There’s something nostalgic about strawberry ice cream. Maybe it’s the soft pink hue or the burst of fresh berry flavor that brings back childhood summers. For me, it all started last June when my kids begged for a “real” strawberry ice cream – not the store-bought kind. That was the moment I dusted off my Cuisinart Ice Cream Maker and took on the challenge.
I wasn’t aiming to just make a cold dessert—I wanted to create something creamy, dreamy, and rich in real strawberry flavor. No artificial pink. No fake syrupy taste. Just ripe strawberries, pure cream, and a touch of vanilla to balance it out.
I’ve made dozens of versions since that day, tweaking and testing until I got it just right. And now, I’m sharing the version that won over not just my family, but neighbors, friends, and even my mother-in-law (who’s been making ice cream for 40 years!).
So if you’re ready to fall in love with homemade strawberry ice cream—and learn a few secrets along the way—come join me in my kitchen.
Why Cuisinart Makes It Better
Before I dive into the recipe, let me say this: If you own a Cuisinart Ice Cream Maker, you’re already halfway to greatness. This machine takes the guesswork out of the process. It chills evenly, churns consistently, and delivers that perfect soft-serve texture every time. If you don’t own one yet, I highly recommend it—it’s an investment in joy.
Let’s Talk Strawberries
Here’s secret number one: Roast your strawberries.
Yes, roasting. It deepens the flavor, pulls out the natural sugars, and avoids that icy texture you often get when you just blend them raw. It may sound fancy, but it’s as simple as throwing sliced strawberries in the oven for 15 minutes with a spoonful of sugar.
I also always choose organic strawberries when possible, especially since we’re not boiling them down. You want them clean, ripe, and bursting with flavor.
Cream Matters – Go Full-Fat
Second secret: Use full-fat dairy—heavy cream and whole milk. This is not the place to save calories. Ice cream should be rich, not icy or watery. You’ll thank me when you take your first spoonful and it melts like silk on your tongue.
The Vanilla Debate
I’ve tested with vanilla beans, extract, and paste. My winner? Pure vanilla extract, because it doesn’t overpower the strawberries. A little goes a long way.
Personal Tips Before You Start
- Chill your base for a few hours before churning. Cold base = creamier ice cream.
- Don’t overfill your Cuisinart. It needs room to churn air into the mixture.
- Add the roasted strawberry puree during the last 5 minutes of churning for the best texture.
Alright, let’s dive in.
Cuisinart Strawberry Ice Cream Recipe
Equipment
- Cuisinart Ice Cream Maker (any model)
- Baking sheet
- Blender or food processor
- Mixing bowls
- Whisk
- Spatula
- Plastic wrap or airtight container
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 3 tablespoons sugar for roasting
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1½ teaspoons pure vanilla extract
- Pinch of salt
- 1 tablespoon lemon juice optional, to brighten flavor
Instructions
- Step 1: Roast the Strawberries
- Preheat your oven to 375°F (190°C).
- Spread the sliced strawberries on a baking sheet. Sprinkle with 3 tablespoons of sugar. Roast for 15 minutes or until the strawberries are soft and syrupy. Let them cool completely.
- Step 2: Puree the Berries
- Once cooled, blend the roasted strawberries into a smooth puree. You can leave a few chunks if you like texture in your ice cream.
- Step 3: Make the Ice Cream Base
- In a large mixing bowl, whisk together the heavy cream, whole milk, remaining ¾ cup sugar, vanilla extract, and a pinch of salt. Stir until the sugar is dissolved.
- Step 4: Chill the Base
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, preferably overnight.
- Step 5: Churn It Up
- Pour the chilled base into your Cuisinart Ice Cream Maker and churn for about 15–20 minutes. During the last 5 minutes, slowly add the strawberry puree.
- Step 6: Freeze to Firm Up
- Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours before serving for a firmer texture.
Notes
Nutrition
Final Thoughts – A Scoop of Summer
There’s a kind of quiet joy in making your own ice cream. It slows you down. It reminds you that some of the best flavors in life don’t come from a box. They come from waiting for strawberries to roast, hearing the hum of the Cuisinart churn, and watching your family’s faces light up with that first cold bite.
I hope this recipe brings that joy into your home too.
Let me know if you try it—and don’t be surprised if it becomes a new family tradition.