Name: Strawberry Vanilla Bean Ice Cream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups fresh strawberries (hulled and chopped); 1/4 cup granulated sugar; 1 teaspoon lemon juice; 2 cups heavy cream; 1 cup whole milk; 1 vanilla bean (split and scraped) or 2 teaspoons vanilla bean paste; 4 large egg yolks; 1/2 cup granulated sugar; Pinch of salt

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If you crave the classic combo of strawberries and vanilla, you will absolutely adore this Strawberry Vanilla Bean Ice Cream Recipe. It’s just the right balance of creamy and fruity, with those signature flecks of real vanilla bean and swirls of juicy, sweet strawberry that make every bite a dreamy bite of summer. Whether you’re celebrating a special occasion or just savoring a quiet afternoon, this recipe captures the nostalgia of homemade ice cream and delivers an irresistibly fresh flavor you will want to scoop all season long.

Strawberry Vanilla Bean Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

The Strawberry Vanilla Bean Ice Cream Recipe shines because of its simplicity—each ingredient is chosen to enhance flavor, color, or texture. Gather these essentials, and you’re well on your way to a truly luscious homemade treat!

Fresh strawberries: Choose ripe, seasonal berries for the brightest flavor and vibrant color.
Granulated sugar: Divided to balance the sweetness between fruit and cream.
Heavy cream: Gives that signature creamy, luscious mouthfeel you expect from real ice cream.
Whole milk: Lightens the base for a perfect scoopable consistency.
Vanilla bean or vanilla bean paste: Real vanilla is a must—those tiny seeds give incredible aroma and that iconic speckled look.
Large egg yolks: Create a rich, silky custard that sets this recipe apart from no-churn versions.
Pinch of salt: A subtle touch that sharpens all the sweet flavors.
Lemon juice: Brightens the strawberry flavor and makes every spoonful pop.

How to Make Strawberry Vanilla Bean Ice Cream Recipe

Step 1: Macerate the Strawberries

Start off by tossing your freshly chopped strawberries with a sprinkle of sugar and lemon juice. Let them sit and mingle for 20 to 30 minutes—this pulls out those fabulous juices and lets the flavors bloom. After their short rest, give them a gentle mash or a few pulses in the blender. You’re aiming for a thick, chunky purée that stays bursting with berry goodness. Set this aside; it’s your secret weapon for ribbons of real strawberry flavor throughout the ice cream.

Step 2: Prepare the Creamy Vanilla Base

Next, grab a saucepan and combine the heavy cream, whole milk, your scraped vanilla bean seeds (and pod, if using), and a pinch of salt. Slowly heat the mixture over medium heat just until it’s about to simmer—don’t let it boil! This gives the vanilla a chance to infuse into the cream. After a quick ten-minute steep, the aroma will be absolutely heavenly—trust me on this one.

Step 3: Make the Custard

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Here comes the all-important tempering step: gently whisk a small amount of the hot cream into the yolks to slowly raise their temperature and avoid scrambling them. Gradually add all the yolk mixture back into the saucepan. Now, stir patiently over low heat until your custard thickens enough to coat the back of a spoon, hitting the magical 170–175°F mark. This step gives your Strawberry Vanilla Bean Ice Cream Recipe its signature richness.

Step 4: Combine and Chill

Now pour your silky custard through a fine mesh sieve to catch any cooked bits—no one likes eggy surprises! Let the mixture cool to room temperature, then fold in your reserved strawberry purée. Cover it well and chill for at least four hours, or even overnight. This long chill melds the flavors and ensures an extra smooth churn later.

Step 5: Churn and Freeze

When you can’t wait any longer, churn the ice cream base in your ice cream maker according to the manufacturer’s instructions. If you like little pops of strawberry in every scoop, gently fold in some extra diced berries after churning. Transfer the finished ice cream to a freezer-safe container, smooth the top, and freeze for two to four more hours until perfectly set. Homemade happiness is officially served!

How to Serve Strawberry Vanilla Bean Ice Cream Recipe

Garnishes

Take your Strawberry Vanilla Bean Ice Cream Recipe to the next level by showering each scoop with beautifully sliced fresh strawberries, a pinch of grated white chocolate, or that classic touch—a crunchy sugar cone. A few mint leaves look elegant and add a fresh aroma that makes every bite sing.

Side Dishes

This ice cream is exceptionally versatile—pair it with a warm fudgy brownie, a simple butter cookie, or a homemade shortcake. It also loves cuddling up next to a platter of seasonal fruit for a gorgeous summertime dessert board.

Creative Ways to Present

Don’t stop at a bowl! Try sandwiching your ice cream between soft sugar cookies, heaping it inside grilled peaches for a cookout treat, or layering it in parfait glasses with pound cake and more berries for a dreamy trifle. Presentation makes your Strawberry Vanilla Bean Ice Cream Recipe feel restaurant-worthy at home.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store the ice cream in an airtight container with a piece of parchment or wax paper pressed directly on the surface. This simple trick helps prevent unwanted ice crystals from forming and keeps scoops as creamy as the first day.

Freezing

This recipe freezes beautifully for up to two weeks. The vanilla bean and rich custard base help prevent excess crystallization, so the Strawberry Vanilla Bean Ice Cream Recipe stays super smooth and flavorful. Let it sit out a few minutes at room temperature for the perfect scooping texture.

Reheating

No need to reheat, but if your ice cream is rock hard, move the container to the fridge for 15-20 minutes to soften gently. Avoid microwaving, as it can melt the edges and ruin your perfectly churned scoop.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw frozen berries and drain any excess liquid before using. The flavor is slightly different, but your Strawberry Vanilla Bean Ice Cream Recipe will remain delicious and vibrant.

Is it possible to make this without an ice cream maker?

Yes! Pour the chilled custard into a shallow pan and freeze, stirring vigorously every 30 minutes until creamy. While the texture is a bit denser than churned, it’s wonderfully satisfying for a no-machine option.

What’s the best substitute for vanilla bean?

If you can’t find whole vanilla beans, use two teaspoons of vanilla bean paste or, in a pinch, pure vanilla extract. The flavor and speckled look of real vanilla bean elevate the Strawberry Vanilla Bean Ice Cream Recipe, but extract still adds great taste.

Can I make this ice cream dairy-free?

Try using full-fat coconut milk and coconut cream instead of dairy. The process and proportions may need some tweaking, but it’s a fun way to create a dairy-free version with a tropical twist.

How do I prevent ice crystals from forming?

Make sure your custard base is thoroughly chilled before churning, and press parchment paper onto the ice cream’s surface during storage. The rich custard and sugar in this Strawberry Vanilla Bean Ice Cream Recipe already help minimize crystals, so you’ll enjoy a creamy treat every time.

Final Thoughts

If you’re longing for a taste of pure summer sunshine, give this Strawberry Vanilla Bean Ice Cream Recipe a spot in your kitchen! The results are definitely worth the handful of simple steps, and the combination of ripe strawberries and luxurious vanilla is always a crowd-pleaser. Gather your favorite people (or keep it all to yourself—no judgment!), and enjoy every blissful, creamy bite.

Strawberry Vanilla Bean Ice Cream Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 45 minutes (plus chilling and freezing)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh strawberries and aromatic vanilla bean in this creamy and luscious homemade Strawberry Vanilla Bean Ice Cream. Perfect for cooling off on a hot summer day or as a sweet treat any time of year.

Ingredients

Scale

Fresh Strawberry Purée:

2 cups fresh strawberries (hulled and chopped)
1/4 cup granulated sugar
1 teaspoon lemon juice

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
1 vanilla bean (split and scraped) or 2 teaspoons vanilla bean paste
4 large egg yolks
1/2 cup granulated sugar
Pinch of salt

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Instructions

Prepare the Strawberry Purée: Combine chopped strawberries, 1/4 cup sugar, and lemon juice. Mash or blend into a chunky purée.
Make the Ice Cream Base: Heat cream, milk, vanilla, and salt. Whisk yolks with 1/2 cup sugar, temper with warm cream, then cook until thickened.
Combine and Chill: Strain custard, mix with strawberry purée, and chill for at least 4 hours.
Churn and Freeze: Churn in ice cream maker, then freeze until firm.