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  1. Linda says

    This is a wonderful recipe! I pureed my strawberries in the blender and the batch is freezing up nicely. About 5 minutes until I start scooping it into containers. It’s very strawberry! Thanks so much.

  2. Sherri Massey says

    4 stars
    The taste is delicious but the strawberries were “frozen” and a little hard to eat. I chopped them small but they still crystallized. Any suggestion on making this creamier without the ice crystals???

    • Aimee says

      The strawberries should be blended into a purée in step 2 so there are no chunks. I’ll add that description so it’s more clear.

    • Dianna Dianna says

      I add about a half ounce of cake flavored vodka to my strawberries. It keeps them from freezing too hard, also helps the cream mixture from forming larger ice crystals, so it is creamier when frozen.

      • Ellen says

        I have seen that adding vodka is a great way to prevent rock hard strawberries in ice cream, although I have not tried it.

  3. Paige Forster says

    5 stars
    I got mid recipe and didn’t read I needed an ice cream maker. Any suggestions on what to do without an ice cream maker?

    • Aimee says

      There are ways to make ice cream without an ice cream maker, so I’d just google and attempt one of those. There is one where you put the mix in a ziplock bag (or a few) then wrap those in another ziplock bag and fill it with ice and rock salt and shake it up till it starts to thicken. I’ve seen other to just keep mixing the ice cream every 20-30 minutes, then stick it in the freezer inbetween, then mix again.

      • Aimee says

        The ice cream needs to be chilled with an ice cream maker. So you’re welcome to mix all the ingredients with a good processor, but a simple spoon also works.

        If you don’t have an ice cream maker you can follow instructions for making ice cream without, such as freezing and stirring every 30 minutes or so for several hours, but it won’t be as creamy as an ice cream maker.

  4. Susan Weisbarth says

    5 stars
    Great recipe with delicious results! My family loved it and it was so easy. Question–could I do half strawberries and half raspberries? Would I need to make any adjustments. Thanks again!

  5. Karla Rivera says

    5 stars
    This is indeed, the best strawberry ice cream recipe ever! The ice cream machine makes such a difference as well.

    • Charlene says

      Can this be made in an ice cream churn? Also can I use evaporated milk or condensed milk instead of heavy cream? Need to know ASAP. Thanks.

      • Aimee says

        You should be fine to use an ice cream churn though I haven’t tried it. But you will need heavy cream, or possibly half and half for the right fat content To give you nice and creamy ice cream

  6. Kelly says

    5 stars
    This is by far the best (and easiest) strawberry ice cream I have ever made. Thank you! I need to figure out how to save this for eternity!

  7. Shirley Raybuck says

    OMGosh….this is what ice cream is suppose to taste like….pure ingredients for an ultra flavorful nectar of the Gods!!! If you’re going to indulge in a treat….make this. I promise you will never buy the blocks of junk from the store again.
    Made this for husband for Father’s Day his favorite is strawberry…now it’s mine too.

  8. lisa mccauley says

    Made it today
    So delicious!

    I had about 6 cups of fresh berries and I tripled the recipe.
    With 3 boys that was a great call. THANK YOU


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