Strawberry season is always a good excuse to make homemade ice cream. This 3-ingredient Strawberry ice cream recipe is wonderfully simple, made with fresh strawberries, sugar, and heavy cream, yet the result is creamy, intensely fruity, and full of real strawberry flavour.
Instead of using raw strawberries or a smooth coulis, the strawberries are briefly cooked with sugar to create a fragrant strawberry sauce.
This small extra step makes a remarkable difference to the final texture and flavour of the ice cream.
The sauce becomes more concentrated, the colour deepens naturally, and because some of the excess moisture evaporates, the ice cream turns out smoother and creamier.
I made this ice cream using my Kenwood ice cream maker attachment for my stand mixer. The bowl was frozen overnight according to the manufacturer’s instructions, which helps the ice cream churn properly and develop its velvety consistency.
Another thing I particularly love about this recipe is that the strawberries are not puréed completely smooth. Tiny pieces of fruit remain in the mixture, adding texture and little bursts of strawberry in every spoonful.
This is the kind of homemade ice cream that disappears quickly on warm summer days.
Why You Will Love This Recipe
- Only 3 ingredients
- No eggs or custard base required
- Made with real strawberries
- Rich and creamy texture
- Easy to prepare
- Perfect for summer
- Full of natural strawberry flavour
- Small fruit pieces make it taste truly homemade
Before You Begin
Freeze the Ice Cream Bowl Overnight
If using a freezer-bowl ice cream maker, the bowl must be frozen thoroughly before churning.
Place it in the freezer overnight or for at least 24 hours if possible.
A properly frozen bowl allows the mixture to freeze gradually while incorporating air, resulting in smoother and creamier ice cream.
Tip
Store the bowl in the coldest part of your freezer so it is always ready whenever you feel like making ice cream.
Why I Prefer Strawberry Sauce vs Strawberry Coulis
For homemade ice cream, I prefer making a strawberry sauce rather than a coulis for several reasons.
More Intense Strawberry Flavour
Cooking the strawberries slightly longer concentrates their flavour and sweetness naturally.
Creamier Texture
Strawberries contain a great deal of water. Simmering them helps evaporate some of that moisture, which reduces ice crystals in the final ice cream.
Better Homemade Texture
Leaving small strawberry pieces in the mixture gives the ice cream more texture and makes it feel truly homemade.
Naturally Beautiful Colour
The cooked strawberries develop a gorgeous deep pink-red colour without any artificial colouring.
Tips for the Best Homemade Strawberry Ice Cream
Use Ripe Strawberries
Sweet, fragrant strawberries will always produce better ice cream.
If the strawberries are underripe, the flavour may taste flat or slightly tart.
Chill Everything Well
Cold ingredients churn more efficiently and produce smoother ice cream.
For best results:
- chill the strawberry sauce completely
- keep the cream refrigerated until needed
- work quickly once the bowl comes out of the freezer
Do Not Overfill the Machine
Ice cream expands while churning.
Leave enough room inside the bowl for proper air circulation and freezing.
Freshly Churned Ice Cream
Immediately after churning, the texture will resemble soft-serve ice cream.
Freezing it for a few additional hours creates a firmer texture that is easier to scoop.
Homemade Ice Cream Freezes Harder
Because homemade ice cream contains no stabilizers or preservatives, it freezes more firmly than commercial ice cream.
Leave it at room temperature for 5–10 minutes before serving.
Serving Suggestions
Serve this strawberry ice cream:
- in waffle cones
- with fresh strawberries
- alongside brownies or cake
- with waffles, pancakes, or crêpes
- drizzled with chocolate sauce
- topped with whipped cream
- blended into milkshakes
Variations
Add Vanilla
A teaspoon of vanilla extract pairs beautifully with strawberries.
Add Lemon Juice
A little lemon juice brightens the strawberry flavour and balances the sweetness.
Create Strawberry Swirls
Reserve a few spoonfuls of the strawberry sauce and swirl it into the churned ice cream before freezing.
Store the ice cream in an airtight container in the freezer.
For the best texture and flavour, enjoy within 1 to 2 weeks.
Placing cling film or parchment paper directly on the surface helps prevent ice crystals from forming.
Final Thoughts
This homemade strawberry ice cream is proof that simple ingredients can produce exceptional results. The cooked strawberry sauce gives the ice cream a deeper flavour, creamier texture, and beautiful colour, while the small strawberry pieces make every spoonful taste fresh and authentic.
With only three ingredients and an ice cream maker, it is an easy summer dessert that is well worth making again and again.
3-Ingredient Homemade Strawberry Ice Cream
This easy homemade strawberry ice cream is made with only 3 ingredients: fresh strawberries, sugar, and cream. Creamy, fruity, and perfect for summer!
Ingredients
- 500 grams fresh strawberries, hulled
- 100 grams sugar
- 660 ml heavy cream
Instructions
Step 1: Make the Strawberry Sauce
- Wash and hull the strawberries, then cut them into smaller pieces.
- Place them wet, in a saucepan together with the sugar and cook over medium heat for about 10 minutes, from boiling point, stirring occasionally.
- Remove from the heat and leave the sauce to cool completely.
Step 2: Churn the Ice Cream:
- Attach the frozen bowl to the ice cream maker according to the manufacturer’s instructions.
- Pour the heavy cream into the bowl and start mixing on low speed.
- Gradually add the cold strawberry sauce while the machine is running.
- Continue churning for about 30 minutes, or until the mixture thickens and reaches a soft-serve consistency.
Step 3: Freeze until Firm:
- Transfer the ice cream to a freezer-safe container.
- Cover and freeze for another 2 to 4 hours if you prefer a firmer, scoopable texture.
- Serve in bowls or cones and enjoy.
Notes
Important Tip
Do not add warm strawberry sauce to the cream.
Warm ingredients prevent the ice cream from churning properly and may melt the frozen bowl too quickly.
For best results, refrigerate the sauce until thoroughly chilled.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 163Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 8mgSodium 3mgCarbohydrates 35gFiber 3gSugar 31gProtein 1g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Ice Creams
Here are a few ideas to make ice cream with or without an ice cream maker.
No machine Ice cream with Dulce de Leche, Cherry Compote and Greek Yoghurt
This no machine (no churn) ice cream is easy to make and you can combine it with many other flavours.
Greek Yoghurt Ice Pops with Cherries and Lavender
Delicately infused lavender and cherry ice pops, smooth, rich, and creamy, with a dreamy lavender and cherry flavor with minimal calories!
The Best Frozen Greek Yoghourt and Melon with Honey and Saffron
This Frozen Greek yoghourt dessert is made with Melon, honey and saffron.
Kopiaste and Kali Orexi,
