Strawberry and Vanilla Ice Cream

A white bowl filled with three scoops of strawberry ice cream sits on a light pink surface, with a bowl of strawberries and a container of ice cream in the background.

Strawberry and Vanilla Ice Cream

Love the mix of fruity and creamy in one scoop? This strawberry and vanilla ice cream recipe brings together the sweetness of fresh strawberries and the smooth richness of homemade vanilla ice cream. It’s a simple frozen strawberry ice cream treat that’s as fun to make as it is to eat.

Course Dessert, Desserts

Cuisine American, International

Keyword bean, berry, chill, freeze, homemade, ice cream, ice cream maker, ice cream recipe, recipe, stir, strawberry, strawberry ice cream, vanilla, vanilla bean, vanilla ice cream

Prep Time 30

Cook Time 5

Chill Time 5

Servings Servings

Calories 345kcal

Author Zuzana Paar

Equipment

Ingredients

½ Cup Powdered Sugar or Sweetener
3 Pieces Egg Yolks plus 2 whole eggs
¾ teaspoon Stevia Powder
3 Cups Heavy Whipping Cream
1½ Cups Strawberries fresh or frozen
1 teaspoon Xanthan Gum
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Place your ice cream maker bowl in the freezer overnight or for at least 10 hours to ensure it’s fully frozen and ready for churning. This step is essential for achieving that creamy texture. While the bowl chills, gather all your ingredients: heavy cream, powdered xylitol or allulose, pure stevia, vanilla extract, xanthan gum, eggs, and strawberries.
Crack the eggs and extra yolks into a bowl and whisk them until smooth and fully blended. This will be the foundation of your ice cream’s custard. Set aside while you prepare the hot cream mixture.
In a small saucepan, combine heavy cream, your sweetener of choice, vanilla extract, and xanthan gum. Heat the mixture gently over medium heat until it just starts to bubble; avoid letting it boil. Once bubbling begins, remove it from the heat to prevent scorching.
Slowly whisk about ½ cup of the warm cream into the eggs to temper them and avoid curdling. Then pour the tempered egg mixture back into the saucepan and whisk until smooth and creamy. Transfer the custard to a large bowl, cover with plastic wrap, and let it cool at room temperature for 2 hours before chilling in the fridge for at least 2 more hours.
While the custard base is chilling, chop your strawberries into small chunks. Keep them in the refrigerator so they stay cold and don’t melt the mixture later. Cold strawberries mix better during churning and help maintain a consistent texture.
Attach your ice cream maker and insert the frozen bowl. Pour in the chilled base and churn for around 20 minutes or until it reaches a soft-serve consistency. In the final minutes of churning, add your chopped strawberries and let them blend in.
Don’t have an ice cream machine? Simply stir your cold strawberries into the chilled base and pour into a freezer-safe dish. If using xylitol, freeze it as-is and let it thaw slightly before scooping; with erythritol, stir with a hand mixer every 30 minutes for 4 hours to prevent icy crystals.

Notes

If you have a dog or cat at home, never use xylitol; it’s toxic to pets and can be very dangerous. Instead, choose safer options like allulose or erythritol, which are pet-friendly and great for texture.
Allulose blends easily and doesn’t leave an aftertaste. You can also swap stevia powder with monk fruit extract if that’s what you have on hand.
No heavy cream? No problem, full-fat coconut milk works well and adds a creamy texture with a hint of tropical flavor.
Out of strawberries? Blueberries, raspberries, or blackberries make great substitutes and keep the ice cream vibrant and fruity.
Frozen berries work just as well as fresh, and you can even mix a few types together for a fun flavor combo.
Xanthan gum helps thicken the ice cream and keeps it smooth; however, if you don’t have it, guar gum is a great substitute.

Nutrition