Strawberry Ice Cream (Eggless) / Homemade Strawberry Ice Cream
This homemade Strawberry Ice Cream is creamy, rich, delicious, and made with fresh strawberries. It is eggless, no-cook, easy to make, and a perfect dessert for anytime craving.
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)
Calories : 167kcalCarbohydrates : 14gProtein : 2gFat : 12gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 37mgSodium : 15mgPotassium : 91mgFiber : 1gSugar : 14gVitamin A : 490IUVitamin C : 14mgCalcium : 44mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram