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Homemade strawberry ice cream

by tage81
Hjemmelaget jordbæris servert med hele bær

Are you ready to taste the summer? This recipe for authentic cream-based strawberry ice cream reminds me of sunny days and picnics in the park, no matter what season it is. With its perfect balance of sweetness and freshness, this ice cream will be a hit with both adults and children. Made with fresh strawberries and cream, this homemade ice cream delivers an authentic taste that surpasses anything you can buy in the store.

The secret behind this decadent dessert is high-quality ingredients. By using real cream, the ice cream gets a creamy texture that compliments the strawberries’ natural sweetness. And the best part? This recipe is easy to follow, so even if you’ve never made ice cream yourself before, you’ll be able to create a dessert that will impress your friends and family.

So, get out your ice cream maker, find the freshest strawberries you can get your hands on, and prepare yourself for a taste experience you won’t soon forget. At the same time, you’re doing yourself a favor by skipping all the unnecessary additives found in most ice cream you find in the store.

Homemade strawberry ice cream

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 4 egg yolks
  • 4 tablespoons of sugar
  • 3,5 dl cream for whipping
  • 400 grams of strawberries
  • Vanilla seeds


Combine 4 egg yolks, 1 teaspoon of vanilla powder, and 4 tablespoons of sugar in a bowl. Heat a pot of water that approximately matches the size of your bowl and place the bowl on top. This is only to help dissolve the sugar. While continuously whisking the mixture, let it heat up until you can see and feel that the sugar has dissolved. Afterwards, remove the mixture from the bain-marie and continue to whisk until you get a thick custard. Then, whip cream until stiff peaks form (I use a kitchen machine), and gently fold the custard and whipped cream together with a spatula. Remove the stalks and leaves from the strawberries and mash them with a fork or use a hand blender until you get a strawberry puree. Set aside some of the strawberries for serving later. Fold the strawberry puree into the custard and whipped cream. Then pour the mixture into an ice cream maker (which also cools down the ice cream) and let it do the job for about 1 hour. If you don't have an ice cream maker, you can put the ice cream in a bowl in the freezer. Stir the ice cream mixture every hour until you achieve a firm consistency. Serve in a cone or bowl and top with fresh strawberries.

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