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Strawberry Ice Cream

Strawberry Ice Cream

Course Dessert
Keyword ice cream
Prep Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings 1 quart


  • 1 ½ cups strawberries hulled and diced
  • 2 Tbsp honey
  • 1/2 cup granulated sugar
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream
  • ½ cup half and half
  • 1 tsp vanilla extract


  • In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
  • Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).
  • To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.
  • Pour the mixture into your ice cream maker, and follow your manufacturer's instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit 5-10 minutes to soften before serving.


From: A Latte Food
*If you puree the strawberries, it is recommended that you only use ⅔ - 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1½ cups.
See original recipe for additional notes.