Made with fresh summer strawberries, this easy strawberry ice cream is an egg-free recipe that is bursting with flavor.
Years ago, my friend Kathleen gave me the best peach ice cream recipe. It is super easy to make and so delicious, and it quickly became a favorite summer recipe.
I’ve thought about turning that recipe into a strawberry ice cream for years, and this year I finally did it.
I am kind of an old lady about ice cream. I never liked normal “kid” flavors like superman or cookie monster ice cream. Instead, even as a little kid, I was all about butter pecan ice cream and strawberry ice cream.
And now, in my mid 30s, they’re still two of my very favorite flavors. In my opinion, it’s hard to beat a good classic strawberry ice cream.
If you feel the same way, get excited because that’s exactly what we’re making today.
Why you’ll love this easy strawberry ice cream recipe
One of my favorite things about the peach ice cream recipe is how the flavor is just pure summer peaches. And I feel the exact same way about this strawberry ice cream!
The ingredients in this recipe are super simple, allowing the sweet, fresh strawberry flavor to really shine through.
Plus, this recipe is really easy to make. Instead of a cooked custard base, it’s made with a no-cook, egg-free ice cream base. The base is easy to mix together but still makes for a creamy texture in your churned ice cream.
If you’ve got some fresh summer strawberries just begging to be eaten, make a batch of this ice cream and wait for the compliments to come flooding in.
How to make my strawberry ice cream
Even if you’ve never made homemade ice cream before, you can totally handle this strawberry ice cream recipe. It’s a great “beginner” ice cream recipe (but sure doesn’t taste like it!).
Ingredients you’ll need
To make my strawberry ice cream, you will need:
- 4 cups quartered fresh strawberries
- 1 cup lightly packed brown sugar
- Juice of 1 large lemon
- 1 tablespoon vanilla extract
- 2 cups heavy cream
The riper your strawberries are, the better your ice cream is going to taste. You can make this recipe any time of year, but it’s going to be the best in the summer when strawberries are at their peak.
Brown sugar is a key ingredient in this ice cream. It adds a rich note without overpowering the flavor of the berries.
Heavy cream is the other important ingredient here. No, there’s not a substitute for the heavy cream. Just consider this a special treat and enjoy.
Equipment you’ll need
You will need an ice cream maker for this recipe. I know, it’s an extra gadget. But once you have it, you’ll find yourself wanting to make recipes like this strawberry ice cream, my peach ice cream, or even raspberry sorbet or passion fruit sorbet on a regular basis.
I recommend a 2-quart ice cream maker for this particular recipe. If you are using a smaller ice cream maker, I suggest churning the ice cream in 2 batches.
Make sure you follow the manufacturer’s directions for freezing the bowl properly (usually for at least 6 hours, but 24 is often better) before you use it.
If you make a lot of ice cream, consider keeping the bowl in the freezer at all times so it’s ready to go at a moment’s notice!
Making this ice cream
Grab a large bowl and stir together the quartered strawberries, sugar, lemon juice, and vanilla. Set this aside for about 15 minutes, giving it a stir occasionally.
After about 15 minutes, the sugar should be dissolved and the strawberries should be very juicy. Add the berries and all of the juices to a blender or food processor; pulse until the berries are broken down.
Don’t puree the mixture completely (unless that’s your vibe!); I like some small chunks of strawberries in my ice cream, personally.
Add the heavy cream and mix to combine.
Pour the ice cream base into an airtight container and chill for 1-2 hours or even overnight.
When your ice cream base has chilled and the bowl of your ice cream maker is ready to go, follow your ice cream maker’s instructions to churn the ice cream. This usually takes 20-30 minutes.
When you are done churning the strawberry ice cream, it will have the consistency of soft serve. For a hard, scoop-able ice cream, transfer it to a freezer-safe container. Freeze for a few hours before scooping and serving.
Storage tips
When it comes to storing your homemade ice cream, you have a few options.
I like stackable ice cream containers. They are usually well insulated and have airtight lids to keep the ice cream fresh.
Another option is to divide the ice cream into kraft pint containers. These are great if you plan to gift some of the ice cream or take it with you to parties.
Another benefit to using smaller containers is that you are taking the ice cream in and out of the freezer less often as you eat it. The more you take it out, scoop some out, put it back, and repeat, the icier the consistency of the ice cream can get over time.
So for the creamiest strawberry ice cream, think about using several smaller containers instead of one larger one!
If all else fails, a loaf pan works well, too! Just make sure that you press plastic wrap directly onto the top of the ice cream and cover the whole thing tightly with plastic wrap and/or foil before freezing.
Serving suggestions
Homemade strawberry ice cream is pretty much perfect on its own. I don’t even need a bowl, just give me a spoon and the container!
Of course it also makes for the perfect summer ice cream cone. You could even make homemade chocolate waffle cones if you want to be fancy.
Use it to top a slice of blackberry pie, homemade yellow cake, or angel food cake.
You could even make some incredible ice cream sandwiches with it! Imagine a layer of strawberry ice cream sandwiched between two chewy chocolate chipless cookies.
There’s really no way to go wrong here. Kids and adults alike love this one!
Easy Strawberry Ice Cream
Ingredients
- 4 cups quartered fresh strawberries
- 1 cup lightly packed brown sugar
- Juice of 1 large lemon
- 1 tablespoon vanilla extract
- 2 cups heavy cream
Instructions
- In a large bowl, combine the quartered strawberries, sugar, lemon juice and vanilla. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugar has dissolved and the strawberries are very juicy.
- Place strawberry mixture in a blender or food processor and pulse until the strawberries are broken down but not totally pureed – some small chunks of strawberries are ok. Add in the heavy cream and mix just to combine.
- Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
- When base is chilled, follow manufacturer’s directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.
Notes
- The riper your strawberries are, the more flavorful your ice cream will be. This recipe can be made with fresh strawberries any time of year, but will be best during the late spring and summer when fresh strawberries are at their peak.
- Make sure to follow the manufacturer’s instructions for freezing the bowl of your ice cream maker before churning the ice cream. I like to freeze mine for at least 24 hours before for best results. If you make ice cream on a regular basis, you can even keep it in your freezer at all times so it’s ready at a moment’s notice.
- If you prefer a soft serve ice cream consistency, you can serve your ice cream immediately after churning.
- Makes 1 1/2 quarts.