There’s something magical about homemade ice cream, especially when it’s packed with the sweet, sun-ripened taste of fresh strawberries and the warm, aromatic notes of real vanilla bean. Each spoonful is a delightful balance of creamy richness and fruity freshness, making it the perfect treat for warm summer days or any time you crave a bit of indulgence.

I first made this recipe after a trip to a local berry farm, where I picked the juiciest strawberries I had ever tasted. Blending them into a homemade ice cream base, I discovered a dessert that was far superior to anything store-bought. The combination of strawberries and vanilla bean is simply irresistible, and once you try this version, you may never go back to pre-packaged pints again.

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this luscious, homemade ice cream that’s as easy to make as it is delicious.

First, it’s made with simple, wholesome ingredients—no artificial flavors, colors, or preservatives. Just real strawberries, pure vanilla, fresh cream, and a touch of sugar to bring out the natural sweetness.

Second, the flavor is unmatched. Fresh strawberries provide bursts of juicy sweetness, while vanilla bean adds a depth of flavor that elevates this ice cream beyond your typical strawberry variety.

It’s also surprisingly easy to make. You don’t need any fancy equipment—just a saucepan, a blender, and an ice cream maker. Even if you’ve never made ice cream before, this recipe is foolproof.

Lastly, it’s the perfect make-ahead dessert. Store it in your freezer, and you’ll have a delicious, homemade treat ready to enjoy anytime.

Ingredients Notes

The magic of this homemade ice cream comes from its fresh, high-quality ingredients. Each element plays a key role in achieving the perfect creamy consistency and rich flavor.

Fresh strawberries are the star of this recipe. They should be ripe, sweet, and slightly soft to ensure maximum flavor. If strawberries aren’t in season, you can use frozen ones—just be sure to thaw and drain them well before using.

Vanilla bean is what gives this ice cream its warm, aromatic depth. Using an actual vanilla bean instead of extract infuses the base with natural specks of vanilla and a richer taste. If you don’t have one on hand, high-quality pure vanilla extract can work in a pinch.

Heavy cream and whole milk provide the creamy, smooth texture that makes homemade ice cream so irresistible. Avoid using low-fat milk, as it can result in an icy consistency instead of a rich and velvety one.

Egg yolks add richness and help create a custard-like texture. They also act as a natural stabilizer, preventing the ice cream from becoming too icy.

A touch of sugar enhances the natural sweetness of the strawberries without overpowering their fresh, fruity taste. If your strawberries are particularly sweet, you can slightly reduce the amount of sugar used.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making homemade ice cream might seem intimidating, but this recipe breaks it down into simple steps that guarantee delicious results.

Start by preparing the strawberry puree. Hull and chop the strawberries, then blend them until smooth. For an extra burst of flavor, let them sit with a bit of sugar for 15 minutes before blending. This enhances their natural sweetness and releases their juices.

Next, create the custard base. In a saucepan over medium heat, warm the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture. This step allows the vanilla to fully infuse into the cream, creating a deep, rich flavor.

In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Slowly pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper them. Gradually add the yolk mixture back into the saucepan, stirring continuously until the mixture thickens enough to coat the back of a spoon.

Once thickened, strain the custard through a fine-mesh sieve to remove any cooked egg bits and the vanilla pod. Stir in the strawberry puree until fully incorporated, then chill the mixture in the refrigerator for at least 4 hours or until completely cold.

When ready to churn, pour the chilled base into your ice cream maker and follow the manufacturer’s instructions. The mixture will transform into a creamy, soft-serve consistency. For firmer ice cream, transfer it to an airtight container and freeze for an additional 4 hours.

Storage Options

Homemade ice cream is best enjoyed fresh, but proper storage ensures it stays delicious for longer.

Store the ice cream in an airtight container to prevent ice crystals from forming. Press a piece of plastic wrap directly onto the surface before sealing the lid for added protection against freezer burn.

It will keep well in the freezer for up to two weeks, though the texture is best within the first week.

When ready to serve, let the ice cream sit at room temperature for about 5 minutes before scooping. This allows it to soften slightly and ensures a creamy consistency.

Variations and Substitutions

One of the best things about homemade ice cream is how adaptable it is. Here are a few ways to customize this recipe to suit your preferences.

For a dairy-free version, replace the heavy cream and milk with full-fat coconut milk. The coconut flavor pairs beautifully with the strawberries for a tropical twist.

If you prefer a chunky texture, reserve some chopped strawberries and fold them in during the last few minutes of churning for added bursts of fruit in every bite.

For a lighter version, you can use half-and-half instead of heavy cream, but keep in mind that this may slightly alter the texture, making it less rich.

Want to add some crunch? Try mixing in crushed graham crackers or white chocolate chips right before freezing for a fun twist.

No ice cream maker? No problem! Pour the ice cream base into a shallow dish, freeze, and stir every 30 minutes for about 3 hours to break up ice crystals. This method creates a creamy consistency, even without churning.

With so many ways to make this ice cream your own, don’t be afraid to get creative and experiment with different flavors and textures!