f you’re anything like me, there’s nothing better than making something completely from scratch—especially when it’s as nostalgic and delicious as strawberry ice cream. This recipe is made with simple pantry staples, fresh berries, and a KitchenAid ice cream maker attachment that does all the hard work for you.
Whether you’re cooling off on a hot summer afternoon or creating a sweet moment to share with family, this recipe brings the perfect blend of creamy, fruity goodness.
🍓 Ingredients:
- 4 cups of heavy cream
- 1 cup of granulated sugar
- 2 teaspoons of pure vanilla extract
- A pinch of salt
- 2 cups of mashed, ripe strawberries (fresh is best!)
🧁 Instructions:
- Prep ahead: Make sure to freeze the bowl of your KitchenAid ice cream maker at least 12–24 hours in advance. This is key to getting that perfect churn.
- Mix it up: In a large bowl, combine the heavy cream, sugar, vanilla, and salt. Whisk until the sugar is mostly dissolved.
- Mash and stir: Mash your ripe strawberries with a fork or potato masher until chunky-smooth, then fold them into your cream mixture.
- Time to churn: Attach the frozen bowl to your KitchenAid stand mixer and pour in your mixture. Let it churn for about 20–25 minutes, or until the consistency is like soft-serve.
- Freeze for later (optional): Scoop the ice cream into a lidded container and freeze for 3–4 hours to firm it up… or enjoy it right away if you love soft-serve style!
🍧 Tips:
- Want a smoother texture? Puree the strawberries before mixing.
- Add-ins like mini chocolate chips or crushed graham crackers can take this recipe to the next level!
- If you don’t have a KitchenAid attachment, you can still use a standard ice cream maker or try a no-churn method.
💗 Why You’ll Love It:
This strawberry ice cream is incredibly fresh, simple, and better than store-bought—with no artificial flavors and a texture that’s irresistibly creamy. It’s the kind of treat that makes summer feel like magic.
Enjoy
Sonja
Life with sonja 
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