Strawberries & Cream Ice Cream
- Maria Calvo
- 1 day ago
- 6 min read
Creamy strawberry ice cream made with real strawberries, mascarpone, and simple ingredients for a soft, velvety texture and fresh strawberry flavor throughout.
There’s something nostalgic about strawberries and cream. This version keeps that classic flavor, but uses better ingredients and a simple homemade approach that feels rich, fresh, and incredibly satisfying.
Why You’ll Love This Recipe
Made with fresh strawberries
Creamy mascarpone base for a premium texture
Lower sugar option using allulose
Philadelphia-style ice cream (no eggs)
Smooth, scoopable texture without artificial ingredients
Ingredients
2 cups heavy cream
1 cup organic half & half
1/2 cup allulose or allulose blend
2 tbsp nonfat dry milk powder
4 oz mascarpone cheese, softened
1 tsp vanilla bean paste or 1/2 tsp vanilla extract
Pinch fine sea salt
1 tbsp vodka (optional, helps with scoopability)
12 oz fresh strawberries, chopped
1–2 tbsp additional sweetener for strawberries
1 tsp lemon juice
*See FAQ below for alternatives to vodka
These recipes are designed with better ingredients in mind. Whenever possible, choose organic, non-GMO options for the best flavor and overall quality.
Equipment We Use
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
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Instructions
1. Prepare the Strawberries
Add the chopped strawberries, lemon juice, and additional sweetener to a small saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the berries soften and release their juices. Lightly mash some of the berries while leaving small pieces for texture. Continue cooking until slightly syrupy, then transfer to the refrigerator and cool completely.
2. Make the Ice Cream Base
In a large bowl or blender, combine:
heavy cream
half & half
allulose
nonfat dry milk powder
mascarpone
vanilla
salt
vodka
Blend until completely smooth and fully combined.
3. Chill the Base
Refrigerate the ice cream base for at least 2–4 hours, or until thoroughly chilled.
A colder base helps improve texture and churn consistency.
4. Churn
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches soft serve consistency.
5. Layer & Freeze
Transfer the ice cream to a freezer-safe container, layering in the remaining strawberries to create ribbons throughout the ice cream. Freeze for 3–4 hours before scooping or until set.
Smarter Tips
Don’t Overcook the Strawberries
For the best strawberries-and-cream flavor, keep the strawberries bright and fresh tasting rather than turning them into a thick jam.
Why Mascarpone?
Mascarpone adds richness and a velvety texture without the tanginess of regular cream cheese, helping to create a true strawberries-and-cream flavor rather than strawberry cheesecake.
Using Organic Strawberries
Strawberries are often listed on the “Dirty Dozen” due to pesticide exposure, so we prefer organic strawberries whenever possible.
About the Vodka
The vodka is optional, but it helps keep homemade ice cream softer and more scoopable straight from the freezer. The alcohol flavor fully disappears in the finished ice cream.
Storage
Store in an airtight freezer container for up to 2 weeks for the best texture and flavor.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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