to remind us all of the days ice cream didn’t have to count its calories, this recipe goes all in its loaded ingredients. The recipe seemingly wants you to have no regret by being reserved and asks for eight ounces of creamy white chocolate, a heavy hand on sweet (ripened) strawberries, and hobbit generosity of heavy cream, egg yolks, and whole milk.
With a call for these ingredients, you know that you won’t be in want of fat to give you ice cream that scoops with ease and glides off your tongue and down your throat.
This recipe takes fifteen minutes to prep before f chilling times. You must go by sight when it comes to chilling and wait for the ice cream mixture to be frozen before moving it to the ice cream maker. The recipe also has easy buttons to scale it up by two or three times.
23. Best Strawberry and Matcha Semifreddo Recipe
This is one of my couple of cheats as it’s not technically an ice cream. A semifreddo is something of a delicate semi-frozen dessert from Italy. From the way it’s made, people often mistake it for an ice cream cake when it’s in a loaf shape with sauce and toppings.
This recipe does a welcoming introduction to making a semifreddo at home with little effort. Whether you’re new to making ice cream or a veteran, you should be familiar with the main ingredients that the recipe uses: eggs, heavy cream, and sugar.
Because semifreddo has a much lighter texture than ice cream, something of a frozen mousse dessert, you must use fresh cream and fresh, free-range eggs. The reason for using fresh ingredients is due to the lecithin content in eggs that help the acids and proteins stabilize and bind the oil, water, and other incompatible ingredients in the semifreddo or ice cream.
24. Easiest and Finest Strawberry and Watermelon Sorbet
This recipe heard the cries of many that want creamier textured frozen dessert quickly and effortlessly. This recipe only takes about five minutes to whip up once you have everything prepared, and you only need a high-speed blender or food processor. It’s also one of the least picky recipes, as all three ingredients can be fresh or frozen fruits.
All you have to ensure is that all the different fruits, bananas, strawberries, and watermelons, are ripe and juicy before they are frozen. They will need to be cut into small pieces before freezing. Watermelons should take between four to six hours to freeze.
Once frozen, load them in your blender or food processor and add the almond or coconut milk to blend into a creamy mixture. The final naturally sweet product should be light as cotton candy and taste just like one with a refreshing chill.
25. Most Refreshing Strawberry and Peach Sorbet Recipe
This is another sorbet recipe, but this time our maverick strawberry lead is partnered with a lovable and dependable peach ingredient. Fresh and ripe peaches should add a more delicate and floral flavor to the sorbet.
It also only takes about fifteen minutes to prep the four elements you need to make the recipe. Because there’s an ice cream maker and chilling times involved, the recipe takes just over three hours to complete.
Fortunately, the recipe is straightforward enough that you can experiment as you want after you get the hang of it properly. The recipe uses orange juice, so it’s best to serve it immediately after it finishes churning.
This is because there is little to safeguard the dessert from hardening, forming ice crystals, and ultimately losing its silky-smooth texture.
26. Simple Basil and Strawberry Sorbet
This is the last sorbet recipe on our list and one of the unique recipes. The combination of strawberry, basil, and lemon juice is both refreshing and satisfying. The basil adds a dimension that teeters between sweet and savory with a nod to mint and other flavors.
The recipe is straightforward and would be perfect if it was a no-churn recipe. However, even with the potential hurdle of an ice cream maker, the rest of the process is as easy as they come. You blend and then chill your herb, sugar, strawberries, and lemon juice. After cooling, you transfer your mixture to an ice cream maker until you get to the creamy texture you came for.
27. Yummiest Strawberry Gelato Made From Home
Gelato is traditionally denser than ice cream because it doesn’t get the same air into its mixture during its slower churning in an ice cream maker. Additionally, it doesn’t contain eggs and has less cream.
You can have the gelato right after churning if you want a softer texture but if you’ve tried all the other surfaces, follow the three hours of chilling this recipe calls for after stirring to taste how the homemade gelato should be like. To deter the growth of ice crystals in the gelato, put it into a pan that’s wider than it is deep and cover it in plastic wrap.
As the recipe doesn’t use eggs, use only the whole milk and heavy cream the recipe advises. This will help your gelato to be as creamy as it can.
28. Balanced and Flavorful Strawberry Gelato Recipe
This strawberry gelato recipe is much like the previous addition but it is tangier because of the use of lemon juice instead of lemon zest. Don’t fret though, because there’s added corn syrup, honey, and sugar. On top of the teaspoon of lemon juice, there’s half a teaspoon of sea salt to balance the creamy fattiness of the heavy whipping cream and a wide gamut of sweetness from the 12 ounces of strawberries, natural sugars, and corn syrup.
Even if you’re not a fan of corn syrup and honey, try to follow the recipe to the tee, as this two sweetness help stop ice crystal from forming throughout and on the top layer of the ice cream while it’s in the freezer, which ends up ruining the smooth texture of homemade ice cream.
29. Simplest Vegan Strawberry Ice Cream Recipe
Vegan dessert has improved almost unrecognizably these past few years, and this 5-ingredient vegan ice cream not just proves the point but celebrates the journey. To make this summer treat year-round, you’ll need fresh strawberries (ripe and flash-frozen strawberries should accomplish similar results), canned coconut milk, agave nectar, cane sugar, and lemon juice.
You require an ice cream maker to get a creamy and consistent texture from the churning process. After which, you need to chill the mixture in an airtight container for 18 to 24 hours.
Ensure that you make space for the container right at the back of your freezer, where the coldest spot is, and add one to two tablespoons of vodka to help keep your ice cream from freezing beyond your spoon’s ability to scoop.
30. Thick and Creamy Strawberry Vegan Ice Cream
Thick and creamy is this recipe’s signature that would be on the calling card it left over the devastated heart of its victim if it wasn’t as healthy as it is. Aside from tasting great, the vegan recipe is paleo and Keto friendly.
You won’t require to have yourself ice cream machine to finish the 7-minute recipe. Once you procure your frozen strawberries, canned coconut milk, Xanthan gum, and keto maple syrup, you’re about five steps away from kicking back and giving the world just a bit more happiness.
The Xanthan gum is an optional ingredient that works as a thickener in place of eggs. However, it is potent and can easily overwhelm your recipe if you’re even a bit off in its addition.
31. Greatest Vegan Strawberry Ice Cream
This recipe promises to beat any store-bought ice cream, vegan or not, by only using five ingredients. Yes, five is the magic number, and I’m here for it because simple is best. The recipe invokes the spirit of veganism with its sharp strawberry taste.
It also doesn’t use any bananas or coconut milk which some people might be tired of tasting, especially the banana ingredient. Another winning sell for this recipe is that you can make it with or without an ice cream maker.
You can soften the cashews used to add flavor complexity and a different texture by boiling if you’re using a blender that doesn’t have the necessary power to cut this vital ingredient to size. The recipe also advises using a bit of kirsch or vodka to help keep the soft and smooth texture of the ice cream.
32. Dairy-Free and Vegan Strawberry Ice Cream
Another good strawberry gelato recipe that keeps to what I’ll now call the five-ingredient rule and requires no ice cream machine. The formula also uses frozen strawberries, so you don’t need to worry about not having fresh strawberries. While the recipe uses raw and unsalted cashews for that extra flavor, it does offer a nut-free alternative.
For the superhumans among us who respect and draw their powers from Mother Earth and consequently have nuts as their kryptonite, this recipe allows for oat cream or any thick dairy-free cream as a substitute.
The rest of the instructions are straightforward, only requiring a step, hop, and tiny leap to land on a silky frozen treat. The instructions have clear pictures and many other helpful notes and hints.
33. Dairy-Free Strawberry and Pineapple Ice Cream
Even though humans have been… working with cows and their milky resources for as long as there have been diplomatic lines between the two species, there are still people that can’t stomach the stuff. That’s where this dairy-free recipe comes in, swooping like a plane, a bird, no, a dairy-free frozen dessert.
You can also make this treat throughout the year, as you don’t need fresh fruits to get the fruity and sweet flavor. The pineapple and strawberry chunks work together to add tangy and tropical sweetness.
You can complete this recipe in about fifteen minutes without chilling time. So you know that it’s elementary since it’s just blending your coconut milk, frozen fruits, and sugar until the desired consistency and serving it right away.
34. Egg-Free Strawberry Ice Cream Recipe
Eggs play an essential part in the custard base of creamy ice creams. As we’ve mentioned before, the egg yolks used in custard-based ice creams have lecithin that helps bind the oils and water in the ice cream.
So when a recipe opts not to include eggs but still promises a rich quality, you almost always end up with a gritty thing that’s probably better thrown as game-spoiling snowballs. However, this recipe has hit the correct balance by using fresh whole milk, heavy cream, and vanilla extract.
The fat content in the dairy ingredients and the alcohol content in the vanilla extract help with reaching for the buttery heavens of yolk-based ice cream. From my humble research and experience, you can also use soy-based lecithin to supplement egg-free recipes such as this one. The substitute doesn’t beat the real thing, but it can still throw a punch.
35. Keto-Friendly Strawberry Ice Cream Recipe
Keto has taken the world by storm; it first came for breakfast, lunch, and dinner to flatten our guts and level bad cholesterol. Much of the resistance behind me first drew the line when Keto seemed to menace to come for our dessert, but ice cream recipes like this one have begun making believers out of skeptics.
The recipe takes 20 minutes to prep and requires no mechanized churning, with each of the eight servings estimated to contain a low 3.5 grams of carbohydrates.
The recipe requires only six hours of chilling to get the chemistry of the strawberries, Bochsweet, halting crystallization vodka, full-fat sour cream, heavy cream, and powdered sweetener to jive as it should. Ensure that you read the recipe maker’s notes for the best results.