Mary'S Strawberry Ice Cream
A refreshing homemade strawberry ice cream with rich strawberry flavor, smooth texture, perfect for summer gatherings or a sweet treat on warm days.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the mixture into a freezer-safe container.
- Finish filling with whole milk, leaving about 3 inches from the top.
- Optionally, add a few drops of red food coloring for a deeper color or use strawberry soda.
- Freeze until firm, about 4-6 hours or overnight.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. If strawberries are out of season, frozen strawberries can work well, just ensure they are thawed and drained. You can also experiment with other fruits or add-ins, like crushed cookies or chocolate chips, to customize your ice cream. Using organic ingredients can enhance the flavors in this recipe.
Serving Suggestions
Serve this delightful strawberry ice cream in waffle cones or bowls, garnished with fresh strawberry slices or a drizzle of chocolate sauce. It pairs beautifully with cookies, making it a perfect addition to any summer gathering. Consider serving alongside a light dessert like Baby Blue Salad for a refreshing contrast that balances the sweetness of the ice cream.
Storage & Reheating
Store leftover strawberry ice cream in an airtight container in the freezer. To avoid ice crystals forming, press a piece of parchment paper directly on the surface of the ice cream before sealing. When ready to serve, let it sit at room temperature for a few minutes for easier scooping. Homemade ice cream is best enjoyed within a month for optimal flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Strawberry Ice Cream contains roughly 450 calories, with 6g protein, 70g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value), vitamin C (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this ice cream without eggs?
Yes, you can make a custard-free version by omitting the eggs and using additional heavy cream or a store-bought ice cream base. Just mix the remaining ingredients and freeze. This will result in a different texture but still delicious flavor.
How can I make this recipe dairy-free?
To make this strawberry ice cream dairy-free, substitute the half and half and evaporated milk with coconut milk or almond milk. Use a dairy-free vanilla extract and ensure any additional mix-ins are also dairy-free. The texture may vary slightly, but it will still be rich and flavorful.
Can I use other fruits in this ice cream?
Absolutely! You can substitute strawberries with other fruits like blueberries, raspberries, or peaches. Just ensure to adjust the sugar based on the sweetness of the fruit used. Each fruit will impart its unique flavor, giving you a variety of delicious ice creams.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).