Ingredients
2 cups washed strawberries (firm, ripe, at room temperature)
1/2 cup freshly squeezed lemon juice
1/3 cup honey or sugar
1 tbsp lemon zest (grated with microplane)
1 tsp vanilla extract (omit for strictly fruit version)
Instructions
Pat strawberries dry and cut into halves
Grate lemon zest before juicing the fruit
Combine all liquids (lemon juice and optional vanilla extract) in a measuring cup
Puree strawberries in a blender until smooth
Add the liquid mixture and lemon zest, blending for 30 seconds
Churn in an ice cream maker according to manufacturer instructions (20–25 minutes). Freeze until firm (4–5 hours)
Notes
Flash-freeze strawberries for a smoother texture
A high-speed blender prevents clumps
Churn on medium speed to avoid air bubbles
Freeze at least 4 hours for optimal firmness
Omit vanilla extract for a purer fruit flavor
Vegan option: Substitute honey with maple syrup
Replace lemon zest with orange zest for a tangy-sweet twist
Strawberries can be swapped with raspberries (increases tartness)
- Prep Time: 15
- Category: Strawberry Dessert Recipes
- Method: Churning and Freezing
- Cuisine: Universal
- Diet: Vegetarian
Nutrition
- Serving Size: about 1/2 cup
- Calories: 90
- Sugar: 12g
- Sodium: 50mg
- Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg