Strawberry Almond Ice Cream

We’re just getting back to school this week after a wonderful, somewhat lazy spring break. And I really do mean wonderful, as in daytime hikes, late night movies, and ice cream.

Yes, we attempted our first homemade ice cream. Now, I like ice cream (who wouldn’t?), but Justin LOVES it. So we were pretty excited about trying our own. I borrowed my mom’s ice cream maker for the week and we’ve tried two different recipes: Strawberry Almond & Chai Spiced. Meanwhile, I’m still enjoying the leftovers.

The results were extremely good! The strawberry was intensely fruity and had a beautiful pink color. Also it was extremely creamy. I mean way creamy, like, maybe I could have gotten away with a slightly healthier version and enjoyed it just as much. But not wanting to ruin my first batch ever with experimentation, I stuck with a basic recipe and it’s wonderful as-is. (Note: I used skim milk plus a little extra cream in the ratio to compensate, but I’m not sure that was necessary.)

P.S. I know you’re wondering, and no. Neither of us actually ate a serving this big, but it sure does look great in the picture, yes?


Strawberry Ice Cream


  • 1 pound fresh strawberries, hulled
  • 1/3 cup of sugar
  • 2 cups heavy cream
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1/2 cup almonds, chopped



Mash the strawberries and sugar together with the back of a fork until they become mostly liquid and syrupy. Let them sit for at least 2 hours.

Mix the strawberries with the remaining ingredients and insert into the canister of an ice cream maker and process according to ice cream maker instructions.

Without an ice cream maker, you can place the mixture in the freezer, taking it out for a good stir every couple of hours.

Adapted from


One comment

Comments are closed.