Strawberry Ice Cream

I'm currently living in my strawberry era and this Strawberry Ice Cream is everything I need to enjoy summer's bounty. It also features my Strawberry Rhubarb Jam that I am obsessed with at the moment, which just makes it that much better!

This ice cream is ultra creamy and decadently rich. The extra fat from the cream cheese in the base really pumps up the YUM factor. This is MY best ice cream, and the joy is it can be flavored in so many ways with tiny tweaks.

Also, be sure to serve it in my homemade Waffle Cone Recipe, they are next-level delicious and a must for this ice cream.

Ingredients

Most of what you see here is your typical ice cream culprits. Cream, milk, sugar, salt, you'll find those in most ice cream recipes. The cornstarch allows for the ice cream to get super creamy, stay smooth, and keep it soft in the freezer.

The cream cheese is the real star and what rounds everything out. The extra fat makes the ice cream extra luscious and decadent. You can stop there and add some vanilla bean paste and you have a fantastic vanilla ice cream. You can also flavor it with just about anything you can make into a jam, I add my strawberry rhubarb jam and I like to blend it in to make the ice cream super smooth.

I then cook up some fresh (or frozen) berries in a little sugar and fold them in after churning the ice cream. Which again allows you to do this with just about any fruit.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

To make the ice cream base first whisk together the cornstarch and a little of the cream to make slurry. Bring the remaining cream, sugar, and corn syrup to a boil, then add the slurry and cook till thick. I then like to place the thick mixture, cream cheese, and salt in a blender and slowly drizzle in the milk till the blender is full.

Then blend in the jam too, to make sure it is really well combined. Store the ice cream base in a large bowl or measuring cup, and let it cool on the counter for about 30 minutes, then give it 8 hours in the fridge. Stir before churning, then place in an ice cream maker to freeze it.

While the ice cream is churning, I toss some strawberries and sugar in a saute pan with a splash of water and just bring it to a boil to dissolve the sugar. Turn off the heat and let it hang out until the ice cream is done churning.

When the ice cream has doubled in size in the machine, turn it out into a storage container and stir in the cooked berries. It is ok if they are still a little warm, I actually almost prefer they are, so they really melt into the ice cream.

Then give it a few hours in the freezer to really set up and it is ready to scoop into the most luxurious ice cream ever! I mean, just look at those strawberry-studded scoops.

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📖 Recipe

Yield: 1 gallon Churned Ice Cream

Strawberry Ice Cream

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Print

Ingredients

• 2 ½ cups Heavy Cream
• 4 tablespoons Cornstarch
• 1 ½ cups Granulated Sugar
• 4 tablespoons Light Corn Syrup
• 6oz Cream Cheese, room temp
• 1 ½ teaspoons Kosher Salt
• 1 ½ cups Strawberry Rhubarb Jam, homemade or store-bought
• 4 cups Whole Milk
• 2 cup fresh Strawberries, rough chopped
• ¼ cup Granulated Sugar

Instructions

1. First, whisk together ½ cup of the heavy cream with the cornstarch in a small bowl until well combined and slurry is made. Set aside till needed.
2. In a 4-quart saucepan or Dutch oven, over medium heat on the stove, combine the remaining cream, sugar, and corn syrup and bring the mixture to a boil for 4 minutes. Stirring regularly until the sugar is completely dissolved also to ensure the mixture doesn’t boil over.
3. Whisk in the cornstarch slurry and bring the mixture back to a boil for about a minute until the mixture has thickened.
4. Place the cream cheese and salt in the cup of a high-speed blender and add the boiled mixture to it along with the jam.
5. Starting on low, blend the mixture until smooth, slowly drizzling in the milk until the blender cup becomes full. Some milk may remain.
6. Into a large bowl or measuring cup, finish combining the mixture if some milk was left, and stir just to combine.
7. Let the mixture cool on the counter for 30 minutes, then cover with plastic wrap and chill in the fridge for at least 8 hours.
8. To churn the ice cream stir the mixture after chilling and just before adding it to the ice cream maker. Place it in the bowl of an electric ice cream maker and churn for about 15-20 minutes until nearly doubled in size.
9. While the ice cream churns, heat a skillet over medium heat on the stove and add the strawberries, sugar, and a splash of water to the pan and cook till the sugar melts and comes to a boil, 3-5 minutes. Let them cool while the ice cream churns.
10. Stir the cooked strawberries into the churned ice cream just as you place it in a storage container. It is ok if they are still a little warm.
11. Place the churned ice cream in the freezer for at least 4 hours before serving.

Notes

Notes & Tips

This recipe makes a big batch, I have a 2-quart ice cream maker, and I have to churn it in two batches to use all the ice cream base, giving you about a gallon of ice cream once churned. Cut the recipe in half if you don’t want that much.

The ice cream base also keeps in the fridge for up to a week, I typically churn the batches on different days while only having to make the base once. I like the big batch because if I am going to make the mess I might as well make enough to enjoy it!

Substitutions

This is one of those recipes that just doesn't work if you don't make it the way it is written. It is like baking, you can't veer too far off or it just doesn't work.

The one thing you can swap is the jam. You can use anything from low to high-quality jam, it will work with any. You can also change the flavor by using a different berry or fruit jam altogether.

Think of the cream, milk, cream cheese mixture as a jumping-off point, and you can go anywhere from there, but that base can't change or it won't work.

Besides the jam, you can also swap the whole strawberries and sugar for any other fruit too. Just about anything goes and can be mixed in at the end.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan
• 
  Cuisinart Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BC,Brushed Chrome
• 
  Tovolo Sweet Treat, 6 oz. Mini Tubs Set of 4, Tight-Fitting Silicone Lid, Easy Stacking Reusable Ice Cream Container, 6-Ounces, Assorted
• 
  Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• 
  Zeroll Original Ice Cream Scoop with Unique Liquid Filled Heat Conductive Handle Simple One Piece Aluminum Design Easy Release Made in USA, 4-Ounce, Silver
• 
  Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• 
  Mauviel M'Cook 5-Ply Polished Stainless Steel Frying Pan With Cast Stainless Steel Handle, 9.4-in, Made In France

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 399Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 201mgCarbohydrates: 55gFiber: 1gSugar: 46gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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