Homemade Strawberry Ice Cream with Barlow’s Strawberry Syrup

Prep Time: 15 minutes
Chill Time: 4–6 hours (or overnight)
Churn Time: 20–25 minutes
Servings: 6
Skill Level: Easy

Ingredients

2 cups fresh strawberries, hulled and chopped
3/4 cup sugar
3/4 tablespoon Barlow’s Strawberry Syrup
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt

Optional: extra Barlow’s Strawberry Syrup for swirling or topping

Cooking Instructions

1: Prepare the Strawberries

In a bowl, combine:

2 cups chopped strawberries
3/4 cup sugar (adjust to taste)
1/4 tbsp Barlow’s Strawberry Syrup

Mix well and let sit for 20–30 minutes until the strawberries soften and release their juices.
Lightly mash for a chunkier texture or blend for a smoother base.

2: Make the Ice Cream Base

In a separate large bowl, whisk together:

Heavy cream
Whole milk
Vanilla extract
Pinch of salt

Stir until fully combined and smooth.

3: Combine

Fold the strawberry mixture into the cream base.

For a stronger swirl effect, do not fully mix—leave ribbons of strawberry throughout.

4: Churn the Ice Cream

Pour mixture into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes) until thick and creamy.

If you don’t have a machine, freeze in a shallow container and stir every 30–45 minutes until set.

5: Freeze & Set

Transfer to a container and freeze for at least 4–6 hours until firm.

6: Serve

Scoop into bowls or cones and finish with:

• Extra Barlow’s Strawberry Syrup

• Fresh sliced strawberries

• Crushed cookies or waffle pieces for crunch

Creamy, fruity, and perfectly seasonal—this strawberry ice cream captures peak summer flavor in every scoop.