Love the mix of fruity and creamy in one scoop? This strawberry and vanilla ice cream recipe brings together the sweetness of fresh strawberries and the smooth richness of homemade vanilla ice cream. It’s a simple frozen strawberry ice cream treat that’s as fun to make as it is to eat.
One hot afternoon, my kids were asking for ice cream, but I didn’t want to give them something full of artificial stuff. So I made my own strawberry and vanilla ice cream at home using simple ingredients we already had. It turned out so creamy and full of real fruit flavor that now we all prefer it over the store-bought kind. It’s a fun little tradition we look forward to every summer.
Rich and Creamy Dessert
The secret to rich and creamy ice cream is using heavy whipping cream. It gives the dessert a smooth texture and helps the flavors blend beautifully. Chilling the mixture before churning also helps create a better final scoop.
This recipe is a perfect addition to your dessert list, together with berry trifle, cheesecake, damp cake, and almond clusters.
Achieving the Vanilla Flavor with Vanilla Extract
Vanilla extract adds a deep, warm flavor to the ice cream without being overpowering. Just a small spoonful is enough to give it that classic vanilla taste. Make sure to use pure vanilla extract for the best results.
Is Vanilla Bean Needed
You don’t need vanilla bean to make good vanilla ice cream, but it does give an extra boost of real vanilla flavor. The tiny black specks also look lovely in the finished dessert. If you have it, use it to your liking, and if not, vanilla extract still works great.
How To Make Homemade Strawberry Vanilla Ice Cream Recipe
Homemade strawberry vanilla ice cream blends sweet berries with a smooth vanilla base for the perfect creamy dessert. It’s a delightful mix of fruity and classic flavors in every scoop.
Kitchen Gadgets:
- Whisk: Ideal for blending everything smoothly, especially useful when your recipe calls for eggs or rich cream.
- Large Mixing Bowl: Handy for stirring and combining all your ingredients in one place before transferring to the machine.
- Ice Cream Maker: Essential for creating that dreamy, creamy texture. It churns the mixture as it freezes, helping prevent icy crystals.
Ingredients:
- Powdered Sugar or Sweetener: Sweetens the ice cream base while keeping it smooth. Choose a sugar-free option if needed.
- Egg Yolks and Whole Eggs: Add a rich, custardy texture and help it hold together.
- Stevia Powder: A natural sweetener that boosts sweetness with just a tiny pinch.
- Heavy Whipping Cream: Adds creaminess and that signature silky feel to each bite.
- Strawberries: Fresh or frozen, they bring bright, fruity flavor and a hint of tartness.
- Xanthan Gum: A little goes a long way, keeps the texture smooth and prevents icy crystals.
- Vanilla Extract: Deepens the flavor and balances the sweetness with a warm, classic note.
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR HOMEMADE STRAWBERRY ICE CREAM
First Step: Chill Your Tools and Gather Ingredients
Place your ice cream maker bowl in the freezer overnight or for at least 10 hours to ensure it’s fully frozen and ready for churning. This step is essential for achieving that creamy texture. While the bowl chills, gather all your ingredients: heavy cream, powdered xylitol or allulose, pure stevia, vanilla extract, xanthan gum, eggs, and strawberries.
Second Step: Whisk the Eggs for a Smooth Base
Crack the eggs and extra yolks into a bowl and whisk them until smooth and fully blended. This will be the foundation of your ice cream’s custard. Set aside while you prepare the hot cream mixture.
Third Step: Heat and Flavor the Cream Mixture
In a small saucepan, combine heavy cream, your sweetener of choice, vanilla extract, and xanthan gum. Heat the mixture gently over medium heat until it just starts to bubble; avoid letting it boil. Once bubbling begins, remove it from the heat to prevent scorching.
Fourth Step: Temper the Eggs and Chill the Base
Slowly whisk about ½ cup of the warm cream into the eggs to temper them and avoid curdling. Then pour the tempered egg mixture back into the saucepan and whisk until smooth and creamy. Transfer the custard to a large bowl, cover with plastic wrap, and let it cool at room temperature for 2 hours before chilling in the fridge for at least 2 more hours.
Fifth Step: Prep the Strawberries for Mix-In
While the custard base is chilling, chop your strawberries into small chunks. Keep them in the refrigerator so they stay cold and don’t melt the mixture later. Cold strawberries mix better during churning and help maintain a consistent texture.
Sixth Step: Churn for Creamy Perfection
Attach your ice cream maker and insert the frozen bowl. Pour in the chilled base and churn for around 20 minutes or until it reaches a soft-serve consistency. In the final minutes of churning, add your chopped strawberries and let them blend in.
Seventh Step: Try the No-Churn Option
Don’t have an ice cream machine? Simply stir your cold strawberries into the chilled base and pour into a freezer-safe dish. If using xylitol, freeze it as-is and let it thaw slightly before scooping; with erythritol, stir with a hand mixer every 30 minutes for 4 hours to prevent icy crystals.
TRICKS AND TIPS:
- If you have a dog or cat at home, never use xylitol; it’s toxic to pets and can be very dangerous. Instead, choose safer options like allulose or erythritol, which are pet-friendly and great for texture.
- Allulose blends easily and doesn’t leave an aftertaste. You can also swap stevia powder with monk fruit extract if that’s what you have on hand.
- No heavy cream? No problem, full-fat coconut milk works well and adds a creamy texture with a hint of tropical flavor.
- Out of strawberries? Blueberries, raspberries, or blackberries make great substitutes and keep the ice cream vibrant and fruity.
Frozen berries work just as well as fresh, and you can even mix a few types together for a fun flavor combo. - Xanthan gum helps thicken the ice cream and keeps it smooth; however, if you don’t have it, guar gum is a great substitute.
FREQUENTLY ASKED QUESTIONS
What to Serve With Ice Cream?
Strawberry and vanilla ice cream pair well with fresh fruit, almond horn cookies, or a slice of bundt cake. You can also top it with crushed nuts, chocolate sauce, or whipped cream. It’s an easy dessert that goes with almost anything sweet.
How Do I Store Strawberry and Vanilla Ice Cream?
Store your homemade ice cream in an airtight container in the coldest part of the freezer. Press a piece of parchment paper or plastic wrap directly on top to help prevent ice crystals. Try to enjoy it within two weeks for the best flavor and texture.
Yes, you can freeze homemade ice cream easily. Just make sure it’s in a sealed container to keep out air and avoid freezer burn. Let it sit at room temperature for a few minutes before scooping if it becomes too hard.
More Clean Eating Recipes
Here are more clean-eating recipes to try at home. Learn how to make rose petal tea for a calming and cozy drink. Try the colorful sweet and sour pickled radish to brighten up your plate.
Make homemade chicken nuggets for a fun and tasty meal that’s better than store-bought. These recipes are simple, clean, and great for everyday cooking.
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Full Recipe With a Printable Version
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Strawberry and Vanilla Ice Cream
Equipment
- 1 Whisk
Ingredients
- ½ Cup Powdered Sugar or Sweetener
- 3 Pieces Egg Yolks plus 2 whole eggs
- ¾ teaspoon Stevia Powder
- 3 Cups Heavy Whipping Cream
- 1½ Cups Strawberries fresh or frozen
- 1 teaspoon Xanthan Gum
- 1 teaspoon Vanilla Extract
Instructions
- Place your ice cream maker bowl in the freezer overnight or for at least 10 hours to ensure it’s fully frozen and ready for churning. This step is essential for achieving that creamy texture. While the bowl chills, gather all your ingredients: heavy cream, powdered xylitol or allulose, pure stevia, vanilla extract, xanthan gum, eggs, and strawberries.
- Crack the eggs and extra yolks into a bowl and whisk them until smooth and fully blended. This will be the foundation of your ice cream’s custard. Set aside while you prepare the hot cream mixture.
- In a small saucepan, combine heavy cream, your sweetener of choice, vanilla extract, and xanthan gum. Heat the mixture gently over medium heat until it just starts to bubble; avoid letting it boil. Once bubbling begins, remove it from the heat to prevent scorching.
- Slowly whisk about ½ cup of the warm cream into the eggs to temper them and avoid curdling. Then pour the tempered egg mixture back into the saucepan and whisk until smooth and creamy. Transfer the custard to a large bowl, cover with plastic wrap, and let it cool at room temperature for 2 hours before chilling in the fridge for at least 2 more hours.
- While the custard base is chilling, chop your strawberries into small chunks. Keep them in the refrigerator so they stay cold and don’t melt the mixture later. Cold strawberries mix better during churning and help maintain a consistent texture.
- Attach your ice cream maker and insert the frozen bowl. Pour in the chilled base and churn for around 20 minutes or until it reaches a soft-serve consistency. In the final minutes of churning, add your chopped strawberries and let them blend in.
- Don’t have an ice cream machine? Simply stir your cold strawberries into the chilled base and pour into a freezer-safe dish. If using xylitol, freeze it as-is and let it thaw slightly before scooping; with erythritol, stir with a hand mixer every 30 minutes for 4 hours to prevent icy crystals.
Notes
- If you have a dog or cat at home, never use xylitol; it’s toxic to pets and can be very dangerous. Instead, choose safer options like allulose or erythritol, which are pet-friendly and great for texture.
- Allulose blends easily and doesn’t leave an aftertaste. You can also swap stevia powder with monk fruit extract if that’s what you have on hand.
- No heavy cream? No problem, full-fat coconut milk works well and adds a creamy texture with a hint of tropical flavor.
- Out of strawberries? Blueberries, raspberries, or blackberries make great substitutes and keep the ice cream vibrant and fruity.
Frozen berries work just as well as fresh, and you can even mix a few types together for a fun flavor combo. - Xanthan gum helps thicken the ice cream and keeps it smooth; however, if you don’t have it, guar gum is a great substitute.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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