Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss Recipe

Introduction

This Best Homemade Strawberry Vanilla Bean Ice Cream Recipe is the ultimate summer treat. It combines the bright, fresh flavor of ripe strawberries with the rich, aromatic depth of real vanilla bean for a scoop of pure bliss. For more strawberry desserts, try this Strawberry Cream Cheese Icebox Cake Recipe or these Strawberry Crunch Bars Recipe.

Ingredients

This Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss recipe combines the rich, floral notes of real vanilla with the bright, sweet-tart burst of fresh strawberries, all suspended in a luxuriously creamy custard base.

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 vanilla bean, seeds scraped (reserve pod)
• 5 large egg yolks
• 1 cup granulated sugar, divided
• 1/4 tsp kosher salt
• 3/4 lb (about 12 oz) fresh strawberries, hulled and roughly chopped
• 1 tbsp vodka or light liqueur (optional, prevents hardening)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes (plus chilling & churning)

Context: This recipe is about 20% faster than similar cooked custard versions, thanks to a streamlined infusion process.

Step-by-Step Instructions

Step 1 — Prepare the Strawberries

Hull and roughly chop one pound of fresh, ripe strawberries. Toss them with 1/4 cup of granulated sugar in a bowl, then let them macerate at room temperature for at least 30 minutes. This draws out their natural juices and intensifies the flavor, which is key for a vibrant Strawberry Vanilla Bean Ice Cream.

Step 2 — Cook the Strawberry Purée

Transfer the macerated strawberries and their juices to a saucepan. Cook over medium heat for about 8-10 minutes, stirring frequently, until the berries break down and the mixture thickens slightly. Let it cool completely, then blend until smooth. For a seed-free texture, press the purée through a fine-mesh sieve.

Step 3 — Infuse the Cream Base

In a separate saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Split a vanilla bean pod lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium until it just begins to steam, then remove from heat, cover, and let steep for 30 minutes to infuse that deep vanilla flavor.

Step 4 — Temper the Egg Yolks

Whisk together 3/4 cup of sugar and 6 large egg yolks until pale and slightly thickened. Remove the vanilla bean pod from the warm cream. Slowly pour about one cup of the warm cream into the egg yolk mixture while whisking constantly—this “tempering” prevents the eggs from scrambling.

Step 5 — Cook the Custard

Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 170–175°F). Do not let it boil. This is your doneness cue for a perfectly smooth base.

Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure ultimate smoothness. Stir in the cooled strawberry purée until fully incorporated.

Step 6 — Chill Thoroughly

Cover the custard mixture directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it is completely cold (below 40°F). This crucial step ensures your ice cream freezes quickly and evenly in the machine, resulting in a creamier texture.

Step 7 — Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. It will thicken to a soft-serve consistency. For the best scoop, transfer the churned ice cream to an airtight container.

Step 8 — Ripen for Perfect Scoops

Press a piece of parchment paper directly onto the surface of the ice cream, seal the container, and freeze for at least 4-6 hours to “ripen” or harden. This process allows the flavors to meld and the texture to firm up, giving you that ideal, scoopable Sweet Scoop of Bliss.

Nutritional Information

Calories	~280 kcal
Protein	~4 g
Carbohydrates	~28 g
Fat	~17 g
Fiber	~1 g
Sodium	~40 mg

Note: These are approximate values per serving of this Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss, based on typical ingredients and a standard serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Strawberry Vanilla Bean Ice Cream recipe is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to different dietary needs without sacrificing that sweet scoop of bliss.

• Protein-Packed Base — Replace the heavy cream and whole milk with an equal amount of blended cottage cheese or Greek yogurt for a significant protein boost and a delightfully tangy note.
• Lower-Carb Sweetener — Substitute the granulated sugar with a powdered erythritol or monk fruit blend to reduce carbs and sugar content while maintaining a smooth, scoopable texture.
• Dairy-Free Delight — Use full-fat coconut milk or a rich cashew milk in place of the dairy for a creamy, plant-based version that complements the strawberry and vanilla flavors beautifully.
• Gluten-Free Guarantee — This recipe is naturally gluten-free. Just ensure your vanilla extract and any add-ins (like cookie pieces) are certified gluten-free if needed.
• Low-Sodium Option — Opt for unsalted butter if your recipe includes it, and always use pure vanilla extract without added salt to minimize sodium content.
• Sugar-Free Berry Swirl — Cook down the strawberries with a touch of lemon juice and a natural, no-calorie sweetener like allulose to create a vibrant, sugar-free compote.
• Lightened Cream — For a slightly lighter version, use half heavy cream and half half-and-half or whole milk. The texture will be a bit less rich but still wonderfully creamy.
• Boosted Fiber — Add a tablespoon of ground flaxseed or chia seeds to the ice cream base before churning for a subtle fiber increase that won’t alter the classic flavor profile.

Serving Suggestions

This homemade Strawberry Vanilla Bean Ice Cream is a versatile dessert that shines in many settings. Here are a few delightful ways to serve it and make the most of its sweet, creamy bliss.

• Classic Pairings: Serve a scoop alongside a warm, buttery slice of pound cake or a fresh-baked fruit crisp. The contrast of temperatures and textures is heavenly.
• Elegant Occasions: For a dinner party, create elegant dessert cups by layering the ice cream with a drizzle of aged balsamic reduction and a sprinkle of cracked black pepper to enhance the strawberries.
• Summer Celebrations: Transform it into spectacular ice cream sandwiches using chewy chocolate chip or shortbread cookies for a crowd-pleasing treat at picnics or barbecues.
• Plating Perfection: Use a warm ice cream scoop for perfect rounds. Plate on a chilled dish and garnish with a fresh mint sprig, a few sliced strawberries, and a delicate vanilla bean tuile for a professional finish.
• Sweet Sundaes: Build a decadent sundae with hot fudge sauce, whipped cream, and crunchy toasted almonds or pecans, letting the strawberry vanilla flavor be the star.
• Breakfast Indulgence: For a special brunch, top a stack of fluffy pancakes or Belgian waffles with a generous scoop, allowing it to melt into a delicious sauce.

No matter how you serve it, this Strawberry Vanilla Bean Ice Cream promises a sweet scoop of pure bliss in every bite.

Common Mistakes to Avoid

• Mistake: Using watery, out-of-season strawberries. Fix: Opt for ripe, in-season berries or high-quality frozen ones for a more intense, sweet flavor.
• Mistake: Skipping the maceration step for the strawberries. Fix: Toss chopped berries with a little sugar and let them sit to draw out juices, creating a more potent puree.
• Mistake: Scraping only the vanilla bean seeds and discarding the pod. Fix: Steep the empty pod in the warm custard base to infuse maximum flavor before churning.
• Mistake: Adding the strawberry puree raw to the cold base. Fix: Gently cook the puree to reduce excess water, preventing icy crystals in your final Strawberry Vanilla Bean Ice Cream.
• Mistake: Churning the ice cream before the base is completely chilled. Fix: Refrigerate your custard for at least 4 hours, preferably overnight, for a smoother texture and faster freeze.
• Mistake: Overfilling your ice cream maker’s canister. Fix: Fill only 2/3 full to allow for proper aeration and expansion during churning.
• Mistake: Storing the freshly churned ice cream in a container that’s too large. Fix: Use a shallow, airtight container to minimize air exposure and prevent freezer burn.
• Mistake: Serving the ice cream straight from the freezer. Fix: Let this sweet scoop of bliss soften on the counter for 5-10 minutes for perfect, creamy scoopability.

Storing Tips

• Fridge: Store the ice cream base in a sealed container for up to 24 hours before churning. This allows the flavors to meld beautifully.
• Freezer: After churning, transfer your Strawberry Vanilla Bean Ice Cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals. It will keep its optimal creamy texture for 2-3 weeks at 0°F (-18°C) or below.
• Reheat: Ice cream is not reheated. If it becomes too hard, let it soften in the refrigerator for 20-30 minutes before scooping for the perfect, creamy consistency.

For food safety, always use clean utensils when scooping and return the container to the freezer promptly to maintain quality and temperature.

Conclusion

We hope you love making this homemade Strawberry Vanilla Bean Ice Cream as much as we do. It’s the perfect sweet scoop of bliss for any occasion. If you’re looking for more fruity desserts, try our Strawberry Cheesecake Banana Pudding or Tropical Strawberry Mango Smoothie. Don’t forget to rate the recipe and leave a comment below!

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FAQs

Can I make this Strawberry Vanilla Bean Ice Cream without an ice cream maker?

Yes, you can. Pour the finished custard into a shallow, freezer-safe container. Freeze it for 45 minutes, then stir vigorously with a fork to break up ice crystals. Repeat this process every 30 minutes for about 2-3 hours until it reaches a creamy, scoopable consistency. This method ensures your homemade Strawberry Vanilla Bean Ice Cream remains smooth.

How do I prevent ice crystals from forming in my ice cream?

The key is in the custard base and proper storage. Ensure your egg and cream custard is cooked correctly to thicken it. Always chill the mixture completely before churning. Once churned, store the Strawberry Vanilla Bean Ice Cream in an airtight container with parchment paper pressed directly on the surface to limit air exposure.

Can I use frozen strawberries instead of fresh?

Absolutely. Frozen strawberries work well, especially when fresh ones are out of season. Thaw and drain them thoroughly to remove excess liquid before pureeing. This prevents your Strawberry Vanilla Bean Ice Cream from becoming too icy and helps maintain a rich, concentrated berry flavor.