Homemade Strawberry Vanilla Bean Ice Cream Recipe

There’s something magical about homemade ice cream, especially when it’s bursting with the sweet, sun-ripened flavor of strawberries and the rich warmth of real vanilla bean. Every spoonful is creamy, dreamy, and filled with the kind of fresh, real ingredients you just can’t get from store-bought versions.

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I first started making this recipe when I wanted to recreate the taste of a small-batch ice cream I had on a summer road trip. The combination of juicy strawberries and fragrant vanilla bean was unforgettable, and after a few experiments, I found the perfect balance. Now, this ice cream has become a staple in our house whenever strawberries are in season.

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this homemade treat. It’s everything you want in a summer dessert—smooth, rich, and packed with fresh strawberry flavor.

First, the flavor combination is unbeatable. The natural sweetness of ripe strawberries meets the deep, aromatic notes of vanilla bean, creating an ice cream that tastes gourmet with every bite.

It’s also incredibly creamy and smooth. Thanks to a rich custard base made with egg yolks and cream, this ice cream has a luscious texture that scoops beautifully and melts like silk on your tongue.

You’ll also appreciate how simple and rewarding it is to make. No need for artificial flavors or preservatives—just real, wholesome ingredients that you can feel good about serving to family and friends.

And let’s not forget the endless customization possibilities. Whether you want to swirl in some chocolate, fold in cookie crumbles, or even add a splash of balsamic for a gourmet twist, this recipe is the perfect foundation for creative flavors.

Ingredients Notes

The magic of this homemade strawberry vanilla bean ice cream lies in using high-quality, fresh ingredients. Each one plays a crucial role in creating that rich, creamy texture and bold flavor.

Strawberries are the star of this recipe. Fresh, in-season berries will give you the sweetest, most vibrant flavor, but if you’re making this when strawberries aren’t at their peak, frozen berries work well too. Just be sure to thaw and drain them before using to avoid excess water in your ice cream.

Vanilla bean is what sets this recipe apart. While vanilla extract works in a pinch, scraping out the seeds from a real vanilla bean pod adds a depth of flavor that you just can’t get otherwise. The tiny flecks of vanilla bean throughout the ice cream also make it look extra special.

Heavy cream and whole milk create the perfect balance of richness and creaminess. The heavy cream gives the ice cream its luscious mouthfeel, while the whole milk keeps it from being too dense. Skimping on fat by using lower-fat milk will result in a less creamy texture.

Egg yolks give the ice cream its custard base, adding richness and a velvety consistency. They also help stabilize the mixture, preventing ice crystals from forming so your ice cream stays smooth and scoopable.

Sugar is essential for both sweetness and texture. It not only enhances the natural sweetness of the strawberries but also lowers the freezing point of the mixture, keeping the ice cream from becoming rock-hard.

If you’re using an ice cream maker, be sure to have it ready. If you don’t have one, don’t worry—you can still make this using a no-churn method with a few adjustments.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making homemade ice cream may seem intimidating, but it’s actually a fun and rewarding process. Here’s how to do it step by step.

Start by preparing the strawberry puree. Hull and chop your fresh strawberries, then toss them with a bit of sugar and let them sit for about 15 minutes. This draws out their natural juices and enhances their flavor. Afterward, blend them into a smooth puree and set it aside.

Next, make the custard base. In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean seeds (along with the pod for extra flavor). Heat the mixture over medium heat until it’s warm but not boiling. Meanwhile, whisk the egg yolks and sugar together in a separate bowl until they’re pale and slightly thickened.

To temper the eggs, slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly. This step is crucial to prevent the eggs from scrambling. Once combined, pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Strain the custard through a fine-mesh sieve to remove any bits of cooked egg and ensure a silky-smooth texture. Stir in the strawberry puree, then cover and refrigerate for at least four hours, or overnight, until completely chilled.

Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The ice cream will have a soft-serve consistency when first done, so transfer it to an airtight container and freeze for at least four hours to firm up before scooping.

Storage Options

Homemade ice cream is best enjoyed fresh, but proper storage will help it last longer while maintaining its creamy texture.

Store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. If possible, press a layer of plastic wrap directly onto the surface before sealing the lid to minimize air exposure.

This ice cream stays fresh for about two weeks in the freezer, though it’s so delicious that it rarely lasts that long! For the best texture, let it sit at room temperature for five minutes before scooping.

To keep it extra creamy, avoid frequent thawing and refreezing. If you’re storing it for longer periods, consider dividing it into smaller containers to portion it out easily.

Variations and Substitutions

One of the best things about homemade ice cream is how easy it is to customize. Here are some fun ways to switch things up.

If you love chocolate-covered strawberries, try folding in chopped dark chocolate or chocolate chips during the last few minutes of churning. The slight crunch contrasts beautifully with the creamy texture.

For a tropical twist, swap out some of the strawberries for ripe mango or raspberries. This will add a bright, fruity depth while keeping that fresh homemade feel.

If you prefer a no-cook version, you can make a no-churn strawberry vanilla bean ice cream by whipping heavy cream until stiff peaks form, then folding in sweetened condensed milk, vanilla bean, and pureed strawberries. Freeze until set for a quick and easy alternative.

Want a little extra tang? Stir in a bit of mascarpone or Greek yogurt to the base before churning. It adds a subtle richness and a slightly tangy contrast to the sweet strawberries.

The beauty of homemade ice cream is that you can experiment with flavors until you find your perfect combination. Don’t be afraid to get creative and make it your own!

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