There’s something magical about the combination of fresh strawberries and cream that captures the essence of summer. As the temperatures rise and backyard gatherings become more frequent, a bowl of homemade Summer Strawberries Ice Cream becomes the perfect sweet finale to any meal. This recipe transforms simple ingredients into a dessert that’s both elegant and comforting—creamy, bursting with fresh berry flavor, and impossible to resist. Whether you’re looking for a refreshing treat after a long day or planning a special dessert for weekend guests, this Summer Strawberries Ice Cream delivers pure joy in every spoonful.
The beauty of this Summer Strawberries Ice Cream recipe lies in its simplicity and the vibrant flavors of fresh, ripe strawberries. The natural sweetness of berries at their peak season creates an ice cream that tastes authentically fruity rather than artificially flavored. The velvety texture melts slowly on your tongue, releasing layers of sweet-tart strawberry essence enhanced with just a hint of citrus. This isn’t just any frozen dessert—it’s summer captured in a bowl.
Why You’ll Love This Summer Strawberries Ice Cream
✅ Uses fresh, seasonal berries for the most authentic flavor
✅ Perfectly balanced sweetness that lets the fruit shine
✅ Incredibly creamy texture without being too heavy
✅ No ice cream maker needed for the no-churn version
✅ Customizable with various mix-ins and toppings
✅ Makes an impressive dessert for entertaining
✅ Can be made ahead and stored for whenever cravings strike
✅ Simple enough for beginners but delicious enough for dessert connoisseurs
Ingredients for Summer Strawberries Ice Cream
- 250 grams fresh strawberries (about 2 cups), preferably local and in-season
- 150 ml (2/3 cup) sugar, or alternatively, 100 ml sugar and 50 ml xylitol (birch sugar) for a lower glycemic option
- 350 ml (1 2/5 cup) heavy cream (35% fat or higher, preferably 40% for extra creaminess)
- 250 ml (1 cup) whole milk (full-fat works best for texture)
- 100 ml (about 2/5 cup) crème fraîche (adds tanginess and depth)
- Juice of 1/2 lemon or lime (brightens the strawberry flavor)
- Optional: 1/2-1 tablespoon Kirsch (cherry liqueur, enhances flavor without making it boozy)
How to Make Summer Strawberries Ice Cream – Step by Step
Step 1: Prepare the Strawberries
- Wash the strawberries thoroughly and remove the green stems.
- Pat them dry with paper towels (excess moisture can create ice crystals).
- Slice the strawberries into small pieces.
- In a bowl, combine the sliced strawberries with half the sugar and the lemon juice.
- Allow the mixture to macerate for about 30 minutes, stirring occasionally. This draws out the juices and intensifies the flavor.
Step 2: Create the Base Mixture
- In a separate large bowl, combine the heavy cream, whole milk, crème fraîche, and remaining sugar.
- Whisk until the sugar is completely dissolved and the mixture is smooth.
- If using Kirsch, add it now and stir to incorporate.
- For a smoother texture, chill this mixture in the refrigerator while the strawberries macerate.
Step 3: Blend the Strawberries
- After macerating, transfer about two-thirds of the strawberry mixture to a blender or food processor.
- Pulse until smooth but not completely liquefied—a few small chunks add texture.
- Reserve the remaining macerated strawberries for folding in later.
Step 4: Combine and Chill
- Gently fold the strawberry puree into the cream mixture until just combined.
- Stir in the reserved strawberry pieces for added texture and bursts of flavor.
- Cover the bowl and refrigerate for at least 4 hours or overnight. This step is crucial for developing flavors.
Step 5: Freeze the Ice Cream
With an Ice Cream Maker:
- Pour the chilled mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions (typically 20-25 minutes).
- Transfer to a freezer-safe container.
- Freeze for at least 2 hours before serving for a firmer consistency.
No-Churn Method:
- Whip the heavy cream until stiff peaks form before combining with other ingredients.
- After mixing all ingredients, pour into a freezer-safe container.
- Cover with plastic wrap directly touching the surface to prevent ice crystals.
- Freeze for 6-8 hours, stirring vigorously with a fork every 2 hours to break up ice crystals.
Pro Tips for Making the Best Summer Strawberries Ice Cream
- Select the ripest strawberries: The flavor of your ice cream depends largely on the quality of your berries. Look for fully red, fragrant strawberries with no white shoulders.
- Don’t skip the macerating step: This draws out juices and concentrates flavors. The sugar helps break down the cell walls in the berries, releasing more flavor compounds.
- Create texture with chunks: Reserve some strawberry pieces to fold in at the end for a more interesting texture and visual appeal.
- Pre-chill all ingredients: Starting with cold ingredients helps achieve a smoother texture by reducing ice crystal formation.
- Add a splash of vodka: If you don’t have Kirsch, a tablespoon of vodka helps keep the ice cream softer when frozen without adding flavor.
- Try different sweeteners: Honey or maple syrup can be substituted for some of the sugar for different flavor profiles in your Summer Strawberries Ice Cream.
- Prevent freezer burn: Press plastic wrap directly onto the surface of the ice cream before putting the lid on your container.
Best Ways to Serve Summer Strawberries Ice Cream
For a truly memorable dessert experience, consider these serving suggestions for your Summer Strawberries Ice Cream:
- Scoop into waffle cones and top with fresh strawberry slices and a sprig of mint
- Serve alongside a warm slice of pound cake or shortbread cookies
- Create an elegant sundae with a drizzle of balsamic glaze and freshly cracked black pepper
- Top with crushed amaretti cookies for an Italian-inspired dessert
- Sandwich between two soft chocolate cookies for homemade ice cream sandwiches
- Float a scoop in a glass of prosecco for an adults-only treat
- Pair with dark chocolate sauce for a classic strawberries-and-chocolate combination
Nutritional Information for Summer Strawberries Ice Cream
Per serving (approximately 1/2 cup):
- Calories: 275 kcal
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Sugars: 24g
- Protein: 2.5g
- Fiber: 1g
- Calcium: 85mg
- Vitamin C: 27mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Storage & Leftovers
Your homemade Summer Strawberries Ice Cream will keep well in the freezer for up to 2 weeks when properly stored. Follow these guidelines for the best quality:
- Store in an airtight container to prevent freezer burn.
- Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before securing the lid.
- Keep in the back of the freezer where the temperature remains most constant.
- Allow to sit at room temperature for 5-10 minutes before serving for the optimal scoopable consistency.
- If ice cream becomes too hard, transfer to the refrigerator for 15-20 minutes before serving rather than leaving it at room temperature.
FAQs About Summer Strawberries Ice Cream
How do you make summer strawberries ice cream?
To make Summer Strawberries Ice Cream, macerate fresh strawberries with sugar and lemon juice, then combine with a mixture of cream, milk, and crème fraîche. This mixture is then churned in an ice cream maker or frozen using a no-churn method, with periodic stirring to maintain a smooth texture.
What ingredients are needed for strawberry ice cream?
The essential ingredients for Summer Strawberries Ice Cream include fresh strawberries, sugar, heavy cream, milk, and crème fraîche. Additional ingredients like lemon juice enhance the flavor, while optional additions such as Kirsch can add complexity to the taste profile.
Can you use frozen strawberries for strawberry ice cream?
Yes, you can use frozen strawberries for Summer Strawberries Ice Cream, especially when fresh ones aren’t in season. Thaw them completely first, drain excess liquid, and you may need to increase the sugar slightly as frozen berries can lose some sweetness. However, fresh strawberries will always provide the best flavor.
How long does it take to freeze strawberry ice cream?
With an ice cream maker, Summer Strawberries Ice Cream typically takes 20-25 minutes to churn, followed by 2-4 hours in the freezer to firm up. Using the no-churn method requires 6-8 hours of freezing time with stirring every 2 hours. For the best texture and flavor, many ice cream experts recommend freezing overnight.
Conclusion: Enjoy Your Homemade Summer Strawberries Ice Cream!
There’s something deeply satisfying about creating Summer Strawberries Ice Cream from scratch. The process connects you to the simplicity of seasonal ingredients while delivering a dessert that far surpasses store-bought alternatives. With each spoonful, you’ll taste the essence of summer—sweet, fragrant strawberries enveloped in rich, creamy indulgence.
Whether you’re serving it at a backyard barbecue, enjoying it on a warm evening, or treating yourself after a long day, this Summer Strawberries Ice Cream brings pure joy with every bite. The beauty of homemade ice cream lies in customization—feel free to experiment with mix-ins, adjust sweetness to your preference, or even try different berry combinations.
Now that you have this versatile recipe in your collection, you’re ready to create the perfect Summer Strawberries Ice Cream whenever the craving strikes. Share your creations with friends and family, and don’t forget to leave a comment below sharing your experience or any delicious variations you’ve discovered!
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Summer Strawberries Ice Cream: The Ultimate Creamy Summer Treat
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Summer Strawberries ice cream is a creamy homemade delight that captures the essence of summer with fresh strawberries and a luxurious texture, perfect for warm weather celebrations.
Ingredients
- 250 grams fresh strawberries (about 2 cups), rinsed and hulled
- 150 ml sugar, or 100 ml sugar and 50 ml xylitol for a lower glycemic option
- 350 ml heavy cream (35-40% fat)
- 250 ml whole milk
- 100 ml crème fraîche
- Juice of 1/2 lemon or lime
- Optional: 1/2–1 tablespoon Kirsch (cherry liqueur)
Instructions
- Rinse the strawberries thoroughly under cold water.
- Remove the green tops (hull) and cut the strawberries into quarters.
- Place the cut strawberries in a medium bowl and sprinkle with half of the sugar.
- Add the lemon or lime juice and gently toss to coat.
- Let the strawberries macerate for 30 minutes.
- Transfer the macerated strawberries and their juices to a blender and blend until smooth.
- In a large bowl, whip the heavy cream with the remaining sugar until soft peaks form.
- Fold in the crème fraîche and gradually add the whole milk.
- Add the strawberry puree and fold gently until marbled or fully combined, as desired.
- Transfer to a freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for 10–15 minutes to soften slightly.
- Scoop and serve with fresh strawberries or mint if desired.
Notes
- Store in an airtight container in the freezer for up to 2 weeks.
- For longer storage, keep in a deep freeze for up to 1 month.
- If texture becomes icy, pulse briefly in a food processor and refreeze for improved creaminess.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 100g)
- Calories: 220
- Sugar: 20g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: summer strawberries ice cream, homemade ice cream, no churn strawberry ice cream, fresh fruit dessert, easy summer desserts, creamy strawberry recipe, low glycemic ice cream
