cuisinart strawberry ice cream recipe

Written BySheba G Updated On
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The Best cuisinart strawberry ice cream recipe

I have been making this Cuisinart strawberry ice cream recipe for years and it is always a hit in my house. My kids love the fresh strawberry flavor and I love that I can control the ingredients. It is the perfect dessert for a summer barbecue or just a regular weeknight treat. Using fresh strawberries gives it a natural sweetness and a boost of vitamin C which makes me feel a little better about serving ice cream for dessert.

This recipe is so simple and straightforward. You just need a few basic ingredients and your Cuisinart ice cream maker. The hardest part is waiting for the ice cream to freeze. I have tried many strawberry ice cream recipes and this one is by far the best. The texture is creamy and the strawberry flavor is bright and fresh. It is a family favorite in our home and I am sure it will become one in yours too.

Cuisinart Strawberry Ice Cream

4.8 from 750 votes

This creamy and delicious strawberry ice cream is made with fresh strawberries and a simple custard base. It is the perfect summer dessert and is so easy to make with your Cuisinart ice cream maker.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 25 mins (includes chilling and freezing)
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Strawberry Mixture

1 pound fresh strawberries, hulled and sliced
3/4 cup granulated sugar, divided
1 tablespoon lemon juice

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

👨‍🍳Directions

1In a bowl, combine the sliced strawberries, 1/4 cup of the sugar, and the lemon juice. Stir gently and let sit for 30 minutes to macerate.
2While the strawberries are macerating, make the ice cream base. In a medium saucepan, combine the heavy cream, whole milk, and remaining 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugar is dissolved. Do not let it boil.
3Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the mixture cool slightly.
4After the strawberries have macerated, use an immersion blender or transfer them to a regular blender and puree until smooth. For a smoother ice cream, strain the puree through a fine-mesh strainer to remove the seeds.
5Whisk the strawberry puree into the cooled cream mixture until fully combined. Cover the bowl and refrigerate for at least 4 hours, or until completely chilled. Overnight is best.
6Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.

🔧Equipment

Cuisinart ice cream maker
Medium saucepan
Mixing bowls
Immersion blender or regular blender
Fine-mesh strainer
Spatula
Airtight container for storage

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 45mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 3g

📝Notes

For a brighter color and more intense strawberry flavor, use ripe, in-season strawberries. You can also add a tablespoon of strawberry liqueur for an adult version.

Watch Video Of How Cuisinart Strawberry Ice Cream Works

This Cuisinart strawberry ice cream recipe is a keeper and a real crowd pleaser. It is so simple to make and tastes like pure summer. I always feel good serving it because I know exactly what is in it, and it is a wonderful dessert for any family gathering.

❓ Frequently Asked Questions About Cuisinart Strawberry Ice Cream

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid before macerating them. You may need to adjust the sugar slightly depending on the sweetness of the berries.

2. Why did my ice cream turn out icy instead of creamy?

Icy ice cream can happen for a few reasons. The most common is that the mixture was not chilled enough before churning. Make sure it is very cold, at least 4 hours in the fridge. Another reason could be that the ice cream was churned too long.

3. Do I have to strain the strawberry seeds?

No, you do not have to strain the seeds. It is a matter of personal preference. Straining will give you a smoother texture, while leaving the seeds in is perfectly fine and adds a little texture.

4. How long does this homemade strawberry ice cream last in the freezer?

It will last for up to 2 weeks in an airtight container. The texture will be best within the first week. To keep it from getting icy, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

5. Can I use a different type of milk or cream?

For the best creamy texture, heavy cream and whole milk are recommended. You can substitute with half-and-half, but the ice cream will be less rich and creamy. Using low-fat or skim milk is not recommended as it will result in an icy texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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