There’s nothing better than homemade strawberry ice cream made with fresh berries and a rich creamy base. This KitchenAid strawberry ice cream recipe delivers the perfect balance of sweet strawberry flavor and smooth texture in every scoop. Using simple ingredients and a KitchenAid ice cream maker attachment, you can create a frozen dessert that tastes far better than store-bought ice cream.
This recipe is ideal for warm summer days, family gatherings, or whenever you crave a refreshing homemade treat. Fresh strawberries add natural sweetness and beautiful color, while cream and milk create an ultra-smooth consistency. The best part is that you can customize the sweetness, texture, and flavor exactly how you like it. Whether served in cones, bowls, or alongside cake, this homemade strawberry ice cream is guaranteed to impress.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar, divided
- 1 teaspoon fresh lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 large egg yolks (optional for richer texture)
Equipments
- KitchenAid stand mixer
- KitchenAid ice cream maker attachment
- Mixing bowls
- Medium saucepan
- Whisk
- Silicone spatula
- Fine mesh strainer
- Measuring cups and spoons
- Blender or food processor
- Ice cream storage container
- Freezer-safe lid
Instructions
- Wash the strawberries thoroughly under cold water to remove any dirt or residue.
- Remove the green tops from the strawberries using a small knife or strawberry huller.
- Slice the strawberries into small pieces to help them soften faster.
- Place the sliced strawberries into a mixing bowl.
- Add 1/4 cup of the granulated sugar and the lemon juice to the strawberries.
- Stir the strawberry mixture gently until the sugar coats all the berries evenly.
- Let the strawberries sit for about 20 to 25 minutes so they release their natural juices.
- Transfer the softened strawberries into a blender or food processor.
- Blend the strawberries until smooth or leave small chunks if you prefer textured ice cream.
- Pour the strawberry puree into a bowl and set aside.
- In a medium saucepan, combine the whole milk, heavy cream, remaining sugar, and salt.
- Place the saucepan over medium-low heat and stir frequently until the sugar completely dissolves.
- If using egg yolks, whisk them in a separate bowl until smooth and pale.
- Slowly add a few spoonfuls of the warm cream mixture into the egg yolks while whisking continuously.
- Gradually pour the tempered egg mixture back into the saucepan while stirring constantly.
- Continue cooking the mixture over low heat until slightly thickened, but do not boil.
- Remove the saucepan from the heat immediately once the custard lightly coats the back of a spoon.
- Stir in the vanilla extract for added flavor.
- Pour the mixture through a fine mesh strainer into a clean bowl to remove any lumps.
- Add the strawberry puree into the cream mixture and stir until fully combined.
- Cover the bowl with plastic wrap or a lid.
- Refrigerate the ice cream base for at least 4 hours or until completely chilled.
- Place the KitchenAid ice cream maker attachment in the freezer ahead of time according to manufacturer instructions.
- Attach the frozen ice cream bowl to the KitchenAid stand mixer.
- Turn the mixer to low speed before pouring in the chilled strawberry mixture.
- Slowly pour the mixture into the spinning ice cream bowl.
- Churn the ice cream for 20 to 30 minutes until it thickens to a soft-serve consistency.
- Transfer the freshly churned ice cream into a freezer-safe container.
- Smooth the top using a spatula for even freezing.
- Cover tightly with a lid or plastic wrap.
- Freeze for an additional 3 to 4 hours for a firmer scoopable texture.
- Let the ice cream sit at room temperature for a few minutes before serving.
- Scoop into bowls or cones and enjoy immediately.
Recipe Information
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Churn Time: 30 minutes
- Total Time: 5 hours
- Servings: 6
- Cuisine: American
- Course: Dessert
Nutrition Information (Approximate)
- Calories: 320 kcal
- Protein: 4 g
- Carbohydrates: 28 g
- Fat: 22 g
- Fiber: 1 g
- Sugar: 25 g
- Sodium: 60 mg
Flavor Profile Breakdown
- Sweet and fruity strawberry flavor
- Rich and creamy texture
- Light vanilla undertones
- Refreshing and smooth finish
- Balanced sweetness with mild tartness
Tips for Best Results
- Use ripe fresh strawberries for maximum flavor
- Chill the ice cream base completely before churning
- Freeze the KitchenAid bowl for at least 15 hours
- Avoid over-churning to prevent icy texture
- Use full-fat dairy for creamier results
- Add strawberry chunks for extra texture
Variations & Substitutions
- Replace strawberries with raspberries or blueberries
- Use coconut milk for a dairy-free version
- Add chocolate chips for extra richness
- Mix in crushed cookies for texture
- Swap vanilla extract with almond extract
- Use honey instead of granulated sugar
Mistakes to Avoid
- Do not skip chilling the mixture
- Avoid using underripe strawberries
- Do not overheat the custard base
- Never add warm mixture into the ice cream maker
- Avoid storing without an airtight container
- Do not overfill the ice cream attachment
Serving Suggestions
- Serve in waffle cones
- Pair with fresh strawberries
- Drizzle with strawberry syrup
- Serve alongside pound cake
- Add whipped cream topping
- Enjoy with chocolate brownies
Storage Tips
- Store in an airtight freezer-safe container
- Keep frozen for up to 2 weeks
- Press plastic wrap directly on top to reduce ice crystals
- Allow to soften slightly before scooping
- Keep away from freezer door temperature changes
Why You’ll Love This Recipe
- Made with real fresh strawberries
- Smooth and creamy homemade texture
- Easy to prepare with KitchenAid attachment
- Perfect for summer desserts
- Better flavor than store-bought ice cream
- Simple ingredients with no preservatives
- Customizable sweetness and mix-ins
- Family-friendly frozen treat
How to Serve
- Scoop into chilled dessert bowls
- Serve in sugar cones or waffle cones
- Garnish with sliced strawberries
- Top with mint leaves for freshness
- Pair with shortcake or pancakes
- Serve at parties and summer gatherings
FAQs
Can I use frozen strawberries instead of fresh strawberries?
Yes, frozen strawberries work well. Thaw and drain them before blending for the best texture.
Do I need a KitchenAid ice cream attachment for this recipe?
Yes, the attachment helps churn the mixture properly and creates a creamy consistency.
How long should I freeze the KitchenAid bowl?
Freeze the bowl for at least 15 hours before making the ice cream.
Can I make this recipe without eggs?
Absolutely. The recipe still turns out creamy without egg yolks.
Why is my ice cream icy instead of creamy?
This usually happens if the mixture was not chilled enough or if it was over-churned.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar too much may slightly affect texture and softness.
How long does homemade strawberry ice cream last?
It stays fresh in the freezer for up to 2 weeks when stored properly.
Can I add mix-ins like chocolate chips?
Yes, fold them in during the final few minutes of churning.
What type of strawberries work best?
Sweet ripe strawberries with deep red color provide the best flavor.
Can I make this recipe dairy-free?
Yes, replace the cream and milk with full-fat coconut milk or almond milk alternatives.
