Description
This Summer Strawberries ice cream is a creamy homemade delight that captures the essence of summer with fresh strawberries and a luxurious texture, perfect for warm weather celebrations.
Ingredients
Scale
- 250 grams fresh strawberries (about 2 cups), rinsed and hulled
- 150 ml sugar, or 100 ml sugar and 50 ml xylitol for a lower glycemic option
- 350 ml heavy cream (35-40% fat)
- 250 ml whole milk
- 100 ml crème fraîche
- Juice of 1/2 lemon or lime
- Optional: 1/2–1 tablespoon Kirsch (cherry liqueur)
Instructions
- Rinse the strawberries thoroughly under cold water.
- Remove the green tops (hull) and cut the strawberries into quarters.
- Place the cut strawberries in a medium bowl and sprinkle with half of the sugar.
- Add the lemon or lime juice and gently toss to coat.
- Let the strawberries macerate for 30 minutes.
- Transfer the macerated strawberries and their juices to a blender and blend until smooth.
- In a large bowl, whip the heavy cream with the remaining sugar until soft peaks form.
- Fold in the crème fraîche and gradually add the whole milk.
- Add the strawberry puree and fold gently until marbled or fully combined, as desired.
- Transfer to a freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for 10–15 minutes to soften slightly.
- Scoop and serve with fresh strawberries or mint if desired.
Notes
- Store in an airtight container in the freezer for up to 2 weeks.
- For longer storage, keep in a deep freeze for up to 1 month.
- If texture becomes icy, pulse briefly in a food processor and refreeze for improved creaminess.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 100g)
- Calories: 220
- Sugar: 20g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg