Take advantage of your bounty of summer produce with this Strawberry Mint Ice Cream. The custard-based ice cream is packed with simple ingredients like fresh strawberries, fresh mint, eggs, cream, and whole milk.
I first made this strawberry mint ice cream 10 years ago. But instead of just sharing the ice cream recipe with you, I turned it into a milkshake.
Which is lovely and wonderful and you should totally turn this ice cream into a milkshake if you want (I'll tell you how!), but something tells me that most people searching for milkshakes, are not looking for someone to tell them to make the ice cream from scratch first.
The thing is, making homemade ice cream is really, really easy. But it takes time. Mainly because you have to let it chill twice. For hours. So, if you start making ice cream right now, chances are, you won't be able to eat it for 8-10 hours.
But this strawberry mint ice cream is totally worth the wait. And once it's done, you'll likely want to just grab a spoon and dive right in. But if you want to turn it into a milkshake, you can totally do that, too.
🥣 Equipment needed
This ice cream does require churning, so you'll need an ice cream maker. Making homemade ice cream is SO easy with an ice cream maker and I highly recommend buying one because I think you'll end up using it all the time.
I personally own and recommend the KitchenAid ice cream bowl attachment if you have a KitchenAid mixer. It's fairly compact and easy to use.
The only downside is that you do need to chill the bowl for at least 14 hours before using (if you have the space, I recommend just keeping it in your freezer at all times).
If you don't have a KitchenAid mixer or want a standalone machine, the Cuisinart Ice Cream Maker is also very highly recommended.
Once you finish your ice cream, you'll need somewhere to keep it and while, of course, you can store it in any container, I absolutely love these ice cream containers.
They hold 1 quart of ice cream, which is exactly how much this recipe makes!
The ingredients for this strawberry mint ice cream are all simple and fresh! Here's everything you need (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Heavy cream
- Whole milk
- Large egg yolk
- Granulated sugar
- Fresh strawberries
- Mint leaves
- Lemon juice
🍦 How to make strawberry mint ice cream
This ice cream has two different components to it:
- The custard base, which is made up of heavy cream, whole milk, salt, sugar, and egg yolks
- The strawberry mint mixture, which is made up of fresh strawberries, fresh mint, sugar, and lemon juice.
You'll make each separately, chill, stir together, process in an ice cream maker, and then chill again.
To start, combine cream, milk, and salt in a large saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer.
While the milk is heating, lightly whisk egg yolks and ½ cup sugar in a separate medium bowl.
Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time.
Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
Cook over medium-low heat, until the mixture slightly thickens (and coats back of spoon), stirring the whole time (it should be about 170 degrees if you're using a thermometer). Remove from heat.
Pour mixture through a strainer into a large heat-proof bowl. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.
In a separate bowl, mix together strawberries, chopped mint, ¼ cup sugar, and lemon juice.
Mash mixture together. I recommend using a potato masher, muddler, or large wooden spoon.
Place in fridge to chill at least an hour.
When you're ready to make ice cream, mix together strawberry puree and cream mixture.
Process in ice cream maker according to manufacturer's instructions. I let mine process in machine for about 20 minutes.
Transfer finished ice cream into quart-sized container.
It will still be a little soft, so be sure to put it back in the freezer for another 4+ hours so it can harden a bit more.
After it's finished hardening, scoop into bowls, garnish with more mint, and dig in!
omg if you're looking for the taste of summer in a bowl, this strawberry mint ice cream is it.
Because of the simple ingredients, the fresh strawberries truly shine in this frozen treat and the mint adds a nice little touch. It's not too strong or overpowering, but it's definitely there.
This is the kind of ice cream you'll want to enjoy all summer long. Make it for a party or just enjoy it as dessert on a warm summer evening.
⏲️ How to store
Of course, you'll need to store this ice cream in the freezer. When stored properly in airtight containers, it should keep fresh for 1-2 months.
You can store it in any airtight container, but if you make ice cream often, I recommend special quart-sized ice cream storage containers. These ice cream containers are my favorites.
Make sure the temperature of your freezer is well-regulated as fluctuations can cause freezer burn.
🧊 Can I use frozen strawberries?
You can! If you are making these in the off-season or don't have access to fresh strawberries, frozen strawberries will also work really well.
🎉 Flavor variations
Strawberry and mint is such a great flavor combination, but there are also lots more add-ins you can use in this ice cream. Here are some ideas:
- Add chocolate: Dark chocolate, milk chocolate, and white chocolate all go so well with strawberries!
- Add additional berries: In addition to the fresh strawberries, you can add blueberries, raspberries, or blackberries an turn this into a delicious berry ice cream.
- Add nuts: If you want to add a little crunch to your strawberry ice cream, you can add walnuts, pistachios, or the nuts of your choice.
- Add cookies: Oreos, shortbread cookies, or graham crackers would all make delicious additions to this ice cream!
🥤 How to turn ice cream into a milkshake
I think this ice cream is awesome as-is, but I also have to admit it makes a pretty delicious milkshake, too.
All you have to do is blend it with milk. But, of course, I think it's better if you add a little freshly made strawberry syrup. This strawberry simple syrup recipe works perfectly (plus, you can use any leftover to mix into drinks!).
Just put 2 cups strawberry ice cream, ½ cup milk and ¼ cup strawberry syrup in a blender and blend away.
Pour into a glass or two and enjoy!
However you choose to enjoy this strawberry mint ice cream, you're going to love it!
And since it's so easy to make, something tells me you're going to make it every time you get a carton of strawberries.
🍓 More desserts using fresh strawberries
If you're looking for more ways to enjoy fresh summer berries, I have plenty of sweet and savory strawberry recipes! Here are some of my favorites:
- Strawberry Simple Syrup (it's delicious in milkshakes with this ice cream, drinks, and more! I also drizzled a little over the ice cream instead of making a milkshake)
- Fresh Strawberry Milk
- White Chocolate Strawberry Ice Cream
- Strawberry Souffle
- Strawberry Granita
- Strawberry Shortcake Cookies
- Strawberry Gazpacho
- Flank Steak Tacos with Strawberry Mint Salsa
- Steak and Strawberry Salad
- Strawberry Shortcake Macaron Cake (from Posh Little Designs)
- Strawberry Rhubarb Smoothie Bowl (from Wholly Tasteful)
So, do you think you'll be eating this strawberry mint ice cream in a bowl, in a cone, or in milkshake form?
Maybe you should make two batches and eat it every possible way you can!
Have you ever made homemade ice cream?
Strawberry Mint Ice Cream
- 1 cup heavy cream
- ¾ cup whole milk
- ⅛ tsp salt
- 2 large egg yolks
- ¾ cup granulated sugar, divided
- 1 lb. fresh strawberries, hulled
- 2 Tbsp finely chopped mint leaves
- 1 Tbsp lemon juice
- Combine cream, milk, and salt in a large saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer.
- While the milk is heating, lightly whisk egg yolks and ½ cup sugar in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
- Cook over medium-low heat, until the mixture slightly thickens (and coats back of spoon), stirring the whole time (it should be about 170 degrees if you're using a thermometer). Remove from heat.
- Pour mixture through a strainer into a large heat-proof bowl. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.
- In a separate bowl, mix together strawberries, chopped mint, ¼ cup sugar, and lemon juice.
- Mash mixture together. I recommend using a potato masher, muddler, or large wooden spoon. Place in fridge to chill at least an hour.
- When you're ready to make ice cream, mix together strawberry puree and cream mixture.
- Process in ice cream maker according to manufacturer's instructions.
- Transfer finished ice cream into quart-sized container and place in freezer for another 4+ hours to let it harden.
View web story for this recipe.