Homemade strawberry ice cream is a sweet, refreshing treat that captures the essence of summer. With just a few simple ingredients, I can create a creamy, fruity dessert that’s far better than anything store-bought. This recipe is eggless and easy to make, especially if I have an ice cream maker on hand.

Homemade Strawberry Ice Cream

Why You’ll Love This Recipe

I love this recipe because it uses real strawberries for a burst of natural flavor and color. It’s also free from eggs, making it lighter and quicker to prepare. Whether I’m serving it at a gathering or enjoying it on a quiet evening, this strawberry ice cream is always a hit. Plus, the texture is creamy and the taste is pure strawberry bliss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, mashed
Whole milk
Heavy cream
Granulated sugar
Vanilla extract
Salt
Optional: a couple of drops of red food coloring for a vibrant pink hue

directions

I start by mashing the strawberries until they’re smooth with some small chunks for texture.
Then I mix the mashed strawberries with milk, cream, sugar, vanilla extract, salt, and food coloring if using.
I cover the mixture and chill it in the fridge for at least 2 hours.
Once it’s cold, I pour it into my ice cream maker and churn it according to the machine’s instructions—usually about 20 to 25 minutes.
I transfer the churned ice cream into a container and freeze it for at least 4 hours, or until it’s firm.
Before serving, I let it sit out for a few minutes so it scoops easily.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Chill time: 2 hours
Churn time: 25 minutes
Freeze time: 4 hours
Total time: Around 6 hours and 40 minutes (mostly inactive time)

Variations

I sometimes add chocolate chips or swirl in some strawberry jam for extra texture and flavor. I’ve also made this with coconut milk instead of dairy for a vegan twist—it’s just as creamy. If I want a tangy touch, a splash of lemon juice in the strawberry mixture does wonders.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To make it easier to scoop, I let it sit at room temperature for about 5-10 minutes before serving. There’s no reheating involved, just a little thawing.

FAQs

How do I make this without an ice cream maker?

I pour the mixture into a shallow dish, freeze it, and stir every 30-45 minutes for a few hours to break up ice crystals until it’s smooth and creamy.

Can I use frozen strawberries?

Yes, I thaw and drain them first, then mash. They work well, though fresh strawberries have a brighter flavor.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check that there are no additives in any of the packaged items.

Can I make this sugar-free?

I can substitute the sugar with a sweetener like stevia or erythritol. I adjust the amount based on taste since each sweetener behaves differently.

Why is my ice cream icy instead of creamy?

This can happen if the mixture isn’t chilled enough before churning, or if there’s too much water in the strawberries. I sometimes strain excess liquid from the mashed berries to help.

Conclusion

Homemade strawberry ice cream is a rewarding dessert that’s simple to make and bursting with fresh flavor. I love how customizable it is, and it never fails to impress. Once I start making it at home, store-bought just doesn’t compare.