What if you could capture the essence of fresh strawberries in every creamy bite? This Philadelphia-style strawberry ice cream delivers just that, transforming two pounds of ripe berries into a silky dessert that tastes like summer in a bowl.
If you’re an ice cream aficionado or a home cook looking to experiment, this recipe is the perfect way to elevate your dessert repertoire.
Why This Recipe Stands Out
Philadelphia-style ice cream is renowned for its smooth, creamy texture and simplicity. Unlike custard-based ice creams, this recipe skips the eggs, letting the natural flavors of strawberries and cream shine.
The result is a pure and refreshing dessert that’s easy to make and even easier to enjoy.
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What makes this recipe truly special is its unique two-step process for roasting and simmering the strawberries. This technique concentrates the berries’ flavor, eliminates excess water, and ensures that every scoop bursts with vibrant, fruity sweetness.
The addition of rose water or a splash of liqueur takes it to another level, giving this classic treat a sophisticated edge.
Tips for Perfect Ice Cream Every Time
Creating the ultimate strawberry ice cream is all about technique and a few thoughtful tips:
- Choose ripe strawberries: The better the berries, the better the ice cream. Opt for bright red, fragrant strawberries to maximize flavor.
- Use a 9×13-inch baking dish: This ensures even roasting and prevents the syrup from bubbling over.
- Chill thoroughly: Patience is key. Refrigerating the mixture for at least four hours allows the flavors to meld and ensures a creamy consistency during churning.
- Invest in a good ice cream maker: For silky-smooth results, a quality machine is essential. Follow the manufacturer’s directions for best results.
Creative Variations to Try
This dessert recipe is endlessly adaptable, making it a go-to for creative cooks. Here are some ideas to mix things up:
- Blackberry Ice Cream: Swap strawberries for blackberries for a tangy twist. Roast and strain as directed, but omit the lemon juice for a smoother finish.
- Frozen Yogurt: Replace the cream with full-fat Greek yogurt for a tangy, healthier option.
- Peach Ice Cream: Use ripe peaches instead of strawberries. Pair with a splash of peach liqueur for an extra layer of flavor.
- Strawberry Soda: Skip the cream and use the syrup to create a refreshing strawberry soda. Simply mix syrup with club soda and a squeeze of lemon juice.
These variations ensure that you’ll never run out of delicious dessert recipes to try, keeping your summer entertaining fresh and fun.
How to Serve & Store
This strawberry ice cream is versatile enough to suit any occasion. Serve it as soft-serve straight from the churn, or freeze it overnight for perfectly scoopable results.
Pair it with fresh fruit, shortbread cookies, or a drizzle of chocolate sauce for an indulgent treat.
When storing, press a sheet of plastic wrap directly onto the surface to prevent freezer burn. This ice cream will keep its flavor and texture for up to three weeks, though we doubt it will last that long!
Why You’ll Love This Recipe
This Philadelphia-style strawberry ice cream strikes the perfect balance between simplicity and sophistication. It’s an ideal dessert recipe for summer gatherings, birthday celebrations, or even quiet nights at home.
The fresh, fruity flavors will win over kids and adults alike, while the elegant touch of rose water makes it memorable.
Philadelphia-Style Strawberry Ice Cream Recipe
Ingredients
- 7 cups whole strawberries washed and drained
- 3/4 cup sugar
- 1/8 teaspoon kosher salt use half as much if iodized
- 1 3/4 cups cold heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon rose water
- 2 teaspoons liqueur
Instructions
Prepare the Fruit
- Preheat the oven to 375°F and adjust the rack to the middle position.
- Remove the leafy tops of the strawberries and halve them. Place them in a 9-by-13-inch baking dish. Sprinkle with sugar and salt, then toss to coat.
Roast and Concentrate the Syrup
- Roast the strawberries, stirring occasionally, until they are fork-tender and swimming in a bright red juice (approximately 35 minutes).
- Strain the mixture through a fine-mesh sieve, collecting the juice in a saucepan while gently pressing on the berries to extract as much liquid as possible. Discard the solids.
- Simmer the strawberry juice over medium heat, stirring frequently, until it reduces to about 1 3/4 cups (16 ounces). This takes about 15 minutes.
Combine Ingredients
- Whisk the reduced strawberry syrup with the heavy cream, lemon juice, rose water, and liqueur. Chill the mixture thoroughly in the refrigerator for at least 4 hours or up to 1 week.
Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until light and fluffy.
- For firmer ice cream, transfer to a container, press plastic wrap directly onto the surface to minimize freezer burn, and freeze for at least 12 hours or up to 3 weeks.
Notes
Variations
Blackberry Ice Cream Replace strawberries with 40 ounces (8 cups) blackberries. Discard 10 ounces of seeds after straining, and omit lemon juice. Frozen Yogurt Replace the cream with 1 3/4 cups (14 ounces) full-fat, unsweetened plain Greek yogurt, and omit the lemon juice. Peach Ice Cream Substitute 38 ounces (about 6 medium) ripe peaches. Roast and strain as directed, but reduce syrup to 1 1/2 cups (12 ounces). Pair with peach liqueur such as Mathilde Peche. Strawberry or Peach SodaUse the prepared syrup (omit cream) and refrigerate. Combine 2 ounces syrup with 1 tablespoon lemon juice and 4 ounces club soda for a refreshing drink. Pro Tips
- For the best texture, use the freshest strawberries available.
- Ensure the syrup is thoroughly chilled before churning for optimal results.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.