This is an eggless strawberry ice cream recipe, which means there is no cooking involved! Somehow, the sweetness of the strawberries adds a richness all their own, so this recipe is surprisingly rich for not being a “custard” style with eggs.
Please Note: All of my recipes make approximately one quart of ice cream.
I do not add food coloring to my recipe, but since I blended the strawberries with a bit of milk for a few seconds, it gave a soft pink color as you can see in the photo below of our recent batch.
1 cup whole milk
2 cups heavy cream
2 cups mashed fresh, ripe strawberries
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
If your strawberries aren’t very soft and ripe (of if they’ve been sitting in the fridge, which is actually ideal for ice cream making) then they’ll be hard to mash with a fork. Put them in the blender or food processor and mix for a few seconds. If your blender is picky like mine is, feel free to pour a bit of the whole milk in and blend.
You must use ripe strawberries though. Anything less than that and the recipe is pointless. The sweetness and flavor of the strawberries is really all there is in this simple recipe so start with the best ones!
Instructions: Pour cream and milk into a large bowl and whisk sugar into it until dissolved. Add all the other ingredients and stir. Pour into your ice cream maker and mix until ice cream (takes about 20 minutes in mine, but yours may vary). Then transfer to a freezer container and freeze until firm and scoopable.
I like this one in particular because it is so simple and quick to make since there is no cooking involved and it is eggless, which is great for some of son’s friends with egg allergies.
Enjoy your yummy strawberry ice cream!