Fresh Strawberry Ice Cream: A Simple, No-Egg Summer Dessert Recipe

Homemade Creamy Strawberry Ice Cream (No Eggs Required!)

Craving a delicious strawberry ice cream that’s both simple to make and irresistibly creamy? This egg-free strawberry ice cream recipe features the perfect balance of sweet, ripe strawberries and rich cream for a refreshing summer treat that everyone will love. No fancy equipment or complicated techniques required!

Why This Strawberry Ice Cream Recipe Works

What makes this strawberry ice cream recipe stand out is its beautiful simplicity and intense berry flavor. By using fresh, ripe strawberries at the peak of their season, you’ll create a frozen dessert with vibrant color and authentic fruit taste. The absence of eggs means less fussing with tempering or cooking a custard base, making this perfect for beginners and experienced ice cream makers alike.

Ingredients for Perfect Strawberry Ice Cream

• 2 cups fresh ripe strawberries, hulled and mashed
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Equipment You’ll Need

• Ice cream maker (recommended but not required)
• Large mixing bowl
• Potato masher or fork
• Measuring cups and spoons
• Airtight container for freezing

How to Make Strawberry Ice Cream from Scratch

1. Place the hulled strawberries in a large bowl and mash thoroughly with a potato masher or fork until slightly chunky but well broken down.
2. Add the granulated sugar and lemon juice to the mashed strawberries. Stir well and let sit for 15-20 minutes to allow the strawberries to release their juices and the sugar to dissolve.
3. Pour in the heavy cream, whole milk, vanilla extract, and salt. Stir until everything is well combined and the mixture has a uniform pink color.
4. If using an ice cream maker, pour the mixture into the frozen bowl of your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes or until the consistency of soft-serve ice cream.
5. Transfer the churned ice cream to an airtight, freezer-safe container. For extra strawberry goodness, fold in 1/2 cup of finely diced fresh strawberries at this point if desired.
6. Cover with a piece of parchment paper pressed directly onto the surface of the ice cream (this helps prevent ice crystals from forming).
7. Freeze for at least 4 hours or until firm enough to scoop. For best texture and flavor, let the ice cream sit at room temperature for 5 minutes before serving.

Pro Tips for the Best Strawberry Ice Cream

• Choose the right berries: Use the ripest, most fragrant strawberries you can find. In-season, local strawberries will give you the most intense flavor.
• For a smoother texture: If you prefer less strawberry chunks, blend the strawberries instead of mashing them.
• No ice cream maker? After mixing all ingredients, place the mixture in a shallow, freezer-safe container. Freeze for 45 minutes, then remove and vigorously stir with a fork or hand mixer. Repeat this process every 30 minutes for about 3 hours until the ice cream reaches the desired consistency.
• Storage tip: Homemade ice cream is best enjoyed within 1-2 weeks. Store it in the back of your freezer where the temperature is most consistent.

Flavor Variations

Want to customize your strawberry ice cream? Try these delicious variations:

• Strawberry Cheesecake: Add 4 ounces of softened cream cheese to the mixture before churning.
• Chocolate-Covered Strawberry: Fold in 1/2 cup of mini chocolate chips or chocolate shavings after churning.
• Strawberry Basil: Infuse the milk and cream with 1/4 cup fresh basil leaves (remove before churning) for a sophisticated flavor profile.
• Strawberry Shortcake: Fold in 1/2 cup of crushed vanilla cookies or shortbread after churning.

Serving Suggestions for Your Strawberry Ice Cream

This strawberry ice cream is delicious on its own, but here are some serving ideas to take it to the next level:

• Serve in a waffle cone with a drizzle of hot fudge sauce
• Create an ice cream sandwich using chocolate chip cookies
• Top with fresh sliced strawberries and a sprig of mint
• Serve alongside a slice of warm pound cake or angel food cake
• Use as a topping for warm brownies or fruit cobbler

Nutrition Information

Frequently Asked Questions About Homemade Strawberry Ice Cream

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in a pinch. Thaw them completely, drain excess liquid, and then mash as directed. Keep in mind that fresh, in-season strawberries will give you the best flavor.

How can I make this recipe dairy-free?

For a dairy-free version, substitute the heavy cream and milk with full-fat coconut milk or your favorite plant-based alternatives. Just be aware that the texture may be slightly different.

Why is my ice cream icy rather than creamy?

Iciness can result from not churning long enough, using low-fat dairy, or improper storage. Make sure to use full-fat ingredients, churn until properly thickened, and store with parchment paper directly on the surface of the ice cream.

Can I make this without an ice cream maker?

Absolutely! Follow the no-churn method described in the Pro Tips section above. You’ll need to stir the mixture regularly during freezing to break up ice crystals, but the results are still delicious.

Why You’ll Love This Simple Strawberry Ice Cream Recipe

This strawberry ice cream recipe balances ease of preparation with incredible flavor. The natural sweetness of fresh strawberries shines through in every spoonful, while the rich dairy creates a smooth, creamy base that’s impossible to resist. Whether you’re making it for a summer barbecue or just to satisfy your sweet tooth, this homemade strawberry ice cream is sure to become a family favorite that you’ll make again and again.

Recipe adapted from All Recipes