There's nothing quite like the indulgent creaminess of homemade strawberry vanilla bean ice cream on a warm afternoon. With its smooth texture, bursts of fresh strawberry, and the delicate aroma of real vanilla bean, this frozen treat is pure bliss in every bite.

I first started making this recipe during peak strawberry season, when the farmers' market overflowed with sweet, sun-ripened berries. Blending them into a luscious ice cream base turned out to be the best way to preserve their vibrant flavor, and now, this has become a family favorite.

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this creamy, fruity, and ultra-smooth homemade ice cream. Not only is it packed with flavor, but it's also surprisingly simple to make with just a few fresh ingredients.

First off, the flavor is unbeatable. Fresh strawberries and real vanilla bean create a depth of taste that store-bought versions just can't match. Every spoonful bursts with natural sweetness and velvety richness.

It’s also completely free of artificial additives. When you make ice cream at home, you control what goes in it—no preservatives, artificial flavors, or unnecessary stabilizers.

This recipe is also easier than you think! With just a bit of prep time and an ice cream maker, you'll have a homemade dessert that’s worth every second of effort.

And let’s not forget the customization factor. Whether you like chunks of fresh strawberry in every bite or prefer a smoother consistency, you can adjust the texture to suit your personal preference.

Ingredients Notes

The magic of this strawberry vanilla bean ice cream lies in its carefully chosen ingredients. Each one plays an essential role in delivering that rich, creamy, and perfectly balanced flavor.

Fresh strawberries are the star of the show. For the best results, use ripe, in-season berries that are naturally sweet and fragrant. The better your strawberries, the more intense the fruit flavor in your ice cream.

Vanilla bean is what elevates this recipe beyond ordinary strawberry ice cream. Unlike vanilla extract, real vanilla bean provides a richer, more complex aroma with tiny flecks of vanilla seeds throughout. If you can’t find a whole bean, high-quality vanilla paste is a great substitute.

Heavy cream and whole milk create the luxuriously smooth texture. Using a combination of both ensures the perfect balance—too much cream can make the ice cream overly rich, while too much milk can result in a less creamy consistency.

Egg yolks give the ice cream its classic custard base. They help thicken the mixture and add an irresistible silkiness that makes every spoonful melt in your mouth.

Sugar is essential not just for sweetness, but also for texture. Sugar helps prevent the ice cream from becoming too hard in the freezer, keeping it scoopable and smooth.

If you have an ice cream maker, it will make churning a breeze. However, if you don’t, you can still make this recipe with a no-churn method (more on that below!).

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Creating this homemade strawberry vanilla bean ice cream is simpler than you might think. Follow these steps, and you'll have a perfectly creamy treat in no time.

Start by preparing the strawberry puree. Hull and chop your strawberries, then blend them with a bit of sugar until smooth. For a chunkier texture, pulse the berries a few times instead of pureeing completely. Let the mixture sit for about 15 minutes to allow the natural juices to develop.

Meanwhile, prepare the custard base. In a saucepan, heat the heavy cream, milk, sugar, and vanilla bean over medium heat until it’s warm but not boiling. Split the vanilla bean, scrape out the seeds, and stir them into the mixture for maximum flavor.

In a separate bowl, whisk the egg yolks until they’re pale and slightly thickened. Slowly pour some of the warm cream mixture into the yolks while whisking constantly—this process, called tempering, prevents the eggs from scrambling. Then, return everything to the saucepan and cook gently until the mixture thickens enough to coat the back of a spoon.

Strain the custard through a fine-mesh sieve to remove any solids, then mix in the strawberry puree. Let the mixture cool completely before chilling it in the refrigerator for at least 4 hours (overnight is even better!).

Once the base is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. The mixture will thicken into a soft-serve consistency, at which point you can transfer it to a container and freeze it for a few more hours to firm up.

After about 4 hours in the freezer, your homemade ice cream will be ready to scoop and enjoy!

Storage Options

Proper storage ensures your homemade strawberry vanilla bean ice cream stays creamy and fresh. Store it in an airtight container to prevent ice crystals from forming.

For the best texture, place a layer of plastic wrap or parchment paper directly on top of the ice cream before sealing the container. This helps minimize freezer burn.

Homemade ice cream is best enjoyed within 2 weeks, but let’s be honest—it probably won’t last that long!

When you're ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly before scooping.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to put your own twist on it!

For a no-churn option, skip the custard step. Instead, whip 2 cups of heavy cream until soft peaks form, then fold in a can of sweetened condensed milk, the vanilla bean, and the strawberry puree. Freeze until set, and enjoy an easy version without an ice cream maker.

Want to add more texture? Stir in chopped fresh strawberries or even white chocolate chunks before freezing for delightful bits in every bite.

If you love a bit of tartness, add a splash of lemon juice to the strawberry puree. This enhances the fruit’s natural brightness and balances the sweetness.

For a dairy-free version, use coconut milk and almond milk in place of the dairy. It won’t be quite as creamy, but the tropical hint from the coconut milk pairs beautifully with the strawberries.

No vanilla bean? Use 2 teaspoons of pure vanilla extract instead. While the flavor won’t be as deep, it will still be delicious.

Experiment with these ideas, and make this ice cream truly your own. However you customize it, one thing is certain—you'll never go back to store-bought again!