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–+ servings
A bowl of strawberry ice cream with strawberries in a glass bowl.

Fresh Strawberry Ice Cream (No Eggs)

By Tammy Spencer
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!
5 from 2 votes
Prep Time25 minutes
Chilling Time4 hours 30 minutes
Total Time4 hours 55 minutes
Servings: 8 servings
Calories: 251kcal

Special Equipment

Ingredients

  • 1 pound (340 grams) strawberries, whole, see Recipe Notes
  • ⅔ cup (133 ⅓ grams) granulated sugar
  • 3 tablespoons (63 grams) honey
  • 1½ teaspoons (1 ½ teaspoons) lemon juice
  • 1⅓ cups (320 grams) heavy cream, cold, see Recipe Notes
  • ⅔ cup (160 grams) milk, cold, see Recipe Notes
  • 1½ teaspoons (1 ½ 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.

Recipe Notes

The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.
For best flavor, use 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.
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.
Flavor Variations: 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 (see the post for specific instructions on how). Note: If you use a fresh vanilla bean as a flavoring option, then you don't need to use the vanilla extract in addition.
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!

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 19mg | Potassium: 139mg | Fiber: 1g | Sugar: 27g | Vitamin A: 621IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 0.3mg