Strawberry Vanilla Bean Ice Cream: A Creamy, Dreamy Delight

Serve this ice cream with fresh strawberries on top, a drizzle of chocolate sauce, or a sprinkle of crushed nuts for added texture.
Store leftovers in an airtight container in the freezer for up to 1-2 weeks. For best texture, let it sit at room temperature for a few minutes before scooping.
Variations:

Add-ins: Mix in chocolate chips, crushed cookies, or chunks of fresh fruit (like more strawberries or raspberries) to add extra flavor and texture.
Swirl: For a fun twist, swirl in some strawberry jam or fruit puree for an extra burst of flavor.
FAQ:

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. Just make sure to thaw them before mashing and draining any excess liquid.

Q: Can I make this ice cream without an electric mixer?
A: Yes, if you don’t have an electric mixer, you can whisk the cream by hand until it forms soft peaks, but it may take a little longer. A hand whisk or a stand mixer will work just fine too.

Q: How do I make it without an ice cream maker?
A: This recipe is no-churn! It doesn’t require an ice cream maker. Just freeze the mixture in a pan or container, and it will firm up into smooth, creamy ice cream.

This Strawberry Vanilla Bean Ice Cream is a delightful treat that combines the fresh flavors of summer with the richness of homemade ice cream. Perfect for warm days, celebrations, or simply indulging in something sweet!