The Best Ultra-Creamy Homemade Strawberry Ice Cream Recipe (with Secret Ingredient!)

Step into your own strawberry era with this truly exceptional Homemade Strawberry Ice Cream! Bursting with the vibrant flavors of summer, this recipe is everything you need to transform fresh strawberries into a luxurious, unforgettable dessert. What makes this particular strawberry ice cream stand out from the rest? It features a secret weapon: rich cream cheese in the base, lending an unparalleled creaminess and decadent richness that will have everyone asking for your recipe. This isn’t just any ice cream; it’s arguably the best strawberry ice cream you’ll ever make, and its versatility allows for endless flavor possibilities with just a few simple adjustments.

To elevate this frozen delight even further, I’ve incorporated my beloved Strawberry Rhubarb Jam. The subtle tang of rhubarb perfectly complements the sweet strawberries, adding a depth of flavor that is simply irresistible. This jam is a game-changer, but feel free to use your favorite strawberry jam for a pure berry experience. Trust me, once you taste the ultra-creamy texture and intense strawberry flavor of this homemade ice cream, you’ll never go back to store-bought. It’s the perfect way to celebrate summer’s bounty, whether you’re enjoying a quiet evening at home or hosting a lively gathering. And for the ultimate indulgence, be sure to pair it with my homemade Waffle Cone Recipe – they are an absolute must for achieving that next-level dessert experience.

Essential Ingredients for the Perfect Strawberry Ice Cream

Crafting the best homemade strawberry ice cream begins with understanding the role of each key ingredient. While many of the components might seem standard for ice cream — such as heavy cream, milk, sugar, and salt — it’s the specific additions and their quality that truly set this recipe apart, delivering an intensely flavorful and ultra-creamy strawberry ice cream experience. Each ingredient plays a crucial part in achieving that smooth, rich texture and vibrant strawberry taste that will make this your go-to recipe.

Let’s dive into the stars of our show:

• Heavy Cream & Whole Milk: These form the rich dairy base of our ice cream. Using a good quality heavy cream ensures a high fat content, which is essential for that luxurious, melt-in-your-mouth texture. Whole milk balances this richness, providing the perfect consistency for our creamy strawberry ice cream.
• Granulated Sugar & Light Corn Syrup: Sugar sweetens the ice cream, but light corn syrup is a game-changer. It helps prevent ice crystals from forming, ensuring your homemade ice cream remains incredibly smooth and soft, even after extended time in the freezer. This is key to achieving that professional, scoopable texture.
• Cornstarch: This seemingly simple ingredient is vital for creating an incredibly creamy and stable ice cream base. When cooked into the cream mixture, cornstarch thickens it, preventing iciness and contributing to a wonderfully smooth, custard-like consistency. It’s one of the secrets to making this creamy strawberry ice cream so irresistible.
• Cream Cheese: Ah, the true secret ingredient! Room temperature cream cheese adds an extra boost of fat and a subtle tang that elevates the flavor profile and incredibly enhances the richness and mouthfeel of the ice cream. It ensures a luxuriously decadent texture that’s almost cheesecake-like, distinguishing this from ordinary strawberry ice cream. This unique addition is what truly “pumps up the YUM factor,” making it incredibly luscious and one of the keys to the best strawberry ice cream.
• Kosher Salt: A pinch of salt is crucial for balancing the sweetness and intensifying all the flavors, especially the bright notes of the strawberry. Don’t skip it!
• Strawberry Rhubarb Jam: This is where the magic happens for flavor. I’m utterly obsessed with my homemade Strawberry Rhubarb Jam in this recipe, as it adds a beautiful blend of sweet and tart notes, perfectly distributed throughout the base when blended. The jam ensures a consistent, vibrant strawberry flavor. However, feel free to use your favorite high-quality strawberry jam or even another berry jam to customize your ice cream.
• Fresh or Frozen Strawberries: To enhance the textural experience and add bursts of concentrated strawberry flavor, we gently cook down some fresh (or frozen) strawberries with a touch of sugar. These cooked berries are folded into the churned ice cream, providing delicious pockets of fruit that melt beautifully into each scoop. This step is also incredibly flexible – you can use just about any fruit you love! This provides the delightful chunks of fruit in our homemade strawberry ice cream.

Understanding these ingredients not only helps in making this specific recipe but also empowers you to experiment with variations, ensuring consistently delicious results every time you whip up a batch of this fantastic homemade dessert. This approach to ice cream making guarantees an easy strawberry ice cream that tastes gourmet.

For precise measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to access the full recipe card.

Crafting Your Homemade Strawberry Ice Cream: A Step-by-Step Guide

Making this ultra-creamy strawberry ice cream is a rewarding process that guarantees a spectacular frozen treat. Follow these detailed steps to create a rich, smooth base and incorporate those beautiful strawberry flavors, resulting in the best strawberry ice cream you’ve ever tasted. The key is in carefully preparing the base and allowing ample chilling time for optimal texture.

Preparing the Velvety Ice Cream Base

1. Create the Cornstarch Slurry: Begin by whisking together a small portion (1/2 cup) of the heavy cream with the cornstarch in a separate small bowl until you have a smooth, lump-free slurry. This step is crucial for ensuring the cornstarch fully incorporates without clumping when added to the hot liquid, making your ice cream incredibly smooth. Set this aside for a moment.
2. Boil the Cream Mixture: In a sturdy 4-quart saucepan or Dutch oven, combine the remaining heavy cream, granulated sugar, and light corn syrup. Bring this mixture to a rolling boil over medium heat, stirring frequently for about 4 minutes. This ensures the sugar is completely dissolved and prevents the mixture from boiling over. The corn syrup is vital here for a smooth, scoopable texture, preventing ice crystals.
3. Thicken the Base: Once boiling, whisk in your prepared cornstarch slurry. Continue to cook and whisk for about another minute, or until the mixture visibly thickens. You’ll notice it coating the back of a spoon. This thickened base is the foundation for our creamy strawberry ice cream.







4. Blend for Ultimate Smoothness: Carefully transfer the hot, thickened cream mixture into a high-speed blender. Add the room temperature cream cheese and kosher salt. Begin blending on a low speed, slowly drizzling in the whole milk until the blender cup is full and the mixture is completely smooth and emulsified. If any milk remains, stir it into the blended base in a large bowl or measuring cup. This blending step, especially with the cream cheese, is key to achieving that signature decadent texture of this homemade strawberry ice cream.
5. Incorporate the Jam: Next, add your chosen jam – I highly recommend my Strawberry Rhubarb Jam – into the blender with the base. Blend again briefly until the jam is thoroughly combined and the base boasts a beautiful, uniform color and flavor. This ensures every scoop is infused with that wonderful strawberry essence, creating a truly flavorful strawberry ice cream.







6. Chill for Flavor Development: Pour the entire ice cream base into a large bowl or measuring cup. Allow it to cool on the counter for about 30 minutes, then cover it tightly with plastic wrap and transfer it to the refrigerator. It’s essential to chill the base for at least 8 hours, or ideally overnight. This extended chilling time allows the flavors to meld and mature, and the base to get thoroughly cold, which is paramount for efficient churning and a super smooth texture. This step is key for creamy strawberry ice cream.

Churning and Finishing Your Strawberry Ice Cream

8. Prepare for Churning: Once the base is thoroughly chilled, give it a good stir before pouring it into your electric ice cream maker. Follow your machine’s instructions for churning. The process typically takes 15-20 minutes, during which the mixture will thicken and nearly double in volume, transforming into soft-serve consistency.
9. Cook the Fresh Strawberries: While the ice cream churns, prepare the fresh strawberry swirl. In a sauté pan over medium heat, combine the roughly chopped fresh (or frozen) strawberries, a quarter cup of granulated sugar, and a splash of water. Bring the mixture to a gentle boil, stirring until the sugar dissolves and the strawberries soften slightly, about 3-5 minutes. This quick cook enhances their sweetness and creates a lovely sauce. Remove from heat and let them cool slightly. The warmth helps them meld beautifully later.





10. Combine and Freeze: Once your ice cream has reached the desired soft-serve consistency in the machine, transfer it into a freezer-safe storage container. Gently fold in the cooked strawberries. It’s perfectly fine if they are still a little warm; in fact, I find that a slight warmth helps them to beautifully “melt” and integrate into the soft ice cream, creating wonderful pockets of concentrated strawberry goodness throughout. This creates beautiful pockets of fresh strawberries in your homemade strawberry ice cream.







11. Final Freezing: Cover the container and place your homemade strawberry ice cream in the freezer for at least 4 hours to firm up. For the most luxurious, scoopable texture, overnight freezing is ideal. Once set, it’s ready to be scooped and enjoyed! Just look at those irresistible strawberry-studded scoops – pure summer bliss in every bite, making it truly the best strawberry ice cream.

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 1 Gallon Churned Ice Cream (Approx. 16 servings)

The Best Ultra-Creamy Homemade Strawberry Ice Cream

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Ingredients

• 2 ½ cups Heavy Cream
• 4 tablespoons Cornstarch
• 1 ½ cups Granulated Sugar
• 4 tablespoons Light Corn Syrup
• 6oz Cream Cheese, room temp
• 1 ½ teaspoons Kosher Salt
• 1 ½ cups Strawberry Rhubarb Jam, homemade or store-bought
• 4 cups Whole Milk
• 2 cup fresh Strawberries, rough chopped
• ¼ cup Granulated Sugar

Instructions

Prepare Cornstarch Slurry: In a small bowl, whisk ½ cup of the heavy cream with the cornstarch until smooth. Set aside.

Boil Cream Base: In a 4-quart saucepan or Dutch oven, combine the remaining heavy cream, 1 ½ cups granulated sugar, and light corn syrup. Bring to a boil over medium heat for 4 minutes, stirring regularly.

Thicken Base: Whisk in the cornstarch slurry and return to a boil for about 1 minute until the mixture has visibly thickened.

Blend Ingredients: Transfer the boiled mixture, room temperature cream cheese, and kosher salt to a high-speed blender. Add the 1 ½ cups strawberry rhubarb jam.

Achieve Smoothness: Blend on low, slowly drizzling in the whole milk until the blender cup is full and the mixture is completely smooth. If any milk remains, stir it into the blended base in a large bowl.

Chill Thoroughly: Let the base cool on the counter for 30 minutes, then cover tightly and chill in the fridge for at least 8 hours (preferably overnight).

Churn Ice Cream: Stir the chilled base, then pour it into the bowl of an electric ice cream maker. Churn for about 15-20 minutes until nearly doubled in size and soft-serve consistency.

Prepare Strawberry Swirl: While ice cream churns, heat a skillet over medium heat. Add the 2 cups roughly chopped strawberries, ¼ cup granulated sugar, and a splash of water. Cook until sugar melts and mixture boils (3-5 minutes). Let cool.

Fold In Strawberries: Transfer the churned ice cream to a freezer-safe storage container. Gently fold in the cooked strawberries. It’s okay if they are still a little warm.

Final Freeze: Place the churned ice cream in the freezer for at least 4 hours, or until firm, before serving.

Notes

Expert Notes & Tips for Your Best Homemade Strawberry Ice Cream

Achieving perfectly creamy, scoopable, and flavorful homemade strawberry ice cream is easier with a few insider tips. These insights will help you manage the recipe, store it properly, and ensure every batch is a success.

• Batch Size & Churning: This recipe yields a generous batch – approximately one gallon of churned ice cream. I use a 2-quart ice cream maker, which means I typically divide the base and churn it in two separate batches. If you prefer a smaller quantity, simply halve the entire recipe. Making a larger batch is incredibly efficient; if you’re going to put in the effort, it’s worth making enough to savor over time!
• Advance Preparation: One of the beauties of this recipe is that the ice cream base is incredibly stable. It can be prepared up to a week in advance and stored covered in the refrigerator. This flexibility allows you to make the base on one day and churn smaller batches on different days, ensuring fresh, perfectly textured ice cream whenever a craving strikes without repeating the initial prep work.
• Proper Chilling is Key: Don’t rush the chilling process for the base. The minimum 8 hours (or overnight) in the fridge is critical. A very cold base churns more efficiently, incorporates less air, and results in a much smoother, creamier final product with fewer ice crystals. This step is non-negotiable for achieving that ultra-creamy strawberry ice cream texture.
• Serving Temperature: For the ideal scoop, remove your ice cream from the freezer about 5-10 minutes before serving, especially if it’s been frozen solid overnight. This allows it to soften slightly, making it easier to scoop and enhancing its luxurious texture.
• Storage: Store your homemade ice cream in an airtight, freezer-safe container. This prevents freezer burn and keeps your ice cream fresh and delicious for several weeks.
• Why the Cream Cheese? Don’t question the cream cheese! It’s the secret ingredient that truly sets this recipe apart. Its added fat content and slight tang contribute to an unbelievably rich, smooth, and slightly chewy texture that you won’t find in traditional ice cream recipes. It’s what makes this the best strawberry ice cream.

Flavor Variations & Smart Substitutions for Your Homemade Ice Cream

While the core structure of this homemade strawberry ice cream recipe is quite precise (much like baking, where exact ratios are key for success), there’s exciting room for creative substitutions, particularly when it comes to the fruit elements. The unique base, with its cornstarch and cream cheese, is what delivers the signature ultra-creamy texture, so treat that as your non-negotiable foundation.

• The Base (Cream, Milk, Cream Cheese, Cornstarch): This specific blend of heavy cream, whole milk, cream cheese, and cornstarch is the heart of this recipe’s success. It’s carefully balanced to achieve the perfect richness, smoothness, and stability. Altering these core components significantly will change the chemistry and likely compromise the luxurious texture of your ice cream. Stick to these ratios for the best results in your creamy strawberry ice cream!
• Jam Swap: This is where you can truly play with flavor! The jam blended into the base is highly versatile.
• Type of Jam: While I adore the complexity of Strawberry Rhubarb Jam, any good quality jam will work beautifully. You can use a classic strawberry jam for a pure, intense strawberry flavor, or venture into other berry jams like raspberry, blueberry, or mixed berry for different profiles.
• Homemade vs. Store-Bought: Both homemade and store-bought jams are suitable. Opt for a brand you love, ideally one with a good fruit content.
• Beyond Berries: Consider experimenting with apricot, peach, or cherry jam for a delightful twist. Just ensure the jam isn’t overly chunky, or give it a quick blend before adding it to the base.
• Fresh Fruit Mix-Ins: Just like the jam, the fresh fruit folded in after churning offers fantastic flexibility.
• Other Berries: Instead of strawberries, try cooking down raspberries, blueberries, or even a mix of berries to fold into your easy strawberry ice cream base.
• Stone Fruits: Gently cooked and diced peaches, nectarines, or cherries would be phenomenal additions, adding seasonal flair.
• Tropical Fruits: For an adventurous twist, lightly sautéed mango or pineapple pieces could also work, adding a tropical flair to your creamy base.

The beauty of this easy strawberry ice cream recipe lies in its adaptable fruit elements. While the creamy base remains constant, the possibilities for flavor combinations with different jams and fresh fruit mix-ins are endless, allowing you to create a unique homemade ice cream experience every time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan
• Cuisinart Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BC,Brushed Chrome
• Tovolo Sweet Treat, 6 oz. Mini Tubs Set of 4, Tight-Fitting Silicone Lid, Easy Stacking Reusable Ice Cream Container, 6-Ounces, Assorted
• Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• Zeroll Original Ice Cream Scoop with Unique Liquid Filled Heat Conductive Handle Simple One Piece Aluminum Design Easy Release Made in USA, 4-Ounce, Silver
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Mauviel M’Cook 5-Ply Polished Stainless Steel Frying Pan With Cast Stainless Steel Handle, 9.4-in, Made In France

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 399Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 201mgCarbohydrates: 55gFiber: 1gSugar: 46gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram