Introduction

This No-Churn Strawberry Vanilla Bean Ice Cream Recipe is the perfect, easy summer treat. It requires no special machine, just a few simple ingredients to create a rich, creamy dessert bursting with fresh berry flavor. If you love strawberry desserts, you might also enjoy this Strawberry Cheesecake Dump Cake Recipe or this refreshing Strawberry Piña Colada with Malibu Frosting Recipe.

Ingredients

This Strawberry Vanilla Bean Ice Cream recipe uses simple, high-quality ingredients to create a rich, creamy texture and a perfect balance of sweet berry and fragrant vanilla flavor.

• 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
• ¾ lb strawberries, washed, hulled and roughly chopped
• 1 tbsp good-quality vodka, optional (helps keep the strawberry swirl soft)

Timing

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

Context: This streamlined process for Strawberry Vanilla Bean Ice Cream is about 20% faster than many similar custard-based recipes, getting you closer to that sweet scoop of bliss with less waiting.

Step-by-Step Instructions

Step 1 — Prepare the Strawberries

Hull and roughly chop one pound of fresh, ripe strawberries. Toss them with 1/4 cup of granulated sugar in a bowl and let them macerate for at least 30 minutes. This draws out their natural juices and intensifies the flavor, which is key for a vibrant Strawberry Vanilla Bean Ice Cream.

Step 2 — Cook the Strawberry Purée

Transfer the macerated strawberries and their juices to a saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Let it cool completely, then purée until smooth. For a seed-free texture, strain the purée through a fine-mesh sieve.

Step 3 — Infuse the Cream Base

In a separate saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Split a vanilla bean pod lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium until it just begins to steam (around 175°F), then remove from heat, cover, and steep for 30 minutes to infuse that deep vanilla flavor.

Step 4 — Temper the Egg Yolks

Whisk together 3/4 cup of sugar and 6 large egg yolks until pale and slightly thickened. Remove the vanilla bean pod from the warm cream. Slowly pour about one cup of the warm cream into the yolk mixture while whisking constantly to temper the eggs and prevent scrambling.

Step 5 — Cook the Custard

Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 170-175°F). Do not let it boil. Immediately strain into a clean bowl.

Step 6 — Chill Thoroughly

Whisk the cooled strawberry purée into the warm custard base until fully incorporated. Place plastic wrap directly on the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely cold. This ensures the smoothest texture when churning.

Step 7 — Churn the Ice Cream

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. The mixture will thicken to a soft-serve consistency. For the perfect scoop, transfer it to a freezer-safe container.

Step 8 — Freeze to Firm Up

Press a piece of parchment paper directly onto the surface of the soft ice cream. Seal the container and freeze for at least 4-6 hours, or until firm. This “ripening” time allows the flavors to meld and the texture to set properly for that sweet scoop of bliss.

Nutritional Information

Calories	~280 kcal
Protein	~4 g
Carbohydrates	~28 g
Fat	~17 g
Fiber	~1 g
Sodium	~40 mg

Note: These are approximate values per serving of this Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss. Actual nutrition can vary based on specific brands and exact measurements of ingredients used.

Healthier Alternatives

This classic Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss can be easily adapted to fit various dietary needs without sacrificing its delightful flavor.

• Protein-Packed — Swap heavy cream for full-fat Greek yogurt or a scoop of vanilla protein powder blended into the base for a creamy, satisfying texture with a protein boost.
• Lower-Carb / Keto — Replace granulated sugar with a powdered erythritol or monk fruit sweetener blend to achieve the same sweetness while keeping carbs in check.
• Dairy-Free / Vegan — Use rich, canned coconut milk or a store-bought vegan heavy cream alternative as the base for a luxuriously creamy, plant-based version.
• Gluten-Free — This recipe is naturally gluten-free. Always ensure your vanilla extract and any add-ins, like cookie pieces, are certified gluten-free.
• Low-Sodium — Omit any added salt in the base. The natural flavors of strawberry and vanilla bean are vibrant enough to stand on their own.
• Refined Sugar-Free — Opt for pure maple syrup or raw honey as a natural sweetener, which will impart a subtle, warm flavor note.
• Lower-Fat — Substitute half of the heavy cream with whole milk or a lighter cream alternative. The texture will be slightly less rich but still wonderfully creamy.
• Boosted Fruit — Increase the strawberry puree and reduce the cream slightly for a more intense berry flavor and a boost of natural fruit sugars.

Serving Suggestions

• Pair with a warm, buttery shortbread cookie or a fresh-baked biscuit for a delightful contrast in temperatures and textures.
• Serve as the star of a classic ice cream sundae, drizzled with dark chocolate sauce and sprinkled with chopped nuts.
• Create elegant dessert cups by layering scoops with fresh berries and a dollop of whipped cream.
• Offer it alongside a slice of pound cake or a warm fruit crisp for a comforting, homestyle dessert.
• For a festive touch, use it to make ice cream sandwiches between two chewy macarons or chocolate chip cookies.
• Transform it into a decadent milkshake by blending with a splash of milk and extra fresh strawberries.

This Strawberry Vanilla Bean Ice Cream is a versatile treat perfect for summer picnics, birthday parties, or as a sweet ending to a romantic dinner. For a beautiful presentation, use an ice cream scoop dipped in warm water to create perfect rounds, and garnish with a fresh mint sprig or a delicate vanilla bean pod.

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 flavor.
• Mistake: Not macerating the strawberries with sugar. Fix: Macerate chopped berries with a bit of sugar for 30 minutes to draw out their natural juices and intensify the strawberry flavor in your ice cream.
• Mistake: Scraping the vanilla bean pod poorly. Fix: Split the pod lengthwise and use the back of your knife to scrape out every last bit of fragrant, sticky caviar.
• Mistake: Adding raw fruit purée directly to the custard. Fix: Cook the macerated strawberry mixture briefly to reduce water content, preventing icy crystals in the final churn.
• Mistake: Churning a warm custard base. Fix: Always chill your base thoroughly (at least 4 hours, preferably overnight) for a faster, smoother churn and creamier texture.
• Mistake: Overlooking the importance of fat and sugar balance. Fix: Ensure your recipe has adequate dairy fat and sugar, which depress the freezing point for a scoopable, soft consistency.
• Mistake: Under-churning the ice cream. Fix: Churn until it reaches a thick, soft-serve consistency; this incorporates vital air for a light, not dense, final product.
• Mistake: Skipping the “curing” step in the freezer. Fix: After churning, let the ice cream harden in the freezer for a few hours to allow flavors to meld and texture to set perfectly.
• Mistake: Storing ice cream in a container with too much headspace. Fix: Press parchment paper directly onto the surface before sealing to prevent ice crystals from forming on top.

Storing Tips

• Fridge (Custard Base): Before churning, refrigerate the strawberry vanilla bean ice cream base in a sealed container for at least 4 hours, or ideally overnight, until it reaches 40°F (4°C) or below.
• Freezer (Finished Ice Cream): Transfer the churned ice cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals. It will keep its optimal creamy texture for 2-3 weeks.
• Reheat/Serving: For the best scoop, let the container sit in the refrigerator for 15-20 minutes to soften slightly before serving. Never microwave or use direct heat.

Always use clean utensils to scoop your strawberry vanilla bean ice cream to maintain freshness and prevent freezer burn. For food safety, avoid leaving it out at room temperature for more than 2 hours.

Conclusion

This Strawberry Vanilla Bean Ice Cream is a perfect homemade treat, blending sweet fruit with rich, creamy custard. For more delightful desserts, try our Lime Mousse Cheesecake Recipe or Triple Chocolate Cake Recipe. We hope you love this sweet scoop of bliss! Share your results in the comments and subscribe for more recipes.

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FAQs

Can I use frozen strawberries for this Strawberry Vanilla Bean Ice Cream?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent ice crystals from forming in your ice cream base. This ensures your Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss remains creamy.

Do I need an ice cream maker for this recipe?

An ice cream maker is highly recommended for the creamiest texture. It churns air into the base while it freezes. Without one, you must manually whisk the mixture every 30 minutes as it sets, which yields a denser result.

How long can I store this homemade ice cream?

Store your Strawberry Vanilla Bean Ice Cream in an airtight container in the freezer for up to 2 weeks. Place parchment paper directly on the surface before sealing to minimize freezer burn and preserve its fresh flavor.