The Only Homemade Strawberry Ice Cream Recipe You’ll Ever Need

June 23, 2014 | By | Comments (6)

bookcover_400Last week I told you about my favorite commercial ice creams, but nothing short of manna from heaven could compete with the tidal wave of flavor and goodness that is Ample Hills Creamery—a tiny family-owned ice-cream shop in Brooklyn, New York. If you’re going to be in NYC this summer (or ever) put this spot on the top of your list. If you aren’t, you’ll need their book, Ample Hill Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop.

I know, I know what I said about homemade ice cream. But, and I realize this is a big but, you really must try their recipe for strawberry ice cream. Here’s why: First, it’s made with fresh strawberries (in season right now), or even faster, frozen ones, already washed and hulled. Second, it requires no making of finicky custard or crème Anglaise—just a blender, and five ingredients. Only five! And, if you’ve chilled your ice cream maker bowl overnight (oops, I forgot), it really is a 35-minute project—okay, 40 if you’re feeling sluggish. 40 minutes for homemade ice cream? It’s pretty hard to top that. Except, maybe with whipped cream and a cherry (sorry, couldn’t help myself).

Strawberries and Cream
Recipe slightly adapted from Ample Hills Creamery by Brian Smith and Jackie Cuscuna, with Lauren Kaelin

1 pound fresh or frozen (and defrosted) strawberries

1¼ cups organic cane sugar

1½ cups cold whole milk

¾ cup skim milk powder

2 cups cold heavy cream

Place the strawberries in a medium heat-proof bowl and sprinkle ½ cup of the sugar over them, tossing to coat them evenly. Cover the bowl with plastic wrap and set aside over a bowl of slowly simmering water for 5 minutes (you can also set them aside on the counter for 8 hours). Unwrap the bowl; the strawberries should be sitting in a pool of red sugary water. Drain the strawberries and discard the syrup. Stick the strawberries in the freezer 5 minutes to cool.

Combine the milk, skim milk powder, remaining ¾ cup sugar, and cooled strawberries in a blender. Puree until smooth. Add the cream and stir (don’t blend) to combine. Transfer the “strawberry cream” to an ice cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream to a storage container. Serve immediately, or harden in your freezer for 8 to 12 hours for a firmer (read: more scoopable) ice cream.

AHC Strawberries and Cream, credit Lucy Schaeffer

AHC Strawberries and Cream, credit Lucy Schaeffer


  1. Heather Christo

    the worst part about making homemade ice cream is making the custard! So the thought of using blender (the kids can help!) is wonderful! I like to have them participate in stuff like this- great summer project with a wonderful reward!

    June 25, 2014 at 1:19 am
  2. jfgwriter

    Not sure why anyone would discard the natural “juices” from the strawberries… Reduce the liquid into a sweet, strawberry flavored syrup for a sundae, pour over pancakes, or flavor for strawberry cake or muffins….

    The only downside to homemade ice cream is the extra body weight by summer’s end. Rarely do I buy ice cream because it is too easy to make and tastes beats anything you find at stores or local creameries.

    June 25, 2014 at 10:06 am
  3. Sarah Copeland

    jfgwriter, you’re right that the juices would make a wonderful syrup for ice cream. I use it to turn homemade lemonade into strawberry lemonade (just stir in)! Thanks for your great thoughts!

    June 25, 2014 at 10:46 am
  4. Sarah Copeland

    Thank you for your comment, Heather! You’re right, this is the perfect ice cream project to do with the kids–easy, breezy. Hope your family loves it!

    June 25, 2014 at 10:48 am
  5. gg321

    Putting this on my summer “to do” list. Looks amazing and super easy.

    June 28, 2014 at 10:46 am
  6. Kate Ramos (@holajalapeno)

    This looks so good, and easy! Can’t wait to experiment with other flavors!

    June 29, 2014 at 4:14 pm

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