Berry Good Times Ahead
Strawberry ice cream is already elite—but throw in almond extract, and we’re entering flavor heaven. Light, fruity, nostalgic, and dare I say… bougie?
I’ve had a lifelong love affair with strawberry ice cream. But this version? It’s the upgraded, grown-up scoop I didn’t know I needed. Made with real strawberries, sweetened with a touch of corn syrup for that perfect texture, and kissed with almond extract—it’s basically spring in a bowl.
I enjoyed this exact pint on my balcony, birds chirping, sun shining, and not a care in the world. Sometimes, life really is that simple. And this recipe proves that you don’t need a fancy churner or a culinary degree to make something this dreamy. Just a Ninja Creami, a good playlist, and a spoon.
And this recipe proves that you don’t need a fancy churner or a culinary degree to make something this dreamy. Just a Ninja Creami, a good playlist, and a spoon.
• Real strawberries, real flavor – No fake syrups or weird extracts here.
• No churn necessary – Your Ninja Creami does all the heavy lifting.
• Make-ahead friendly – The strawberry mix-ins soak overnight, and the base freezes in advance.
• Balanced sweetness – A pinch of salt and a whisper of lemon juice keep things bright and not cloying.
• Use peak-season strawberries for the sweetest, most flavorful result.
• Don’t skip the alcohol—it keeps your ice cream scoopable straight from the freezer.
• Chill your add-ins well before using the Mix-In function.
• If you want a deeper pink color, reserve a few drops of the puree to swirl in before the final freeze.
• Remix before serving for the smoothest, creamiest finish.
Corn syrup, primarily composed of glucose, is less sweet than table sugar (sucrose) and has unique properties that enhance ice cream texture:
• Prevents Ice Crystals: Corn syrup inhibits the formation of large ice crystals, ensuring a smoother and creamier texture.
• Improves Scoopability: By lowering the freezing point, corn syrup keeps ice cream softer and easier to scoop straight from the freezer.
• Enhances Mouthfeel: Its viscosity contributes to a rich and creamy mouthfeel, often described as “chewy” in premium ice creams.
Incorporating corn syrup into your ice cream recipe not only improves texture but also balances sweetness, making it a valuable ingredient for achieving that perfect homemade scoop.
🌱 A Greener Bite of Sustainability
This recipe champions in-season strawberries—sweet, local, and bursting with flavor. Choosing produce at its peak not only tastes better, it supports local farms and reduces transport emissions. It’s a delicious win-win.
This Ninja Creami strawberry ice cream is bursting with fresh fruit and creamy texture—perfect for spring and easy to make at home!
Prep the Strawberry Add-Ins
Quarter 6 oz of strawberries and slice them very thin. Combine with ½ cup sugar and alcohol in a bowl. Refrigerate for 2 hours or up to 2 days.
Make the Base
Purée remaining strawberries in a blender until smooth. Strain and measure out 1½ cups of purée. In a bowl, whisk together the purée, half-and-half, almond extract, corn syrup, and remaining ¾ cup sugar until fully combined. Add salt and lemon juice to taste.
Freeze
Pour into Ninja Creami containers and freeze for 24 hours.
Process
Process with the Ice Cream function. Strain strawberry add-ins, then add to the container. Use the Mix-In function. Freeze another 4 hours.
Final Remix
Just before serving, process with the Remix function. Scoop and enjoy!
If you’re looking for a strawberry ice cream that’s creamy, elevated, and slightly unexpected, this is it. The almond extract twist will have you rethinking everything you thought you knew about fruity desserts.
Got a favorite flavor combo you’d like to see next in the Ninja Creami? Let me know below!
Creamy homemade strawberry ice cream made in the Ninja Creami. A refreshing way to enjoy peak-season strawberries in every perfectly smooth bite.
Quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.
In a blender or food processor, puree remaining strawberries until very smooth, about 30 seconds. Strain through a fine-mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups puree. Extra puree, if there is any, can be used for something else.
In a clean mixing bowl, whisk together 1 1/2 cups strawberry puree with half-and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.
Pour into Ninja Creami containers and freeze for 24 hours. After 24 hours, take out of freezer and process in the Ninja Creami with the Ice Cream function. Remove the strawberry add ins from the fridge, strain off any syrup, and add to the ice cream. Process under the Mix In function. Freeze for another 4 hours, and before serving, process under the Remix function.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.