Easy blender ice cream is one of my favorite things to make, and I finally got around to trying a strawberry version. It took a few tries, but we ended up with a creamy, smooth homemade strawberry ice cream that goes straight from the blender to the ice cream maker. And it's not icy. That can be a problem with strawberry ice cream because fresh strawberries bring in extra liquid. Freeze dried strawberries are the key.
Freeze Dried Strawberries in Ice Cream
They used to be a specialty ingredient, but thanks to the popularity of smoothies and protein drinks, dried strawberries are pretty easy to find. You can pick them up at the grocery store and grind them yourself, or order them and have them on your doorstep the next day. I've tested homemade strawberry ice cream with both the powdered kind (this brand) and Whole Foods 365, which grind up easily in a Vitamix.
Not Medical Advice -- Add-Ins
My goal for this strawberry ice cream was for it to taste super satisfying, not at all "light", and to be as satisfying as chocolate. This one fits that profile. And to make it even more satisfying, I added animal crackers. In my view, this is a healthy ice cream because a small portion satisfies. For even healthier ice cream, try adding slices of Little Debbie Strawberry Shortcake Rolls. Yes, I realize I have weird views on health, so don't take this as medical advice.
From Blender to Churn, No Cooking
This ice cream is so easy! You just blend everything and pour it in the ice cream maker. However, I do blend the freeze dried strawberries with the solids and just a portion of the liquid to start before adding the cream. You could probably get away with dumping it all in the blender and blending, but I haven't tried that. Whichever route you take, the result should be a really thick, creamy, base. This is going to give you a rich, creamy, scoopable ice cream.
Homemade Strawberry Ice Cream Ingredients
For the recipe card I've included a full batch, I have tested this in half batches. I was hesitant to put a half batch version in the card because most people will want more than one pint at a time, but this recipe halves well.
- Sugar is the main sweetener, and while the amount may seem high it balances out the freeze dried strawberry acidity. The lowest amount I was happiest with was 175 grams (or about 88 for the half batch).
- Freeze dried strawberries blend into a smooth puree when combined with solids and a portion of the milk. You'll need 45 grams, which is about 2 bags of the Whole Foods type or ½ cup of the powder. With the freeze dried sliced berries, you can hold a few tablespoons back and stir them in at the end for more textural contrast.
- Milk powder adds dairy flavor and more body. My favorite brand is Bob's Red Mill, which is worth keeping around for ice cream and other times when you need milk in a hurry.
- Milk is whole milk, but with all of the cream in the recipe 2% or even lower fat milk should be fine.
- Cream is just a quality heavy whipping cream. I love using Horizon brand when it is on sale. Things always taste better with it, but it's pricey.
- Corn syrup helps keep the ice cream smooth and scoopable. I use Karo brand, and it's not the same as high fructose corn syrup. Agave or golden syrup should work.
- Vanilla bean paste is excellent here, but since the main flavor is strawberry regular vanilla extract is fine.
- Vodka helps with scoopability. You can leave it out and the ice cream should still be great, but might freeze a little firmer and need more time to soften.
- Lemon juice punches up the strawberry flavor. If you don't have any lemons you can leave it out but it's worth adding.
- Animal Crackers and Nilla Wafers both work well. Vanilla Oreos would be fun, or maybe slice up a piece of cheesecake and throw in cheesecake chunks. And then there's always Little Debbie.
Sorry I keep mentioning Little Debbie. I miss the Swiss Cake Rolls I used to like as a kid, but they don't taste the same to me anymore. I did try to make a Bavarian Cream Roulade type dessert with the shortcake rolls one time, but it didn't work out so well because they were too dense. Luckily this never made it to the blog, but here's the evidence.
Recipe
Strawberry Ice Cream
Ingredients
Ice Cream
- ¾ cup plus 2 tablespoons sugar (175 grams)
- ¼ cup nonfat dry milk powder (28 grams)
- 2 cups freeze dried strawberries or ½ cup powder, go by weight if possible (56 grams)
- ¼ teaspoon kosher salt
- 2 cups heavy whipping cream
- 1 cup milk
- 2 tablespoon light corn syrup (40 grams)
- 2 teaspoons vanilla or vanilla bean paste
- 1 teaspoon fresh lemon juice
- 1 tablespoon cold vodka
Additional Add-ins
- ⅓ cup animal crackers or vanilla wafers or anything else you like!
Instructions
- Mix together the sugar, milk powder, salt and about 45 grams (little less than 2 cups) of the strawberries. Hold back the remaining strawberries for adding later.
- Put the milk in the blender container. Add the strawberry mixture and blend for about 45 seconds or until mixture is thick, creamy and dark pink.
- Add the cream, corn syrup, vanilla, lemon juice and vodka (if using). Blend for about 1 minute. The mixture should be very thick.
- Transfer to the ice cream maker and churn using your usual ice cream maker directions.
- Pack the ice cream into pint containers adding your choice of cookies (Animal Crackers, Nilla Wafers) and swirling in roasted strawberries or sauce if desired.
- Freeze overnight or for as long as you can stand it! This ice cream freezes pretty quickly so it will be servable in a few hours, but better on day 2.
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