Homemade strawberry ice cream with fresh berries, egg yolks, cream, and a splash of vodka for soft, dreamy scoops every time.

You ever taste something that pulls you back to a very specific moment? For me, it’s strawberry ice cream. Not the neon-pink stuff from the gas station freezer. I’m talking real strawberry ice cream—the kind that actually tastes like the fruit and not like bubblegum and sadness.

this recipe

When I was a kid, my mom used to buy those tubs of Neapolitan, and I always went straight for the strawberry stripe. I’d dig around with a spoon, trying not to touch the chocolate side (still not sorry). And it wasn’t even that great—kind of icy, kind of artificial—but it was the idea of it that stuck with me. Something pink and sweet and summery.

Anyway, fast forward to adulthood and me standing in the kitchen with a quart of strawberries I panic-bought at the farmer’s market because they “smelled like June.” I needed to do something with them. Pie felt like a commitment. Jam was too… responsible. But ice cream? Oh, ice cream was just right.

Why You’ll Love This Strawberry Ice Cream Recipe?

I’m not going to say this is the “best strawberry ice cream in the world.” I mean… probably not. There’s some tiny grandmother in Italy who’s got that crown locked down. But I will say this one’s deeply satisfying. It’s soft, creamy, and actually tastes like strawberries. Real strawberries. You simmer them down until they practically melt into themselves, swirl them into a homemade custard base, then churn the whole thing into something that feels like childhood and a date night and a quiet night in, all in one bite.

Oh, and there’s vodka in it. Not to party (although, if that’s your vibe, live your life), but because it keeps the ice cream soft. If you’ve ever made homemade ice cream that freezes rock solid and breaks your spirit—and your spoon—this fixes that.

Ingredient Notes:

I’ll be honest: this isn’t a three-ingredient TikTok thing. But it’s not complicated either. And every piece matters. Trust me, I’ve made the mistake of skipping stuff and regretting it halfway through melting ice cream soup.

• Heavy cream + whole milk – The dream team. Cream gives you richness, milk keeps it from being too thick.

• Egg yolks – The heart of the custard. They make it silky, like something you’d find at a fancy ice cream parlor where they serve it with gold flakes (but here, you’re barefoot).

• Sugar – Split into parts. A little for the custard, the rest for the strawberries. It’s not super sweet, just right.

• Strawberries – Please, fresh if you can. It makes a difference. Frozen works, but they won’t flirt with your senses the same way.

• Salt – Just a pinch. It’s one of those “invisible” ingredients that changes everything.

• Vanilla + lemon juice – Adds a bit of brightness and complexity. Like adding blush and mascara to a very pretty face.

• Vodka – Totally optional, but also not. It makes a huge difference in texture. It doesn’t make it taste boozy, I swear.

How To Make Strawberry Ice Cream?

Okay, deep breath. You’ve got this. It sounds like a lot but once you’re in it, it’s actually kinda meditative. Like folding laundry, but you get dessert.

Step 1: Prep your station.
Set a fine mesh strainer over a bowl and that bowl into an ice bath (aka another bowl with ice water). Fancy? Kinda. But necessary.

Step 2: Heat the dairy.
In a saucepan, combine cream, milk, and a bit of sugar. Heat it slowly until it’s steaming—not boiling. You’re just trying to wake it up.

Step 3: The scary part (not really).
Whisk the egg yolks with more sugar until it’s smooth and kinda pale. Then, slowly pour a bit of the hot cream into the yolks while whisking like your life depends on it. This is called tempering. You’re trying to warm them up without scrambling them. Been there, done that, didn’t eat the results.

Pour the yolks back into the pot and cook it all until it thickens slightly. I don’t use a thermometer—I just stir until it coats the back of a spoon and I can draw a line through it. You’ll feel it when it’s ready.

Step 4: Cool it down.
Pour it through that strainer into your ice bath and stir occasionally for 10 minutes while you pretend you’re a patient person. Then cover it and stick it in the fridge for 3+ hours. Or overnight if you’re like me and forget it’s there.

Step 5: Deal with the strawberries.
Simmer them with sugar and a pinch of salt until they get jammy and messy and irresistible. Smash them a bit. It’s okay if they look like a crime scene. Chill them too.

Step 6: Mix and churn.
Strain the strawberries and add the juice, lemon, and vanilla to your cold custard base. Toss the solids with vodka (or don’t), then churn the custard until it looks like soft serve. Add in those strawberry bits right at the end.

Step 7: Freeze and try not to lose your mind.
Put it in a container, cover with plastic wrap right on the surface (it helps with ice crystals), and freeze for a few hours. The hard part? Not eating it with a spoon every time you “check” if it’s frozen.

Storage Options:

It’ll last up to a week in the freezer—if you don’t eat it all in two days, which, let’s be honest, is what usually happens. Just keep it sealed tight with a lid and a layer of wrap over the top. That helps keep it smooth and not icy. But don’t expect it to stay like store-bought forever. Homemade stuff has quirks. Kinda like people.

Variations and Substitutions:

Let’s face it—sometimes you’re short on something, or just in a mood. This ice cream’s flexible like that.

• No vodka? Leave it out or use a tablespoon of corn syrup. Won’t be quite as soft, but still delicious.

• Dairy-free? Try coconut cream or oat milk creamers, but know it’ll taste a little different. Not bad, just… beachier.

• Want texture? Add chopped white chocolate, graham cracker bits, or crushed meringue.

• No fresh berries? Frozen work—just drain them well and maybe cook a little longer.

• More strawberry flavor? A spoonful of strawberry jam stirred in before churning is chef’s kiss.

What to Serve with Strawberry Ice Cream?

This strawberry ice cream? It’s versatile. It dresses up or down.

• With warm brownies – obvious, but unbeatable.

• Sandwiched between cookies – like you needed an excuse.

• On waffles – breakfast? dessert? Who cares.

• With rosé or prosecco – grown-up float, anyone?

• Straight from the container in pajamas – because you earned this.

Frequently Asked Questions:

Can I make it without an ice cream maker?
Yep. It takes more effort (you’ll have to freeze and stir it every 30–45 minutes), but it’s doable. Just expect it to be a little more icy and less creamy.

Does it taste like vodka?
Not even a little. It’s just there to help the texture. If you want flavor, use strawberry liqueur instead and lean into the fun.

Can I reduce the sugar?
Maybe a bit. But don’t go wild—sugar isn’t just for sweetness, it also helps with texture. Plus, strawberries need it to shine.

This strawberry ice cream is more than a dessert. It’s a memory. A tiny, cold slice of sunshine. Whether you’re making it for your kids, your friends, or honestly just for yourself (same), it delivers that nostalgic, kind-of-magical feeling that only real food can.

Try it. Tweak it. Make it yours. And if you do? Tell me. Or send pics. Or just shout into the internet void, “I MADE ICE CREAM.” I’ll be listening.

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Strawberry Ice Cream

This creamy homemade strawberry ice cream features fresh strawberries, a rich egg yolk custard base, and a touch of vanilla and lemon for balance.

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1 Servings

Ingredients

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• 1½ cups heavy cream
• 1¼ cups whole milk
• 1 cup granulated sugar divided
• 6 large egg yolks
• 1 quart approximately 4 cups fresh strawberries, hulled and sliced
• 1 pinch fine sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 3 tablespoons vodka optional

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Instructions

 

Prepare an ice bath:

1. Place a fine mesh strainer over a medium mixing bowl. Set the bowl inside a larger bowl filled with ice water to create an ice bath. Set aside.

Heat the dairy base:

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and ¼ cup of granulated sugar. Stir occasionally and heat until steam rises and the mixture reaches 175°F (approximately 5 minutes).

Temper the egg yolks:

1. While the milk mixture is heating, whisk together the egg yolks and ¼ cup of sugar in a separate bowl until smooth. Slowly add approximately 1 cup of the hot milk mixture to the yolks, whisking constantly to temper them. Then, gradually whisk the tempered yolk mixture back into the remaining milk mixture in the saucepan.

Cook the custard:

1. Return the saucepan to medium heat. Cook the custard mixture, stirring constantly, until it thickens slightly and reaches 180–185°F. Do not allow it to boil.

Cool the custard:

1. Pour the custard through the mesh strainer into the bowl over the ice bath. Stir occasionally until the mixture is cool, approximately 10 minutes. Cover tightly with plastic wrap and refrigerate until chilled (approximately 3 hours or until the temperature reaches 40°F).

Prepare the strawberries:

1. In a separate medium saucepan, combine the strawberries, the remaining ½ cup of sugar, and a pinch of salt. Bring the mixture to a simmer over medium-high heat. Cook for approximately 5 minutes, lightly mashing the berries as they release their juices and break down. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate.

Strain and mix:

1. Once chilled, strain the strawberry mixture through a fine mesh strainer. Reserve the strawberry solids. Stir the strained juice into the chilled custard along with the vanilla extract and lemon juice.

Churn the ice cream:

1. Pour the custard mixture into your ice cream maker and churn according to the manufacturer’s instructions until the texture resembles soft-serve ice cream.

Add strawberries and finish churning:

1. Toss the reserved strawberry solids with vodka (if using), then add them to the ice cream maker during the final 2 minutes of churning.

Freeze until firm:

1. Transfer the ice cream to an airtight container. Cover and freeze until firm, approximately 3 hours.

Notes

This recipe is naturally gluten-free, as it does not contain wheat, barley, or rye. To ensure it remains gluten-free, double-check that your vanilla extract and vodka (if used) are labeled gluten-free, as some alcohols and flavorings may contain trace gluten or additives.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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