Strawberry Ice Cream

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Creamy strawberry ice cream made without eggs using fresh strawberries, heavy cream, and milk. This Philadelphia-style ice cream is simple to make with no custard required. The macerated strawberries give it intense strawberry flavor.

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Prep Time 40

Chilling Time 6

Total Time 6 40

Servings 8 servings

Metric - US Customary

Ingredients

▢ 1 lb (453 g) strawberries - sliced or quartered (3-4 cups)
▢ 1 ¼ cups (250 g) granulated sugar - divided
▢ 2 tablespoons (30 g) lemon juice
▢ 1 cup (240 g) whole milk
▢ 2 cups (480 g) heavy cream
▢ 2 teaspoons (8 g) vanilla extract
▢ ½ teaspoon (3 g) salt

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Instructions

Macerate the Strawberries:

Add 1 lb (453 g) strawberries, 0.5 cups (100 g) granulated sugar, and 2 tablespoons (30 g) lemon juice to a large bowl. Stir together. Let sit at room temperature for an hour to let the juices release from the strawberries.

Make the Ice Cream Base:

Add the strawberries and their juices to a food processor. Process until smooth.
Pour the strawberry mixture back into the large mixing bowl. Add remaining 0.75 cups (150 g) granulated sugar, 1 cup (240 g) whole milk, 2 cups (480 g) heavy cream, 2 teaspoons (8 g) vanilla extract, and ½ teaspoon (3 g) salt. Stir until the sugar has dissolved. Refrigerate for at least 2 hours.

Churn and Freeze:

Churn ice cream according to your ice cream machine's directions (mine took about 30 minutes), until it is a soft serve consistency.
Scoop the ice cream into a shallow container or loaf pan and freeze for 3 hours, or until firm.
Let the ice cream sit out at room temperature for 5-10 minutes to soften before scooping and serving.

Video

Notes

Yield: This recipe makes 2 pints of ice cream as written.
Frozen Strawberries: If using frozen strawberries, let them thaw completely and drain excess liquid before proceeding with the recipe.
Storage: Store in an airtight container with parchment paper pressed directly on the surface. Freeze for up to 3 weeks for best texture and flavor.
Ice Cream Maker: You'll need an ice cream maker for this recipe. If using a freezer bowl style (like Cuisinart), freeze the bowl for at least 24 hours before churning.

Nutrition