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Macerated Strawberry Ice Cream

Macerated Strawberry Ice Cream


Have you ever had fresh strawberry ice cream? It's nothing like the sickly sweet stuff you can buy. It makes you suddenly realize, "Ohhh, this is the flavor store-bought strawberry ice cream is trying to imitate!"

I whipped this up a couple of weeks ago for a friend who was one week post partum and her family. It was an instant success with both the adults and children. I've tried it out on a few other friends since then and it's been pretty much unanimous. The taste is fresh and sweet - but not overly so - with a tart undertone from the fresh berries.

Did I mention? It's also super simple, with only 5 ingredients: strawberries, sugar, heavy cream, vanilla and salt.

Wash and hull the strawberries. Cut then in half (or quarters if they're particularly big. Sprinkle half the sugar over the strawberries and let them sit for 15 minutes. Stir and let sit another 15 minutes or so. The sugar will macerate the berries, making them release their juices and become all syrupy.

Pour the strawberries (and the syrupy juice) into a blender. Add the rest of the ingredients and blend until smooth. Don't over-mix.

Pour the mixture into the bowl of an ice cream machine and churn until thick and creamy. Serve immediately or freeze for later use.

Two suggestions if you don't have an ice cream machine:

  1. Pour the blended mixture into ice pop molds. They'll be a cross between ice cream and ices.
  2. Blend the macerated strawberries. Set aside. Whip the heavy cream until soft peaks fall. Sprinkle in the remaining sugar, and the vanilla and salt and mix until just incorporated. Using a spatula, gently fold in strawberry mixture. Freeze for a couple of hours. Remove, mix and refreeze.

The other question I'm anticipating is how to make this non-dairy. Unfortunately I haven't come up with a good method yet. Coconut milk overpowers the strawberry taste, and non-dairy whip just tastes so chemically. So for now I recommend going dairy. True, you can't eat it after a meat meal, but it's summer - have fun, go a little wild, make dairy ice cream - you won't regret it!


  • 1 lb strawberries, washed, hulled and cut
  • 1/2 cup sugar, divided
  • 2 cups heavy cream
  • 1/4 tsp. salt
  • Seeds of 1 vanilla bean or 2 tsp. vanilla extract


  1. Wash, hull and halve the strawberries.
  2. Sprinkle 1/4 cup sugar over the strawberries and let them sit for 15 minutes. Stir and let sit another 15-20 minutes. The berries will become syrupy.
  3. Blend the strawberries (and the syrup they emitted) with the heavy cream, rest of the sugar, vanilla and salt.
  4. Pour the mixture into the bowl of your ice cream machine and churn until thick and creamy. Serve immediately or freeze for later.

So... spill the beans. What's your favorite kind of ice cream?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Lucianna Houston, texas May 27, 2016

ice cream I really like e coconut icecream with coconut milk, condensed milk, and a little bit of clove and cinnamon. It is really good. :D you can then add anything else to it and not worry about the heavy cream. :)
If I have enough on hand, I like to subsitute added sugar with honey instead. ^u^ Reply

Susan S. Ca May 21, 2015

THis sounds yummy------I assume that Shavuot calories don't count :) :) Reply

Margaret Massachusetts June 30, 2014

Check out this tip from Food and Wine magazine for almost instant ice cream. They freeze the fruit, in that case bananas, and then blend the frozen fruit with milk - creating instant ice cream. Might that work with strawberries? If interested, go to Food & Wine's website, look up Mad Genius Tips, and click on Instant Ice Cream. Reply

Caleb Roberts Rudy, AR June 29, 2014

Better than store bought If you are trying to live a kosher life style, but are buying ice cream from the store, then be careful. These days, the manufacturers often put beaver anal glands in their ice creams; all the while, labeling it in the ingredients as "natural ingredients". As we all know, there is no part of a beaver that is kosher. That is why homemade ice cream is guaranteed to be better than store bought in terms of kashrus. Just a heads up. Reply

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