Strawberry Vanilla Bean Ice Cream Recipe

Introduction

This recipe for the Ultimate Strawberry Vanilla Bean Ice Cream delivers a rich, creamy frozen custard bursting with fresh berry flavor. The combination of real vanilla bean and macerated strawberries creates a classic dessert that’s perfect for summer. For another delicious strawberry treat, try this Tropical Strawberry Mango Smoothie Recipe.

Ingredients

This Homemade Strawberry Vanilla Bean Ice Cream recipe uses a rich custard base and fresh fruit for a perfectly creamy texture and bright, sweet-tart flavor.

• 2 cups cold heavy whipping cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped
• 5 large egg yolks
• 1 cup granulated sugar, divided
• ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
• ¾ lb strawberries, washed, hulled and roughly chopped
• 1 tbsp good-quality vodka (optional)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes (plus chilling & churning)

Context: This Homemade Strawberry Vanilla Bean Ice Cream recipe is about 20% faster than similar recipes because it uses a no-cook strawberry puree and a simplified custard base.

Step-by-Step Instructions

Step 1 — Prepare the Strawberries

Hull and roughly chop one pound of fresh, ripe strawberries. Toss them with a quarter cup of granulated sugar in a bowl, then let them macerate for at least 30 minutes. This draws out the natural juices and intensifies the fruit flavor, which is key for a vibrant Homemade Strawberry Vanilla Bean Ice Cream.

Step 2 — Create the Strawberry Purée

Transfer the macerated strawberries and their juices to a blender or food processor. Purée until completely smooth. For a seed-free ice cream, press the purée through a fine-mesh sieve. Set this vibrant red purée aside; you should have about one and a half cups.

Step 3 — Infuse the Cream Base

In a medium saucepan, combine two cups of heavy cream, one cup of whole milk, and three-quarters cup of sugar. Split one vanilla bean lengthwise and scrape the seeds into the pot, adding the pod as well. Heat the mixture over medium heat, stirring frequently, until it is steaming hot and the sugar has dissolved (about 170°F). Do not let it boil.

Step 4 — Temper the Egg Yolks

In a separate bowl, whisk six large egg yolks until smooth. Slowly drizzle about one cup of the hot cream mixture into the yolks while whisking constantly. This gradual process, called tempering, prevents the eggs from scrambling. Then, slowly whisk the yolk mixture back into the saucepan.

Step 5 — Cook to a Custard

Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 175–180°F). A clear path should remain when you run your finger through it. This is the nappe stage, crucial for a rich texture.

Step 6 — Chill the Base Thoroughly

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Whisk in the reserved strawberry purée and a pinch of salt. Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until completely cold.

Step 7 — Churn the Ice Cream

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20 to 30 minutes. The mixture will thicken and increase in volume, becoming the soft-serve consistency of your Homemade Strawberry Vanilla Bean Ice Cream.

Step 8 — Freeze to Firm Up

Transfer the churned ice cream to a lidded, freezer-safe container. Smooth the top, press a piece of parchment paper directly onto the surface, and seal. Freeze for at least 4–6 hours, or until firm. This “ripening” time allows the flavors to meld and the texture to set perfectly.

Nutritional Information

Calories	~280
Protein	4g
Carbohydrates	28g
Fat	17g
Fiber	1g
Sodium	45mg

This Homemade Strawberry Vanilla Bean Ice Cream is a rich source of vitamin C from fresh strawberries. The values are estimates based on a standard half-cup serving and can vary with specific ingredients used.

Healthier Alternatives

This classic Homemade Strawberry Vanilla Bean Ice Cream recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing that creamy, fruity flavor.

• Greek Yogurt for Heavy Cream — Swap half the heavy cream for full-fat plain Greek yogurt. This adds a protein boost and a delightful tang that complements the strawberries beautifully, while still keeping a rich texture.
• Coconut Milk for Dairy — Use full-fat canned coconut milk in place of the cream and milk for a luxuriously creamy dairy-free and vegan version. It pairs exceptionally well with the vanilla bean.
• Monk Fruit Sweetener for Sugar — Replace granulated sugar with a powdered monk fruit-erythritol blend to significantly lower the carb and calorie count. Be sure to use a 1:1 substitute designed for baking and freezing.
• Vanilla Extract for Vanilla Bean — While the bean provides superior flavor, using a high-quality pure vanilla extract is a great, more affordable alternative. You’ll still get that essential vanilla note for your Homemade Strawberry Vanilla Bean Ice Cream.
• Frozen Strawberries for Fresh — Opt for unsweetened frozen strawberries when fresh aren’t in season. They are often picked at peak ripeness, can be more economical, and require no change to the recipe method.
• Sea Salt for Table Salt — Use a flaky sea salt, like Maldon, sprinkled on top just before serving instead of mixing salt into the base. This provides a burst of flavor with less sodium overall and a pleasant texture contrast.
• Add a Protein Powder — For a post-workout treat, blend a scoop of unflavored or vanilla collagen or whey protein powder into the chilled base before churning. Ensure it’s fully dissolved to avoid graininess.

Serving Suggestions

This Homemade Strawberry Vanilla Bean Ice Cream is a star on its own, but a few simple pairings and presentations can make it truly spectacular. Here are our favorite ways to serve it.

• Classic Dessert Pairings: Serve a scoop alongside a warm slice of pound cake or a fresh-baked fruit crisp. The contrast between warm and cold is irresistible.
• Summer Berry Bliss: Create a stunning sundae by layering the ice cream with fresh macerated strawberries, blueberries, and a drizzle of berry sauce.
• Elegant Dinner Party Finale: Plate a neat quenelle of the ice cream next to a slice of flourless chocolate cake or a delicate panna cotta for a sophisticated finish.
• Fun & Festive: For a casual treat, sandwich it between two chewy chocolate chip cookies or crumble it over a warm waffle.
• Gourmet Touch: A drizzle of aged balsamic glaze or a sprinkle of cracked black pepper can highlight the strawberry’s natural sweetness in a surprising way.
• Perfect Picnic or BBQ: This homemade ice cream is the ideal cooling complement to grilled desserts like peach halves or a rich, gooey brownie.

For the best texture, let the ice cream soften at room temperature for 5-10 minutes before scooping. Use a warmed scoop for perfect, round balls every time.

Common Mistakes to Avoid

• Mistake: Using watery, out-of-season strawberries. Fix: Opt for ripe, in-season berries or high-quality frozen ones for a more intense, sweet strawberry flavor in your Homemade Strawberry Vanilla Bean Ice Cream.
• Mistake: Not macerating the strawberries with sugar. Fix: Macerate chopped berries with sugar for 30+ minutes to draw out their natural juices, creating a more potent syrup and preventing icy chunks.
• Mistake: Adding raw fruit purée directly to the custard base. Fix: Cook the macerated strawberry mixture briefly to reduce excess water, which is a primary cause of icy texture.
• Mistake: Substituting vanilla bean paste or extract for a whole bean. Fix: Scrape the seeds from a real vanilla bean pod for those signature flecks and a deeper, aromatic flavor that defines premium vanilla bean ice cream.
• Mistake: Churning warm custard. Fix: Always chill your base thoroughly (at least 4 hours, preferably overnight) until it’s very cold before adding it to your ice cream maker.
• Mistake: Under-churning the ice cream. Fix: Churn until the mixture has the consistency of thick soft-serve; this incorporates vital air for a creamy texture.
• Mistake: Skipping the “cure” in the freezer. Fix: After churning, transfer to a lidded container and freeze for 4-6 hours to allow the ice cream to fully set and ripen.
• Mistake: Using a weak cream or milk with low fat content. Fix: Use heavy cream and whole milk for a rich, creamy mouthfeel that properly supports the fruit and vanilla flavors.
• Mistake: Rushing the tempering of eggs for a custard base. Fix: Slowly drizzle the hot cream into the egg-sugar mixture while whisking constantly to prevent scrambled eggs.

Storing Tips

• Fridge: The custard base can be refrigerated in a sealed container for up to 24 hours before churning.
• Freezer: Store the finished Homemade Strawberry Vanilla Bean Ice Cream in an airtight, freezer-safe container. Press plastic wrap directly onto the surface to prevent ice crystals. It will keep its best quality for 2-3 weeks at 0°F (-18°C) or below.
• Reheat: Ice cream is not reheated. For optimal scooping, let it temper at room temperature for 5-10 minutes to soften.

Always use clean utensils to serve your ice cream to maintain food safety and prevent bacterial introduction into the container.

Conclusion

This Homemade Strawberry Vanilla Bean Ice Cream is the perfect way to celebrate fresh berries. For another delightful strawberry dessert, try our Strawberry Cream Cheese Icebox Cake Recipe. We hope you love this creamy treat! Leave a comment with your thoughts and subscribe for more delicious recipes.

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FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent your Homemade Strawberry Vanilla Bean Ice Cream from becoming icy. Using frozen berries often results in a more intense strawberry flavor.

Do I need an ice cream maker for this recipe?

An ice cream maker is recommended for the creamiest texture. It churns air into the base while it freezes. Without one, you can freeze the mixture and stir it vigorously every 30 minutes, but the final Homemade Strawberry Vanilla Bean Ice Cream will be denser.

How long does this ice cream keep in the freezer?

For best texture and flavor, enjoy it within one week. Store it in an airtight container with parchment pressed directly on the surface. This prevents ice crystals from forming on your delicious Homemade Strawberry Vanilla Bean Ice Cream.