There’s something undeniably romantic about homemade strawberry ice cream. It’s the perfect way to sweeten your Valentine’s Day with a treat that feels both indulgent and heartfelt.
For me, this recipe began as a summer favorite, but its bright pink hue and luscious flavor made it an instant Valentine’s tradition.
Packed with the natural sweetness of ripe strawberries, this ice cream is silky, creamy, and brimming with love in every bite.
What makes this recipe special? It’s the simplicity. A quick maceration transforms fresh strawberries into a vibrant, jammy base that pairs beautifully with cream and just the right amount of sugar.
Topping it with a dollop of whipped cream or serving it alongside chocolate-covered strawberries takes this dessert to a whole new level of indulgence. The result? A treat that feels luxurious yet effortless—a little like falling in love.
The best part? It’s easy to make your own twist. Swirl in melted chocolate, add a dash of champagne for a bubbly touch, or keep it classic. Whatever you choose, this recipe is guaranteed to make your Valentine’s Day a little sweeter.
What I Didn’t Expect About This Recipe?

- It’s sneakily wholesome. With fresh fruit as the star ingredient, it feels indulgent yet wholesome—a perfect balance.
- It was a breeze to make. The hardest part is waiting for the ice cream to freeze! You don’t need fancy equipment; a basic ice cream maker or even a no-churn method works beautifully.
- The flavor is unreal. Fresh strawberries pack a punch that no artificial flavoring can match. This recipe truly tastes like summer.
- It’s endlessly adaptable. From adding crushed cookies to experimenting with alternative sweeteners, I’ve discovered so many ways to make it fit different cravings.
- It’s a crowd-pleaser. Every time I’ve served this, someone asks for the recipe. That’s the power of homemade.
Strawberry Ice Cream Recipe
Equipment
- Medium bowl
- Whisk or spoon for stirring
- Ice Cream Maker
- Airtight, freezer-safe container
Ingredients
- 3 cups 16 ounces strawberries, hulled and sliced or diced
- 4 tablespoons lemon juice
- 1 1/2 cups granulated sugar
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 2 teaspoons vanilla extract
- A few drops red food coloring optional
Instructions
- Combine strawberries, lemon juice, and sugar in a bowl. Let sit for 2 hours to release juices, then strain and reserve juices.
- Mash or puree half of the strawberries; refrigerate the other half.
- Mix whole milk and sugar until dissolved in a separate bowl.
- Stir in heavy cream, reserved strawberry juice, mashed strawberries, and vanilla extract.
- Optional: Add red food coloring for a deeper pink hue.
- Churn mixture in ice cream maker for 20-25 minutes.
- Add reserved sliced strawberries 5 minutes before churning ends; mix well.
- Transfer to freezer-safe container, freeze for at least 2 hours before serving.
Nutrition
Tips that You Must Be Mindful About!
- Freeze Your Bowl: Unless using a compressor ice cream maker, freeze the bowl for 6 to 24 hours until you hear no liquid when shaking. Keep it stored in the freezer to be always ready.
- Macerate Strawberries: Combine strawberries with sugar and lemon juice at least 2 hours ahead. This allows them to release sweet juices for better flavor.
- Ensure Sufficient Fat: Creaminess comes from milk fat. Use whole milk and heavy cream rather than lower-fat options like half and half.
- Use Cold Ingredients: Chill all ingredients beforehand, including fresh strawberries, to minimize churning time and prevent ice crystal formation.
- Avoid Refreezing: Freeze ice cream in smaller portions to prevent ice crystals from forming when thawed and refrozen.
- Choose Fresh Strawberries: Opt for fresh, quality strawberries. Hull, wash, and pat them dry before chopping. Frozen strawberries are a good alternative if fresh ones aren’t available.
- Whip Well for Texture: Whip the mixture thoroughly in the second round to double its volume and achieve a smooth texture.
- Mash Strawberries for Chunky Texture: For larger strawberry chunks, mash them with sugar before adding them to the custard base. This method reduces icy bits in the ice cream compared to adding sliced strawberries directly.