The Dreamiest Homemade Strawberry Vanilla Bean Ice Cream Recipe

Cool summer days call for a decadent strawberry vanilla bean ice cream that melts perfectly on the tongue.

Fresh, ripe strawberries blend beautifully with delicate vanilla bean notes in this creamy dessert.

Each spoonful promises pure indulgence with smooth, rich textures that dance across your palate.

The recipe combines simple ingredients to create an extraordinary treat that feels luxurious yet effortless.

Seasonal strawberries elevate this classic dessert into something magical and irresistible.

Homemade ice cream always tastes better than store-bought, and this version proves exactly why.

Homemade Strawberry Ice Cream Directions

Step 1: Prepare Sweet Strawberries

Grab fresh strawberries and sprinkle sugar over them.

Let the berries sit and release their juicy goodness.

Gently mash the strawberries to create a luscious, slightly chunky mixture that will add bursts of fruity flavor to your ice cream.

Step 2: Warm the Dairy Base

Pour cream and milk into a saucepan.

Add a vanilla bean, splitting it open to reveal those precious tiny seeds.

Warm the mixture over medium heat until it’s steamy and fragrant, but not boiling.

Step 3: Create Silky Custard Base

Whisk egg yolks in a separate bowl with the remaining sugar until smooth and pale.

Slowly stream the warm cream mixture into the egg yolks, whisking continuously to prevent scrambling.

Step 4: Cook the Custard

Transfer the mixture back to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove from heat before it starts to boil.

Step 5: Chill and Strain

Strain the custard through a fine-mesh sieve to ensure a super smooth texture.

Refrigerate the mixture for several hours until completely cold.

Step 6: Churn the Ice Cream

Pour the chilled custard into an ice cream maker.

Churn according to the machine’s instructions until it reaches a soft-serve consistency.

Step 7: Fold and Freeze

Gently fold the prepared strawberry mixture into the churned ice cream.

Transfer to a freezer-safe container and freeze until firm and scoopable.

Tips for Extra Creamy Vanilla Ice Cream

• Let strawberries sit with sugar for exactly 15 minutes to release natural juices and intensify their sweet, tangy flavor without becoming too mushy.
• Temper egg yolks by slowly adding warm cream while whisking constantly to create a smooth, silky custard base without curdling.
• Use the back of a spoon test by running your finger through the custard – if it leaves a clean line, it's ready to be chilled and churned.
• Split and scrape vanilla bean seeds directly into cream mixture to unlock maximum aromatic flavor throughout the ice cream.

Ice Cream Variations for a Twist

• Dairy-Free Dream: Replace cream and milk with coconut milk and coconut cream for a rich, vegan-friendly alternative that maintains the creamy texture.
• Low-Sugar Delight: Swap sugar with monk fruit sweetener or stevia to create a diabetic-friendly version with reduced calories and lower glycemic impact.
• Berry Blend Boost: Substitute strawberries with a mix of raspberries and blackberries for a more complex, tangy flavor profile that adds depth to the classic recipe.
• Protein Power Scoop: Incorporate vanilla protein powder into the base mixture to transform the dessert into a protein-rich treat perfect for fitness enthusiasts.

Serving Strawberry Vanilla Bean Ice Cream

• Berry Swirl Delight: Layer scoops with fresh whole strawberries and a drizzle of homemade strawberry sauce for a stunning dessert presentation.
• Elegant Plating Trick: Serve in chilled crystal glasses, garnish with a delicate vanilla bean pod and mint leaves for a sophisticated touch.
• Summer Sundae Style: Create a parfait by alternating ice cream layers with crushed shortbread cookies and toasted almond slivers for extra crunch and texture.
• Romantic Dessert Experience: Pair with champagne or a light rosé wine during a special dinner, highlighting the dessert's luxurious strawberry and vanilla flavors.

Storing Homemade Ice Cream Properly

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Press plastic wrap directly onto the surface to prevent freezer burn. Store in the coldest part of the freezer for up to 2 weeks.
• Seal the container completely, ensuring no air pockets remain. Place a layer of plastic wrap directly on the ice cream's surface before closing the lid to minimize ice crystal formation.
• Remove the ice cream from the freezer 5-10 minutes before serving. Let it sit at room temperature to soften slightly, making scooping easier and preserving the creamy texture.
• Keep the ice cream away from strong-smelling foods in the freezer. Use a dedicated container to maintain the delicate strawberry vanilla bean flavor without absorbing other odors.

FAQs

• Can I make this ice cream without an ice cream maker?

Yes, you can use the no-churn method by whipping heavy cream until stiff peaks form and folding in the sweetened condensed milk and other ingredients, then freezing.

• How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and you can draw a line with your finger that holds its shape without running.

• What type of strawberries work best for this recipe?

Fresh, ripe strawberries are ideal. Choose bright red, fragrant berries that are firm but not hard, preferably from local farms or farmers markets.

• Can I substitute vanilla bean with vanilla extract?

Yes, use 1-2 teaspoons of pure vanilla extract as a substitute for the vanilla bean, though the flavor will be slightly different.

Strawberry Vanilla Bean Ice Cream Highlights

• Craft Luxurious Dessert: Create a restaurant-quality treat right in your kitchen with premium ingredients like fresh strawberries and real vanilla bean, elevating your homemade ice cream experience.
• Master Gourmet Technique: Learn professional custard-making skills through a step-by-step process that transforms simple ingredients into a silky, rich frozen dessert with complex flavor layers.
• Customize Your Indulgence: Easily adapt the recipe by adjusting sugar levels, experimenting with fruit variations, or adding complementary mix-ins like chocolate chips or nuts for a personalized touch.
• Impress Family and Friends: Serve a stunning, handcrafted dessert that looks and tastes like it came from a high-end specialty shop, making gatherings and celebrations extra special.

Ingredients for Creamy Strawberry Ice Cream

• Strawberries: Fresh, ripe berries that provide a sweet and tangy flavor to the ice cream.
• Egg Yolks: Rich, creamy base that helps create a smooth and luxurious texture.
• Heavy Cream: Provides a rich, velvety foundation for the ice cream.
• Whole Milk: Adds lightness and helps achieve a smooth consistency.

• Vanilla Bean: Adds a deep, aromatic flavor and beautiful specks throughout the ice cream.

• Granulated Sugar, Sugar: Balances the flavors and helps create a smooth, scoopable texture.

Homemade Strawberry Vanilla Bean Ice Cream Recipe

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4.6 from 31 reviews

• Total Time: 4 hours 50 minutes
• Yield: 4 1x

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Description

Creamy homemade strawberry vanilla bean ice cream whispers summer memories with its luscious blend of ripe berries and fragrant vanilla. Rich, silky scoops promise cool comfort that melts deliciously on warm afternoons, inviting refreshment with each delightful spoonful.

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Ingredients

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Main Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 2 cups (473 ml) heavy cream
• 1 cup (237 ml) whole milk
• 4 large egg yolks

Sweeteners:

• 3/4 cup (150 g) granulated sugar

Flavoring:

• 1 vanilla bean (or 2 teaspoons vanilla extract)

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Instructions

1. Macerate strawberries with sugar for 15 minutes, gently crushing them to release juices and enhance flavor.
2. Split vanilla bean and scrape seeds into a saucepan with cream and milk. Warm the mixture over medium heat until it reaches a gentle simmer.
3. Whisk egg yolks with remaining sugar in a separate bowl until pale and smooth.
4. Gradually temper the egg mixture by slowly streaming the warm cream into the yolks, whisking constantly to prevent curdling.
5. Transfer the combined liquid back to the saucepan, cooking over low heat while stirring continuously until the custard thickens enough to coat the back of a spoon, approximately 5-7 minutes.
6. Strain the custard through a fine-mesh sieve to remove any potential lumps, ensuring a silky texture.
7. Refrigerate the custard for 4 hours or overnight, allowing it to cool completely and develop deep flavors.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s guidelines, typically 20-25 minutes.
9. Gently incorporate the macerated strawberries into the freshly churned ice cream, creating a marbled effect.
10. Transfer to a freezer-safe container and freeze for 2-3 hours until firm and scoopable.

Notes

• Allow strawberries to macerate in sugar to release natural sweetness and create more intense fruit flavor.
• Gently heat dairy ingredients to infuse vanilla bean’s rich, aromatic essence without scorching or curdling.
• Temper egg yolks carefully by slowly adding warm cream to prevent scrambling and ensure smooth, silky custard texture.
• Strain custard through fine-mesh sieve to remove any potential egg bits and create ultra-creamy, velvety ice cream base.

• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 70 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 210 mg