Introduction

This Ultimate Strawberry Vanilla Bean Ice Cream is an easy, no-cook recipe that delivers pure bliss. It combines the bright, sweet flavor of fresh strawberries with the rich, aromatic depth of real vanilla bean. The result is a creamy, dreamy homemade ice cream perfect for any occasion. If you love strawberry desserts, you might also enjoy this Strawberry Cream Cheese Icebox Cake Recipe.

Ingredients

This Strawberry Vanilla Bean Ice Cream recipe combines the rich, floral aroma of real vanilla with the bright, sun-ripened sweetness of fresh strawberries for a perfectly balanced and creamy scoop.

• 2 cups cold heavy whipping cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped
• 5 large egg yolks
• 1 cup granulated sugar, divided
• ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
• ¾ lb strawberries, washed, hulled and roughly chopped
• 1 tbsp good-quality vodka (optional)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes (plus chilling & churning)

Context: This recipe is about 20% faster than similar strawberry vanilla bean ice cream recipes, thanks to a simplified custard method.

Step-by-Step Instructions

Step 1 — Prepare the Strawberries

Hull and chop 1 pound of fresh, ripe strawberries. Combine them in a saucepan with 1/4 cup of granulated sugar and a splash of lemon juice. Cook over medium heat for 8-10 minutes, mashing gently, until the berries break down and the mixture thickens slightly. Cool completely, then chill in the refrigerator for at least 2 hours. This concentrated compote ensures intense berry flavor in your Strawberry Vanilla Bean Ice Cream.

Step 2 — Infuse the Cream Base

In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Split one vanilla bean pod lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium-low until it just begins to steam, about 5 minutes. Remove from heat, cover, and let steep for 30 minutes to infuse the base with deep, aromatic vanilla flavor.

Step 3 — Temper the Egg Yolks

In a separate bowl, whisk together 3/4 cup of sugar and 6 large egg yolks until pale and slightly thickened. Remove the vanilla pod from the warm cream. Slowly pour about 1 cup of the warm cream into the yolk mixture while whisking constantly to temper the eggs and prevent scrambling. Then, gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream.

Step 4 — Cook the Custard

Cook the combined custard over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens enough to coat the back of the spoon and reaches 170–175°F (77–80°C). Do not let it boil. This step is crucial for a rich, smooth texture in your final Sweet Scoop of Bliss.

Step 5 — Chill Thoroughly

Immediately strain the cooked custard through a fine-mesh sieve into a clean bowl to ensure it’s perfectly smooth. Stir in 1 teaspoon of pure vanilla extract for an extra flavor boost. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely cold.

Step 6 — Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. When the ice cream is thick and nearly set, add the chilled strawberry compote in the last 2-3 minutes of churning to create beautiful swirls. For soft-serve consistency, it’s ready to enjoy now.

Step 7 — Ripen for Perfect Scoopability

Transfer the churned Strawberry Vanilla Bean Ice Cream to an airtight container. Press a piece of parchment paper directly onto the surface, then seal with the lid. Freeze for at least 4-6 hours to “ripen” and firm up. This process allows the flavors to meld and gives you that perfect, scoopable texture for serving your homemade Sweet Scoop of Bliss.

Nutritional Information

Calories	~280 kcal
Protein	~4 g
Carbohydrates	~30 g
Fat	~16 g
Fiber	~1 g
Sodium	~40 mg

Note: This Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss nutrition data is an estimate based on typical ingredients and a standard serving size. Values can vary with specific brands and preparation methods.

Healthier Alternatives

This classic Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing that creamy, dreamy texture and flavor.

• Protein-Packed Base — Replace the heavy cream and whole milk with an equal amount of vanilla protein shake or Greek yogurt for a significant protein boost and a tangier, cheesecake-like note.
• Lower-Carb Sweetener — Swap the granulated sugar for a powdered erythritol or monk fruit blend to reduce carbs and sugar content, maintaining sweetness without the glycemic spike.
• Dairy-Free Delight — Use full-fat coconut milk or a rich cashew milk in place of the dairy. The coconut adds a subtle tropical hint that pairs beautifully with strawberry and vanilla bean.
• Gluten-Free Guarantee — While this ice cream is naturally gluten-free, ensure any add-ins like cookie pieces are certified gluten-free to keep the entire dessert safe.
• Low-Sodium Option — Omit the pinch of salt or use a potassium-based salt substitute to minimize sodium, allowing the pure flavors of strawberry and vanilla to shine.
• Sugar-Free Berry Swirl — Cook the strawberries with a natural, no-calorie sweetener like allulose, which caramelizes similarly to sugar, for a vibrant, lower-sugar swirl.
• Lighter Cream Base — Substitute half the heavy cream with evaporated milk for a lighter texture that still feels indulgent and carries the vanilla bean seeds perfectly.
• Boosted Fiber — Add a tablespoon of inulin powder to the base mixture. It acts as a prebiotic fiber and helps improve creaminess, especially in lower-fat versions.

Serving Suggestions

This Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss is incredibly versatile. Here are some delightful ways to serve it and make the most of its vibrant flavor.

• Classic Pairings: Serve it atop a warm slice of pound cake or a freshly baked waffle for a timeless dessert. A drizzle of aged balsamic reduction or dark chocolate sauce creates a beautiful contrast.
• Summer Celebrations: This ice cream is perfect for a backyard barbecue or a Fourth of July party. Scoop it into cones for the kids or create elegant ice cream sandwiches with homemade shortbread cookies.
• Elegant Plating: For a dinner party, serve a single, perfect scoop in a chilled coupe glass. Garnish with a fresh mint leaf, a few sliced strawberries, and a delicate pirouette cookie for a touch of sophistication.
• Build a Sundae Bar: Let guests customize their own creation. Offer toppings like toasted almonds, whipped cream, strawberry compote, and rainbow sprinkles alongside this Strawberry Vanilla Bean Ice Cream.
• With Fresh Fruit: Pair it with a mixed berry salad or grilled peaches for a lighter, fruit-forward dessert that highlights the natural sweetness of the strawberries.
• As a Milkshake: Blend a few scoops with a splash of milk for an ultra-creamy and indulgent strawberry vanilla milkshake.

No matter how you serve it, this homemade ice cream promises a sweet scoop of bliss in every bite.

Common Mistakes to Avoid

• Mistake: Using watery, out-of-season strawberries. Fix: Opt for ripe, in-season berries or high-quality frozen ones for a more concentrated, vibrant strawberry vanilla bean ice cream flavor.
• Mistake: Skipping the maceration step for the fruit. Fix: Toss chopped strawberries with a little sugar and let them sit for 30 minutes to draw out their natural juices and intensify the taste.
• Mistake: Scraping only the vanilla seeds and discarding the pod. Fix: Steep the whole scraped pod in the warm custard base to infuse every scoop with deep, aromatic vanilla essence.
• Mistake: Churning a warm custard base. Fix: Always chill your base thoroughly (at least 4 hours, preferably overnight) for a faster, smoother churn and better texture.
• Mistake: Adding large chunks of strawberry directly to the churner. Fix: Puree or finely chop the macerated berries and fold them in during the last few minutes of churning for even distribution.
• Mistake: Under-churning the ice cream, leading to a soft, icy result. Fix: Churn until it reaches a thick, soft-serve consistency; this incorporates vital air for a creamy mouthfeel.
• Mistake: Storing ice cream in a container with too much headspace. Fix: Use a shallow, airtight container and press parchment paper directly onto the surface to prevent ice crystals from forming.
• Mistake: Serving straight from the freezer. Fix: Let your strawberry vanilla bean ice cream sit at room temperature for 5-10 minutes before scooping for that perfect, creamy “sweet scoop of bliss.”

Storing Tips

• Fridge: Store the custard base in a sealed container for up to 24 hours before churning. Always cool it to 40°F (4°C) or below first for food safety.
• Freezer: For the creamiest texture, transfer the churned ice cream to an airtight, shallow container. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals. It will keep its optimal quality for 2-3 weeks.
• Reheat: This Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss is meant to be enjoyed frozen. For easy scooping, let it temper in the refrigerator for 15-20 minutes before serving. Never microwave it, as this will melt and separate the delicate emulsion.

Following these simple steps ensures every scoop of your homemade strawberry vanilla bean ice cream remains a blissfully smooth and flavorful treat.

Conclusion

This Strawberry Vanilla Bean Ice Cream is a sweet scoop of bliss that’s perfect for any occasion. We hope you love making this creamy, fruity treat as much as we do. Give it a try and let us know what you think in the comments! For more berry-inspired desserts, check out our Chocolate Strawberry Cake Recipe or Strawberry Cheesecake Banana Pudding Recipe.

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FAQs

Can I use frozen strawberries for this ice cream?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent your Strawberry Vanilla Bean Ice Cream from becoming icy. Using fresh, ripe strawberries, however, will give you the most vibrant flavor.

Do I need an ice cream maker for this recipe?

An ice cream maker is recommended for the creamiest texture. It churns air into the base as it freezes. Without one, you can freeze the mixture and stir it vigorously every 30 minutes for several hours, but the final scoop may be denser.

What’s the best way to store homemade strawberry vanilla bean ice cream?

Store your Strawberry Vanilla Bean Ice Cream in an airtight container in the freezer, with a piece of parchment paper pressed directly on the surface. This prevents ice crystals from forming and keeps your sweet scoop of bliss perfectly creamy for up to two weeks.