It has been one hot summer here in the northeast, which is why I’m loving this homemade strawberry ice cream with a little help from Oakhurst! #ad – Disclosure: Thank you to Oakhurst for sponsoring today’s homemade ice cream post. I am an Oakhurst #SoWorthIt Brand Ambassador. As always, all opinions are my own. Please also note that this post contains affiliate links. See our Disclosure policy for more information.
Summertime is always the perfect time for ice cream, but it seems like this summer has been especially hot and humid. It almost feels like you need to eat the ice cream just so you don’t melt yourself! And what sweet little boy or girl is going to turn down a big bowl of this sweet treat? Still, I don’t just want to hand them anything. I want ice cream that’s natural, and preferably homemade so that I know what’s in it! (Who here hasn’t turned over a box of the stuff at the grocery store only to be unable to pronounce the “ingredients” on the back?) It’s so worth it to me to give my family something I can trust – which is why this homemade strawberry ice cream is perfect for us. It’s a simple recipe, with real ingredients (that even us grown ups can pronounce!), that helps us beat the heat. You know I love to experiment in the kitchen, so you can be sure we’ll be enjoying creamy delights like this one in the future.
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Homemade Strawberry Ice Cream Recipe
Are you ready to make your own? It’s so creamy!
Homemade Strawberry Ice Cream
Ingredients
- 1 cup Oakhurst Whole Milk
- 3/4 cup granulated sugar
- pinch salt
- 2 cups Oakhurst Heavy Cream
- 1 vanilla bean halved and scraped
- 1 pint strawberries hulled and halved
Instructions
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Combine the strawberries with ¼ cup of sugar and allow the berries to macerate in the refrigerator while you prepare the ice cream.
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In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
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Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
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Carefully add in the strawberry mixture a little at a time. Once combined, turn off the ice cream machine.
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Use a spatula to scoop the ice cream into an airtight container and freeze for about 2 hours so that the ice cream hardens thoroughly.
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Store the ice cream in an airtight container in the freezer for up to 1 week (if it lasts that long!)
Recipe Notes
This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
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Strawberry ice cream is my all-time favorite! This recipe looks amazing… love the fresh ingredients.
I’ve still never tried to make ice cream. Some day!
Oh you have to! It’s super easy, and soooo good!
Strawberries are my favorite fruit – can’t wait to try this!
They’re like candy when they’re in season, aren’t they?
I added an ice cream maker to my wedding registry and so hope we get it! Pinning this so I can remember to make it if I do!
Emma