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+ servings
a bowl of scooped strawberry ice cream on a table

Creamy Homemade Strawberry Ice Cream

Fresh strawberries make this ice cream a treat for a special occasion or summer outing.
Prep Time 10 minutes
Cook Time 15 minutes
Chill time 10 hours
Total Time 10 hours 25 minutes
Servings 8 people
Calories 330kcal
Author Rachel Ballard


  • Ice Cream Maker


For the ice cream base

  • 4 egg yolks
  • 1/2 cup sugar or honey (See notes)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup refined coconut oil optional, but adds creaminess (See notes)
  • 1 teaspoon vanilla extract

For the strawberries

  • 4 cups strawberries finely chopped
  • 1/2 cup sugar or honey


Make the base

  • In a large bowl whisk the egg yolks and sugar and set aside.
  • In a pot with a heavy bottom, add the milk, cream and coconut oil if using. Heat over medium high until the mixture begins to steam and small bubbles form around the edges of the pan.
  • Using a ladle or measuring cup, dip out about a cup of the milk and while whisking the eggs rapidly, slowly pour in the hot milk in a steady stream.
  • Add the rest of the milk a cup at a time and don't stop whisking.
  • Once all the milk is in the eggs, transfer the mixture back into the pot and place over medium heat. Whisk until the mixture thickens--about 6 to 8 minutes but don't let it boil.
  • Once it thickens it should coat the back of a spoon and hold a line. (See images in post)
  • Transfer through a sieve to catch any egg bits into a bowl and let cool to room temperature and add the vanilla. Place a layer of plastic wrap directly against the surface of the base and chill until cold throughout. 8 to 24 hours is good.

Make the strawberries

  • Add the chopped berries to a pot with the sugar. Heat over medium until the juices release, the berries bubble and the sugar is dissolved. Lower the heat to medium low and cook until the berries begin to thicken (stirring often)--about 5 mintues.
  • Transfer to a bowl to cool, then refrigerate until assembly.

To Assemble

  • Mix the strawberries in to the base and stir to combine. Freeze/churn the ice cream according to your ice cream maker's directions--usually 20 to 25 minutes. Freeze covered for a couple of hours to harden fully before serving.


Estimated 1/2 cup servings, makes about a quart of ice cream. 
Coconut oil is optional but adds richness. Use refined for no coconut flavor. 
Honey may be substituted for the sugar but your ice cream may not get totally hard when frozen. Use a light honey to avoid overpowering the flavor. 
Recipe Modified from: https://www.theendlessmeal.com/strawberry-ice-cream-recipe/


Calories: 330kcal | Carbohydrates: 33g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 30mg | Potassium: 184mg | Fiber: 1g | Sugar: 30g | Vitamin A: 625IU | Vitamin C: 43mg | Calcium: 77mg | Iron: 1mg