Strawberry Ice Cream Recipe
This Strawberry Ice Cream Recipe keeps things simple and beginner-friendly, with a short ingredient list and a method you can trust. You’ll blend real strawberries with sugar, add a rich, dairy-free base, then let the ice cream maker do the work. Expect a creamy texture, bright strawberry flavor, and a pretty, naturally pink scoop that freezes up beautifully.
What You’ll Make
This recipe turns ripe strawberries, sugar, coconut cream, and oat milk into a churned ice cream that’s smooth and scoopable after a short freeze. The churned base thickens to a soft-serve consistency in about 20 to 30 minutes, then firms in the freezer until it holds clean, rounded scoops. The flavor leans fresh and fruity, with vanilla and a tiny pinch of salt to round everything out.
Why This Recipe Works
- Balanced sweetness: The sugar pulls moisture from the strawberries and sweetens the base, helping the texture stay creamy instead of icy.
- Creamy fat base: Full-fat coconut cream stands in for heavy cream, providing the fat needed for richness and a smooth mouthfeel. Oat milk lightens the base without sacrificing body.
- Controlled blending: Brief blending after adding the cream keeps the mixture silky. Over-blending can trap too much air and change the texture.
- Reliable churn and freeze: A proper churn adds micro-bubbles and structure; a short freezer rest sets it to scoopable firmness.
Ingredient Notes
- Strawberries (12 ounces/340 g): Choose ripe, fragrant berries—sweet fruit means strong natural flavor. Hull them and taste one; if it’s bland, the final ice cream will be too.
- Granulated sugar (3/4 cup/150 g): Sweetens and helps manage ice crystals. Blend it with the berries so it fully dissolves.
- Full-fat coconut cream (2 cups/480 ml): This provides richness similar to heavy cream. Shake or stir well before measuring to ensure an even, creamy consistency.
- Unsweetened oat milk (1 cup/240 ml): Adds body while keeping the mixture light and churn-friendly. Unsweetened is best so the sweetness stays balanced.
- Vanilla extract (1 teaspoon): Enhances strawberry flavor without taking over.
- Pinch of salt: A tiny amount sharpens the fruit and balances the sweetness.
How to Make It (Overview)
Blend the strawberries with sugar until mostly smooth and let the mixture rest for 10 minutes so the sugar fully dissolves. Add the coconut cream, oat milk, vanilla, and salt, then blend briefly to combine—just a few pulses is enough. Pour the base into your ice cream maker and churn according to your machine’s directions, typically 20 to 30 minutes, until thick and creamy. Transfer to a freezer-safe container and freeze for at least 2 hours, until firm enough to scoop.
Tips for Success
- Start with ripe berries: Great strawberries make great ice cream. If your berries aren’t very sweet, your ice cream will taste muted.
- Mind the blend: After adding coconut cream and oat milk, blend only until combined. Over-blending can whip in too much air or alter the texture.
- Chill if needed: Some ice cream makers need an extra-cold base for best results. If yours does, refrigerate the blended mixture until well chilled before churning.
- Know when it’s done: The mixture should look thick, creamy, and expanded, with a soft-serve consistency after 20 to 30 minutes.
- Set, then scoop: The 2-hour freezer rest makes it firm enough for neat scoops. If it’s too hard later on, let it sit at room temperature for a few minutes to soften.
Supported Variations
- Fold in strawberry pieces: For a chunky texture, stir in 1/2 cup finely diced strawberries during the last minute of churning.
- Brighten with citrus: Add 1 teaspoon lemon juice to the base for a livelier strawberry flavor.
- Color, if you want: The berries provide a natural pink hue, but a drop or two of food coloring can deepen it. It’s optional, not necessary.
Working with Frozen Berries
Fresh strawberries give the best flavor and texture, but thawed frozen berries can work. Let them fully thaw and drain any excess liquid before blending with sugar. Taste and adjust as needed—the sweetness and tartness can vary more with frozen fruit.
Texture and Flavor Control
- Smoother vs. chunkier: Blend the strawberries thoroughly for a smoother base, or leave a little texture if you like small berry bits throughout. If you want distinct chunks, save those for the end of churning.
- Sweetness check: The mix should taste slightly sweeter than you think you’ll want; freezing dulls sweetness a bit.
- Richness balance: Coconut cream creates the rich backbone. Sticking to the listed amounts helps the ice cream set with a creamy finish instead of icy firmness.
Make-Ahead and Storage
Churned ice cream needs at least 2 hours in the freezer to firm. You can make the base earlier in the day and keep it chilled until your machine is ready. Store the finished ice cream in a freezer-safe, airtight container. Press a piece of parchment against the surface before sealing to reduce ice crystals. It’s at its best within a week. If it becomes very firm, let it sit at room temperature for several minutes before scooping.
What to Expect at the Table
This ice cream scoops creamy, tastes like fresh strawberries, and carries just enough vanilla to lift the fruit without overpowering it. Serve it plain, over shortcake, or next to a slice of simple chocolate cake. However you spoon it, you’ll taste ripe berries first. Enjoy every bite.
Strawberry Ice Cream Recipe
A simple, churned Strawberry Ice Cream Recipe made with ripe berries, sugar, full-fat coconut cream, and oat milk for a creamy, dairy-free scoop. Blend the fruit, briefly mix in the remaining ingredients, churn for about 20–30 minutes, then freeze until firm. Expect fresh strawberry flavor, a smooth texture, and reliable results with basic equipment.
- Total Time: 180
- Yield: 12 servings 1x
Ingredients
- 12 ounces fresh ripe strawberries, hulled, 340 g
- 3/4 cup granulated sugar, 150 g
- 2 cups full-fat coconut cream, 480 ml
- 1 cup unsweetened oat milk, 240 ml
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend the strawberries and sugar until mostly smooth. Let stand for 10 minutes.
- Add the coconut cream, oat milk, vanilla, and salt. Blend briefly until combined.
- Pour the mixture into an ice cream maker.
- Churn according to the machine instructions, usually 20–30 minutes, until thick and creamy.
- Transfer to a freezer-safe container.
- Freeze for at least 2 hours or until firm enough to scoop.
Notes
Use ripe, sweet strawberries for the strongest natural flavor. Thawed frozen strawberries can also work. Do not over-blend after adding the coconut cream. Chill the mixture before churning if your ice cream maker requires a very cold base. For strawberry pieces, fold in 1/2 cup finely diced strawberries near the end of churning. A teaspoon of lemon juice can be added for a brighter strawberry flavor. Food coloring is unnecessary but can be added for a deeper pink color. Let very firm ice cream sit at room temperature for several minutes before scooping. Estimated nutrition per serving: 205 kcal; 17 g carbs; 2 g protein; 15 g fat; 15 g sugar.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 205
