Strawberry Ice Cream

Published by Chef on

Delicious, cold and creamy, this ice cream is amazing! Totally worth the time and the clean up! 


Strawberry Ice Cream

Cuisinart Frozen Yogurt and Ice Cream recipe for strawberry ice cream.
Course Dessert
Cuisine American
Keyword frozen, ice cream, strawberry
Servings 5 cups


  • 1 Cuisinart frozen yogurt-ice cream maker or similar
  • 1 Food processor or finely chop berries by hand


  • 1 1/2 cups fresh strawberries, hulled
  • 3/4 cup whole milk
  • 2/3 cup granulated sugar
  • pinch salt
  • 1 1/2 cups heavy cream
  • 1 1/2 tsps pure vanilla extract


  • Put the *strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped, depending on preference. Reserve in bowl.
    (Frozen strawberries may be used if fresh are not available.
  • In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stire in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1-2 hours, or over night.
  • Turn on the Cuisinart ice cream maker; pour the mixture into the frozen bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, cramy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

My Cuisinart experience: just before finishing, the ice cream is so fluffy it overflows. Maybe try with a little less milk and cream?