Dreamy Homemade Strawberry Vanilla Bean Ice Cream Recipe

Cold summer days call for creamy strawberry vanilla bean ice cream that delivers pure bliss in every spoonful.

Ripe, ruby-red strawberries dance with delicate vanilla bean specks to create a dessert that melts hearts.

Sweet berries burst with natural sweetness, complementing the rich, smooth cream base.

Each ingredient tells a story of pure indulgence and seasonal delight.

The homemade touch transforms simple ingredients into a luxurious treat that beats any store-bought version.

Fresh strawberries and premium vanilla beans elevate this classic dessert to an irresistible masterpiece.

Prepare to savor a scoop of pure summer magic that promises to delight your taste buds.

Homemade Strawberry Vanilla Bean Ice Cream You’ll Crave

• Zap-Fast Preparation: Craft these delightful cookies without turning on the oven, making them perfect for quick dessert cravings.
• Minimal Ingredient Magic: Require only a handful of simple pantry staples that most home bakers already have on hand.
• Lemon Burst Surprise: Deliver a tangy twist with the unexpected lemon pudding mix, elevating classic no-bake cookies from ordinary to extraordinary.
• Kid-Friendly Cooking Adventure: Offer a fun and safe cooking project that children can help make, with no complex techniques or hot oven required.

What You Need to Make Homemade Strawberry Vanilla Bean Ice Cream

• Heavy Cream: A rich and luxurious ingredient that provides a smooth and creamy texture to the ice cream.
• Whole Milk: Adds a lighter consistency and helps balance the richness of the cream.

• Granulated Sugar: Provides sweetness and helps create a smooth, soft-textured ice cream.

• Egg Yolks: Creates a rich, custard-like base that ensures a smooth and creamy ice cream texture.

• Fresh Strawberries: Adds natural sweetness and vibrant fruity flavor to the ice cream.

• Vanilla Bean, Vanilla Extract: Provides a deep, complex vanilla flavor that complements the strawberries.
• Salt: Enhances and balances the overall sweetness of the ice cream.

How to Prepare Homemade Strawberry Vanilla Bean Ice Cream

Step 1: Transform Strawberries

Dice fresh strawberries and sprinkle with sugar. Let them rest and release their sweet juices for half an hour, creating a vibrant fruity base that will burst with flavor in your ice cream.

Step 2: Create Creamy Infusion

Combine cream, milk, sugar, salt, and vanilla bean seeds in a saucepan. Warm the mixture gently, coaxing out the rich vanilla essence until it nearly reaches a boil.

Remove from heat to preserve its delicate flavor profile.

Step 3: Blend Egg Mixture

Whisk egg yolks with remaining sugar until silky smooth.

Carefully stream the hot cream mixture into the eggs, stirring constantly to create a luxurious, smooth custard base without scrambling the eggs.

Step 4: Cook Custard to Perfection

Return the mixture to the pan, cooking slowly over low heat.

Stir continuously until the custard thickens enough to coat the back of a spoon, reaching a temperature of 170-175°F. This step transforms liquid ingredients into a rich, creamy foundation.

Step 5: Prepare for Chilling

Strain the custard through a fine-mesh sieve to ensure ultimate smoothness. Stir in vanilla extract and transfer to a container.

Refrigerate for at least 4 hours or overnight, allowing flavors to meld and develop.

Step 6: Churn Ice Cream Magic

Remove vanilla bean pod from the chilled custard.

Pour into an ice cream maker and churn according to manufacturer’s instructions. In the final moments of churning, fold in the macerated strawberries for a burst of fruity freshness.

Step 7: Freeze and Set

Transfer the freshly churned ice cream to an airtight container. Freeze for 2-4 hours until it reaches the perfect scoopable consistency.

The waiting is the hardest part, but trust me, it’s worth every moment!

Tips for Smooth and Creamy Homemade Ice Cream

• Mash half the macerated strawberries before adding to create deeper fruit intensity and more vibrant color throughout the ice cream.
• Let the custard cool completely before churning to ensure smooth, creamy texture and minimize unwanted ice crystal formation.
• Use high-quality Madagascar or Tahitian vanilla beans for richer, more complex flavor notes that elevate the entire dessert.
• Allow ice cream to sit at room temperature for 5-10 minutes before scooping to achieve the perfect soft, scoopable consistency.
• Press plastic wrap directly onto the ice cream surface before sealing the container to prevent freezer burn and maintain freshness.

Flavor Variations to Try with Strawberry Vanilla Bean Ice Cream

• Dairy-Free Coconut Strawberry Ice Cream: Replace heavy cream and milk with full-fat coconut milk for a creamy, vegan alternative that maintains rich texture and tropical flavor.
• Low-Sugar Berry Frozen Treat: Use stevia or monk fruit sweetener instead of granulated sugar, reducing overall sugar content while preserving the natural strawberry essence.
• Protein-Packed Greek Yogurt Version: Incorporate Greek yogurt into the custard base for added protein and tanginess, creating a healthier frozen dessert with increased nutritional value.
• No-Churn Strawberry Vanilla Ice Cream: Skip the ice cream maker by whipping heavy cream, condensed milk, and vanilla extract together, then folding in macerated strawberries before freezing for an easy, no-machine method.

Best Pairings for Strawberry Vanilla Bean Ice Cream

• Pair with Crisp White Wine: Enhance the creamy strawberry dessert with a chilled Moscato or Riesling, whose light sweetness and fruity notes perfectly complement the ice cream's delicate flavors.
• Match with Buttery Shortbread: Crumble some classic shortbread cookies alongside the ice cream, creating a delightful textural contrast between the smooth, cold ice cream and the crisp, rich cookie.
• Create a Berry Dessert Plate: Add fresh raspberries and blueberries around the ice cream scoop to amplify the strawberry's natural berry complexity and provide a vibrant, fresh counterpoint to the creamy dessert.

How to Keep Strawberry Vanilla Bean Ice Cream Fresh

• Transfer leftover ice cream to an airtight container with a tight-fitting lid, pressing plastic wrap directly onto the surface to prevent freezer burn. Keep in the coldest part of the freezer for up to 2 weeks.
• Seal the ice cream in a vacuum-sealed bag to maintain its texture and prevent ice crystals from forming. This method can extend storage life up to 1 month without quality loss.
• Remove the ice cream from the freezer 5-10 minutes before serving to allow it to soften slightly. Use a hot, clean ice cream scoop dipped in warm water for smooth, easy scooping.
• Wrap the container in an additional layer of aluminum foil to provide extra protection against freezer odors and potential moisture contamination.

FAQs

• Can I use frozen strawberries instead of fresh ones?

You can use frozen strawberries, but thaw and drain them completely before macerating. Fresh strawberries will provide the best flavor and texture for this homemade ice cream.

• Do I need an ice cream maker to make this recipe?

An ice cream maker helps create a smooth, creamy texture, but you can make no-churn ice cream by whipping heavy cream and condensed milk together and folding in the strawberries before freezing.

• How can I prevent ice crystals from forming in my homemade ice cream?

Adding sugar, alcohol (like vodka), or corn syrup helps prevent ice crystal formation. The fat content from heavy cream and egg yolks also contributes to a smoother texture.

Homemade Strawberry Vanilla Bean Ice Cream Recipe

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• Total Time: 1 hour
• Yield: 6 1x

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Description

Creamy homemade strawberry vanilla bean ice cream beckons with summer’s sweetest promise, blending fresh berries and rich vanilla into a luscious dessert. Smooth, cool spoonfuls will transport you straight to delightful moments of pure indulgence.

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Ingredients

Scale 1x2x3x

Dairy:

• 2 cups (473 milliliters) heavy cream
• 1 cup (237 milliliters) whole milk
• 6 large egg yolks

Flavoring:

• 1 vanilla bean, split and seeds scraped
• 1 teaspoon pure vanilla extract
• 3/4 cup (150 grams) granulated sugar
• Pinch of salt

Fruit:

• 1 cup (150 grams) fresh strawberries, hulled and diced
• 2 tablespoons (25 grams) sugar (for strawberries)

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Instructions

1. Macerate strawberries by sprinkling sugar over diced fruit and allow to rest for 30 minutes, releasing natural sweetness and juices.
2. Create a creamy base by combining cream, milk, half the sugar, salt, and vanilla bean seeds in a saucepan, heating until just reaching a gentle boil, then immediately remove from heat.
3. Whisk egg yolks with remaining sugar until silky smooth, then gradually incorporate hot milk mixture while continuously stirring to prevent egg curdling.
4. Return combined mixture to saucepan, cooking on low heat and stirring consistently until custard reaches 170-175°F, achieving a thick, coating consistency.
5. Strain custard through fine-mesh sieve into a bowl, incorporate vanilla extract, then refrigerate for minimum 4 hours until thoroughly chilled.
6. Remove vanilla bean pod and churn custard in ice cream maker according to manufacturer’s instructions, folding macerated strawberries during final churning minutes.
7. Transfer freshly churned ice cream to airtight container and freeze for 2-4 hours until firm and scoopable.

Notes

• Enhance strawberry flavor by roasting the diced berries before macerating, which intensifies their natural sweetness and concentrates their taste.
• Use a digital thermometer for precise custard temperature to prevent overcooking and ensure a silky-smooth texture.
• Create a vegan version by substituting heavy cream with full-fat coconut milk and using cornstarch mixed with plant-based milk instead of egg yolks for thickening.
• For a lower-sugar option, replace granulated sugar with monk fruit sweetener or stevia, adjusting quantities to maintain the right consistency and sweetness level.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 392 kcal
• Sugar: 38 g
• Sodium: 75 mg
• Fat: 32 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 160 mg