Homemade Strawberry Ice Cream

1 1/2 cups strawberries, hulled and diced

2 T. honey

1/2 cup granulated sugar

1 tsp. lemon juice

1 cup heavy whipping cream

1/2 cup half and half

1 tsp. vanilla extract


In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices. Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*). To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined. Pour the mixture into your ice cream maker and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving. Recipe Notes: *If you puree the strawberries, I suggest only using 2/3 – 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.

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