This homemade strawberry cream ice cream is creamy, smooth, fruity, and incredibly easy to prepare. It has a beautiful pink color from fresh strawberries and makes a delicious frozen dessert for hot summer days. Instead of using complicated equipment, you can prepare the mixture with a blender or food processor and store it in clean freezer-safe jars or containers.
Important: Because this recipe contains dairy and is not a tested shelf-stable canning recipe, it should not be processed in a boiling-water or pressure canner or stored at room temperature. The jars are simply used as freezer containers. Tested home-canning guidance recommends using only researched recipes and processes; when a recipe is not tested for canning, freezing is the safer preservation method.
Ingredients
- 2 cups heavy whipping cream
- 1 cup full-fat Greek yogurt
- 1 cup fresh strawberries
- 1/2 cup powdered sugar or your preferred sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam, optional
- 1 tablespoon lemon juice
- Pinch of salt
For an extra strawberry flavor, you can also reserve a few strawberries and chop them into very small pieces to fold into the finished mixture.
Preparing the Strawberries
Start by washing the strawberries thoroughly under cool running water. Remove the green tops and cut the berries into smaller pieces.
Place the strawberries into a blender or food processor. Add the lemon juice and blend until you have a smooth strawberry puree.
If you prefer a completely smooth ice cream, you can strain the puree through a fine-mesh sieve to remove most of the seeds. If you like little bits of strawberry throughout the ice cream, skip this step.
Set the strawberry puree aside while you prepare the creamy base.
Making the Creamy Base
Pour the heavy whipping cream into a large chilled mixing bowl.
Using an electric mixer, whip the cream until it becomes thick and forms soft peaks. Be careful not to overbeat it, because you want a smooth and creamy texture rather than butter.
In another bowl, combine the Greek yogurt, powdered sugar, vanilla extract, and a small pinch of salt. Mix until completely smooth.
Slowly add the strawberry puree to the yogurt mixture and stir until the color is evenly distributed.
If you want a stronger strawberry flavor, add a couple of tablespoons of strawberry jam. Make sure the jam is well mixed into the base.
Combining Everything
Now gently fold the strawberry mixture into the whipped cream.
Use a spatula and fold slowly rather than stirring aggressively. This helps keep some of the air in the whipped cream, giving your finished ice cream a lighter and creamier texture.
If you reserved chopped strawberries, gently fold them in at this stage.
Taste the mixture before freezing. If you want it sweeter, add a little more powdered sugar or your preferred sweetener.
The mixture should be thick, creamy, and beautifully pink.
Filling the Jars
Use clean, dry, freezer-safe jars or containers.
Spoon the strawberry ice cream mixture into each jar, leaving some room at the top because the mixture can expand slightly as it freezes.
Do not fill the jars completely to the rim.
Smooth the tops with the back of a spoon or spatula.
Wipe the jar rims clean and place the lids on securely.
These jars should go directly into the freezer. They are not being processed as shelf-stable canned food.
Freezing
Place the filled jars upright in the freezer.
Freeze for approximately 4–6 hours, or until the ice cream is firm.
For the smoothest texture, you can stir the mixture once after about 1–2 hours of freezing and then return it to the freezer. This is optional but can help reduce the formation of large ice crystals.
If you freeze the ice cream overnight, it may become quite firm. Simply remove the jar from the freezer and let it sit at room temperature for approximately 10–15 minutes before serving.
Never try to heat a frozen glass jar quickly, as sudden temperature changes can cause glass to crack.
How to Serve
Once the ice cream has softened slightly, scoop it into bowls or dessert cups.
Add a few fresh strawberry slices on top for a beautiful presentation.
You can also add:
- Fresh mint
- Chopped strawberries
- Unsweetened coconut
- Chopped nuts
- Sugar-free chocolate pieces
- A small drizzle of strawberry sauce
For a pretty dessert, serve one scoop of strawberry ice cream with fresh berries and a small mint leaf.
Making It Extra Creamy
There are a few simple tricks that can make homemade ice cream even better.
First, use cold heavy cream and chill your mixing bowl before whipping it.
Second, use powdered sweetener or powdered sugar instead of large granules. This helps the finished ice cream stay smoother.
Third, don’t add too much liquid strawberry puree. Excess water can create more ice crystals during freezing.
Finally, don’t skip the short resting period before serving. Homemade ice cream often becomes very firm in the freezer, but 10–15 minutes at room temperature can make it much easier to scoop.
Storage
Keep the finished ice cream frozen in tightly covered freezer-safe containers.
For the best quality, enjoy it within approximately 1–2 weeks. It can remain frozen longer, but the texture and flavor may gradually decline.
Always use a clean spoon when serving so you don’t introduce food particles into the container.
If the ice cream has melted significantly, do not repeatedly refreeze it. Keep the dessert properly frozen and avoid leaving it at room temperature for extended periods.
Can You Make Other Flavors?
Absolutely! This same creamy base can be adapted into several flavors.
For vanilla, leave out the strawberries and increase the vanilla extract.
For raspberry, replace the strawberries with fresh or frozen raspberries.
For blueberry, blend blueberries with a small amount of lemon juice before combining them with the cream mixture.
For a mixed-berry version, combine strawberries, raspberries, and blueberries.
You can even make two flavors at once by dividing the basic cream mixture into separate bowls and adding a different fruit puree to each one.
Final Result
The finished strawberry cream ice cream should be soft, creamy, fruity, and full of fresh strawberry flavor. The beautiful pink color makes it especially attractive when served in small glass jars.
This is a simple homemade dessert that doesn’t require an ice cream machine and can be prepared ahead of time. Just remember that the jars are for freezer storage, not shelf-stable canning. For true home canning, use only a recipe and processing method that has been specifically tested and approved for canning.
Serve it cold with fresh strawberries and enjoy a delicious homemade frozen treat whenever you have a craving for something creamy and fruity.
