Strawberry Vanilla Bean Ice Cream

Okay, this ice cream is pure summer in a scoop. It’s creamy vanilla bean with sweet strawberry swirls all through it. I took one bite and just melted.

You get real vanilla flavor, little specks of bean, and juicy strawberry bits in every spoonful. It’s smooth, fruity, and totally homemade. No weird stuff—just fresh, simple goodness.

If you love classic ice cream with a fruity twist, this one’s a winner. Perfect for cones, bowls, or right outta the tub (I won’t judge). I make it all the time—it’s that easy.

Wanna chill with something sweet? Let’s make this strawberry vanilla bean ice cream together—it’s the treat you didn’t know you needed.

Why You’ll Love This Recipe

• Creamy & Dreamy Texture: The custard base makes it ultra-rich and silky.
• Naturally Sweet & Fruity: Real strawberries and pure vanilla bean bring fresh, layered flavor.
• No Artificial Flavors: Every bite is made from real, whole ingredients you recognize.
• Perfect for Any Season: Light enough for summer, nostalgic enough for holidays.
• Easy to Make-Ahead: Keeps well in the freezer and tastes even better the next day.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 15 minutes (custard cooking)
Chill Time: 4 hours minimum (preferably overnight)
Churn Time: 20–25 minutes
Freeze Time: 4–6 hours (for firm scooping)
Total Time: ~8 hours, mostly inactive

Servings:
This recipe yields about 1 ½ quarts of ice cream—enough for 8 servings.

Difficulty:
Intermediate. It involves tempering eggs and making a custard, but I’ll walk you through every step.

Required Kitchen Tools

• Medium saucepan
• Whisk
• Fine mesh strainer
• Mixing bowls
• Ice cream maker (churn-style recommended)
• Airtight container for freezing
• Blender or immersion blender (for strawberry purée)

Ingredients

These ingredients make up the foundation of this custard-style ice cream. The strawberries add brightness and color, while the vanilla bean creates depth you can taste in every spoonful.

For the Custard Base:

• 2 cups cold heavy whipping cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
• 5 large egg yolks
• ¾ cup granulated sugar, divided
• ¼ tsp coarse Kosher salt (or 1/8 tsp table salt)

For the Strawberry Swirl:

• ¾ lb fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 tbsp good-quality vodka (optional, helps prevent icy texture)

Variations for Strawberry Vanilla Bean Ice Cream

• Dairy-Free Option: Substitute with full-fat coconut milk and a dairy-free cream alternative.
• Roasted Strawberries: Roast strawberries in the oven for deeper flavor before puréeing.
• No Alcohol: Skip the vodka; just expect slightly firmer texture after freezing.
• Add Mix-ins: Stir in crushed graham crackers, chopped white chocolate, or freeze-dried strawberries before the final freeze.
• Use Vanilla Extract: If you don’t have vanilla bean, use 2 teaspoons of pure vanilla extract after the custard cools.

How to Make Strawberry Vanilla Bean Ice Cream: Step-by-Step Instructions

1. Make the Strawberry Swirl

In a saucepan over medium heat, combine chopped strawberries and ¼ cup sugar. Stir occasionally and simmer for 8–10 minutes until thickened and jammy. Optional: Add vodka at the end and blend into a smooth purée or leave chunky. Set aside to cool.

2. Infuse the Cream

In a medium saucepan, add heavy cream, milk, and scraped vanilla bean seeds (plus pod). Heat gently until just steaming, not boiling. Turn off the heat and let it steep for 15 minutes. Remove and discard the vanilla pod.

3. Make the Custard Base

In a separate mixing bowl, whisk together the egg yolks, remaining ½ cup sugar, and salt until pale and slightly thickened (about 1 minute). This helps prevent scrambled eggs when adding the hot liquid.

Now, temper the eggs: Slowly pour about 1/2 cup of the warm vanilla milk mixture into the egg yolks while whisking constantly. Then slowly pour the tempered yolks back into the saucepan with the rest of the milk mixture.

4. Cook the Custard

Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of the spoon—about 8–10 minutes. Do not boil. It should reach about 170–175°F.

5. Strain and Cool

Once thickened, immediately pour the custard through a fine mesh strainer into a clean bowl. This ensures silky smoothness by catching any curdled bits or vanilla pod fragments. Let it cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.

6. Churn the Ice Cream

Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

7. Swirl and Freeze

Transfer half of the churned ice cream into your storage container. Spoon half the strawberry swirl over it. Repeat with the remaining ice cream and swirl. Use a knife to gently ripple the swirl through without fully mixing.

Cover and freeze for at least 4–6 hours, or until scoopable.

How to Serve Strawberry Vanilla Bean Ice Cream

This ice cream is rich and satisfying all on its own, but here are a few ways I love to serve it:

• With Fresh Berries: Top with sliced strawberries, raspberries, or blueberries.
• In a Waffle Cone: The creamy texture holds up well in cones.
• As a Sundae Base: Drizzle with white chocolate or add a dollop of whipped cream.
• With Shortcake: Use as a filling in homemade strawberry shortcakes.
• Next to a Slice of Pie: Pairs beautifully with fruit pies or lemon tarts.

Storing Strawberry Vanilla Bean Ice Cream

To keep your homemade ice cream tasting its best:

• Freezer Container: Store it in an airtight, freezer-safe container. A shallow, flat container works best for even freezing and easy scooping.
• Shelf Life: It’s best enjoyed within 2 weeks for peak flavor and texture.
• Prevent Ice Crystals: Press a piece of parchment paper or plastic wrap directly on the surface before sealing the lid to minimize ice formation.
• Let It Soften: Before scooping, let the container sit at room temperature for 5–10 minutes for a smoother scoop.

Tips and Tricks for Success

• Don’t Skip the Chill Time: Chilling the base thoroughly is key to achieving a creamy texture.
• Use Ripe Strawberries: The sweeter the berries, the more flavorful your swirl will be.
• Avoid Boiling the Custard: Keep the heat low and stir constantly. Overheating can lead to scrambled eggs.
• Add Mix-ins at the End: If adding extras like crushed cookies or chocolate chunks, mix them in during the last minute of churning.

Nutrition (Per Serving, Approximate)

Nutrient	Amount
Calories	290 kcal
Total Fat	20g
Saturated Fat	12g
Cholesterol	135mg
Sodium	60mg
Carbohydrates	23g
Sugars	20g
Protein	4g
Fiber	1g

Note: Values may vary depending on portion size and specific ingredients used.

Strawberry Vanilla Bean Ice Cream FAQs

Can I use frozen strawberries?
Yes, just thaw and drain them first to avoid excess water.

What if I don’t have an ice cream maker?
After chilling the custard, pour into a freezer-safe container and stir vigorously every 30 minutes for 3 hours.

Why vodka? Is it necessary?
No, it’s optional. It prevents icy texture but doesn’t affect flavor noticeably.

Can I use vanilla extract instead of a vanilla bean?
Yes. Use 2 teaspoons of pure vanilla extract. Add it after the custard has cooled.

Conclusion

This Strawberry Vanilla Bean Ice Cream is the kind of dessert that reminds me why I started making ice cream from scratch. The custard base is rich, the vanilla bean adds depth, and that strawberry swirl? It makes every spoonful pop with flavor.

Whether you’re serving it after a summer BBQ or scooping it on a quiet night in, this ice cream is pure homemade comfort with a touch of elegance.