Strawberry Vanilla Bean Ice Cream

Homemade ice cream is one of life’s greatest pleasures, and when you combine the natural sweetness of ripe strawberries with the delicate, floral notes of real vanilla bean, you get a dessert that feels both refreshing and luxurious. This recipe for Strawberry Vanilla Bean Ice Cream is a perfect balance of creamy, fruity, and aromatic flavors, ideal for summer gatherings, family celebrations, or simply enjoying on a warm afternoon.

Unlike store-bought ice creams, this homemade version lets you control the quality of ingredients and the level of sweetness. The use of real vanilla bean elevates the recipe, giving it a natural, deep flavor that can’t be replicated by artificial extracts.

Why You’ll Love This Recipe

Fresh and Natural: Made with ripe strawberries and real vanilla bean.
Ultra Creamy: Thanks to heavy cream and whole milk, the texture is rich and smooth.
Customizable: Adjust sweetness, add mix-ins like chocolate chips, or swirl with strawberry jam.
Perfect for Summer: A cooling treat for hot days, barbecues, or outdoor parties.

Ingredients

To make about 1 quart (4 cups) of Strawberry Vanilla Bean Ice Cream, you will need:

2 cups heavy cream (cold)
1 cup whole milk
¾ cup granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract if you don’t have vanilla bean)
2 cups fresh strawberries, hulled and chopped
1 tablespoon lemon juice (to balance the sweetness and enhance strawberry flavor)
Pinch of salt

Optional: 1–2 tablespoons of strawberry jam for extra fruity swirl.

Step-by-Step Instructions

1. Prepare the Strawberries

Wash, hull, and chop the strawberries.
Place them in a bowl with 2 tablespoons of the sugar and the lemon juice.
Mash slightly with a fork to release juices.
Let them macerate for at least 30 minutes (this intensifies the flavor).

2. Make the Vanilla Cream Base

In a medium saucepan, combine the heavy cream, whole milk, and remaining sugar.
Slice the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the mixture.
Heat gently over medium heat until the sugar dissolves and the mixture is warm (do not boil).
Remove from heat, cover, and let steep for 15–20 minutes to allow the vanilla flavor to infuse.
Discard the pod after steeping.

3. Blend the Strawberry Mixture

After macerating, blend the strawberries until smooth (or leave some small chunks if you prefer a textured ice cream).
Stir the purée into the cooled vanilla cream base.
Add a pinch of salt to balance the flavors.

4. Chill the Mixture

Transfer the mixture to a bowl and refrigerate for at least 4 hours or overnight.
This step is crucial because a very cold base churns better and gives a creamier texture.

5. Churn the Ice Cream

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes for 3–4 hours until creamy.

6. Freeze and Serve

Transfer the churned ice cream into a lidded container.
Swirl in strawberry jam if desired.
Freeze for at least 3–5 hours until firm.
Scoop and serve with fresh strawberries, whipped cream, or even a drizzle of chocolate sauce.

Tips for Perfect Strawberry Vanilla Bean Ice Cream

Use ripe strawberries – the sweeter they are, the better the flavor.
Don’t skip the chilling step – it makes a huge difference in creaminess.
Vanilla bean vs extract – vanilla bean gives a stronger, more natural flavor, but extract works too.
Avoid icy texture – adding cream and a pinch of salt helps reduce ice crystals.
Creative variations:
- Add crushed Oreos for a cookies-and-cream twist.
- Fold in white chocolate chunks for a decadent treat.
- Mix with roasted strawberries for a deeper, caramelized flavor.

Serving Ideas

In waffle cones for a classic summer vibe.
Between two cookies for homemade ice cream sandwiches.
On top of warm brownies or apple pie.
With fresh berries and mint leaves for a refreshing dessert plate.

Storage

Store in an airtight container in the freezer for up to 2 weeks.
Place a piece of parchment paper directly on the surface of the ice cream before closing the lid to prevent ice crystals.

Nutrition (per serving, approx.)

Calories: 270
Fat: 18g
Carbohydrates: 25g
Protein: 3g
Sugar: 23g