Homemade Strawberry Vanilla Bean Ice Cream Recipe

Here's a rich, creamy, and utterly irresistible homemade Strawberry Vanilla Bean Ice Cream recipe that will become your new favorite treat. The combination of ripe, juicy strawberries and fragrant vanilla bean creates a dreamy, decadent dessert that’s perfect for warm days—or any time you crave something sweet and refreshing.

this Recipe

I remember the first time I made this ice cream from scratch. I had just picked fresh strawberries from a local farm, and their deep red color and natural sweetness were too good not to turn into something special. With a little patience and a few simple ingredients, I created a dessert that was so velvety smooth and bursting with real fruit flavor that store-bought ice cream just couldn’t compare.

This recipe is surprisingly easy to make and requires no fancy equipment beyond an ice cream maker. Let’s dive in and create a batch of this luscious homemade treat.

Why You’ll Love This Strawberry Vanilla Bean Ice Cream

Get ready to experience a homemade ice cream that’s fresher, creamier, and more flavorful than anything from the store. This recipe is a true winner, and here’s why.

First, it’s made with real strawberries and vanilla bean, ensuring every spoonful is packed with authentic, natural flavors. No artificial syrups or flavorings here—just pure, delicious ingredients.

It’s also incredibly creamy thanks to a rich custard base made with egg yolks and heavy cream. The texture is smooth, scoopable, and melts beautifully on your tongue.

Another great thing about this recipe is that it’s easy to make ahead. You can prepare the base a day in advance and let the flavors develop before churning. Perfect for entertaining or a weekend treat.

Finally, this ice cream is infinitely customizable. Whether you want to add mix-ins like chocolate chunks or swirl in a ribbon of homemade strawberry sauce, you can tailor it to your liking.

Ingredients Notes

The beauty of this ice cream lies in its high-quality ingredients, each playing a crucial role in creating the perfect balance of flavor and texture.

Strawberries are the star of the show. Fresh, ripe berries provide the best natural sweetness and vibrant color. If strawberries are out of season, you can use frozen ones—just let them thaw and drain any excess liquid.

Vanilla bean adds a deep, aromatic complexity that takes this ice cream to the next level. You’ll scrape out the tiny black seeds from a whole vanilla bean pod, but if you don’t have one, pure vanilla extract will work as a substitute.

Heavy cream and whole milk form the rich, velvety base. The combination of both ensures the ice cream is creamy without being overly heavy. Avoid using low-fat milk, as it can result in an icy texture.

Egg yolks help create a luscious, custard-like consistency. They thicken the base naturally, giving the ice cream a smooth mouthfeel. Be sure to temper the eggs properly to avoid scrambling them.

Sugar enhances the natural sweetness of the strawberries and balances the richness of the dairy. A little goes a long way, as the fruit itself adds plenty of natural sweetness.

If you have an ice cream maker, it will make the churning process a breeze. If not, you can still make this recipe using a no-churn method, though the texture will be slightly different.

How To Make This Strawberry Vanilla Bean Ice Cream

Making this ice cream from scratch is easier than you might think. Follow these simple steps to create the perfect homemade treat.

Start by preparing the strawberries. Hull and chop them into small pieces, then toss them with sugar and let them sit for about 20 minutes. This process, known as maceration, draws out the juices and enhances their natural sweetness. Once softened, mash or blend them slightly, depending on whether you prefer a smoother or chunkier ice cream.

Meanwhile, create the custard base. In a saucepan over medium heat, combine the heavy cream, milk, and the scraped vanilla bean seeds along with the pod. Heat the mixture until it’s steaming but not boiling, stirring occasionally to prevent scorching.

In a separate bowl, whisk the egg yolks and sugar together until pale and slightly thickened. Slowly pour some of the warm milk mixture into the yolks, whisking constantly to temper them. This step ensures the eggs incorporate smoothly without curdling.

Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be patient—this step is crucial for achieving that ultra-creamy texture. Once thickened, strain the custard through a fine-mesh sieve to remove any cooked egg bits and let it cool completely.

Once the custard has chilled, mix in the mashed strawberries and stir well. The mixture will now be ready for churning. Pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping.

Storage Options

To keep your ice cream fresh and flavorful, store it in an airtight container in the freezer for up to two weeks. Pressing a layer of plastic wrap directly onto the surface before sealing the lid helps prevent ice crystals from forming.

If you have leftovers, consider portioning them into small freezer-safe containers. This makes it easy to grab a single serving without having to soften the entire batch each time.

When ready to enjoy, let the ice cream sit at room temperature for about 5 minutes before scooping. This softens it just enough to make serving easier without melting it too quickly.

Variations and Substitutions

This homemade ice cream is incredibly versatile. Here are a few ways to customize it to your liking.

For a dairy-free version, swap out the heavy cream and whole milk for full-fat coconut milk. It adds a slight coconut flavor but still maintains a creamy texture.

Want a fruitier flavor? Try mixing in additional berries like raspberries or blueberries, or swirl in a homemade strawberry sauce for extra bursts of flavor.

If you love chocolate and strawberries, fold in mini chocolate chips or drizzle melted dark chocolate over the churned ice cream before freezing. The contrast of flavors is irresistible.

For a fun textural twist, mix in crushed shortbread cookies or graham cracker crumbs for a cheesecake-inspired variation.

No vanilla bean? No problem. Use 2 teaspoons of pure vanilla extract instead, or try almond extract for a slightly nutty twist.

Homemade ice cream is all about experimenting and finding what flavors you love most. Don’t be afraid to get creative and make this recipe your own.

This Strawberry Vanilla Bean Ice Cream is a true celebration of summer flavors, but honestly, it’s perfect any time of year. Give it a try, and you’ll see why homemade ice cream is always worth the effort.

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