Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe

It’s my nephew’s third birthday this weekend. THIRD! I know that people always say those cheesy things like, “they get big so fast.” But really, they get big so fast. He came down to spend the week with me a few weeks ago and was my partner in crime in the kitchen. His favourite ice cream is strawberry ice cream. I don’t mind it, but he loves it.

I mean, he really loves it.

Ice Cream Sundays: Strawberry Ice Cream Recipe

It was like magic for him. Hell, it’s like magic for me. Pouring milk into a pot, mixing in some egg yolks and cooking it till it forms a custard, mixing in some strawberries, waiting patiently for it to cool in the fridge, then the real magic happens. He helped me set up the ice cream maker and pour in the custard then stood with his nose halfway inside the ice cream maker for the next half hour. Every two minutes he’d look up and exclaim, “aunty aunty look, we make ice cream!” Like magic happening before his eyes, the thin strawberry custard turned into one of his favourite things in the entire world. It’s like alchemy.

Strawberry Ice Cream Recipe

Happy birthday little monkey!!

Strawberry Ice Cream Recipe

5.0 from 3 reviews
Strawberry Ice Cream Recipe
Prep time
Total time
Perfectly creamy and full of fresh summer strawberry flavour.
Recipe type: Ice Cream
The Endless Meal - Serves: Makes about 4 cups
  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • A pinch of salt
  • 2 cups fresh or frozen and thawed strawberries
  1. Place the cream in a large bowl and set a fine sieve overtop. Set aside.
  2. Place strawberries with a splash of water in a medium pan and cook over medium-high heat until they are soft, about 5-8 minutes.
  3. Using a food processor or blender, puree strawberries. Set aside.
  4. Whisk egg yolks and sugar and a pinch of salt together until they are light and fluffy, about 2 minutes. Set aside.
  5. In a small saucepan, over medium-high, heat the milk until almost boiling (do not let boil)
  6. Remove from heat then slowly add the heated milk to the egg yolks a little at a time. Whisk constantly to prevent the eggs from cooking (you don't want scrambled eggs!)
  7. Pour the mixture back into the pot and place on the stove over low heat. Whisk constantly until the mixture forms a light custard and is thick enough to coat the back of a wooden spoon.
  8. Remove from heat and pour through the sieve into the cream.
  9. Stir in pureed strawberries and vanilla.
  10. Cover and set aside to cool. Once mixture is cool, place in fridge until completely cold, several hours or overnight.
  11. Process ice cream according to your ice cream maker's directions.
  12. Enjoy straight away or place in the fridge for a few hours to harden.
Recipe adapted from The Joy of Baking


Licking your lips for more ice cream recipes? Check out the rest of the Ice Cream Sundays Series:

Fresh Mint Chocolate Chip Ice Cream

Orange Creamsicle Sorbet 

Chocolate Chip Cookie Dough Ice Cream

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. says

    This looks absolutely delicious! I can’t wait to try it! My current recipe doesn’t have the egg yolks. And being low-carb, I have to use a sugar substitute of some kind. But I’m sure that will work OK for me with this recipe.

  2. Madonna says

    I too love strawberry. I have been waiting patiently for peak season, and it is finally here. I am going to the market.

    Little Monkey looks like one of my family. He made my heart turn over. Too cute.

    • Kristen says

      Hi Modonna,

      I’m so jealous that it is strawberry season for you already! We have another month to go before I can indulge again. I had frozen a bunch from the farmers market last summer and used the last for this ice cream. Hope you enjoy it!

    • Kristen says

      It’s not usually one of my favourites either but the fresh strawberries really made a huge difference. Tastes just like a little bit of summer. Hope you like it too!

  3. Agata says

    Hey, can I do it without ice cream maker? I mean that just do all this things which are in the recipe, place it in a fridge for several hours and eat? :)

    • Kristen says

      Hey Agata,

      I’ve never tried it before myself but I have definitely read recipes for ice cream that can be made with no ice cream maker. From what I’ve read you can put the ice cream in the freezer for forty-five minutes. Then remove it and whisk or beat it with a hand held blender. Put it back in the freezer then repeat the process of whisking or beating it every half hour until it is frozen, about 2-3 hours. The reason you won’t want to just put it in your freezer and leave it to freeze is because large pieces of ice will form and it won’t be as creamy.

      Hope this helps! Let me know how it turns out for you. I’m interested to hear!

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