There's nothing quite like a scoop of homemade strawberry vanilla bean ice cream on a warm summer day. The creamy texture, the burst of fresh strawberry flavor, and the subtle floral notes of real vanilla bean make every bite pure bliss. This is the kind of treat that brings back childhood memories of lazy afternoons and sticky fingers.
I first experimented with this recipe when I had an abundance of ripe strawberries from a local farm. The result was so rich and flavorful that I knew I had to make it a staple in my summer dessert rotation. With just a handful of simple ingredients, this homemade ice cream is as easy to make as it is delicious.
Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream
Get ready to fall in love with this luscious homemade ice cream. Not only does it taste incredible, but it also has a few perks that make it stand out from store-bought versions.
First, it’s made with real ingredients—no artificial flavors or preservatives here. Fresh strawberries and a real vanilla bean create an authentic flavor that’s miles ahead of anything you’ll find in a carton.
Second, it’s incredibly creamy. Thanks to a rich custard base made with heavy cream and egg yolks, this ice cream has the perfect balance of smoothness and richness.
It’s also customizable. Prefer it chunkier? Leave some strawberry pieces intact. Want it sweeter? Adjust the sugar level to your liking. This recipe allows you to tweak the flavors just the way you like them.
And let’s not forget the satisfaction of homemade ice cream. There’s something so rewarding about churning your own batch, knowing exactly what went into it, and savoring the fruits of your labor—literally!
Ingredients Notes

The magic of this strawberry vanilla bean ice cream comes from its high-quality ingredients. Every element plays a key role in creating the perfect balance of flavors and textures.
Fresh strawberries are the star of this recipe. Look for ripe, juicy berries with a deep red color for the best flavor. Macerating them with sugar before blending helps bring out their natural sweetness and intensifies the flavor.
Vanilla bean adds a rich depth of flavor that vanilla extract just can’t match. Split the bean lengthwise and scrape out the tiny black seeds—this is where all the aromatic goodness comes from. If you don’t have a vanilla bean, pure vanilla extract can work as a substitute, but the flavor won’t be as complex.
Heavy cream and whole milk create the creamy base. The combination of both ensures that the ice cream is rich without being overly heavy. Avoid using low-fat alternatives, as they can lead to an icy texture.
Egg yolks give the ice cream its signature smoothness. When gently heated into a custard, they create a luxurious, velvety texture that’s worth the extra step.
A small pinch of salt enhances the overall flavor, balancing out the sweetness and bringing out the richness of the cream and vanilla.
How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this delightful ice cream at home is easier than you think! Let’s break it down step by step.
Start by macerating the strawberries. Slice them and toss them with sugar, letting them sit for about 30 minutes. This process softens the berries and intensifies their sweetness. Once they’ve released their juices, blend until smooth or leave a few chunks for texture.
Next, prepare the custard base. In a saucepan, heat the milk, heavy cream, vanilla bean seeds, and the scraped vanilla pod over medium heat until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
Temper the eggs by slowly whisking in some of the hot milk mixture, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil—otherwise, the eggs might scramble.
Strain the custard through a fine-mesh sieve to remove any lumps and the vanilla pod. Stir in the pureed strawberries and chill the mixture in the refrigerator for at least 4 hours (or overnight) to let the flavors meld.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. The result will be a soft, creamy ice cream. Transfer it to a lidded container and freeze for at least 2 hours to firm up before serving.
Storage Options
Homemade ice cream is best enjoyed fresh, but it can be stored for later enjoyment too.
Keep it in an airtight, freezer-safe container to prevent freezer burn. A shallow container allows for quicker freezing, which helps maintain the best texture.
If storing for more than a few days, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This prevents ice crystals from forming.
For the best taste and texture, consume within two weeks. While it will last longer, homemade ice cream can develop ice crystals over time, affecting its creaminess.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Variations and Substitutions
One of the best things about homemade ice cream is how easy it is to customize! Here are some fun twists you can try.
For a dairy-free version, swap out the heavy cream and whole milk for full-fat coconut milk. It will add a tropical hint that pairs beautifully with the strawberries.
Want a chunkier texture? Instead of fully pureeing the strawberries, leave some small pieces intact for added bites of fruit.
For an extra flavor boost, try roasting the strawberries before blending. Roasting caramelizes their natural sugars, making them even more flavorful.
If you’re feeling adventurous, stir in some white chocolate chips or crushed shortbread cookies for a fun twist on strawberry shortcake ice cream.
No ice cream maker? No problem! Pour the chilled custard into a freezer-safe container and stir every 30 minutes until it reaches a soft-serve consistency. While it won’t be quite as smooth, it will still be delicious!
With its vibrant strawberry flavor and luscious vanilla bean undertones, this homemade ice cream is a must-try. Whether you follow the recipe exactly or put your own spin on it, there’s nothing quite like enjoying a bowl of ice cream that you made from scratch!
PrintHomemade Strawberry Vanilla Bean Ice Cream Recipe
This homemade strawberry vanilla bean ice cream is made with fresh strawberries, rich cream, and real vanilla bean for an irresistibly smooth and flavorful dessert. Perfectly sweet, creamy, and refreshing!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours (including chilling & freezing)
- Yield: 1 quart 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ¼ tsp salt
Instructions
- In a bowl, toss strawberries with ¼ cup sugar and let sit for 15 minutes. Blend into a puree.
- In a saucepan, heat milk, cream, and vanilla bean over medium heat until warm.
- In a separate bowl, whisk egg yolks with remaining sugar until pale.
- Slowly pour the warm cream into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Strain the custard and mix in the strawberry puree. Chill for at least 4 hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze until firm.
Notes
- Use ripe, sweet strawberries for the best flavor.
- Substitute vanilla extract if vanilla bean is unavailable.
- Let the ice cream sit at room temperature for a few minutes before scooping for a creamier texture.
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
Leave a Reply