Homemade Strawberry Vanilla Bean Ice Cream Recipe

There's nothing quite like the taste of homemade strawberry vanilla bean ice cream on a warm summer day. The creamy texture, the burst of fresh strawberry flavor, and the rich aroma of real vanilla bean come together in a way that store-bought versions simply can't match.

I first made this recipe during peak strawberry season, when the berries were so sweet they barely needed sugar. Since then, it's become a family favorite, making regular appearances at summer barbecues and weekend treats. Trust me, once you try this homemade version, you'll never want to go back to store-bought ice cream again!

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this creamy, dreamy homemade ice cream. It's a must-try for any ice cream lover!

First, this recipe uses real ingredients—no artificial flavors or preservatives. Just fresh strawberries, vanilla bean, cream, and a few pantry staples.

Second, it's surprisingly easy to make. While it does require an ice cream maker for the best results, the process is simple, and most of the time is hands-off as it chills and churns.

And of course, the flavor is unbeatable. The combination of ripe strawberries and fragrant vanilla bean creates a balanced sweetness that’s both refreshing and indulgent.

Plus, it's completely customizable. Want it extra creamy? Use more heavy cream. Prefer a chunkier texture? Leave some strawberry pieces whole. You can tweak this recipe to make it exactly how you like!

Ingredients Notes

The magic of this homemade ice cream lies in its simple, high-quality ingredients. Each one plays an important role in creating the perfect texture and flavor.

Fresh strawberries are the star of the show. I recommend using the ripest, juiciest berries you can find, as they bring natural sweetness and vibrant color. If you're making this outside of strawberry season, frozen berries work too—just let them thaw before using.

Vanilla bean adds a rich, floral aroma that takes this ice cream to the next level. If you don’t have whole vanilla beans, you can substitute with pure vanilla extract or vanilla bean paste, but the specks of vanilla from the bean make it extra special.

Heavy cream and whole milk create the perfect creamy base. Using both ensures a smooth, rich texture without being too heavy.

Egg yolks help thicken the ice cream and give it a luxurious mouthfeel. Don’t skip them—this is what makes the difference between a good ice cream and an amazing one!

A bit of sugar enhances the natural sweetness of the strawberries without overpowering them. If your strawberries are extra sweet, you can reduce the sugar slightly to taste.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making homemade ice cream may sound fancy, but the process is straightforward. Here's how it comes together.

Start by preparing the strawberries. Hull and chop them, then toss them with a bit of sugar to help draw out their juices. Let them sit for about 30 minutes until they’re soft and syrupy, then mash or blend them to your preferred consistency.

Next, heat the milk, cream, and vanilla bean in a saucepan over medium heat. If using a whole vanilla bean, slice it open and scrape out the seeds, adding both the seeds and pod to the mixture. Heat until just steaming, but don’t let it boil.

Meanwhile, whisk the egg yolks and sugar in a separate bowl until they turn pale and thick. Slowly pour some of the warm cream mixture into the eggs, whisking constantly—this tempers the eggs so they don’t scramble. Then, pour everything back into the saucepan and cook over low heat until thick enough to coat the back of a spoon.

Strain the mixture through a fine sieve to remove any bits of cooked egg and the vanilla bean pod. Let it cool completely, then stir in the mashed strawberries. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

When ready, pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer it to a lidded container and freeze for a few more hours to firm up.

Storage Options

Homemade ice cream is best enjoyed fresh, but it stores well for up to two weeks in an airtight container in the freezer. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container.

When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for the perfect scoopable texture.

Variations and Substitutions

This ice cream is wonderfully versatile, and you can easily tweak it to suit your taste.

Want to mix up the flavors? Try adding a splash of balsamic vinegar to the strawberries before blending—it deepens their flavor and adds a subtle tang.

For a dairy-free version, substitute coconut milk for the heavy cream and whole milk. The result is a rich, tropical twist on the classic recipe.

If you prefer a chunkier texture, reserve some diced strawberries and fold them in at the end instead of blending everything smooth.

Love chocolate? Stir in some finely chopped dark chocolate or swirl in melted chocolate before freezing for a delicious strawberry-chocolate combo.

No ice cream maker? No problem! Simply pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until creamy.

No matter how you customize it, this homemade strawberry vanilla bean ice cream is guaranteed to be a crowd-pleaser. Give it a try and enjoy a scoop (or two) of pure summer bliss!

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