Craving a scoop of rich, creamy fresh strawberry ice cream with no eggs and no cooking? This eggless strawberry ice cream recipe delivers all the fresh strawberry flavor and velvety texture you love, with fewer ingredients and less prep time. This will be your go-to for a delicious and simpler way to make homemade strawberry ice cream!
Jump to:
Why this recipe works
- Fresh strawberry flavor shines alongside creamy goodness
- A no-cook ice cream base allows you to make the ice cream quickly, using fewer ingredients than custard-based ice creams
- You control how rich the final ice cream will be to suit your tastes
Fresh, ripe strawberries are irresistible to me. That beautiful color, delicate aroma, and sweet flavor with just a touch of tanginess are a sensual delight.
I can't get enough of making recipes with fresh strawberries - Eton Mess, Strawberry Mint Sorbet, Strawberry Blueberry Shortcake, and small batch Berry Jam all celebrate Spring and Summer when those ripe berries are at their peak.
And now there's Fresh Strawberry Ice Cream to add to the list. With no artificial flavorings or preservatives, it's so much better than store bought!
Unlike custard-based ice creams and gelatos, like my Chocolate Mint Marshmallow Ice Cream and Salted Caramel Swirl Gelato, this strawberry ice cream is made without eggs, so the base doesn't require cooking and chilling. And that means you just stir up the dairy ingredients with sweetened, mashed strawberries and churn away.
It's a simpler way to achieve ice cream goodness in practically no time!
This fresh strawberry ice cream is velvety smooth and creamy, with chunks of fresh berries in every bite.
It makes the perfect Spring or Summer dessert!
⭐⭐⭐⭐⭐
My weakness is ice cream, so I definitely had to try this. It was so beyond easy to make and I love the fact that there's no eggs. It was so creamy and refreshing.
- Kristen
Recipe ingredients
You'll need the following ingredients to make this fresh strawberry ice cream recipe:
Ingredient Notes
Strawberries: For best flavor, use seasonal fresh ripe strawberries. Previously-frozen thawed and drained strawberries can also be used, but may not taste as bright.
Milk and heavy cream: You can control the overall richness (that is, level of dairy fat) of the ice cream in two ways:
- Amount of heavy cream vs. milk: Whether you use more heavy cream or more milk in the base is up to you. Ice cream generally has an equal amount or more heavy cream than milk. With a gelato recipe (like in this Double Chocolate Mint Chip), there is more milk than heavy cream.
- Type of milk: You can selected the type of milk you use. You can lower the fat by using non-fat milk, and increase it by using whole milk. You can even use dairy-free milk products. I use 1% milk because it produces ice cream that's rich but doesn't have that "coating your tongue" mouthfeel.
Vanilla extract: Adds depth and floral notes to the finished ice cream. Note: If you use a fresh vanilla bean as a flavoring option (see the ideas for flavor twists below), then you don't need to use the vanilla extract in addition.
See the recipe card for a full list of ingredients and measurements.
Ideas for flavor twists
Flavoring the heavy cream is a fun and easy way of adding a new twist to your ice cream. Try infusing mint, basil, or another flavoring option (a fresh vanilla bean perhaps?) into the heavy cream before mixing it into your base.
Just like infusing simple syrup for Strawberry Mint Sorbet or butter for Double Chocolate Mint Cookies, it's just a matter of simmering the flavoring with the heavy cream.
Here's how:
- Heat the heavy cream with your favorite flavoring additive until the mixture just comes to a simmer.
- Remove from heat and allow the mixture to sit for about 30 minutes.
- Strain the mixture into a bowl using a fine mesh strainer, discarding the flavoring material.
- Chill the infused heavy cream until ready to use.
You can also use different mix-ins in addition to the strawberry chunks to...uhm...mix it up a bit. Prior to churning, try adding mini chocolate chips, finely chopped nuts, bits of cheesecake or brownies, or something else entirely. Get creative with it!
How to make fresh strawberry ice cream
Step 1: Make the base
Stir together the strawberries, sugar, honey, and lemon juice. Allow the mixture to macerate (see FAQs below) for 15 to 20 minutes, or until the strawberries have released their juices (photo 1).
Use a pastry blender or a fork to mash up the strawberries until there are no large pieces (photo 2).
Texture variation
If you prefer a smoother ice cream, set aside about ½ cup (or your preferred amount) of strawberries to use as a mix-in later. Use a blender or food processor to purée the remaining mixture, then stir the reserved strawberry chunks into the puréed mixture. Proceed with the recipe.
Stir in the heavy cream, milk, and vanilla extract (if using) until the mixture is just combined (photo 3).
Step 2: Churn the ice cream
Pour the ice cream base into an ice cream maker and freeze per the manufacturer's instructions, about 25 to 30 minutes (photo 4).
Avoid over-churning -- the finished ice cream will have a soft consistency. If you churn for too long, the final product can have a grainier texture.
Step 3: Ripen the ice cream
Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula (photo 5).
Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening.
When you're ready to serve, allow the ice cream to sit on the counter for a few minutes to make scooping easier.
Storage and make-ahead instructions
Storage instructions: Homemade ice cream will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the ice cream may develop ice crystals and lose its creamy texture.
You can prevent freezer burn (ice developing on the top) by pressing plastic wrap directly onto the surface of the ice cream before sealing the container.
Yield Notes
This recipe makes 4 cups (½ gallon) of ice cream after churning.
How to hull and chop strawberries
Hulling strawberries just means removing the center part of the berries, which is generally white and lacking flavor. Using a sharp small paring knife makes the process quick and easy.
- Cut off the top green stem of the strawberry.
- Cut out the core, keeping the paring knife at an angle so as not to cut through the berry.
- Cut the cored berry in half lengthwise, then chop into chunks.
Questions asked and answered
Here are some questions you might have...
When cut fruit is allowed to rest in a sugar mixture, that is called macerating the fruit. Any sweeteners present act as juice extractors (as does the acid in the lemon juice), so the resulting mixture is sweeter and the fruit is softer. It's a way to "cook" fruit without applying heat, like in Eton Mess and Cranachan Trifle (a Scottish Raspberry Dessert).
While there are no-churn strawberry ice cream recipes available, I personally don't make them because they contain sweetened condensed milk. I prefer to be able to control the amount of sweetness and dairy fat in my ice cream directly and not from a product in a can.
It's for this reason that I recommend using an ice cream maker. The one I'm using in the photos is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.
Didn't find the answer you're looking for?
Ask AI to answer for this specific recipe:
Disclaimer: I am not responsible for the quality of AI information
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More frozen treat and topping recipes to try
Recipe
Fresh Strawberry Ice Cream (No Eggs)
Equipment
- ice cream maker (see Recipe Notes)
Ingredients
- 1 pound strawberries, whole, see Recipe Notes
- ⅔ cup granulated sugar
- 3 tablespoons honey
- 1½ teaspoons lemon juice
- 1⅓ cups heavy cream, cold, see Recipe Notes
- ⅔ cup milk, cold, see Recipe Notes
- 1½ teaspoons pure vanilla extract, see Recipe Notes
Instructions
- Prepare the strawberries: Wash, hull, and dice 1 pound strawberries. You should have about 2⅓ cups of strawberry chunks.
- Make the base: In a large bowl, stir together the strawberries, ⅔ cup granulated sugar, 3 tablespoons honey, and l1½ teaspoons lemon juice. Allow the mixture to sit for 15 to 20 minutes, or until the strawberries have released their juices (called macerating the fruit).
- Use a pastry blender or a fork to mash up the strawberries until there are no large pieces (see the Recipe Notes).
- Stir in the 1⅓ cups heavy cream, ⅔ cup milk, and 1½ teaspoons pure vanilla extract (if using) until the mixture is just combined.
- Churn the ice cream: Pour the ice cream base into an ice cream maker and freeze per the manufacturer's instructions, about 25 to 30 minutes.Avoid over-churning -- the finished ice cream will have a soft consistency. If you churn for too long, the final product can have a grainier texture.
- Ripen the ice cream: Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula. Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening.
- When you're ready to serve, allow the ice cream to sit on the counter for a few minutes to make scooping easier. Enjoy!
- Storage instructions: Homemade ice cream will last for up to a month in a freezer-safe airtight container placed in the rear of the freezer. After that, the ice cream may develop ice crystals and lose its creamy texture.You can prevent freezer burn (ice developing on the top) by pressing plastic wrap directly onto the surface of the ice cream before sealing the container.
- Yield Notes: This recipe makes 4 cups (½ gallon) of ice cream after churning.
Notes
- Amount of heavy cream vs. milk: Whether you use more heavy cream or more milk in the base is up to you. Ice cream generally has an equal amount or more heavy cream than milk. With a gelato recipe (like in this Double Chocolate Mint Chip), there is more milk than heavy cream.
- Type of milk: You can selected the type of milk you use. You can lower the fat by using non-fat milk, and increase it by using whole milk. You can even use dairy-free milk products. I use 1% milk because it produces ice cream that's rich but doesn't have that "coating your tongue" mouthfeel.
Kristin says
My weakness is ice cream, so I definitely had to try this. It was so beyond easy to make and I love the fact that there's no eggs. It was so creamy and refreshing.
Tammy Spencer says
Hi Kristin, I’m so glad you liked it! Thanks for sharing 🙂
Tammy Spencer says
I enjoyed creating this recipe for you, and I hope you like it as much as I do. Please leave your questions or comments with a star rating so that other readers can benefit from your experience. Thanks!