Strawberry Vanilla Bean Ice Cream: A Sweet Scoop of Bliss

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You know those moments when you just crave something cool, creamy, and irresistibly sweet? Well, say hello to your new best friend—homemade Strawberry Vanilla Bean Ice Cream. Trust me, you’re going to love this one. Picture the smooth, velvety texture of vanilla bean ice cream, with bursts of ripe, juicy strawberries swirled in. It’s like summer in a scoop, and every bite feels like a little moment of bliss. Plus, making it yourself means you get to enjoy that rich flavor without any of the artificial stuff. This recipe is your ticket to indulging in the creamiest, most refreshing treat around. Ready to dive in? Let’s make this the best homemade ice cream you’ve ever had!

Why You’ll Love Strawberry Vanilla Bean Ice Cream

This recipe isn’t just about the ingredients—it’s about creating those sweet moments. Whether you’re treating yourself after a long day, serving it up at a summer picnic, or impressing friends at a get-together, this ice cream is the perfect way to elevate any occasion. Here’s why it’s a favorite:

  • Versatile: Whether you’re having a laid-back evening or hosting a fun party, this ice cream is guaranteed to wow. And it’s perfect for any season—cool and refreshing in the summer, but comforting any time of year.
  • Budget-Friendly: You don’t need fancy ingredients to make something spectacular. This ice cream is made with simple, everyday ingredients, so you can whip it up without breaking the bank. Plus, it’s always a win when you can make something homemade!
  • Quick and Easy: Don’t let the thought of making ice cream intimidate you. This recipe is simple, with straightforward steps. Even if you’ve never made ice cream from scratch, you’ve got this! Plus, no ice cream maker required—just a little patience and a freezer.
  • Customizable: Want to mix it up? Add in chocolate chips, crushed cookies, or even a swirl of caramel. This recipe is easy to adjust based on your flavor preferences.
  • Crowd-Pleasing: Kids, adults, and everyone in between will fall in love with this ice cream. It’s the perfect treat for any dessert lover, and it’s sure to have everyone coming back for seconds.

Ingredients

Here’s the magic of this ice cream—it’s made with simple, fresh ingredients that come together in the most delightful way. Let’s break it down:

  • Fresh Strawberries: The fruit that makes this ice cream extra special. Sweet, ripe strawberries bring that fresh, fruity burst in every scoop. You’ll want to use the juiciest, reddest berries you can find!
  • Vanilla Bean Paste: This is where the magic happens. Vanilla bean paste adds that deep, rich flavor you can’t get from just any vanilla extract. It’s the key to making this ice cream truly unforgettable.
  • Heavy Cream: The base of the creamy goodness. It’s what gives the ice cream that luxurious texture that melts in your mouth.
  • Whole Milk: For the right balance of creaminess without being too heavy. Together with the cream, it creates the perfect ice cream base.
  • Sugar: Just the right amount to balance out the tartness of the strawberries and enhance the vanilla flavor. A little sweetness goes a long way.
  • Egg Yolks: These are optional, but if you’re making a custard-style base, they add richness and depth of flavor. Think of them as the secret ingredient to an ultra-creamy texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to make this sweet scoop of bliss:

Preheat Your Equipment

Start by preparing your freezer-safe container. Line it with parchment paper or plastic wrap to make removing the ice cream a breeze.

Prepare the Strawberries

Wash and hull the fresh strawberries, then slice them up. Toss the berries with a bit of sugar and let them sit for a few minutes. This draws out the juices and enhances that sweet strawberry flavor.

Make the Custard Base

In a saucepan, combine the milk and heavy cream. Heat over medium heat, stirring occasionally, until it’s just about to simmer. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Gradually pour in the hot milk mixture into the egg yolks while whisking constantly to temper them. Once mixed, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency.

Strain and Cool the Custard

Strain the custard through a fine-mesh sieve to remove any bits of cooked egg. Let the custard cool to room temperature, then refrigerate for at least 2 hours or overnight for the best results.

Blend the Strawberries

Once your custard is chilled, puree the strawberries in a blender or food processor until smooth. You can leave a few chunks for texture if you like. Mix the strawberry puree into the chilled custard.

Churn the Ice Cream

Pour the custard-strawberry mixture into a container and freeze, stirring every 30 minutes to break up any ice crystals. Continue this process for 4-6 hours or until it reaches the perfect consistency.

Serve and Enjoy

Scoop into bowls or cones and enjoy this sweet, creamy homemade treat. It’s the perfect way to cool off or treat yourself to something delicious!

How to Serve Strawberry Vanilla Bean Ice Cream

This ice cream is perfect on its own, but here are some ways to elevate it:

  • With Fresh Berries: Top your scoop with extra fresh strawberries or blueberries for a burst of color and flavor.
  • In a Sundae: Create a fun sundae with whipped cream, hot fudge, and a cherry on top. It’s an instant classic!
  • With a Waffle Cone: Scoop it into a crisp waffle cone for that perfect combo of creamy and crunchy.
  • On Top of Pie: This ice cream is a fantastic accompaniment to a slice of fruit pie, especially something like apple or peach!

Additional Tips

  • Prep Ahead: You can prepare the custard base a day or two in advance. Just make sure to chill it thoroughly before churning!
  • Customize Flavors: Feeling adventurous? Add swirls of chocolate or crushed cookies to the ice cream once it’s churned for a fun twist.
  • Dietary Adjustments: For a lighter version, you can substitute low-fat milk or coconut milk for a dairy-free option.
  • Storage Tips: Store any leftover ice cream in an airtight container in the freezer. It will stay fresh for up to a week.

FAQ Section

Q1: Can I make this ice cream without an ice cream maker?
A1: Yes, absolutely! You can still make this ice cream by freezing it and stirring it every 30 minutes to break up ice crystals. It might take a little longer, but it works beautifully!

Q2: Can I substitute the vanilla bean paste?
A2: If you don’t have vanilla bean paste, you can use vanilla extract. Just remember, it won’t have those lovely flecks of vanilla bean, but it will still be delicious!

Q3: Can I make this ice cream without egg yolks?
A3: Yes! The egg yolks make the ice cream extra creamy, but if you want a simpler version, you can skip them and still have a delicious treat.

Q4: How can I make this dairy-free?
A4: Use coconut milk or almond milk in place of the dairy. You’ll still get a creamy texture with a hint of coconut flavor that complements the strawberries wonderfully.

Q5: How long does this ice cream keep in the freezer?
A5: This ice cream is best eaten within a week or two, but it will keep in the freezer for up to a month if stored in an airtight container.

Q6: Can I add mix-ins like chocolate chips or nuts?
A6: Of course! Add them in when the ice cream is almost fully churned to ensure they’re evenly distributed.

Q7: What’s the best way to scoop this ice cream?
A7: Let the ice cream sit at room temperature for a few minutes before scooping. A warm scoop will glide through the ice cream more easily.

Q8: Can I use frozen strawberries?
A8: Fresh strawberries will give you the best flavor, but frozen strawberries will work too. Just be sure to thaw them before pureeing.

Q9: Can I make this ice cream without an egg-based custard?
A9: Yes, you can make a no-cook version by simply mixing together sweetened condensed milk, heavy cream, and strawberry puree, then freezing.

Q10: Can I make a bigger batch of this ice cream?
A10: Absolutely! Just double or triple the ingredients and be sure to adjust the size of the container you freeze it in.

Conclusion

There’s nothing quite like a scoop of homemade Strawberry Vanilla Bean Ice Cream—it’s a taste of bliss in every bite. Whether you’re treating yourself or serving it at your next gathering, this ice cream will impress everyone who tastes it. Plus, with its simple ingredients and customizable options, you can make it your own. Enjoy the creamy, dreamy deliciousness, and remember—this recipe is just the start of many sweet moments ahead!

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Strawberry Vanilla Bean Ice Cream: A Sweet Scoop of Bliss

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Creamy and refreshing, this homemade Strawberry Vanilla Bean Ice Cream combines the natural sweetness of ripe strawberries with the rich, aromatic flavor of vanilla bean. A must-try summer treat that’s easy to make and perfect for any occasion!

  • Prep Time: 10 minutes (plus 30 minutes for strawberries to macerate)
  • Cook Time: 15 minutes (for custard base)
  • Total Time: 4 hours 30 minutes (including freezing time)
  • Yield: Approximately 4 servings 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Strawberries:
    • 2 cups fresh strawberries, diced
    • ½ cup granulated sugar (for the strawberries)
  2. For the Cream Mixture:
    1. 1 vanilla bean
    2. 2 cups heavy cream
    3. 1 cup whole milk
    4. ½ cup granulated sugar (for the cream mixture)
    5. 4 large egg yolks
    6. 1 tsp vanilla extract

Instructions

  • Prepare the Strawberries:
    Mix the diced strawberries with ½ cup sugar in a medium bowl. Let sit for 30 minutes to release juices, then mash gently with a fork.
  • Infuse the Vanilla Cream:
    Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod. Heat over medium heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod.
  • Make the Custard Base:
    In a separate bowl, whisk egg yolks and the remaining ½ cup sugar until pale yellow and slightly thickened. Gradually whisk the warm cream mixture into the egg yolks, ensuring you don’t cook the eggs.
  • Thicken the Mixture:
    Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat and stir in vanilla extract. Cool to room temperature.
  • Combine with Strawberries:
    Fold the mashed strawberries and their juices into the cooled custard mixture, ensuring even distribution.
  • Churn the Ice Cream:
    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Freeze and Serve:
    Transfer the churned ice cream to a container and freeze for at least 4 hours for the perfect texture. Scoop and enjoy!

Notes

  • Extra Flavor: Add a handful of crushed graham crackers or a swirl of strawberry jam for an extra layer of flavor.
  • Storage: Store the ice cream in an airtight container for up to 1 week for best results.
  • Tip: For a richer flavor, substitute whole milk with more heavy cream.

Nutrition

  • Serving Size: 1 scoop (about ½ cup)
  • Calories: 320 kcal
  • Sugar: 25g
  • Sodium: 60mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 85mg

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