Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg, and cook free, and so easy to make!
Can you tell that I’ve been on an ice cream kick lately? If you follow me on instagram, I’ve been sharing ice cream every day since Saturday. I love homemade ice cream so much, and this strawberry ice cream is a perfect one to add to my repetoire.
I don’t know if its the hot weather (its been in the upper 90s here for the last 2 weeks or so) or the fact that this coming sunday is national ice cream day, but whatever it is I want to eat ice cream pretty much every day all summer long.
This strawberry ice cream is the freshest of fresh. Its so creamy and has the perfect fresh strawberry flavor. You will use 2 cups of diced strawberries, pureed up in a blender to make the ice cream totally smooth. But if you want it a little chunkier, with pieces of strawberries throughout then you can just mash the strawberries with a potato masher, or forks instead.
The ice cream also needs, sugar, heavy cream, whole milk, a dash of vanilla extract and a dash of salt. That’s it. Only 6 ingredients and an ice cream maker later and you’ve got delicious strawberry ice cream. I often like custard based ice creams, with eggs being tempered in to the cooked heavy cream, but this is an eggless strawberry ice cream and you won’t miss it at all, its nice and creamy still, and so easy to throw it all together!
How to make Strawberry Ice Cream?
This is a plan ahead recipe because you need to put your ice cream maker bowl in the freezer at least 12 hours (or more according to your ice cream maker instructions).
When you’re ready to make the ice cream, you’ll mix your chopped strawberries with some of your sugar in a medium sized bowl. This helps the strawberries release some of their natural juices. Then you can blend that mixture up. Blend it as smooth as you want it, though you don’t want the pieces of strawberry to be too big, as they usually get a bit icy.
Then add your strawberries, heavy cream, milk, vanilla, salt, and remaining sugar into a large bowl to mix them all together. Then pour that strawberry mixture into the ice cream maker. Run the ice cream maker according to the manufactures instructions (mine just takes about 30 minutes).
If you want to eat it right away, it’ll be the consistency of soft serve right after its done in the ice cream maker. You can have homemade strawberry ice cream in only about 40 minutes! But I prefer to freeze it for a few hours (or overnight) in a bread pan or ice cream holder for a few hours (or overnight) and you’ve got nice scoopable ice cream, like I have pictured.
The strawberries give the ice cream the perfect light pink color. Its such a pretty pink, but if you want it really dark you’re welcome to add a couple drops of red food coloring to the mix as well.
How to store homemade strawberry ice cream?
You can keep any leftover ice cream in the container that you froze it in, I usually keep mine in a 9x5inch loaf pan and cover it tightly with plastic wrap, then with foil. Another airtight container would work well also.
It will stay good if kept in the freezer for up to 2 weeks, possibly longer if you can keep the container sealed well to prevent ice crystals from forming.
Frequently Asked Questions:
Can I use frozen strawberries?
Yes, you can use frozen strawberries, you’ll want to let them thaw first, then chop them up if they’re very large before macerating them in the sugar.
Do I need an ice cream maker?
Yes, you need a 2QT ice cream machine to make this recipe. There are several ways to make ice cream with out a machine, so you can attempt one of those with the strawberry cream mixture, but I haven’t tested it out to know how it works.
Can I use blueberries instead of strawberries?
Yes, you should be able to use a variety of fruit, whatever your favorite is – different fruits may need a little more sugar depending on how sweet they already are. Some fruit flavors are also not as strong, but berries should be fine!
How much ice cream does this make?
This recipe makes about 6 to 7 cups of ice cream, or about 12 to 14 half cup servings.
This strawberry ice cream is the perfect summer treat, it’s made with fresh strawberries, no egg yolks, no cooking. It’s the best strawberry ice cream out there, even better than you’ll get from the grocery store. It’s so refreshing, sweet, and easy – and I promise you’ll love it as much as I do!
WHAT PEOPLE ARE SAYING ABOUT THIS STRAWBERRY ICE CREAM:
“I would give this 10 stars if I could! A-ma-zing!! Delicious and so easy!” – Kim
“This is by far the best (and easiest) strawberry ice cream I have ever made. Thank you! I need to figure out how to save this for eternity!” – Kelly
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Strawberry Ice Cream
Ingredients
- 2 cups chopped strawberries
- 1 cup sugar (divided)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp vanilla extract
- 1 dash salt
Equipment
- Large Mixing Bowl
Instructions
- Freeze ice cream bowl of a 2QT ice cream maker overnight.
- Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.
- Blend strawberries up in a blender or food processor.
- In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
- Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.)
- Serve now for soft serve ice cream.
- For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.
Video
Nutrition
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Jillian says
Hi, i want to make this but my ice cream maker is 1.5 quart capacity. How much of it should I churn at a time?
Ellen says
If you cut everything by 1/4 it should work. Example 2 cups of strawberries – 1.5 cups of strawberries. Since everything is pretty even in cup measurements that should work easily to cut everything by 1/4. Please let me know how it turns out.
Lisa says
This looks delicious and I’d love to make it, but my ice cream maker is only 1.5 quarts. Do you have measurements for making that amount?
Ellen says
If you cut everything by 1/4 it should work. Example 2 cups of strawberries – 1.5 cups of strawberries. Since everything is pretty even in cup measurements that should work easily to cut everything by 1/4. Please let me know how it turns out.
Norah says
I absolutely love this recipe! I made it for the first time a few weeks ago, and my family went crazy! We love the consistency and the taste! When I make this strawberry ice cream, it always turns out super fluffy! It is simple to make and super delicious!
Aimee says
Yay I’m so glad!
Cindy Floyd says
This is a perfect strawberry ice cream. I let it set up inter freezer for several hours after it finished in the ice cream maker. It was a perfect consistency. Easy to scoop and so delicious.
Katherine says
Absolutely Perfect! We ate it as soft serve and put it in the freezer for a few hours and then ate more! I made sure to really blend the strawberries since there were a few larger pieces and they got a little icy.
Aimee says
Glad you loved it! Message me a photo of the ice cream to enter our monthly ice cream challenge if you’re interested aimee@lmld.org
Lisa says
I had a lot of strawberries from my sister’s farm and decided to use some for strawberry ice cream- this recipe is so good, would definitely make this again! We just ate some soft serve style, and can’t wait for scoops!
A word of advice though- actually check how big your ice cream maker is before churning! Turns out my cuisinart is only 1.5 quarts, so it overflowed while churning and I had a huge mess to clean up/wasted ice cream.
Aimee says
So sorry! I’ve had that happen with other recipes, and it is not fun to clean up! Glad you still loved the taste though
Kristin says
Great recipe. I usually make the strawberry and cream recipe from the cruisenart recipe booklet, but we dislike the icy chunks of berries. Pureeing the berries eliminates that, so thank you. I never tried it before, as I was afraid the ice cream wouldn’t set. Your recipe is a little too sweet for my taste. next time I will reduce the sugar by 1/4 cup. Do you think I can add lemon juice, like in the cuisenart recipe, without causing issues setting?
Aimee says
I haven’t tried adding lemon juice but I think about 1 TBS would be okay. And you should be fine with less sugar as well
Anthony says
I have a 4qt ice cream maker can I double the recipe without any problem
Aimee says
I’m not sure. I used a 2qt ice cream maker without any issues, but I don’t want to say yes for sure without testing it. I saw someone else who said they had issues with the old fashioned ice cream maker style with this recipe (and as far as I can see the only 4 qt ice cream makers are that style.) So I don’t want to recommend it without trying it myself.
Darla L Grediagin says
I just doubled this recipe. It worked great. I am going to try it with raspberries next week. Easiest recipe we have tried and it may become my goto ice cream.
Aimee says
Fantastic!! So glad you loved it!
Peppa says
I simply loved this recipe and will use it forever. It was extremely easy, quick and tasty.. The only alteration I made was in substituting strawberry extract for the vanilla. I would highly recommend 1st times or experienced to try this, you will fall in love with it. It was a terrific hit with my family.
Aimee says
I’ve never used strawberry extract. Great idea!
Eva says
Wow, super delicious and easy! Used only half the sugar and substituted half and half for the whole milk to make it lighter. It tasted divine, like strawberries & cream ice cream. Definitely moving to my favorites and eliminates the need to buy ice cream that has preservatives and too much sugar. Thankyou!
Aimee says
I’m so glad that worked for you, and you loved it!
JENNIFER STEWART says
Strawberry ice cream was my son’s favorite flavor ice cream. He had a love of strawberries that I have never seen. We even made a game of eating strawberries called strawberry basketball. Neat trick to get them to eat more fruit. Anyway, I made this ice cream in honor of him and it was so easy! AND IT WAS SO DELICIOUS!! I see this in our future just about every week!
Olivia says
Just a heads up to others like me who wanted to use the old fashioned ice cream maker where you pour ice around it – DONT! It won’t work and the machine referenced above is one that works with your stand mixer. Don’t waste three hours like we did. 😂 I did end up refrigerating the liquid and used my kitchen aid ice cream maker the next day and it worked wonderfully and tasted amazing.
Aimee says
Oh no! I’m so sorry it didn’t work for you in your old fashioned ice cream maker, I can’t imagine why it didn’t. But glad you were able to save it!
Elizabeth says
Well, I had all the ingredients to churn the ice cream so I decided to proceed with the old-fashioned (but electric) churn and it worked great! To be honest, this 63 year old didn’t know there was such a thing as an ice cream machine when I saw the recipe and bought the ingredients! Anyway, I was pleased to find a recipe that didn’t require cooking to make ice cream.
I followed the instructions though I used a handheld immersion blender to whisk the mixture together for a minute or more. With the whipping cream, I realized it was thickening a bit so I stopped and transferred to the canister to churn. It took about 40-45 minutes and it was thicker than soft serve but mushy enough to mold into a loaf pan.
Aimee says
Yay! So glad to hear it worked out for you Elizabeth and that you loved it!!
Alexandria says
Strawberry ice cream is my favorite and this recipe is wonderful!! So simple and so delicious. My family requests it frequently! 🙂
Kate says
I have never made ice cream before so I was a bit nervous about making this recipe however, it was so easy (and I’m so glad you also have a video tutorial for newbies like me!). The ice cream turned out amazing. I knew I had to share it with my kids but honestly I wanted to hide it in the deep freezer and eat it after they went to bed. Yes, it was that good.
Krissy Allori says
I bought a huge flat of fresh strawberries from a roadside stand and needed to use them up. I wanted nothing more than strawberry ice cream and I found your recipe. It was absolutely perfect. Thank you!!!
Elisabeth Danault says
Well, I had company coming over for dinner and wanted to surprise them with their favorite ice cream for dessert. My stupid ice cream maker (Cuisinart Frozen Yogurt & ice cream maker) has printed all over the box EXTRA LARGE CAPACITY – MAKES OVER @ QUARTS. To make matters worse, they have BOLDLY engraved/imprinted the same FALSE statement right on the outside of the machine!
I doubled the recipe so that I had exactly 2 quarts of the strawberry/cream mixture to churn. Well, before I even poured anything into the machine I realized this was going to be a two churnings job. Fine. I poured four cups of the mixture into the machine to churn and timed it for 30 minutes. Two quart capacity, four cups makes up one quart, i.e. 1/2 the total capacity of this churning bowl. On pouring my concoction in, it proceeded to fill almost the entire bowl. 1/2 of the recipe I used would contain a total of three cups liquid plus about one cup of strawberries mixed with one cup sugar.
I set the mixture to churn and put the timer on for 30 minutes. once it was supposed to be finished, I entered my kitchen to find that the mixture had somehow crawled out of the top opening and now coated my counter top and leaked down the sides of the bowl to leave quite a bit of ice cream to coat the entire inside of the machine (not to mention the mess it made of the outside of said machine.
I just now sat down to go over the recipe one more time, and yes, my calculations to double the recipe were right on the money.
I have NO idea as to what happened, and this is far from my first rodeo with churning my own ice cream – NEVER have I had something like this happen to me previously – AND I now have the second four cups of ice cream to churn! I think what I wi ll do is split what is left in half (two cups mixture each batch) and hope for the best,
By the way, do any of you know how long that bowl will stay cold enough to churn two batches, as I would like to do them back-to-back and probably need at least fifty minutes of total churn time to pull this off.. After I rinsed out the cold bowl, wiped it dry and shoved it back into the freezer it took me about an hour to finish cleaning the mess in the kitchen and I still need to pick up the house, clean my deck, go to the store, and then take a shower to get ready for an early dinner party.
I am so tired and so angry this happened today, of all days! That stupid bowl has been freezing for almost two hours now and I hope it will be cold enough to pull this off!!
Aimee says
I can’t really tell if you’re mad at your ice cream maker, or mad at my recipe. The ice cream thickens up when the air gets mixed in, so ice cream makers can’t usually be filled to the top.
Also, most ice cream bowls are only frozen enough to do one batch of ice cream in my experience, as I’ve shaken it after a batch and can hear the liquid inside and it’s no longer frozen.
This recipe is definitely delicious, but you might just have to make one batch at a time
Monique says
I just made this strawberry ice cream, and it is DELICIOUS !!!!! Thank you for the recipe, Ellen and Aimee !!!!!
Dea says
I went and picked some strawberries today, looked on Marketplace for an Ice cream maker, found one at a great price!
I came out with 9 cups of the most delicious strawberry ice cream, I will never buy ice cream again. The whole process took no time at all, and I’m experimenting with some different fruits on the second batch.
Thank you! Wish I could post a pic for you
Happy Hot almost Summer Day in Portland, OR
Dea
Aimee says
That sounds perfect with fresh strawberries! So glad you loved it!
Ashley says
So easy and delicious! Even my husband, who is really particular about homemade ice cream, absolutely loved it. Thank you for this wonderful recipe!
Erin says
This just might be the best ice cream I’ve ever made. It’s ridiculously easy, and produces the most beautiful ice cream! It’s delicious, and the strawberry flavor really shines through. We didn’t add any food coloring—it’s the prettiest soft pink all by itself. Thank you!
Aimee says
Yay! I’m so glad you loved it!! It’s my favorite too!
Nicole says
Can you substitute the milk for non fat or 2% milk, almond milk?
Aimee says
I haven’t tried it with almond milk, but instead of whole milk you can sub 2% or skim, it just might make the ice cream a little less creamy
CS says
Made as instructed. It was great!!!
Charlotte says
I made this exactly as instructed and it turned out fabulous. The texture and thickness were just right, even before I put it into the freezer. My husband loved it, and he is quite picky about home made ice cream.
Aimee says
Yay! That makes me so happy to hear!
Alexa says
Is there any problems with usi ng frozen strawberries?
Aimee says
Nope, just let them thaw first.
rayna says
Very easy! I only had 1 cup of strawberries and was able to reduce the recipe by half with no issues. Perfect results!
Aimee says
yay! Im so glad that worked for you!