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

This strawberry and vanilla ice cream blends fresh strawberries with smooth homemade vanilla for a creamy, balanced scoop. It is simple to make and delivers classic flavor without complicated steps. Perfect for warm days or anytime a frozen treat sounds right.

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

Freeze the ice cream maker bowl overnight or at least 10 hours until solid. Gather all ingredients, including cream, sweeteners, vanilla, xanthan gum, eggs, and strawberries.
Whisk the eggs and extra yolks together until smooth and fully combined. Set aside while preparing the cream mixture.
Heat the heavy cream, sweetener, vanilla, and xanthan gum in a saucepan over medium heat until just bubbling, without boiling. Remove from heat immediately.
Slowly whisk ½ cup of warm cream into the eggs, then return everything to the saucepan and whisk until smooth. Transfer to a bowl, cool for 2 hours at room temperature, then refrigerate for at least 2 more hours.
Chop the strawberries into small pieces and keep them refrigerated until ready to use so they stay cold.
Churn the chilled custard in the frozen ice cream maker bowl for about 20 minutes until soft-serve texture forms. Add strawberries during the last few minutes.
If skipping the machine, stir strawberries into the chilled base and freeze in a container. With xylitol, thaw slightly before scooping; with erythritol, stir every 30 minutes for 4 hours to reduce iciness.

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