Homemade Strawberry Vanilla Bean Ice Cream Recipe

There’s nothing quite like the taste of homemade strawberry vanilla bean ice cream on a warm summer day. The combination of sweet, juicy strawberries and rich vanilla bean creates a creamy, dreamy dessert that’s far better than anything store-bought. Plus, making it from scratch means you can control the ingredients and skip the artificial flavors and preservatives.

I first discovered this recipe while trying to recreate an old-fashioned ice cream my grandmother used to make. After a few test batches, I finally landed on the perfect balance of flavors, and now, it’s a staple in our home during strawberry season. With just a handful of ingredients and an ice cream maker, you’ll have a luscious, velvety treat that will impress family and friends.

Why You’ll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this homemade treat. Not only is it incredibly delicious, but it also offers so many benefits that make it worth the effort.

First, it’s made with real, wholesome ingredients. You won’t find any artificial flavors or preservatives here—just fresh strawberries, pure vanilla bean, and a rich, creamy base.

Second, it’s surprisingly easy to make. While homemade ice cream may sound intimidating, the process is simple and straightforward. With a little patience, you’ll have a perfectly churned dessert that’s well worth the wait.

Another reason to love this recipe is its versatility. You can adjust the sweetness, swap in different fruits, or even add mix-ins like chocolate chips or crushed cookies to customize it to your taste.

Finally, the texture is out of this world. Thanks to the balance of cream and milk, this ice cream turns out ultra-smooth and scoopable, making it the perfect indulgence on a hot day.

Ingredients Notes

The magic of this homemade ice cream comes down to a few high-quality ingredients. Choosing the best ones will ensure the richest, most flavorful results.

Fresh strawberries are the star of this recipe. Opt for ripe, in-season berries for the sweetest and juiciest flavor. Macerating them with a bit of sugar helps intensify their natural sweetness and release their juices, giving the ice cream an incredible strawberry swirl.

A real vanilla bean makes all the difference. Unlike vanilla extract, which can sometimes fade during freezing, vanilla bean seeds provide a deep, aromatic flavor and those classic black specks that make homemade ice cream feel extra special.

For the creamy base, you’ll need heavy cream and whole milk. This combination creates the perfect balance of richness and smoothness. Using only cream would make it too heavy, while only milk wouldn’t be creamy enough.

A few egg yolks help create a custard-like consistency, giving the ice cream a luxurious texture. They also help prevent iciness, ensuring each scoop is smooth and velvety.

Lastly, a bit of sugar enhances the natural sweetness of the strawberries and balances the richness of the dairy. You can adjust the amount to your preference, but don’t reduce it too much, as sugar also affects the texture of the final ice cream.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this ice cream may take a little time, but the process is well worth it. Here’s how to bring this delightful dessert to life.

Start by preparing the strawberries. Hull and chop the berries, then toss them with a couple of tablespoons of sugar. Let them sit for about 20 minutes to draw out their natural juices and intensify their flavor. After macerating, mash them slightly with a fork or puree them in a blender if you prefer a smoother texture.

Next, make the vanilla custard base. In a saucepan over medium heat, combine the heavy cream, whole milk, and the scraped seeds of a vanilla bean, along with the empty pod for extra flavor. Heat the mixture until it’s steaming but not boiling, stirring occasionally to prevent scorching.

While the dairy heats, whisk the egg yolks and sugar together in a separate bowl until pale and slightly thickened. Slowly drizzle in some of the hot cream mixture, whisking constantly to temper the eggs. This step prevents the yolks from scrambling when added to the hot liquid.

Return the tempered egg mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon. This step is crucial for achieving a rich, creamy texture. Once thickened, strain the custard through a fine-mesh sieve to remove any cooked egg bits, then chill it in the refrigerator for at least four hours or overnight.

When the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, fold in the macerated strawberries. Once the mixture reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least four hours to firm up.

The result? A luscious, creamy ice cream bursting with fresh strawberry flavor and fragrant vanilla bean. Perfect for scooping into cones, topping with whipped cream, or enjoying straight from the bowl.

Storage Options

Homemade ice cream is best enjoyed fresh, but you can store it properly to keep it delicious for longer. Transfer the ice cream to an airtight, freezer-safe container, pressing a piece of parchment paper directly onto the surface to prevent ice crystals from forming.

For the best texture, consume within two weeks. Over time, homemade ice cream can become harder, so allow it to sit at room temperature for a few minutes before scooping.

If you don’t have an ice cream maker, you can try the no-churn method. Simply whip the cream to soft peaks, fold in the chilled vanilla custard and strawberries, and freeze until firm.

Variations and Substitutions

One of the best things about this recipe is its adaptability. There are so many ways to tweak it based on your preferences and what you have on hand.

For a dairy-free version, swap the heavy cream and milk for full-fat coconut milk. The slight coconut flavor pairs beautifully with strawberries and vanilla, creating a delicious alternative.

Want to intensify the fruitiness? Roast the strawberries before adding them to the ice cream base. Roasting brings out a deeper, caramelized sweetness that adds an extra layer of complexity to the flavor.

If you don’t have a vanilla bean, you can use pure vanilla extract instead. While the flavor won’t be as pronounced, a high-quality extract will still provide a lovely vanilla note.

For an extra crunch, fold in some crushed shortbread cookies or white chocolate chips during the last few minutes of churning. These add-ins make for a fun twist on a classic flavor.

Lastly, if you love a bit of tartness, add a splash of lemon juice to the macerated strawberries. It enhances their natural flavor and adds a refreshing brightness to the ice cream.

No matter how you customize it, this homemade strawberry vanilla bean ice cream is guaranteed to be a hit. Experiment with different flavors, have fun with mix-ins, and enjoy the sweet satisfaction of making your own ice cream from scratch.

Print