Wild strawberries are smaller, more tart, and more fragrant than the cultivated kind. No shortcuts. If you can get them, use them. If you can’t, standard strawberries work but the ice cream will be sweeter and less interesting. The gin in this recipe isn’t there to add flavor; alcohol lowers the freezing point and keeps the texture scoopable rather than icy. Vodka works exactly the same way if gin isn’t your thing. Macerate the fruit for a full hour, not thirty minutes. That hour softens the berries and pulls the sugar into the juice, which blends smoother in the cream.
How to Make Wild Strawberry Ice Cream
Macerating the strawberries
Hull and roughly chop the berries before combining with sugar and gin. The more surface area, the faster the maceration. After an hour, the sugar should be mostly dissolved and the berries should be sitting in their own syrup.
Blending and chilling
Blend the macerated berries and cream until smooth, then chill the mixture for at least an hour before churning. A cold base churns faster and produces smaller ice crystals. 
Wild Strawberry Ice Cream
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Bursting with fresh strawberry flavor and a hint of gin, this homemade ice cream is the perfect summer treat. Easy to make, yet impressive enough for guests.
Ingredients
- 1 lbs (454 g) wild strawberries
- 2 cups (473 ml) heavy cream
- 0.75 cups (177 ml) sugar
- 1 oz (28 g) gin or vodka
Instructions
- Mix the strawberries, sugar, and gin in a bowl. Let it macerate for about an hour.
- Add the cream and pulse in a blender or food processor until smooth.
- Refrigerate the mixture for about an hour.
- Churn in an ice cream machine according to the manufacturer’s instructions.
Notes
- For a more intense strawberry flavor, hull and roughly chop the strawberries before macerating.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every hour to prevent ice crystals.
- Substitute other berries like raspberries or blackberries for a variation in flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 20
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I use regular strawberries instead of wild ones?
Yes, though the flavor will be milder. Hull and quarter regular strawberries before macerating, and consider reducing the sugar slightly since cultivated berries are often larger and less concentrated.
Why add gin or vodka to ice cream?
The alcohol prevents the ice cream from freezing too hard, keeping it scoopable straight from the freezer. It also enhances the berry flavor. You won’t taste the alcohol in the finished product.
Do I need an ice cream machine for this recipe?
An ice cream machine gives the best texture, but you can pour the mixture into a freezer-safe container and stir vigorously every 30 minutes for about 3 hours until set. The texture will be slightly icier.
