Introduction in Alex Guarnaschelli’s Style:
There’s something nostalgic about homemade ice cream. It takes me back to hot summer days, when the air felt thick with heat, and the only thing that could cut through it was a cold, creamy scoop of something sweet. This Strawberry Vanilla Bean Ice Cream brings that feeling to life—ripe, juicy strawberries mingling with the warm, floral notes of real vanilla bean in a rich, velvety base. It’s not just ice cream—it’s a little taste of summer in every bite.
What I adore about this recipe is how it celebrates simplicity. You’re using fresh strawberries, letting their natural sweetness shine, and pairing them with the pure, aromatic essence of vanilla bean. The result is an ice cream that’s both refreshing and luxuriously creamy, with tiny flecks of vanilla throughout and bursts of strawberry in every spoonful.
And let’s be honest—homemade ice cream always feels a little special. It’s not just about the flavor (though that’s definitely a big part of it); it’s about the process—watching the churn, the anticipation, and finally, that first creamy bitethat makes it all worth it. Whether you’re enjoying it in a cone on the porch or straight from the bowl in your kitchen, this ice cream will have you dreaming of long, lazy summer afternoons.
Recipe Resume in Todd Wilbur’s Style:
This Strawberry Vanilla Bean Ice Cream is the perfect balance of sweet, fruity freshness and smooth, creamy decadence. The real strawberries give it a bright, natural flavor, while the vanilla bean adds a rich, aromatic depththat elevates it beyond your average store-bought ice cream.
It’s easy to make with just a few ingredients—fresh strawberries, cream, sugar, and real vanilla bean. The result is a smooth, scoopable ice cream that’s packed with strawberry flavor and speckled with vanilla bean flecks. Perfect on its own or as a topping for your favorite summer desserts!
Exciting Story:
This ice cream has officially become a family favorite in our house. It all started when my daughter came home from a school trip to a local strawberry farm, arms full of the ripest, juiciest strawberries I’d ever seen. She insisted we make something “special” with them, and that’s how this Strawberry Vanilla Bean Ice Cream was born.
Now, every summer, we make a big batch together. The kids love hulling the strawberries, sneaking bites when they think I’m not looking, and watching the ice cream churn, waiting for that magical moment when it’s finally ready. It’s not just about the ice cream—it’s about the memories we’re making along the way. And honestly? I don’t think I’ll ever buy store-bought ice cream again.
Why This Strawberry Vanilla Bean Ice Cream Will Be Your New Favorite 🍓🍦
🍦 Fresh, Fruity, and Irresistibly Creamy 🍦
✔ Real Strawberries – Bursting with fresh, natural flavor.
✔ Vanilla Bean Magic – Those little flecks of vanilla give it a rich, aromatic depth.
✔ Creamy, Smooth Texture – Thanks to a perfect balance of cream and milk.
✔ Simple Ingredients, Big Flavor – No artificial stuff here—just pure, delicious goodness.
✔ Perfect for Summer – Refreshing and satisfying on a hot day.
Cuisine: American, Classic Summer Dessert
Tips for Perfect Strawberry Vanilla Bean Ice Cream
✔ Use Fresh, Ripe Strawberries – The better the fruit, the better the flavor.
✔ Chill Your Mixture Well – This helps the ice cream churn better and creates a smoother texture.
✔ Don’t Skip the Vanilla Bean – It adds a warm, floral note that takes the flavor to the next level.
✔ Add Lemon Juice for Brightness – It enhances the natural sweetness of the strawberries.
✔ Let It Soften Before Serving – A few minutes at room temperature makes it perfectly scoopable.
Substitutions and Variations
🔹 No Vanilla Bean? Use pure vanilla extract instead.
🔹 Make It Vegan – Use coconut milk and coconut cream in place of dairy.
🔹 Add-Ins – Stir in white chocolate chips, chopped fresh strawberries, or a strawberry swirl for extra texture.
🔹 Go Tropical – Add a splash of coconut milk or some toasted coconut flakes for a tropical twist.
🔹 Berry Mix – Mix in blueberries or raspberries for a berry medley!
Make a Healthier Version:
✅ Use coconut cream and almond milk for a dairy-free version.
✅ Swap granulated sugar for honey or maple syrup.
✅ Use Greek yogurt for part of the cream to reduce fat and add a slight tang.
✅ Add chia seeds for a little texture and a healthy boost!
Closing in Todd Wilbur’s Style:
And there you have it—a creamy, dreamy, and totally refreshing Strawberry Vanilla Bean Ice Cream that’s as easy to make as it is to devour. With fresh strawberries and real vanilla bean in every bite, this is the ice cream your summer has been waiting for.
If you loved this recipe, check out our Homemade Peach Ice Cream, Classic Chocolate Gelato, and Lemon Blueberry Frozen Yogurt for more frozen treats to cool you down!
Relevant Categories:
- Desserts
- Ice Cream & Frozen Treats
- Summer Recipes
- Fruit-Based Desserts
Tags:
- Strawberry Ice Cream
- Homemade Ice Cream
- Vanilla Bean Desserts
- Summer Treats
- Frozen Desserts
Frequently Asked Questions:
- Can I make this without an ice cream maker?
Yes! Pour the mixture into a freezer-safe container, stir every 30 minutes for about 2-3 hours until creamy. - How long does homemade ice cream last?
Stored in an airtight container, it’ll last about 2 weeks in the freezer (if it doesn’t disappear sooner!). - Can I use frozen strawberries?
Absolutely! Just thaw them first and drain any excess liquid before pureeing. - Why does my homemade ice cream get icy?
Make sure the mixture is fully chilled before churning, and store it in an airtight container to prevent ice crystals.
Strawberry Vanilla Bean Ice Cream
Description
This Strawberry Vanilla Bean Ice Cream is the perfect balance of sweet, fruity freshness and smooth, creamy decadence.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar (divided)
- 1 vanilla bean, split and scraped (or 1 tbsp pure vanilla extract)
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- 1 tbsp lemon juice (optional, for extra brightness)
Instructions
Step 1: Prep the Strawberries
- In a medium bowl, combine the chopped strawberries with ¼ cup of sugar. Stir well and let them sit for about 30 minutes until they release their juices. This process, called maceration, intensifies their flavor.
Step 2: Make the Ice Cream Base
- In a separate mixing bowl, whisk together the heavy cream, whole milk, the remaining ½ cup of sugar, and a pinch of salt.
- Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream mixture (or use vanilla extract if you prefer).
Step 3: Blend the Strawberries
- After the strawberries have macerated, use a blender or food processor to puree them until smooth. If you like chunky bits of strawberry in your ice cream, pulse it a few times and leave some texture. Add the lemon juice if using.
Step 4: Combine and Chill
- Stir the strawberry puree into the ice cream base until well combined. Remove the vanilla bean pod if you used one.
- Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Step 5: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
Step 6: Freeze and Serve
- Transfer the ice cream to an airtight container and freeze for at least 4 hours (or overnight) for a firmer texture. When ready to serve, let it sit at room temperature for a few minutes for easy scooping.
