This is the homemade strawberry ice cream recipe of our dreams! It's super creamy and bursting with fresh strawberry flavor. It's an iconic summer treat that's easy to make at home, and it only takes about 30 minutes of hands-on prep time.
Ingredients
4cupschopped strawberries, see notes
1 ¼cupsgranulated sugar, divided
4egg yolks
1cupwhole milk
¼cuprefined coconut oil, see notes
1teaspoonpure vanilla
1pinchsea salt
1cupwhipping cream
Optional but recommended: 2 tablespoons vodka
Instructions
Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly.
4 cups chopped strawberries
Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar.
4 egg yolks
Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon.
1 cup whole milk, ¼ cup refined coconut oil, 1 teaspoon pure vanilla, 1 pinch sea salt
Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours.
1 cup whipping cream, Optional but recommended: 2 tablespoons vodka
Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer's instructions. When it's done, it'll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Notes
Make sure to use ripe, in-season strawberries. If you are making this strawberry ice cream in the fall or winter, it is best to use frozen strawberries.The coconut oil increases the fat content to make the ice cream creamier. To avoid a coconut flavor, make sure to use refined coconut oil. The vodka prevents the ice cream from becoming icy.If you sprinkle fresh strawberries on top to make it look extra pretty (like we've done in the photos) they will be icy when you eat them.