Strawberry Recipe

Prepare strawberries

Hull and halve enough fresh strawberries to measure 2 cups. Place 1 1/2 cups into a blender or food processor and reserve the remaining 1/2 cup halved berries for texture/topping.

Make purée

Add the 1 1/2 cups strawberries to the blender with 1 tablespoon lemon juice and 2 tablespoons of the granulated sugar (from the Sweetener section). Blend until smooth. Taste and add up to the remaining sugar or the optional honey/agave if you prefer sweeter. If you want visible seeds removed, strain purée through a fine mesh sieve into a bowl, pressing with a spatula.

Reserve topping

Stir the reserved 1/2 cup halved strawberries into the 1/2 cup strawberry purée (or keep them separate to add as a chunky swirl or garnish in the final dish).

Dissolve sugar: Whisk the remaining sugar (about 2 tablespoons if not used entirely in the purée) into the milk until mostly dissolved. If using honey/agave, whisk it into the milk as well. Adjust sweetness to taste, remembering that freezing dulls sweetness slightly.

Combine dairy

In a medium bowl, whisk together heavy cream, whole milk (with dissolved sugar), and Greek yogurt until smooth. Add 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using) and whisk to combine.

Incorporate strawberry purée

Fold the strained or blended strawberry purée into the dairy mixture. For a fully pink uniform base, mix thoroughly. For a marbled effect, gently swirl in the purée, leaving streaks.

If you have an ice cream maker: Chill the mixture in the refrigerator for at least 1 hour (ideally 2 hours) until cold. Churn according to manufacturer’s instructions (usually 20–30 minutes) until soft-serve consistency. During the last 5 minutes of churning, add the reserved halved strawberries or the 1/2 cup chunky purée so they are distributed without being completely pulverized.

If you do not have an ice cream maker: Pour the mixture into a shallow metal or glass pan and place in the freezer. After 30–45 minutes, remove and vigorously whisk or scrape with a fork to break up ice crystals. Repeat every 30 minutes for 2–3 hours until creamy. Fold in reserved halved strawberries or chunky purée about halfway through the process to incorporate.

Transfer churned or hand-mixed strawberry ice cream to an airtight container. Press plastic wrap directly onto the surface to prevent ice crystals. Freeze at least 4 hours to firm up.

Scoop & garnish: Let the container sit at room temperature for 5–10 minutes to soften slightly before scooping. Serve in bowls or cones, topping with extra strawberry purée, fresh halved strawberries, and mint leaves as desired.