Strawberry Ice Cream

This strawberry ice cream is silky, luscious, and everything homemade ice cream should be. This recipe is simple, flexible, and perfect for the hot days of summer.

A simple, silky, no-cook recipe for old-fashioned strawberry ice cream.


  • 3 (very fresh) egg yolks
  • 1/2 cup maple syrup
  • 1/16th teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, very finely chopped (optional)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 68 large strawberries, very finely chopped
  • 1 tablespoon beet juice (optional)


  1. Freeze your ice cream churn if necessary. Mine takes a full 24 hours to freeze fully. If you don’t have an electric ice cream maker, you can certainly make this strawberry ice cream in a ball that you roll around the yard or an old-fashioned hand crank ice cream maker.
  2. Whisk the egg yolks briefly in a large bowl until smooth. Add in the salt and the maple syrup and whisk again. Add the vanilla extract, chopped vanilla bean, the cream, and the milk. Whisk again until smooth.
  3. Pour the cream mixture into the ice cream maker and process according to its instructions. In my electric machine, it takes about 30 minutes to become soft serve. When the ice cream has just started to firm up but while it’s still quite soft, add in the chopped strawberries and the beet juice, which turns the ice cream a lovely pale pink.
  4. Serve as soft serve or scrape into a freezer container and freeze for at least three hours to firm up.
  5. Store in the freezer for up to one week.