While I have never been a strawberry ice cream fan when I am buying ice cream, it tastes totally different when homemade.
It also means you can adjust the ingredients to suit your palate and make it healthier than any product you can buy.
For a couple years, I stopped having ice cream due to my food allergies. Once I discovered how easy it was to make my own safe version, I have been hooked. I leave the freezer tub of the Ice Cream Maker in the freezer so it is ready to use whenever I get a craving.
Last Saturday, I picked four pounds of strawberries. They weren’t the most firm berries, but they were fine for cooking, processing into jam, or using for the ice cream.
I like to make my ice cream super light if it is just for me, as I eat a lot of it. I use Splenda, but certainly recommend regular sugar or a natural sugar substitute if you have that option. Splenda is my personal preference as it dissolves easily in the milk and I cannot have a lot of sugar. It also makes this recipe just 76 calories per serving! Using regular granulated sugar adds around 80 calories per 1/2 cup serving.
You can make a creamier version by switching a cup or two of the milk for the same amount of cream, and can add more sugar if the berries are tart tasting. If the berries are firm, you can cut them up and mix in the sugar with them to start breaking them down. Just leave them like that in the refrigerator for a couple hours and they will be easier to work with (and sweeter).
- 1 cup chopped strawberries (around 8 whole berries)
- 4 cups whole milk
- 1 cup Splenda (or other sweetener)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Wash and drain strawberries. Remove the stems and hulls with a strawberry huller or the end of a vegetable peeler. If they are soft, you can mash them in a bowl with a potato masher. (If they are firm, chop them and add in sugar. Let them sit in the refrigerator for a couple hours to break down, then mash them.)
- Combine milk, vanilla, salt and sugar, stirring until sugar is dissolved. Chill mixture in refrigerator for 1-2 hours.
- Pour milk mixture into ice cream maker. (You may need to vary the directions or time needed depending on the type of mixer you are using. I use a 1 1/2 Quart Cuisinart Ice Cream Maker.)
- Turn on machine and process for 10 minutes, then add in the strawberries. Process another 15-20 minutes or until it reaches desired texture. If you want the ice cream to be a firmer consistency, you can put it in the freezer for 20 minutes before serving.
- For a creamier texture, substitute 1-2 cups of cream for the same amount of the milk. Each cup adds 170 calories and 16 grams of fat. Using regular granulated sugar adds around 80 calories per 1/2 cup serving.
- The slight difference in calories is due to adding Recipe Card feature, which uses different caloric values for the ingredients than the recipe app used when post was originally written. I apologize for any confusion.
- strawberry huller
- vegetable peeler
- potato masher
Currently the Cuisinart Ice Cream Maker I use is discounted from $110 to $49 USD on Amazon, along with free shipping. I used mine daily for months and it is still working perfectly.
Please note: there are affiliate links contained in this post. If you should choose to purchase any products by clicking on a link, I may receive a small percentage of the purchase price.