In a large bowl, toss the diced strawberries with honey, granulated sugar, and lemon juice. Let the mixture rest for about 15 to 20 minutes, allowing the strawberries to release their natural juices and intensify their sweetness.

Once the strawberries are softened, mash them using a potato masher, fork, or pastry cutter until no large chunks remain. If you prefer a smoother, silkier ice cream, blend the mixture in a food processor or blender until it reaches your desired consistency.

Pour in the heavy whipping cream, half and half, and vanilla extract into the strawberry mixture. Stir gently, just until the ingredients are fully combined, ensuring not to deflate the creaminess of the base.

Transfer the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually taking about 15–20 minutes until it reaches a soft-serve stage.

You can enjoy it immediately for a light, airy soft-serve texture, or transfer the churned ice cream into an airtight container and freeze it for an additional 3–4 hours to firm up. When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop and enhancing its rich, creamy texture. Enjoy each spoonful filled with bright strawberry flavor and luscious creaminess.