If you love strawberry treats as much as we do, also try our strawberry banana bread, medieval strawberry tart, and strawberry rhubarb cobbler. The key is to make it when strawberries are in season in the spring and summer. So pick up some locally grown strawberries (or pick some from your garden, if you’re lucky!) and then whip up the ice cream base in just 30 minutes. When recipes have just a few ingredients (like this one), the quality of each ingredient becomes extra important. Each one plays an important role in this ice cream so we recommend using whole milk, good eggs, and if your budget allows, pure vanilla.
Here’s everything you’ll need to make the most creamy ice cream at home:
Strawberries – as red and ripe as you can find! Scour your farmers’ markets for the best local selection. Granulated sugar – we use regular granulated sugar. It’s used mostly as a sweetener but it also plays an important role in the texture. Sugar actually lowers the freezing point to produce softer ice cream. Egg yolks – egg yolks are key to the custard base and also work as a stabilizer, prolonging the shelf life in the freezer. Whole milk – this high-fat milk will produce a creamy texture when cooled. Refined coconut oil – increases the fat content to make the ice cream creamier. To avoid a coconut flavor, make sure to use refined coconut oil. Pure vanilla extract – adds a subtle warm flavor that compliments the strawberries Sea salt – is used to enhance all the flavors. Whipping cream – also increases the fat content to produce a creamy texture. Vodka – this ingredient is optional, but the vodka prevents the ice cream from becoming icy.
You’ll also need an ice cream maker. If you don’t have an ice cream maker, check out my no-churn ice cream method!
Use the ripest strawberries you can find! You’ll know they’re super ripe when you can smell them from across the room. They’ll taste sweet like candy and should be pink in the center when you slice them. Farmers’ markets are the best place to look for ripe strawberries. If you’re making this recipe in the fall or winter when strawberries aren’t in season, use frozen strawberries that have been picked in season. Ensure high-fat content. To accomplish this, we add refined coconut oil to the recipe. This makes it super creamy. Make sure to use refined coconut oil (not virgin coconut oil) if you want to avoid the flavor of coconut. Add some vodka. We know that adding vodka to ice cream might sound a bit strange. But if you’ve ever stored hard alcohol in the freezer, you’ll know that it doesn’t freeze, which is exactly why we want it in this recipe. Don’t worry, you won’t taste it. Adding a small amount of vodka helps keep the ice cream soft and prevents it from becoming icy.
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