Strawberries are a beloved fruit that are perfect for desserts, especially frozen treats, due to their vibrant color, juicy texture, and sweet flavor. When frozen, strawberries retain their natural sweetness and develop a slightly firmer texture, making them ideal for blending into creamy ice creams or sorbets. Their bright red hue adds a beautiful pop of color to desserts, while their natural sweetness balances out the richness of creamy bases. Additionally, strawberries are versatile and pair well with a variety of flavors, from chocolate to citrus, enhancing the overall taste experience of any dessert they’re added to.
Why make this ice cream?
It needs just three ingredients that you probably already have on hand, and it takes just five minutes to whip. It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker. Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer. Here are some additional homemade ice cream recipes. Add a little whole milk and whip in a blender to make the most amazing strawberry smoothie you have ever tasted. And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.
Ingredients and substitutes
Heavy cream – The higher the fat, the creamier your ice cream. For example, I use 38% fat content to make my whipping cream. Condensed milk – Condensed milk is sweetened, which is why we do not add any additional sugar. You can also use homemade condensed milk. Vanilla – Condensed milk usually has vanilla. But, some additional teaspoons vanilla extract just makes the flavors better. Strawberries – You use fresh strawberries or frozen strawberries. You can make a smooth puree in the food processor or leave it chunky using a potato masher or fork. For smooth clean color and texture pass the puree through a fine-mesh strainer. To enhance the flavor of strawberries you can make a strawberry reduction by cooking the puree in a medium saucepan over medium-low heat. Stir until it coats the back of a wooden spoon.
Step-by-step: Homemade strawberry ice cream recipe
In the large bowl of a stand mixer, with the paddle attachment, whip the heavy cream until almost stiff peaks.Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. Next, add the condensed milk and vanilla bean extract. Mix a minute more to combine.Pro tip – This is your basic no-churn vanilla ice cream. ? Crush the strawberries with a fork. Then, add the strawberry puree to the whipped cream mixture and whisk to combine.Pro tip – I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth strawberry pink color. Pour into an ice cream storage container and freeze for at least 4 hours or overnight.Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Tips for success
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This gives the ice cream a more soft and creamy texture. Crushed fruits will make a marbled effect, and pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole gives a wonderful experience. And if you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between. Also, you can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
No-Churn Ice Cream, or Vanilla Ice Cream, Blueberry Ice Cream, Blackberry Ice Cream Mixed Berry Ice Cream, Mango Ice Cream Raspberry Ice Cream or Raspberry Pavlova Ice Cream
Frequently asked questions
Creative variations
Strawberry Cheesecake Ice Cream: Swirl in a mixture of crushed graham crackers and cream cheese into the ice cream for a delicious cheesecake-inspired treat. Chocolate Covered SB Ice Cream: Fold in chocolate chunks or swirl in chocolate sauce into the ice cream for a decadent twist. Strawberry Shortcake Ice Cream: Add pieces of homemade or store-bought pound cake into the ice cream for a classic shortcake flavor. Strawberry Basil Ice Cream: Add finely chopped fresh basil leaves to the ice cream for a refreshing and herbaceous flavor. Strawberry Coconut Ice Cream: Add shredded coconut to the ice cream base for a tropical twist. Strawberry Lemonade Ice Cream: Add lemon zest and a splash of lemon juice to the ice cream base for a refreshing citrus kick. Strawberry Mint Ice Cream: Add finely chopped fresh mint leaves to the ice cream base for a cool and refreshing flavor. Strawberry Rhubarb Ice Cream: Swirl in a homemade rhubarb compote into the ice cream for a sweet and tangy flavor. Strawberry Almond Ice Cream: Fold in chopped almonds and almond extract into the ice cream base for a nutty flavor and crunch. Strawberry Rose Ice Cream: Infuse the cream with rose water before mixing it into the ice cream base for a floral and aromatic touch
Creative ways to serve strawberry ice cream
Ice Cream Sundae: Top a scoop of ice cream with fresh strawberries, whipped cream, and a drizzle of chocolate or caramel sauce for a classic sundae. Strawberry Ice Cream Pie: Press a graham cracker crust into a pie dish, fill it with ice cream, and freeze until firm. Serve slices topped with whipped cream and extra strawberries. Ice Cream Milkshake: Blend ice cream with milk for a thick and creamy milkshake. Top with whipped cream and a sprinkle of fresh strawberries. Ice Cream Shortcake: Serve scoops of ice cream over slices of homemade or store-bought pound cake with whipped cream and fresh strawberries for a twist on a classic dessert. Ice Cream Sandwich: Sandwich scoops of ice cream between two cookies or brownies for a delicious and handheld dessert. Easy Ice Cream Cake: Layer slices of pound cake with ice cream and freeze until firm for a cool and creamy cake-like dessert. Trifle: Layer cubes of pound cake with ice cream, whipped cream, and fresh strawberries in a trifle dish for a stunning dessert. Popsicles: Pour ice cream into popsicle molds and freeze until firm for a refreshing summer treat. Affogato: Serve a scoop of ice cream with a shot of hot espresso poured over the top for a sophisticated dessert.
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