By Bring Strawberry Vanilla Bean Ice Cream with Strawberry Syrup to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Strawberry Vanilla Bean Ice Cream with Strawberry Syrup captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Strawberry Vanilla Bean Ice Cream with Strawberry Syrup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Ice Cream:
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
1/2 teaspoon salt
1 tablespoon lemon juice
For the Strawberry Syrup:
1 cup fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
PREPARATION STEPS
Make the Ice Cream:
Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries with 1/4 cup of the granulated sugar. Let them sit for about 15-20 minutes to macerate, allowing the juices to release.
Blend the Mixture:
In a blender or food processor, combine the macerated strawberries (with their juices), heavy cream, whole milk, remaining 3/4 cup of granulated sugar, vanilla bean paste (or extract), salt, and lemon juice. Blend until smooth.
Chill:
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
Churn:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Make the Strawberry Syrup:
Cook the Syrup:
In a small saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the strawberries break down, about 5-7 minutes.
Thicken:
Continue to simmer for an additional 5 minutes until the syrup thickens slightly. Remove from heat and let it cool.
Strain (Optional):
If you prefer a smoother syrup, you can strain the mixture through a fine-mesh sieve to remove the solids.
Serve:
Scoop the Ice Cream:
Serve the strawberry vanilla bean ice cream in bowls or cones.
Drizzle with Syrup:
Top with the homemade strawberry syrup and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
