Description
Homemade strawberry ice cream is a creamy, refreshing summer dessert made with fresh strawberries, cream, and simple ingredients—no eggs required. This eggless strawberry ice cream recipe is easy to prepare and delivers a sweet, fruity flavor that’s better than store-bought. Whether you’re using an ice cream maker or going no-churn, this recipe is a must-try treat for strawberry lovers.
Ingredients
- Fresh strawberries, mashed
- Whole milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Salt
- Optional: a couple of drops of red food coloring
Instructions
- Mash the strawberries until smooth with some small chunks remaining.
- In a bowl, mix the mashed strawberries with milk, heavy cream, sugar, vanilla extract, salt, and optional food coloring.
- Cover and refrigerate the mixture for at least 2 hours.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer the churned ice cream to a container and freeze for at least 4 hours, or until firm.
- Let sit at room temperature for 5–10 minutes before serving for easy scooping.
Notes
- For a vegan version, use full-fat coconut milk instead of dairy.
- Add-ins like chocolate chips or swirls of strawberry jam add texture and flavor.
- A splash of lemon juice brightens the taste.
- Strain excess liquid from mashed strawberries to prevent iciness.
- Without an ice cream maker, freeze and stir the mixture every 30–45 minutes until creamy.
