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Strawberry Ice Cream Recipe

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 1 quart
Calories 0kcal
Author Mommypotamus


  • 1 lb strawberries (about 4 cups – previously frozen strawberries can be used if thawed)
  • cup sucanat / rapadura
  • 1 tsp fresh lemon juice
  • 1/8 tsp sea salt
  • 2 cups cream
  • natural red food dye (optional - I didn’t use any in the ice cream pictured)
  • 2 tbsp rum or vanilla extract made with vodka or rum (optional)


  • Trim tops off the strawberries and cut them in half. Place them in a bowl along with lemon juice, salt and sucanat, then mash with a potato masher.
  • Pour strawberry mixture into a blender with the cream and rum if using. Puree until smooth. (If you have an immersion blender, you can puree in the bowl.)
  • Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
  • Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.


*This keeps the ice cream from becoming as hard as a rock. As I mention in my post on making homemade eggnog, Appleton Estates rum is non-GMO. I prefer not to add rum in this recipe, so I let the ice cream soften at room temperature for a little while prior to serving.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg