There's something magical about homemade ice cream—the creamy texture, the fresh ingredients, and the satisfaction of creating something from scratch. This Strawberry Vanilla Bean Ice Cream is a dreamy blend of juicy strawberries and fragrant vanilla bean, creating the perfect balance of fruity sweetness and smooth, rich flavor.

I first made this recipe on a warm summer afternoon, hoping to capture the taste of sun-ripened strawberries in a frozen treat. The result? A luxuriously creamy ice cream that tastes like a scoop of summer itself. With just a few simple ingredients, you can make this irresistible dessert right at home.

Why You'll Love This Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with a homemade ice cream that checks all the boxes—delicious, simple, and perfect for any occasion.

First, it's bursting with real strawberry flavor. Unlike store-bought versions that often rely on artificial flavors, this recipe uses fresh strawberries for an authentic, natural taste.

It's also ultra-creamy thanks to a custard-style base made with heavy cream, milk, and egg yolks. The addition of vanilla bean enhances the richness, giving the ice cream a smooth, luxurious texture.

Making your own ice cream means you control the ingredients. No preservatives, no artificial additives—just pure, wholesome goodness in every scoop.

Best of all, it's easier than you think. With a little patience and an ice cream maker, you can create a gourmet-quality dessert right in your own kitchen.

Ingredients Notes

The beauty of this ice cream lies in its simple yet high-quality ingredients. Each one plays a crucial role in creating the perfect balance of flavors and textures.

Fresh strawberries are the star of the show. Look for ripe, fragrant berries for the best flavor. If fresh strawberries aren’t in season, frozen ones work just as well—just be sure to thaw and drain them before using.

Vanilla bean adds depth and warmth to the ice cream. If you don’t have a vanilla bean, you can substitute with high-quality vanilla extract, but the tiny black specks of real vanilla add an extra layer of flavor and elegance.

Heavy cream and whole milk create the luscious, creamy texture that makes this ice cream irresistible. Using a mix of both ensures the right balance between richness and lightness.

Egg yolks help thicken the custard base, giving the ice cream a smooth and velvety consistency. Be sure to temper them properly to avoid scrambling when combined with the warm milk mixture.

A touch of sugar and a pinch of salt enhance the flavors, bringing out the natural sweetness of the strawberries and vanilla.

How To Make This Strawberry Vanilla Bean Ice Cream

Making homemade ice cream may seem intimidating, but the process is simpler than you might think. Follow these steps for the perfect batch every time.

Start by preparing the strawberries. Hull and chop them, then toss them with a bit of sugar to macerate. This process draws out their juices and intensifies their sweetness. Let them sit while you prepare the custard base.

Next, heat the milk, cream, and vanilla bean in a saucepan over medium heat. If using a whole vanilla bean, split it lengthwise and scrape out the seeds before adding both the seeds and the pod to the mixture. Heat until just steaming, but not boiling.

In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. Slowly pour some of the warm cream mixture into the eggs, whisking constantly to temper them. This step prevents the eggs from scrambling when added back to the heat.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This forms the base of your ice cream, creating that rich and creamy texture.

Once thickened, strain the custard through a fine-mesh sieve to remove any bits of cooked egg. Stir in the macerated strawberries and chill the mixture in the refrigerator for at least 4 hours, or overnight for the best flavor infusion.

After chilling, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The result will be a soft, creamy consistency. For a firmer texture, transfer the ice cream to a lidded container and freeze for an additional 4-6 hours.

Storage Options

Proper storage ensures that your homemade ice cream stays fresh and delicious for as long as possible.

For the best results, store the ice cream in an airtight container in the coldest part of your freezer. Press a piece of parchment paper directly onto the surface before sealing the lid to prevent ice crystals from forming.

Homemade ice cream is best enjoyed within two weeks, as it lacks the stabilizers found in commercial versions. If it becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.

Variations and Substitutions

One of the joys of homemade ice cream is its versatility! Here are a few ways to make this recipe your own.

If you love a bit of tanginess, try swapping out some of the heavy cream for Greek yogurt. This creates a slightly lighter texture with a delicious tart contrast to the sweetness of the strawberries.

For a dairy-free version, use full-fat coconut milk in place of the heavy cream and whole milk. The coconut flavor pairs beautifully with strawberries and vanilla.

Want to add a little crunch? Fold in some crushed graham crackers or white chocolate chips during the last few minutes of churning for a fun texture boost.

Experiment with different berries like raspberries or blueberries for a new flavor twist. Or mix in a swirl of homemade strawberry jam for extra fruity goodness.

No matter how you customize it, this Strawberry Vanilla Bean Ice Cream is sure to become a favorite in your household. Grab a spoon and enjoy a scoop of homemade bliss!