Celebrate each joyful bite with this delightful Strawberry Ice Cream, a perfect summer treat that captures the essence of sun-kissed strawberries! The combination of fresh strawberries, cream, and just the right touch of sweetness creates an ice cream that’s creamy, luscious, and oh-so-full of flavor. With only a few ingredients and easy-to-follow instructions, you’ll be whipping up a batch that brings happiness to every scoop!
Budget Information
Making a batch of this Strawberry Ice Cream will only cost you around $10 total, or about $1.25 per serving (assuming it serves 8). Here’s the breakdown of costs:
– Fresh strawberries (1 lb): $3.00
– Heavy cream (2 cups): $4.00
– Whole milk (1 cup): $1.50
– Granulated sugar (¾ cup): $0.50
– Vanilla extract (1 tsp): $0.50
Why This Recipe Works
You know what I love? When a recipe is not just delicious but also so simple that it makes you feel like a culinary genius! This Strawberry Ice Cream recipe nails that vibe. The creaminess from the heavy cream combined with tart, sweet strawberries creates a balance that dances on your taste buds. Plus, no ice cream maker? No problem! You can totally make this in your freezer with a little bit of patience and some enthusiastic stirring. Trust me, once you taste it, you’ll wonder how you ever lived without it!
Ingredients + Optional Substitutions
Here’s what you’ll need to grab for this amazing Strawberry Ice Cream:
– Fresh strawberries (1 lb) – $3.00: Frozen strawberries can work in a pinch, but fresh gives the best flavor.
– Heavy cream (2 cups) – $4.00: You can substitute with half-and-half for a lighter version.
– Whole milk (1 cup) – $1.50: Almond or coconut milk can be used for a dairy-free option!
– Granulated sugar (¾ cup) – $0.50: For less sweetness, adjust to your taste, or substitute with honey or agave syrup.
– Vanilla extract (1 tsp) – $0.50: If you’re feeling adventurous, try almond extract for a unique twist!
Step-by-step Recipe Instructions
Step 1: Start by washing your fresh strawberries. Remove the stems and chop them into small pieces. You want them to release their juicy goodness, so let them sit for about 10-15 minutes after adding a tablespoon of sugar on top. This process is called maceration, and it helps intensify that fresh strawberry flavor we all love!
Step 2: In a mixing bowl, combine the heavy cream, whole milk, and remaining sugar. Whisk it together until the sugar dissolves—this will take a minute or two. The cream should be smooth and velvety, like a hug you didn’t know you needed!
Step 3: Gently fold in the chopped strawberries and any juice they released during maceration. Add the vanilla extract and fold everything together, being careful not to crush the strawberries. You want those lovely pieces to remain intact, so every spoonful is a burst of fruity goodness!
Step 4: Now, transfer your strawberry mixture into a freezer-safe container. Cover it tightly with a lid. If you’ve got an ice cream maker, you can pour the mixture in there and let it do its magic, but if not, just pop it in the freezer directly!
Step 5: Every 30-60 minutes for the first three hours, take the container out and give the mixture a good stir. This helps to prevent ice crystals from forming and ensures that creamy, scoopable texture that we’re after. Embrace the rhythm of stirring—it’s almost meditative, isn’t it?
Step 6: After about 4-6 hours in the freezer, your Strawberry Ice Cream should be completely set. Scoop it into bowls, and prepare for summer joy to erupt on your taste buds!
Nutritional Facts
Each serving (1/2 cup) offers approximately:
- Calories: 210
- Protein: 2g
- Carbohydrates: 18g
- Total Fats: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 14g
- Sodium: 60mg
Storage and Reheating Tips
This Strawberry Ice Cream can be stored in an airtight container in the freezer for about 2 weeks. If it becomes too hard over time, allow it to sit at room temperature for a few minutes before scooping. You want it to be soft enough to scoop but not a melted puddle! Don’t worry—you’ll know when it’s time to dig in again!
Serving Suggestions
Serve your Strawberry Ice Cream in a chilled bowl with a few fresh berries on top and a sprig of mint for that fancy touch. For an extra decadent dessert, drizzle some chocolate sauce over or sandwich it between two freshly baked cookies. Trust me, nothing says summer like an ice cream sandwich!
Reader Tips or Helpful Notes
Get creative with this recipe! You can swirl in some crushed graham crackers for a s’mores vibe, or even blend in a spoonful of Nutella for a chocolate-strawberry twist. If you have leftovers that need using up, try mixing in pieces of banana or other fruits. The recipe is versatile—don’t be afraid to experiment and make it your own!
Recipe FAQs
Q: Can I make this without an ice cream maker?
A: Absolutely! Follow the stirring steps outlined in the recipe, and you’ll have delicious ice cream just the same!
Q: How do I store the ice cream?
A: Keep it in an airtight container in the freezer for the best preservation.
Q: Can I use frozen strawberries instead of fresh?
A: Yes, but the texture and flavor may vary slightly. Let them thaw before using!
Q: How can I make this healthier?
A: Swap out granulated sugar for a natural sweetener like honey or maple syrup, or use lower-fat dairy options.
Q: How long does this ice cream last in the freezer?
A: It’s best enjoyed within 2 weeks for optimal flavor and texture!
