Skip to content

Homemade Strawberry Ice Cream

Homemade strawberry ice cream made with just 5 simple ingredients. An easy eggless recipe that’s made with a non-cook cream base. It’s rich, creamy and tastes super fresh and delicious! 

Strawberry ice cream in bowls on counter.
This post may contain affiliate links. Read disclosure policy.

Eggless Strawberry Ice Cream

This recipe is one of my absolute favorites. It’s the perfect refreshing dessert to cool off with on a hot summer day. Enjoy it in a bowl or cone with a drizzle of hot fudge or use it to make a banana split or ice cream cake. It’s so delicious no matter how you serve it!

This is the perfect dessert for spring or summer when strawberries are in season. We love making all types of homemade ice cream when the weather warms up and this version is definitely at the top of the list. It’s super creamy, rich and delicious. It is SO much easier than you would think to make and tastes so fresh.

I love using my Cuisinart ice cream maker, however the only down side is you need to remember to freeze the bowl the night before. But once you’ve used it a few times, it’s not that hard to remember. And totally worth it! If you need an option without using a machine, check out my no churn berry ice cream.

Strawberry ice cream ingredients on the counter.

How to make Strawberry Ice Cream

Mash the strawberries. Wash and dry your fresh strawberries, then mash them up into super small pieces (if the pieces are too big then they’ll freeze and you’ll bite into a big frozen strawberry). You can use a hand masher or even pulse in a blender to slightly puree them. While I’m mashing them, I like to add a few Tablespoons from the cup of sugar to help create a syrup.

Mix ingredients together. Combine the mashed strawberries, heavy cream, milk, sugar, vanilla extract and salt in a large bowl. Mix in a few drops of red food coloring to get a light pink color if desired. Don’t over do it though, or else the color will be too bright.

Showing how to make strawberry ice cream in a 4 step collage.

Churn in machine. Pour the cream mixture into your ice cream maker and start churning. Once the mixture looks like frozen yogurt and stops churning, it should be ready (usually after about 20-40 minutes depending on machine type).

Freeze until firm. Transfer into a bread loaf pan or airtight container and place in the freezer for several hours until firm. Then scoop and enjoy!

Scooping strawberry ice cream.

Tips + Variations

  • Mash your strawberries or puree them really well. There’s nothing worse than biting into a big frozen strawberry.
  • Plan time to freeze the mixture for several hours to get scoop-able ice cream. If you like soft serve, you can enjoy some right when it’s done churning.
  • Add a few drops of red food coloring to turn the cream a light pink color. Don’t add too much or it will become too bright.
  • Try adding in another fruit like peaches or mango for a flavor variation.
  • Add in extras like graham cracker crumbs or chocolate shavings for additional flavor and texture.
Strawberry ice cream in a bowl with cone.

More Fresh Strawberry Desserts You’ll Love

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Scooping strawberry ice cream.

Strawberry Ice Cream Recipe

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Homemade strawberry ice cream made with just 5 simple ingredients. An easy eggless recipe that's made with a non-cook cream base. It's rich, creamy and tastes super fresh and delicious! 
Prep Time: 10 minutes
Churn Time: 40 minutes
Total Time: 50 minutes
Servings: 12

Ingredients 

  • 3 cups diced strawberries (ripe and juicy)
  • 1 cup granulated sugar , divided
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 ½ teaspoons vanilla extract
  • Pinch Kosher salt

Instructions

  • In a large bowl, mash the strawberries and 1/4 cup sugar until well mashed and combined. I like to blend 1 to 2 cups strawberries (reserving 1 cup mashed) in a blender to puree them. If you don't want any chunks, blend all of the strawberries.
  • Stir the remaining 3/4 cup sugar, heavy cream, milk, vanilla, and salt into the strawberry mixture.
  • Churn cream mixture according to instructions on your ice cream maker 20 to 40 minutes (depending on machine), or until it looks like frozen yogurt and stops churning.
  • Transfer to a 9×5-inch loaf pan or an airtight container and place in the freezer to chill until firm. Enjoy while cold!

Notes

Quantity: This recipe makes a little over a quart. 
Expert tips:
  • Mash your strawberries or puree them really well. There’s nothing worse than biting into a big frozen strawberry.
  • Plan time to freeze the mixture for several hours to get scoop-able ice cream. If you like soft serve, you can enjoy some right when it’s done churning.
  • Add a few drops of red food coloring to turn the cream a light pink color. Don’t add too much or it will become too bright.
  • Try adding in another fruit like peaches or mango for a flavor variation.
  • Add in extras like graham cracker crumbs or chocolate shavings for additional flavor and texture.
Storage: Store in an airtight container in the freezer up to 3 months. 

Nutrition

Calories: 233kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 27mg | Potassium: 136mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 652IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today