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Strawberry Ice Cream

Categories: Ice Cream & Sherbet

Submitted by: Handle the Heat


  • 1 qt. strawberries hulled and chopped
  • 4 oz. cream cheese softened
  • 1/2 c. sour cream
  • 1/2 c. whole milk
  • 1/2 c. heavy cream
  • 1 tsp. lemon juice
  • 2 tbsp. Corn Syrup
  • 1/4 tsp. sea salt
  • 3/4 c. sugar
  • 1 1/2 tsp. vanilla extract


In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.