Summer deserves a scoop of something luscious, and this strawberries and cream ice cream recipe delivers. Juicy, fresh strawberries blend with a creamy vanilla base for a dessert bursting with sun-ripened sweetness. Heavy cream adds velvety richness, while vanilla extract brings a fragrant warmth that lets the berries shine. It’s the classic strawberries-and-cream combination, made deliciously scoopable.

With just a handful of simple ingredients and an ice cream maker, homemade indulgence is easier than you might think. The machine handles the churning, helping create a smooth, creamy texture without constant stirring by hand. Whether you’re filling cones for a family backyard gathering or treating yourself to a bowl on a sunny afternoon, this refreshing recipe brings a little extra sweetness to summer.

Luscious strawberries and cream ice cream starts with flavorful ingredients. Choose ripe, fragrant fresh strawberries for natural sweetness and vibrant berry flavor. If fresh berries aren’t available, frozen strawberries make a convenient substitute. Thaw them and drain excess liquid before using; their higher moisture content may slightly affect the finished texture.

Heavy cream gives this custard-based recipe its rich, velvety texture, while egg yolks help create a smooth custard and a creamy, scoopable finish. Together, they form an indulgent base that complements the bright strawberries.

For a fragrant finishing touch, use vanilla extract or the seeds scraped from a vanilla bean. Vanilla rounds out the berry flavor, and a vanilla bean adds those beautiful little speckles. Sugar balances the strawberries’ tartness and helps keep the ice cream soft enough to scoop, while a small pinch of salt brings the sweet, fruity flavors into focus.

An ice cream maker does the churning that turns your chilled strawberries and cream mixture into smooth, luscious ice cream. If your machine has a freezer bowl, freeze it ahead of time according to the manufacturer’s instructions. A food processor or blender makes quick work of puréeing the strawberries.

Keep a medium-sized mixing bowl and whisk handy for combining the ingredients. Since this recipe uses a custard base, you’ll also need a saucepan for heating the cream and a heatproof spatula for stirring the custard as it cooks. When tempering the egg yolks, slowly pour in the warm cream while whisking constantly to help prevent the eggs from scrambling.

Your refrigerator chills the prepared base before churning, while your freezer firms the churned ice cream to a scoopable consistency. For storage, choose a freezer-safe airtight container to help limit ice crystals and protect that creamy texture. Pressing food-safe wrap against the surface before securing the lid adds another layer of protection.

Start with ripe, fragrant strawberries for a purée bursting with sweet berry flavor. Check the fruit carefully, discarding any moldy or spoiled berries, then rinse, hull, and chop. Toss the chopped strawberries with the sugar called for in your recipe and let them sit for about 30 minutes, until the sugar dissolves and the berries release their luscious juices.

Transfer the strawberries and their juices to a food processor or blender and blend until smooth. Cover and refrigerate the purée until you’re ready to combine it with the chilled vanilla custard base.

Frozen strawberries work, too—simply thaw them first and drain excess liquid before adding sugar and blending. Their texture may differ slightly, but they can still deliver delicious berry flavor. To get a head start, prepare the purée up to one day ahead and keep it refrigerated in an airtight container.

A silky vanilla custard gives your strawberries and cream ice cream its rich, velvety foundation. In a medium-sized bowl, whisk together the heavy cream, milk, vanilla extract, and the sugar reserved for the base. Transfer to a saucepan and warm over low heat, stirring until the sugar dissolves.

In a separate heatproof bowl, whisk the egg yolks. Slowly pour a little of the warm cream mixture into the yolks while whisking constantly, then return the tempered mixture to the saucepan. Cook over low heat, stirring continuously with a heatproof spatula, until the custard reaches 170°F (77°C) and lightly coats the back of a spoon. Avoid boiling, which can cause the eggs to scramble.

Remove the saucepan from the heat and pour the custard through a fine-mesh strainer into a clean heatproof bowl. Set the bowl in an ice bath and stir occasionally to cool it quickly, then cover and refrigerate until thoroughly chilled. You can prepare the base up to 24 hours ahead. A cold base is essential before adding the chilled strawberry purée and churning for a smooth, creamy finish.

Now comes the delicious transformation. Stir the chilled strawberry purée into the cold vanilla custard until evenly combined, then pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions, making sure any freezer bowl is fully frozen before you begin.

Churning typically takes 20 to 30 minutes, although timing varies by machine. Look for a thick, creamy consistency similar to soft serve. You can enjoy a bowl straight away if you love a softer scoop—or sneak a spoonful before it heads to the freezer.

For firmer, scoopable ice cream, transfer the churned mixture to a freezer-safe airtight container. Press food-safe wrap against the surface, secure the lid, and freeze for at least two hours, or until firm. A few additional hours may be needed depending on your freezer and the depth of the container. Follow your machine’s guidance for any specific churning or freezing requirements.

Scoop your strawberries and cream ice cream into bowls or crisp waffle cones and serve immediately. Garnish with fresh strawberry slices, a drizzle of chocolate sauce, or crumbled shortbread for a little buttery crunch. If the ice cream is too firm to scoop, let it soften briefly at room temperature until your scoop glides through easily.

Store homemade ice cream in a freezer-safe airtight container, pressing food-safe plastic wrap directly against the surface before securing the lid. This helps limit ice crystals and freezer burn while preserving that luscious, creamy texture. Keep the container toward the back of the freezer, where temperatures stay more consistent.

Enjoy within two weeks, ideally within the first few days for the freshest flavor and smoothest texture. There’s no need to stir the frozen ice cream before serving—the strawberry purée and custard should already be evenly combined. Scoop what you need, then return the container promptly to the freezer to minimize melting and refreezing.

Give your strawberries and cream ice cream a delicious personal twist with blueberries, raspberries, or blackberries. For a smoother scoop, mash or purée the additional berries rather than adding large pieces, which can freeze hard. A swirl of chilled berry compote adds a beautiful ribbon of fruity flavor.

Craving a little crunch? Add chopped toasted nuts, mini chocolate chips, or delicate chocolate flakes during the final minutes of churning. Keep the additions small so they’re easy to enjoy in every creamy spoonful.

For an unexpected flavor combination, try strawberry and balsamic: fold a small amount of cooled balsamic reduction into the finished ice cream for a sweet, tangy swirl. Or steep fresh basil in the warm cream, then strain it out before tempering the egg yolks. Its fragrant, herbal notes beautifully complement ripe strawberries.

To make a non-dairy version, use a recipe formulated for plant-based ingredients. Full-fat coconut milk and coconut cream can provide richness, while almond milk alone produces a lighter, potentially icier result. Replace all dairy ingredients; if you want a vegan version, you’ll also need an egg-free base.

Made this recipe your own? Leave a comment or review with your favorite mix-ins, flavor experiments, and churning tips. Your feedback can help other home ice cream makers create their next irresistible scoop.