This homemade strawberry ice cream is creamy, fresh, and bursting with the flavour of real strawberries. It’s made with simple, natural ingredients and no artificial colours or flavours (that is the best part!!) and it’s the kind of ice-cream you’ll want to make on repeat. You will need an ice-cream maker but trust me, it’s absolutely worth it.

Our Full Moon Ice Cream Tradition
We made up a little family tradition: ice cream every full moon. Why? Because life’s more fun with a few made-up celebrations! It gives me a good reason to use the ice cream maker (uhum, justify the purchase!).
Now, Chocolate ice-cream is the crowd favourite in our house, so we don’t generally try new flavours but this month I was itching to try a strawberry ice-cream! So, I indulged everyone by making a tub of chocolate ice-cream AND a tub of strawberry ice-cream. At least if the strawberry didn’t work out we could always fall back on the chocolate one!
Well, the strawberry ice-cream, was all sorts of fruity, creamy, strawberry joy. It got devoured (as did the chocolate!!). It was just so insanely delicious—the perfect amount of sweetness, naturally coloured with a hint of pastel pink, and smooth and creamy. It could definitely win a recipe competition!

Why You’ll Love This Recipe
- Real fruit flavour – no artificial flavourings or pink dye here (the best part!)
- Naturally sweetened – with honey and a touch of sugar
- Family-approved – a hit even in a chocolate-loving household
- Creamy and scoopable – like the best ice cream shop versions
- Simple ingredients – nothing fancy or hard to find
Tips for Success
- Use ripe, sweet strawberries for the best flavour.
- For a smoother texture, blend the mixture before churning.
- If you love chunks of fruit, don’t mash too much! I personally went for the middle ground, just smallish pieces of strawberry.
- Chill the mixture well before churning to get the creamiest ice-cream ever – I would say this is a crucial step in any ice-cream making adventures!
- Pre-Chill the ice-cream maker (I use the pre-chill feature on my ice-cream maker)
- Pre-chill the container that your ice-cream will be de-canted into.

Variations
- Add-ins: swirl in some white chocolate chips or some mint leaves or mint chocolate just before the end of the churn.
How to Store
- Transfer the churned ice cream into a freezer-safe container (a loaf tin or even better, an enamel tray with a lid works great). If you have no lid, then cover with baking paper or cling wrap to prevent freezer burn .
- Eat the ice-cream within 2-3 days for optimal creaminess and flavour – the longer it spends in the freezer, the harder and icier it becomes.
FAQ
Can I make this without an ice-cream maker?
I personally haven’t tried this but you could definitely try! The texture will be different and I cannot guarantee you will have the same results as you would with an ice-cream maker which churns consistently until done. If you want to give it bash, pour the chilled mixture into a container, freeze, and stir vigorously every 30 minutes for 2–3 hours.
Can I use frozen strawberries?
Yes—just defrost them first and drain any excess liquid so the mixture isn’t too watery. Too much water will create a very icy/crunchy ice-cream.

More Ice-Cream to Try:
- Easy Chocolate Ice Cream (Full Moon Favourite!)
- Vanilla Ice-Cream (with Ice-Cream Maker)
- Vanilla Ice-Cream without Ice-Cream Maker

Best Strawberry Ice-Cream (with Ice-Cream Maker)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 mins
Yield: 1 tub 1x
Description
Creamy, fresh, and naturally sweet, this homemade strawberry ice cream (with ice-cream maker) is a family favourite! Made with real strawberries and just a handful of simple ingredients, it is a perfect summer treat the whole family will love!
Ingredients
- 1 ½ cups strawberries, trimmed and chopped
- 2 tablespoons honey
- ½ cup white sugar
- 1 teaspoon lemon juice
- 1 cup whipping cream
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
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In a large bowl, mix the chopped strawberries, honey, sugar, and lemon juice. Let the mixture sit for 10–15 minutes to draw out the juices.
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Mash the strawberries slightly with a potato masher to break them down (don’t fully purée—you want some texture!).
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Stir in the cream, milk, and vanilla until well combined.
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Chill the mixture in the freezer for 10 minutes, or refrigerate until ready to churn.
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Pour into your ice-cream maker and churn according to your machine’s instructions (mine took about 20 minutes).
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Serve immediately for soft-serve texture, or freeze for a few hours for a firmer scoop.
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Let sit at room temperature for 5–10 minutes before serving—it’ll scoop like a dream.

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