This homemade Strawberry Ice Cream is creamy, rich, and delicious, made with fresh strawberries. It is eggless, no-cook, easy to make, and a perfect dessert any time!
Making the Strawberry Ice Cream at home is not only easy but super fun, too! It requires only a few ingredients, has no preservatives, and tastes incredible. The best part is that we can also enjoy the soft ice cream right after it comes out of the ice cream maker!
Homemade Strawberry Ice Cream Without Eggs
Homemade Strawberry Ice Cream tastes amazingly fresh and delicious. It is creamy, rich, and perfectly sweet. My main intention in making ice cream at home is to control the sugar. We do not prefer overly sweet ice cream where we taste more sugar and minimal flavors.
Only a few ingredients are needed to make this dessert. The mixture comes together in five minutes, and the ice cream maker takes care of the rest.
I have blended the strawberries into a puree for smooth ice cream. But if you prefer chunky strawberry ice cream, chop them in a food processor or mash them with a potato masher.
Strawberries provide a lovely pink color to the ice cream. I love that baby pink, but feel free to add a few drops of color for the dark hue.
Why You Will Love This Ice Cream
- Making the Strawberry Ice Cream is easy and quick.
- It is made with fresh strawberries.
- The ice cream is creamy, rich, and delicious.
- It is eggless and no-cook.
- The recipe requires only a few ingredients and is free from preservatives.
Ingredients and Notes
- Whipping Cream (Heavy Cream): It is absolutely essential for the ice cream. It makes the ice cream rich and creamy. Use 35% or more fat cream.
- Milk: To make this ice cream, use only full-fat or whole milk. Low-fat milk will not yield a creamy and rich consistency.
- Strawberries: For enhanced flavor and natural sweetness, it is best to use ripe and dark-colored strawberries. If the strawberries are not ripe and are too sour, you may need to add more sugar to balance their tartness.
- Sugar: I added ⅔ cups of sugar, making the ice cream perfectly sweet to our taste. But if you prefer sweeter ice cream or your strawberries are sour, add up to ¾ cup of sugar. After mixing the strawberry puree into the cream mixture, taste it and add more sugar as required.
- Vanilla: It adds a sweet flavor to the strawberry ice cream. Use pure vanilla for the best flavor.
- Salt: Adding a pinch of salt enhances the flavor of the ice cream; however, you will not taste salt in the ice cream.
How To Make Strawberry Ice Cream
- Freeze a bowl of 1.5QT or 2QT ice cream maker overnight.
- Take chopped strawberries in a medium bowl and add ⅓ cup of sugar.
- Mix well and allow to sit for 15 minutes for the strawberries to release their juice.
- Transfer the strawberry and sugar mixture to a blender and blend to a smooth puree.
- Combine cream, milk, remaining ⅓ cup of sugar, vanilla, and salt in a large bowl.
- Whisk well.
- Add strawberry puree and whisk until everything is well combined.
- Pour the ice cream mixture into the prepared ice cream maker and run it according to the manufacturer’s instructions.
- My ice cream was ready in 28 minutes.
- For the soft ice cream, serve it immediately.
- For the scoopable strawberry ice cream, transfer the soft ice cream into a freezer-safe container or a loaf pan and cover it tightly.
- Freeze the ice cream for at least 6 hours or overnight.
Storing Suggestions
Store the ice cream in the same container, covered tightly, in which you froze the ice cream.
If you want to freeze the ice cream in a loaf pan, cover it tightly with double plastic wrap or aluminum foil.
The strawberry ice cream can be kept in the freezer for 2-3 weeks.
Helpful Tips For Strawberry Ice Cream
Ice Cream Maker: You will need at least a 1.5QT to 2QT ice cream maker for this recipe.
Strawberries: For the best results, I recommend using fresh and ripe strawberries. However, you can also use frozen strawberries and let them thaw before chopping and mixing with sugar.
Smooth or Chunky Ice Cream: I like to blend strawberries into a smooth puree for smooth ice cream. But if you prefer some strawberry chunks in your ice cream, mash the strawberry and sugar mixture with a potato masher. Or process them in a food processor until they are chunky with some juice.
Milk: We need full-fat or whole milk for the ice cream. However, 10% cream can also be used instead of whole milk for richer and creamier ice cream.
Sugar: Everyone’s sweetness preference for ice cream may be different. So, after mixing strawberry puree into the cream mixture, taste it, and add more sugar if necessary.
More Strawberry Recipes
Recipe Card
Strawberry Ice Cream (Eggless) / Homemade Strawberry Ice Cream
Ingredients
- 1½ cups (375ml) whipping cream
- ¾ cup (180ml) full-fat or whole milk
- 2 cups chopped strawberries
- ⅔ cup (130g) granulated sugar divided into half
- 1 teaspoon pure vanilla
- A pinch of salt
Instructions
- Freeze a bowl of 1.5QT or 2QT ice cream maker overnight.
- Take chopped strawberries in a medium bowl and add ⅓ cup of sugar. Mix well and allow to sit for 15 minutes for strawberries to release their juice.
- Transfer the strawberry and sugar mixture to a blender and blend to a smooth puree.
- Combine cream, milk, remaining ⅓ cup of sugar, vanilla, and salt in a large bowl. Whisk well.
- Add strawberry puree into the cream mixture and whisk until everything is well combined.
- Pour the ice cream mixture into the prepared ice cream maker and run it according to the manufacturer’s instructions. My ice cream maker took about 28 minutes.
- For the soft ice cream, serve it immediately.
- For the scoopable strawberry ice cream, transfer the soft ice cream into a freezer-safe container or a loaf pan and cover it tightly.
- Freeze the ice cream for at least 6 hours or overnight.
Storing Suggestions
- Store the ice cream in the same container, covered tightly, in which you froze the ice cream.
- Cover the ice cream tightly with double plastic wrap or aluminum foil if you freeze the ice cream in a loaf pan.
- The strawberry ice cream can be kept in the freezer for 2-3 weeks.
Notes
- Ice Cream Maker: You will need at least a 1.5QT to 2QT ice cream maker for this recipe.
- Strawberries: I recommend using fresh and ripe strawberries for the best results. However, you can also use frozen strawberries and let them thaw before chopping and mixing with sugar.
- Smooth or Chunky Ice Cream: I like to blend strawberries into a smooth puree for smooth ice cream. But if you prefer some strawberry chunks in your ice cream, mash the strawberry and sugar mixture with a potato masher. Or chop them in a food processor until they are chunky with some juice.
- Milk: We need full-fat or whole milk for the ice cream. But instead of whole milk, 10% cream can also be used for richer and creamier ice cream.
- Sugar: The sweetness preference of ice cream may be different for everyone. So after mixing strawberry puree into the cream mixture, taste and add more sugar if required.
Nutrition (Approximate Values)
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